Greystone the Steakhouse
658 5th Ave, San Diego, CA 92101 (619) 232-0225Dinner
Appetizers
traditional steak tartare, guacamole and mango salsa
noisettes of grilled beef, petite cucumber Asian salad and cilantro cream
sauteed with garlic, shallots, fresh herbs, bordelaise sauce and baked in puff pastry
pan fried, served with a Roasted garlic risotto cake finished with a honey dijon mustard reduction
layered spicy tuna, avocado and mango
fresh crabmeat, sauteed peppers, onions and spices. Served with a petite salad
baked with sauteed spinach and crispy bacon. Finished with a dill cream sauce
shrimp, oysters, crab legs, and lobster
served with house-made cocktail sauce
sauteed with garlic and white wine with a touch of tomato. Served with crostini
served with cherry tomatoes and cucumber over a bed of bagel chips. finished with dill creme fraiche
Soups
Salads
served with a house-made Ceasar dressing
with blue cheese dressing
arugula, radicchio, sliced pear, English stilton cheese, candied walnuts, and a lemon mustard vinaigrette
organic baby mixed greens with bell pepper, carrot, daikon and lemon thyme vinaigrette
served with sonoma goat cheese cake, toasted hazelnuts and granny smith apple slices. topped with walnut orange vinaigrette
Pasta
shallots, brandy, tomato and a touch of cream
in a light, spicy tomato sauce with maine lobster and wild thyme
house-made ravioli filled with buffalo, duck, venison and pheasant.Topped with a creamy porcini mushroom sauce
rigatoni pasta tossed with English peas, shallots, olive oil, sun-dried tomato, roasted pine nuts, sonoma goat cheese and strips of filet mignon
Poultry
grilled, topped with garlic, rosemary and lemon served with garlic mashed potatoes and Swiss chard greens
pan-seared ostrich filet, served with ginger bokchoy, mashed potatoes in a mdera wine and seasonal fig sauce
Fish
preparation changes daily
seared with sesame seeds and black peppercorns served over wasabi infused mashed potatoes and bokchoy topped with tobico caviar and and soy glaze
lemon, white wine and butter. Served with vegetables
Seafood
(steamed or broiled) 3 1/2 lbs. Served with mashed potatoes and vegetables
(steamed or broiled) served with mashed potatoes and vegetables
pan seared, with scampi sauce. Served with bokchoy and haystack potatoes
Meat
served with your choice of sauce and/or mustard
almond-crusted lamb chops served with chive and roasted garlic risotto in a lamb jus
braised red cabage, ginger mashed potato and a whole grain mustard demi-glace
served with Swiss chard greens, parsnip mashed potatoes, poached pear and port wine reduction
grilled and served over a bed of gnocchi. Topped with a light creamy cognac sauce with porcini mushrooms
roasted and crusted with morel and porcini mushrooms. Served with collard greens and herb mashed potatoes. Topped with a coriander black berry reduction sauce
served with roasted portobello mushroom and grilled asparagus. Topped with a truffle infused veal reduction and garnished with haystack potatoes
(for two)
(bone in)
lamb shank braised slowly in a cabernet and juniper berry reduction sauce. Served over a bed of saffron risotto
Potatoes
Vegetables
with applewood smoked bacon
sauteed with garlic and olive oil
steamed or grilled
sauteed with garlic and olive oil
Desserts
vanila bean cream with fresh berries
two-color sponge cake layer topped with banana mousse
layers of chocolate sponge cake, chocolate mousse, chocolate hazelnut cream and chocolate ganache
cream-filled pastry cakes topped with a chocolate sauce
warm chocolate souffle served with vanila gelato
traditional pastry shells filled with lemon pastry cream and meringue
with grahams 'six grapes' port drizzle
served in an almond carmel touille shell
served over a vanilla cookie shell with chantilly cream
