Greystone Grill Prices in Cockeysville, MD 21030
Hours of Operation
- Mon: 11:30 am - 10:00 pm
- Tue: 11:30 am - 10:00 pm
- Wed: 11:30 am - 10:00 pm
- Thu: 11:30 am - 10:00 pm
- Fri: 11:30 am - 10:00 pm
- Sat: 11:30 am - 10:00 pm
- Sun: 11:30 am - 10:00 pm
Restaurant Menu
| STARTERS |
| GREYSTONE SKEWERS |
Tender medallions of beef, marinated, grilled and drizzled with peanut sauce
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| PRAWN MARTINI |
Jumbo shrimp served chilled with a vodka cocktail sauce
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| BACON WRAPPED SEA SCALLOPS |
Roasted, on sautéed baby spinach with a warm citrus beurre blanc
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| CALAMARI ROCKEFELLER |
Tender calamari lightly breaded and sautéed with fresh garlic, peppered bacon, chopped spinach, and diced tomato
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| BLUE CRAB AND ARTICHOKE FONDUE |
In a melting pot of cheeses with crisp crostini
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| MUSSEL PAN ROAST |
Prince Edward Island mussels steamed with tomatoes, garlic and herbs
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| CRISPY CHEESE & SMOKED SALMON *NEW |
Haloumie cheese layered with smoked salmon and pesto. Server with horseradish scented creme fraiche
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| SOUPS |
| Our chef incorporates seasonal ingredients to prepare GreystoneGrill soups |
| BLUE CRAB & ROASTED CORN |
(Medal Winner, 2006 Maryland Seafood Festival)
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| CHEFS SELECTION |
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| SALADS |
| BEEF BALSAMICO & BLEU *NEW |
Grilled medallions of beef on top of crisp greens, tomatoes, roasted onions and red peppers, artichoke hearts, crumbled Maytag bleu cheese and tossed with aged balsamico
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| GREYSTONE |
Crisp greens, candied cashews and crumbled Maytag bleu cheese tossed with raspberry viniagrette
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| CLASSIC CAESAR |
Hearts of romaine tossed with Parmesan and croutons Grilled Chicken or Salmon
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| MANGO & MANDARIN *NEW |
Blackend Jumbo shrimp, fresh seasonal berries, Mandarin oranges, on top of crisp greens tossed with homemade Mango & Mandarin Champagne Vinaigrette, finished with sliced Brie cheese, sliced red onion
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| CRISPY CHICKEN COBB |
Crisp garden greens topped with crispy chicken chunks, roast turkey, tomatoes, avocado, corn, egg, peppered bacon, Colby Jack cheese and honey mustard
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| WEDGE |
Iceberg lettuce with blue cheese dressing, peppered bacon and chopped tomatoes finished with crumbled Maytag bleu cheese
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| CHICKEN CAPRESE *NEW |
Baby Greens tossed with sundried tomatoes, roasted garlic, Kalamata olives, and Balsamic Vinaigrette. Topped with grilled chicken, sliced Beefsteak tomatoes, and fresh mozzarella cheese
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| DAILY DUOS |
| SOUP & SALAD |
Soup and salad (Greystone, Caesar or Wedge)
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| SOUP & HALF SANDWICH |
Soup and half of the chefs featured sandwich
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| SALAD & HALF SANDWICH |
Salad (Greystone, Caesar or Wedge) and half of the chefs featured sandwich
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| SANDWICHES |
| All sandwiches are served with french fries. |
| GRILLED PORTABELLA |
Marinated and grilled portabella mushroom topped with melted mozzarella served on ciabata bread with smoked red pepper remoulade
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| ROASTED PEPPER & CHICKEN |
Herb grilled, with boursin cheese, crisp romaine on grilled ciabata
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| FILET & GRUYERE *NEW |
Tender Filet Mignon topped with roasted onions, melted Gruyere cheese, lettuce and tomato on grilled cornmeal dusted kaiser
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| BRAISED SHORT RIBS |
Boneless beef ribs caramelized with molasses and spicy brown mustard, wedged in a club roll with Char-Barrel onions served on grilled ciabata bread
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| MARBLE CITY CLUB |
Smokehouse ham, roast turkey, peppered bacon, crisp romaine and sliced tomatoes on toasted marble rye with pesto mayonaise and Colby Jack cheese
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| WALDORF CHICKEN SALAD WRAP |
Grilled chicken, diced and chilled, blended with pecans and Gala apples, rolled in a soft tortilla with lettuce and tomato
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| BURGERS |
| All burgers are 8 oz of Black Angus beef grilled and served with french fries. |
| GRILL BURGER |
Soft Brie cheese, crisp romaine, sliced tomatoes and shaved red onions served on grilled ciabata bread
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| THE GREYSTONE |
Topped with Maytag bleu cheese, peppered bacon and Char-Barrel onions served on grilled ciabata bread
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| PORCINI & BLACK TRUFFLE *NEW |
P orcini and black truffles, melted Asiago cheese, lettuce and tomato on grilled cornmeal dusted kaiser
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| BACKYARD BURGER |
Basted with tangy barbeque sauce, topped with sauteed mushrooms, roasted onions, shredded Colby Jack cheese and honey mustard
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| CHEFS FEATURED FISH |
Chef's selection, grilled, with crisp romaine, sliced tomatoes and lemon dill caper remoulade on grilled ciabata bread
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| ENTRÉES |
| BABY BACK RIBS |
1/2 rack of fall-off-the bone BBQ ribs served with french fries
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| SKIPJACK PASTA |
Crab, mussels and andouille sausage tossed with linguini in a creole sauce
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| ROSEMARY CHICKEN |
Kabob style with rosemary chicken, cherry tomatoes, artichoke hearts and yellow squash served with daily vegetables
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| STONEHOUSE PASTA |
Sauteed fresh garden vegetables tossed with old-fashioned smokehouse ham, peppered bacon and grilled chicken in a creamy Pecorino Romano cheese sauce topped with grilled chicken over penne pasta
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| GRILLED VEGETABLE STACK |
Fresh squash, bell peppers, and eggplant layered with fresh mozzarella. Capped with a portabella mushroom, finished with smoked red pepper remoulade
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| GREYSTONE FLAT IRON |
Dijon, thyme and cracked pepper grilled marinated steak, served with daily vegetables
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| FRESH CATCH |
| Served with our daily vegetables. |
| AHI TUNA |
Lightly seasoned, grilled or blackened
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| SALMON |
Fresh Atlantic, grilled, topped with chefs butter
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| CHEFS MARKET SELECTION |
Served with citrus buerre blanc
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| BAY CRABCAKE |
Broiled jumbo lump cake served with daily vegetables
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* Disclaimer: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.
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