Dining In Winston-Salem
Graylyn's World-Class Dining
The Graylyn dining experience begins each morning with a lavish Manor House breakfast featuring fresh, locally sourced ingredients. At midday and in the evening, guests enjoy Chef Gregory Rollins’ exquisite seasonal menus in the Manor House dining rooms or on an elegant outdoor patio, heated on cool fall evenings, overlooking the estate.
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Graylyn Estate Dining
Dining in the Manor House is an experience to be treasured. From Sauteed Crab with Asparagus and White Truffle Hollandaise to Roasted Rack of Lamb with Blueberry Gastrique, Chef Rollins’ flair for fine dining—and his commitment to seasonality—shines through in every dish.
Hours of Operation
Breakfast
Monday - Sunday | 7 am - 10 am
Lunch & Dinner
Daily | 11 am - 9 pm
*Dining groups are allowed a maximum of 8 guests. For social events with more than 8 guests, please contact our Weddings & Special Events Manager at 336-758-2429.
Graylyn Dining
Should you have any dietary restrictions or food allergies, please inform your server.
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs, may increase your risk of foodborne illness, these items may be cooked to order.
Starters
Sautéed Crab and Asparagus
Served with a White Truffle Hollandaise
Seared Diver Scallops
Served in a Blackberry Gastrique with Sautéed Spinach
Citrus, Spinach, and Fennel Salad
with Toasted Pistachios in a Champagne Vinaigrette
Fresh Garden Salad
Served with Cucumber, Tomato, Carrot, Black Olives, and House Vinaigrette
From The Grille Room
Freshly Tossed Caesar
Chopped Romaine, Toasted Croutons, Parmesan Cheese, and Caesar Dessing
Marinated Grilled Chicken Wrap
Granny Smith Apples, Dried Cranberries, Baby Greens, and Herb Vinaigrette Wrapped in a Sundried Tomato Tortilla, Served with French Fries
Graylyn Burger*
Chargrilled Burger with Bacon, Lettuce, Tomato, and Red Onion on a Traditional Glazed Bun, Served with French Fries or Potato Chips
Entrées
Grilled 6oz Prime Beef Filet Mignon*
Cabernet Demi-Glace, Bone Marrow Butter, and Au Gratin Potatoes
Pan Seared Seabass Fillet
Chardonnay Beurre Blanc, Lentil Pea Mash, and Parmesan Cheese Risotto
Roasted Heritage Chicken Breast
Crusted with Goat Cheese and Roasted Garlic Red Bliss Potato Stack
Blackened 8oz Salmon Fillet
Lemon Herb Butter and Saffron Rice Pilaf
Roasted Rack of Lamb*
Red Onion Confit, Blueberry Gastrique, and Au Gratin Potatoes
Roasted Harissa Carrots, Blackened Potatoes, and Roasted Fennel
Braised Lentils, Lemon-Spiked Yogurt, and Aged Balsamic
The Manor
Fresh Garden Salad
Baby Green Salad with Cucumber, Tomato, Carrot, Black Olives, and House Vinaigrette
Dessert
Chocolate Torte with Chocolate Mousse, Strawberries, and Mint
Choice of Entrée
Grilled Prime Beef Filet Mignon* served with Cabernet Demi-Glace GF
Pan Seared Sea Bass Fillet served with Chardonnay Beurre Blanc
Desserts
Bourbon Pecan Tart
with Caramel Sauce and Ginger Chantilly
Chocolate Torte
with Chocolate Mousse, Strawberries, and Mint
Warmed Chocolate Brownie
with Vanilla Ice Cream and Caramel Sauce
Grille Room
Tucked on the lower level, the Grille Room is a delightfully cozy spot to sit by the fire, enjoy a cocktail, or simply sink into a big leather chair with a good book. Light fare is served, including our signature Graylyn Burger.
Hours of Operation
Daily | 5 pm to closing
Estate Menu
All food and beverage are subject to North Carolina state sales tax (currently 7%) & 22% gratuity
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness. These items may be cooked to order.
Should you have any dietary restrictions or food allergies, please inform your server.
Appetizers
Fresh Garden Salad
with mixed greens, tomatoes, cucumbers, carrots, and house vinaigrette
Caprese Salad
with fresh mozzarella, tomatoes, balsamic, and basil pesto
Boneless Chicken Wings
with celery, carrot sticks, and blue cheese or ranch dressing
Battered Portobello Mushrooms
with zesty ranch dressing
Mini Baked Brie
with cranberry-walnut chutney
Entrees
*The Butcher’s Choice
Steak of the day served with vegetable du jour, with choice of parmesan risotto or french fries
*Graylyn Burger
Chargrilled burger with bacon, lettuce, tomato, and red onion on a traditional glazed bun served with french fries or potato chips
*Salmon Fillet
Pan-seared salmon fillet with parmesan risotto and vegetable du jour
Florentine Ravioli Supreme
with smoky marinara sauce, parmesan cheese, and vegetable du jour
Marinated Grilled Chicken Wrap
with granny smith apples, dried cranberries, baby greens, herb vinaigrette wrapped in a sun-dried tomato tortilla; served with sweet potato fries
Graylyn Caesar
with chopped romaine lettuce, toasted croutons, parmesan cheese, and caesar dressing
In-Room Dining
Prefer to stay in? Allow us to cater to your culinary whims. From a midday Caesar Salad topped with Blackened Salmon to a late-night Bourbon Pecan Tart, the Graylyn kitchen is at your service.
Hours of Operation
Daily | 7 am - 9 pm
Estate Menu
All food and beverage are subject to North Carolina state sales tax (currently 7%) & 22% gratuity
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness. These items may be cooked to order.
Should you have any dietary restrictions or food allergies, please inform your server.
Appetizers
Fresh Garden Salad
with mixed greens, tomatoes, cucumbers, carrots, and house vinaigrette
Caprese Salad
with fresh mozzarella, tomatoes, balsamic, and basil pesto
Boneless Chicken Wings
with celery, carrot sticks, and blue cheese or ranch dressing
Battered Portobello Mushrooms
with zesty ranch dressing
Mini Baked Brie
with cranberry-walnut chutney
Entrees
*The Butcher’s Choice
Steak of the day served with vegetable du jour, with choice of parmesan risotto or french fries
*Graylyn Burger
Chargrilled burger with bacon, lettuce, tomato, and red onion on a traditional glazed bun served with french fries or potato chips
*Salmon Fillet
Pan-seared salmon fillet with parmesan risotto and vegetable du jour
Florentine Ravioli Supreme
with smoky marinara sauce, parmesan cheese, and vegetable du jour
Marinated Grilled Chicken Wrap
with granny smith apples, dried cranberries, baby greens, herb vinaigrette wrapped in a sun-dried tomato tortilla; served with sweet potato fries
Graylyn Caesar
with chopped romaine lettuce, toasted croutons, parmesan cheese, and caesar dressing
Culinary Experts
Chef Gregory Rollins discovered his love of cooking while living and working in his native country Barbados. He earned a scholarship to study at the prestigious Culinary Institute of America in Albany, NY and later sharpened his culinary skills at the New England Culinary Institute.
He has been recognized and awarded within his industry in the years since, earning accolades from the National Festival of Creative Arts in Barbados and the American Culinary Federation Competition.
Chef Rollins and his team are devoted to local sourcing and seasonality in every dish they prepare. The Graylyn culinary team even grows a varietiy of fresh produce and herbs on the Estate. Chef Rollins also takes great care and attention to adapting to the dietary needs of Graylyn's dining. If you can’t find him in the kitchen or the garden, he’s likely reading up on culinary trends, attending a food show, or networking with other chefs.
