The Stone Newsletter: October-December 2023

T H A NK SG IV I N G C a r r y - O u t M e n u

A LA CARTE PRICING

ENTREES

SIDE ITEMS Ž‘‚‰’‚‘ Œ“… ””„•     –      –   — DESSERT  

PRICE   €‚ƒ„ …†‡ ƒ „ƒ ˆƒ‰Š‚ ‹ €‚ƒ„   ƒ „ƒ ˆƒ‰Š‚  Œ‡ €‚ƒ„ … ƒ „ƒ ˆƒ‰Š‚  †‡ €‚ƒ„ … ƒ „ƒ ˆƒ‰Š‚

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Available throughout the month of December. Orders can be placed online at greystonecc.com or by phone.

JUMBO SHRIMP COCKTAIL . # GREYSTONE SMOKED SALMON . #  ARTISAN CHEESE PLATTER  MIXED LETTUCE SALAD with dried cranberries, walnuts, bleu cheese, vinaigrette ROAST ANGUS BEEF TENDERLOIN  with horseradish sauce ROAST PORK RACK   with apple pecan cornbread stuffing

SAUTÉED FRENCH GREEN BEANS  with shallots BRUSSELS SPROUTS  with bacon and leeks MASHED POTATOES BAKED PENNE/MAC & CHEESE  BUTTERY YEAST ROLLS  CHOCOLATE BOURBON PECAN PIE  VANILLA POUND CAKE  with lemon glaze CHRISTMAS COOKIES

Menu items serve between 6-8 people. Reheating instructions to be included.

Pick-up times are Wednesday-Saturday from 2:00pm-5:00pm in Cellar 91 (not available Christmas Eve)

Please place orders one week in advance