Greystone the Steakhouse, San Diego : menu

Greystone menu

Steak Tartare $ 16.00: Traditional steak tartare, guacamole and mango salsa
Chipotle Skewers $ 17.00: Noisettes of grilled beef, petite cucumber Asian salad and cilantro cream
Escargot $ 19.00: Sauteed with garlic, shallots, fresh herbs, bordelaise sauce and baked in puff pastry
Tempura Shrimp $ 17.00: Deep fried, served with a roasted vegetable risotto cake, with a Soy glaze
Shrimp Cocktail $ 16.00
Tuna Tartare $ 18.00: Layered spicy tuna, avocado and mango
Maryland Crab Cakes $ 17.00: Fresh crabmeat, sauteed peppers, onions and spices. Served with a petite salad.
Oysters Rockefeller $ 17.00: Baked with sauteed spinach and crispy bacon. Finished with a dill cream sauce.
Smoked Scottish Salmon $ 16.00: Served with Cherry Tomatoes and Cucumber over a bed of Bagel Chips. Finished with Dill Créme Fraiche
Mussels $ 15.00: Sautéed with Garlic and White Wine with a touch of tomato. Served with crostini.
Chilled Shellfish Platter (for two persons) $ 42.00: Shrimp, Oysters, Crab legs, and Lobster
Oysters on the Half Shell $ 16.00: Inquire for daily selection
Fried Calamari $ 15.00: Served with a Marinara sauce and Cremay Dijon mustard sauce

Caesar Salad $ 9.00: Served with a house-made Ceasar dressing
Seasonal Tomatoes and Onions $ 10.00: with Blue Cheese Dressing
Greystone Salad $ 11.00: Arugula, Radicchio, Poached Pear, Stilton Cheese, Candied Walnuts,and a Lemon Mustard Vinaigrette
Gathered Greens $ 9.00: Organic Baby Mixed Greens with Bell Pepper, Carrot, Daikon and Lemon Thyme Vinaigrette
Roasted Beets with Frisee $ 10.00: Served with Sonoma Goat Cheese Cake, Toasted Hazelnuts and Granny Smith Apple slices. Topped with Walnut Orange Vinaigrette

Wild Boar Rigatoni $ 28.00: Rigatoni pasta tossed with Wild Boar ragu and peas, finished with a Touch of cream and Parmigiano shaved
Braised Oxtail Ravioli $ 29.00: House-made Ravioli filled with braised Oxtail. With a Cabernet Bordelaise sauce, Shitake Mushrooms and Sun dried tomatoes
Lobster Risotto $ 34.00: In a Light, Spicy Tomato Sauce with Maine Lobster and Wild Thyme
Linguine with Dungeness Crab $ 32.00: Shallots, Brandy, Tomato and a Touch of Cream

Double Breast Free Range Chicken $ 25.00: Grilled, Topped with Garlic, Rosemary and Lemon served with Garlic Mashed Potatoes and Swiss Chard Greens
Pheasant $ 32.00: Pan-seared Pheasant on semolina crusted, served with ginger bokchoy, mashed potatoes in a Madera wine and seasonal fig sauce.

Fresh Fish of the Day Marketprice
Salmon $ 29.00: Pan-seared served with herb-roasted fingerling potatoes, sauteed spinach and a dill buerre blanc
Ahi Tuna $ 36.00: Seared with Sesame Seeds and Black Peppercorns Served over Wasabi Infused Mashed Potatoes and Bokchoy Topped with Tobico Caviar and and Soy Glaze
Dover Sole $ 48.00: Sauteed with lemon, White Wine and Butter. Served with vegetables

Live Maine Lobster Marketprice: (steamed or broiled) 3 1/2 lbs. Served with Mashed Potatoes and Vegetables
Alaskan King Crab Legs Marketprice: (steamed) Served with Mashed Potatoes and Vegetables
Jumbo Prawns and Scallops $ 38.00: Pan Seared, with scampi sauce. Served with bokchoy and haystack potatoes

Filet Oscar $ 42.00: Petit filet mignon, asparagus, jumbo lump crab and Bernaise sauce
Filet Diane $ 38.00: Filet mignon medallion, sauteed mushrooms and demi-glace mustard
Filet & Shrimp $ 40.00: Filet mignon medallion grilled and Shrimp scampi sauce
Filet & Lamb Chops $ 40.00: Filet mignon medallion and lamb chops grilled with rosemary mushroom sauce

served with your choice of sauce and/or mustard

Ribeye 24 oz. $ 42.00: (Bone In)
Ribeye 32oz. $ 48.00: (Bone-in)
Porterhouse 24oz. $ 45.00
Porterhouse 48oz. $ 86.00: (for two)
New York 16oz. $ 40.00
Filet Mignon 8oz. $ 36.00: Served with Grilled Asparagus. Topped with a Truffle Infused Veal Reduction and Garnished with haystack Potatoes
Filet Mignon 12oz. $ 46.00: Served with Grilled Asparagus. Topped with a Truffle Infused Veal Reduction and Garnished with Haystack Potatoes
Elk Chop 16oz. $ 44.00: Roasted and Crusted with Porcini Mushrooms. Served with Collard Greens and Herb Mashed Potatoes. Topped with a Coriander Black Berry Reduction Sauce
Veal Chop 16oz. $ 44.00: Grilled and served over a bed of sauteed vegetables. Topped with a creamy Porcini mushroom Cognac sauce.
Colorado Lamb Chops $ 42.00: Almond-crusted lamb chops served with chive and roasted garlic risotto in a lamb jus.
Bourbon Brined Pork Chop $ 29.00: Braised red cabage, ginger mashed potato and a whole grain mustard demi-glace
Buffalo Tenderloin $ 42.00: Served with Swiss Chard Greens, garlic Mashed Potatoes,Poached Pear and a Port Wine Reduction.
Lamb OssoBuco $ 36.00: Lamb Shank Braised slowly in a Cabernet and Juniper Berry Reduction sauce. Served over a bed of Saffron Risotto

steak sauces

Creme Brulee $ 8.00: Vanila bean cream with fresh berries
Vanilla Mousse $ 8.00: Two-color sponge cake layer topped with vanilla mousse
Chocolate Passion $ 8.00: Layers of chocolate sponge cake, chocolate mousse, chocolate hazelnut cream and chocolate ganache
Chocolate Profiteroles $ 8.00: Cream-filled pastry cakes topped with a chocolate sauce
Godiva Chocolate Souffle $ 8.00: Warm chocolate souffle served with vanila gelato
Lemon Roll $ 8.00: Sponge cake layered, filled with lemon cream and covered with strawberry sauce
Cantaloupe Sorbet $ 10.00: With Grahams "Six Grapes" port drizzle
Gelato $ 8.00: Served in an almond Carmel Touille Shell
Fresh Seasonal Berries $ 8.00: Served over a vanilla cookie shell with chantilly cream
New York Cheesecake $ 8.00