Special Events & Banquets
Contact
For any questions regarding large groups or to book an event please contact our banquet coordinators at (619)708-7690 or (619)300-7834. Email: events@greystonesteakhouse.com
Floor Plans & Photos
Samples of Group Menus
BANQUET SELECTIONS
In order to provide optimal service, Greystone suggests that groups larger than
16 persons order from a condensed version of our menu.
Below is a list of menu items you can use to change or add to the menu suggestions.
We offer groups a collection of pre-set menu selections that was specially assembled by our Executive Chef! view this menu
BASIC CUSTOM MENU B-1
In order to provide optimal service, Greystone suggests that groups larger than
16 persons order from a condensed version of our menu.
Below is a list of menu items you can use to change or add to the menu suggestions.
We offer groups a collection of pre-set menu selections that was specially assembled by our Executive Chef! view this menu
BASIC CUSTOM MENU B-2
In order to provide optimal service, Greystone suggests that groups larger than
16 persons order from a condensed version of our menu.
Below is a list of menu items you can use to change or add to the menu suggestions.
We offer groups a collection of pre-set menu selections that was specially assembled by our Executive Chef! view this menu
BASIC CUSTOM MENU B-3
In order to provide optimal service, Greystone suggests that groups larger than
16 persons order from a condensed version of our menu.
Below is a list of menu items you can use to change or add to the menu suggestions.
We offer groups a collection of pre-set menu selections that was specially assembled by our Executive Chef! view this menu
BASIC CUSTOM MENU B-4
In order to provide optimal service, Greystone suggests that groups larger than
16 persons order from a condensed version of our menu.
Below is a list of menu items you can use to change or add to the menu suggestions.
We offer groups a collection of pre-set menu selections that was specially assembled by our Executive Chef! view this menu
BASIC CUSTOM MENU C-1
In order to provide optimal service, Greystone suggests that groups larger than
16 persons order from a condensed version of our menu.
Below is a list of menu items you can use to change or add to the menu suggestions.
We offer groups a collection of pre-set menu selections that was specially assembled by our Executive Chef! view this menu
BASIC CUSTOM MENU C-2
In order to provide optimal service, Greystone suggests that groups larger than
16 persons order from a condensed version of our menu.
Below is a list of menu items you can use to change or add to the menu suggestions.
We offer groups a collection of pre-set menu selections that was specially assembled by our Executive Chef! view this menu
BASIC CUSTOM MENU D-1
In order to provide optimal service, Greystone suggests that groups larger than
16 persons order from a condensed version of our menu.
Below is a list of menu items you can use to change or add to the menu suggestions.
We offer groups a collection of pre-set menu selections that was specially assembled by our Executive Chef! view this menu
BASIC CUSTOM MENU D-2
In order to provide optimal service, Greystone suggests that groups larger than
16 persons order from a condensed version of our menu.
Below is a list of menu items you can use to change or add to the menu suggestions.
We offer groups a collection of pre-set menu selections that was specially assembled by our Executive Chef! view this menu
BASIC CUSTOM MENU E-1
In order to provide optimal service, Greystone suggests that groups larger than
16 persons order from a condensed version of our menu.
Below is a list of menu items you can use to change or add to the menu suggestions.
We offer groups a collection of pre-set menu selections that was specially assembled by our Executive Chef! view this menu
BASIC CUSTOM MENU E-2
In order to provide optimal service, Greystone suggests that groups larger than
16 persons order from a condensed version of our menu.
Below is a list of menu items you can use to change or add to the menu suggestions.
We offer groups a collection of pre-set menu selections that was specially assembled by our Executive Chef! view this menu
BANQUET SELECTIONS
APPETIZERS
A great way to start your guests' dining experience is by providing an appetizer sampler upon arrival. The ‘ Taste of Greystone ', is a collection of three pre-selected appetizers that can be served either to each guest individually or served family-style. It is an excellent opportunity for you to help ‘break the ice' by showcasing the evening's cuisine.
