Dinner is available starting at 5pm Monday - Saturday.
~Appetizers~
Deep Fried Calamari
Squid rings coated in Tempura batter & deep fried in fresh peanut oil.
Platter of Onion Rings & House Fries
The best real onion rings & real potato fries. Deep fried in organic peanut oil. Served with a selection of dips.
Pan-Fried Willapa Bay Oysters
Fried in clarified butter with a light flour crust.
Baked Escargot with Pesto & Garlic Butter
Served very hot with baked shards of filo dough.
Spice Crusted Sashimi Tuna Fillets
Sliced Sashimi Ahi Tuna spiced and seared. Served with lemon and honey chipotle flavored coleslaw.
Asian Barbeque Pork with Sesame Seed Wasabi
Honey & Five Spice flavor tender pork loin. With Wasabi mustard.
Eastern Blue Crab & Dungeness Crab Cakes
Classic Lump Crab meat & old Back Bay spices. Served with roasted red pepper sauce.
Large Gulf Prawn Cocktail
Gulf Tiger Shrimp sautéed in garlic and white wine. Served with a zesty cocktail sauce.
Irish Meatballs
Delicious ground Beef is combined with herbs, spices, and Parmesan cheese to create this savory treat. Served in a luscious Guinness cream sauce.
Spicy Chicken Wings
Chicken wings coated with a spicy, crunchy crust and deep fried. Served with dipping sauce.
Artesanal Cheese Platter
Cheeses from around the world served with fresh fruit. Perfect for wine tasting.
Large Surf & Turf PlatterBBQ
Asian pork, Gulf Scampi Prawns, pan-fried Oysters, and tender grilled Steak on a large platter with dipping sauces.
~Greystone~
Summer
~Special Dishes~
~Entrees~
Braised Zabuton of Kobe Beef
Black Tiger Prawns with Tomatoes, Olives and St. André Triple Crème Cheese
Fresh Black Cod with Brown Butter Mushroom Reduction,Lemon and Capers
~Dessert~
Double Layer Dark Chocolate Cheesecake BrownieWith Espresso Ice Cream
~Fish & Shellfish~
Fresh Pacific Ocean Halibut
Fresh Halibut from the North Pacific is baked in a crust of herbs and Panko.Finished with a Lemon Tomatillo Crème and a garnish of the day.
$29
Cedar Planked King Crab Legs
King Crab Legs planked on a damp cedar board for that sweet smoky flavor.Served with a brown Butter Lemon sauce.
$38
Horseradish Crusted Salmon
Fresh Salmon seared, draped with a lush blanket of Butter, Breadcrumbs and Horseradish andfinished in the oven. Plated with a Dill Vermouth Béchamel Sauce
$24
Pan Fried Yearling Oysters
Brushed with a light coating of herbed flour and sautéed in clarified butter.A simple and elegant dish focused on the pure flavors of the Oyster.
$22
Atlantic Blue and Dungeness Crab Cakes
Real crab cakes made with a traditional Old Back Bay recipe from Baltimore. Served with a roasted Red Pepper sauce.
$27
Seared Ahi Tuna with Arugula and Lime
Sashimi Tuna Loin is marinated in Ginger and Lime Juice, crusted in Sesame seed, then seared over high heat and plated with Arugula, Chile, and Cilantro slaw and wild Rice.
$28
Salmon with Bourbon Vanilla Glaze
Fresh hand cut fillet of Salmon is breaded and finished in the oven with a rich coating of Bourbon Vanilla Glaze.
$23
Pan Seared Ocean Scallops
Eastern Bay Scallops sautéed in clarified butter and served over Cous Cous with vegetables.Sauced with a Lemon Butter Crème.
$26
Tiger Prawn Fettuccine
Large Gulf Tiger Prawns are sautéed after a light dusting in spice flour andcombined with a dash of Tabasco, Tomato, Red Onion, Garlic, and Mushrooms. Draped in a Parmesan Alfredo Sauce.
$26
~Dinner Salads~
Dungeness Crab Salad
A sensuous Greystone Green Goddess dressing draped over fresh Dungeness Crab, Apple, Avocado, hard Egg and Stilton Cheese. Served over Romaine and Spring greens.