- Maryland Crab Cakes
- With roasted red and yellow peppers, garlic, shallot and aioli, finished with a cayenne honey mustard sauce
- Stuffed Mushroom Caps
- Portobello mushroom caps stuffed with a mix of panko breadcrumbs, garlic, olive oil, cheese and fresh herbs
- Smoked Salmon Toast Points
- Lightly toasted slices of Italian country bread topped with smoked salmon, crème fraiche and Tobico caviar
- Tuna Tartare Toast Points
- Lightly toasted slices of Italian country bread topped with raw tuna, soy sauce and sesame oil
- Filet Mignon Toast Points
- Lightly toasted slices of Italian country bread rubbed with garlic and topped with a horseradishinfused Dijon mustard and strips of six peppercorn seared filet mignon carpaccio
- Bruscetta
- Lightly toasted slices of Italian country bread rubbed with garlic and topped with a salsa of fresh diced Roma tomatoes and herbs
- Grilled Asparagus
- with Bearnaise Sauce
- Goat Cheese Tarts
- Filo dough cups filled with goat cheese and fresh herbs
- Lamb chops
- Lamb chops, grilled and served with baby greens. Topped with balsamic vinaigrette
- Steak Satay
- Beef skewers marinated in soy sauce with ginger and garlic. Grilled and served with a petite cucumber salad.
- Oyster Rockefeller
- Fresh Pacific Northwestern oysters topped with sautéed spinach and Maui onion, baked with crispy applewood smoked bacon. Finished with sauce Hollandaise
- Tempura Jumbo Shrimp
- Pancetta Shrimp
- Grilled jumbo shrimp wrapped with crispy Pancetta (Italian cured bacon)
- Shrimp Cocktail
- Iced jumbo shrimp served with our house cocktail sauce
SOUPS AND SALADS
Choice of two
- Lobster Bisque
- With creme fresh
- Soup of the Day
- Chef's seasonal soup special.
- Gathered Green Salad
- Organic baby mixed greens with bell pepper, carrot, daikon sprouts and lemon thyme vinaigrette
- Caesar Salad
- Hearts of Romaine with a house-made Caesar dressing
- Greystone Salad
- Arugula, radicchio, pears, Stilton cheese, candied walnuts, and lemon mustard vinaigrette.
- Tomato Salad
- Slices of fresh seasonal tomato, sliced onion, crumbled blue cheese and a house-made blue cheese dressing
ENTREES
Choice of three
- Linguine with Dungeness Crab
- Linguine with crabmeat, shallots, brandy, tomato and a touch of cream
- Pasta Primavera
- Penne pasta served with seasonal vegetables sautéed in olive oil, garlic, and white wine. Topped with a light tomato sauce.
- Lobster Risotto
- Creamy Arborio rice in a light, spicy tomato sauce with Maine lobster and fresh thyme.
- Risotto with Mushrooms
- Creamy Arborio rice slowly cooked in a mushroom broth, with shallots and wild mushrooms. Finished with a white butter and Parmesan cheese
- Double Breast Free Range Chicken
- Grilled, topped with garlic, rosemary, and lemon, served over a bed of garlic mashed potatoes and Swiss chard
- Steak and Shrimp*
- Filet mignon (8 oz.) served with three grilled jumbo shrimp, seasonal vegetables and chive mashed potatoes.
- Filet Mignon
- With fresh asparagus, topped with a shoestring potato garnish and a truffle infused Bordelaise. Served with chive mashed potatoes.
- New York Strip
- 16 ounce New York strip served with seasonal vegetables and chive mashed potatoes.
- Ribeye
- 20 ounce boneless ribeye served with seasonal vegetables and chive mashed potatoes.
- Grilled Veal Chop
- Grilled and served with garlic mashed potatoes and Sautéed spinach. Topped with a sauté of wild mushrooms
- Colorado Lamb chops
- Black Olive Lamb Broth Reduction, infused with Thyme. Served with Garlic Mashed Potatoes, Baby Carrots and French Beans
- Atlantic Salmon
- Blackened and topped with corn relish Served with herb mashed potatoes and sautéed vegetables.
- Sea Bass
- Pan seared, served with lobster mashed potatoes and baby vegetables. Finished with a roasted roma tomato beurre blanc.
- Swordfish
- Pan seared and served on a bed of Dungeness crab risotto with baby vegetables and a lobster cream sauce.
- Ahi
- Seared with sesame seeds and black peppercorns over wasabi-infused mashed potatoes with bokchoy and soy glaze
DESSERTS
Choice of two
- Chocolate Passion
- Layers of chocolate sponge cake, chocolate mousse, chocolate hazelnut cream and chocolate ganache.
- Pistachio Mousse
- Two-color sponge cake layer topped with pistachio mousse
- Lemon Roll
- Sponge Cake layer filled with lemon cream, covered with strawberry sauce
- Chocolate Profiteroles
- Cream-filled pastry cakes topped with chocolate cream sauce
- Tiramisu
- Layers of ladyfingers dipped in espresso and Mascarpone cheese, topped with chocolate powder
- Cookies
- Assorted house-made cookies
- Fresh Seasonal Fruit