$30
Lund Salad with Duck Breast
Shredded Duck confit accompanies dried Blueberries, Pecans, Pear slices, and Tomato over a mixture of fresh Spinach and Spring Greens. Dressed with a Pomegranate Vinaigrette and served with sliced Brie.
$26
Warm Marinated Steak Salad
Grilled Marinated Flat Iron Steak is combined with our Honey Horseradish Mayonnaise to top a combination of Romaine, Wild Rice, Tomatoes, and Mushrooms.
$19
Grilled Chicken Breast Salad
Grilled Herbed Chicken Breast is served on fresh garden Greens with Rotini Pasta, Tomatoes, Capers, and Sliced Black Olives. Served with a Lemon Aioli and Maytag Blue cheese crumbles.
$17
Classic Caesar
Hearts of Romaine are dressed with imported Parmegiano Reggiano and the Classic dressing. Served with Hummus Crostini. Anchovies on request.
$15
~Pastas~
Seafood Fettuccine Alfredo
$25
Sun Dried Tomato, Chicken & Artichoke with Farfalle$
18
Marinara with Meatballs & Linguine
$18
Grilled Chicken Fettuccine Alfredo with Peas, Onions, and Mushrooms
$18
Steak, Arugula, and Blue Cheese with Penne
$22
~Pastas are served with a dinner salad~
~Poultry~
Muscovy Duck Breast with Julienne of Apples
Luxurious breast of duck hen is seared until the skin is crisp and then finished in the oven.Served with a oven-reduction sauce of dried Cherries, Veal stock, Italian sausage, Cognac, and herbs.
$30
Almond Pesto Chicken Kiev
A flattened Chicken breast fillet is coated with a mixture of Panko, Parmesan cheese,and herbs, then rolled around a mix of Blue cheese, Pesto, and Bacon crumbles.After baking, it is served with a sauce of sun-dried Tomato.
$22
~Pork & Lamb~
Marinated Rack of Lamb
A tenderloin rack of lamb is Frenched and marinated in a mixture of Wine, Soy, fresh Lemon, Apple juice, and Bay leaf. The rack is grilled and finished with a Mint Veal demi- glace sauce.
$39
Kurobuta Pork Loin Chop with Chukkar Cherry Sauce
A Frenched two-bone loin chop is marinated in a light brine of Rosemary,Marjoram, and Shallot, then grilled and finished in the oven with a Chukkar cherry sauce.
$27
Rosemary Braised Lamb Shanks
Home cooking at its best. Lamb shanks slowly braised with aromatic vegetables, garden herbs and red wine. Flavored with Mint and Orange zest.
$24
Smoked Pork Baby Back Ribs
Select Pork back ribs are brined for two days in Apple juice, brown sugar, Cloves andSalt and then smoked over a moist, low heat fire of Pecan and Alder wood. The ribs are then braised in our own Valley Barbeque Sauce.
$22
~These Entrees are served with a choice of Soup of the Day or a Dinner Salad~
~Beef~
Tenderloin Fillet Mignon
Individually selected and hand-cut USDA Choice grade tenderloin is coated with Peppercorns and pan-fried. Served with a demi-glace reduction sauce of Cognac, Burgundy, and Butter.
$39.00
Porcini New York Strip Loin
Hand-cut and selected USDA Choice grade New York loin steak is rubbed with Olive oil, powdered Porcini mushrooms, Garlic, Sugar, and Salt and marinated for a day.Grilled and finished in the oven.
$33
Cajun Tenderloin Medallions
Hand-selected medallions of tenderloin beef are quickly seared to order and served with a Cajun-spiced Cognac and Cream reduction.
$30
Rib Eye
Bone in, hand-cut and selected USDA Choice grade rib eye steak isgrilled with light coating of Butter and Spice. Served with Spinach and Arugula.
$31
Dry Cured Flat Iron Steak
USDA Choice grade Flat Iron is hand-cut in our kitchen,rubbed with herbs and spices and aged for two days in a dry cooler.Grilled over high heat to your liking.
$27
Syrah Braised Beef Short Ribs
Generous portion of custom cut USDA Choice grade short ribs browned and slowly braised in a stock of Syrah, mushrooms, aromatic herbs and vegetables, and a veal demi-glace.
$26