Dining In Winston-Salem
Graylyn's World-Class Dining
The Graylyn Estate 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 Mark Fortino exquisite seasonal menus in the Manor House dining rooms or on an elegant outdoor patio, heated on cool fall evenings, overlooking the estate.
Graylyn Estate Dining
Dining in the Manor House is an experience to be treasured. From Prime Filet Mignon of Beef with Butter Poached Lobster and Classic Hollandaise to Raw NC Oysters, Chef Mark Fortino's flair for fine dining—and his commitment to memorable moments—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 7 guests. For social events with more than 7 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.
Estate Breakfast
Bowman's Hearty Start
Two Eggs Any Style Served With Applewood Smoked Bacon, Country Sausage, Breakfast Potatoes, and Two Pancakes
Mrs. Gray’s Healthy Start
Fresh Fruit Plate, Morning Glory Muffin, and Fruit Parfait
Eggs Benedict
English Muffin topped with Canadian Bacon, Poached Eggs*, and Hollandaise Sauce
Served with Breakfast Potatoes
Manor Omelette
Choice of Mushrooms, Cheddar Cheese, Onions, Bell Peppers, Tomato, and Spinach
Served with Breakfast Potatoes or Grits
Choice of White, Wheat, Rye, Rustic Toast
Estate Breakfast
Two Eggs* I any style
Choice Of:
Applewood Smoked Bacon or Country Sausage
Breakfast Potatoes or Grits
White, Wheat, Rye, or Rustic Toast
Buttermilk Pancakes
Served with Organic Maple Syrup and choice of Applewood Smoked Bacon or Country Sausage
Avocado Toast*
Served with Rustic French Country Bread, Fresh Avocado, Radishes, and Poached Egg
Á La Carte Breakfast Items
- Two Eggs Any Style
- Buttermilk Pancakes
- Applewood Smoked Bacon
- Country Sausage Links
- Breakfast Potatoes
- Southern Style Buttered Grits
- White, Wheat, Rye, or Rustic Toast
- Fresh Fruit
- Choice of Orange, Cranberry, or Apple Juice
Lunch Small Plates
Charcuterie and Cheese Board
Assorted Sliced Meats and Cheeses, Olives, and House-Made Pickles
Chef’s Soup of the Day
Lunch Salads
Graylyn Estate Caesar Salad
Served with House-Made Croutons, Anchovies, and tossed in Caesar Dressing.
Salad of Greens
Seared Tuna, Hard Boiled Egg, Kalamata Olives, Wild Greens Served With Champagne Vinaigrette
The Estate House Salad
Served with Fresh Greens, Avocado, Cucumbers, Tomatoes and Herb Vinaigrette Dressing
Lunch Handhelds
The Graylyn Burger
Chargrilled Double Beef Patties, Melted Cheddar, Bacon, Lettuce, Red Onion and Tomato on a Fresh Potato Bun
Flour Tortilla Wrap of Avocado
Shaved Carrots, Field Greens, Cannellini Beans and Tomato Served with Estate-Made Vinaigrette Dressing
Grilled Shaved Smoked Ham and Pimento Cheese
on Toasted Country Bread
Shaved Roasted Turkey, & Brie
Served with Cranberry Sage Aioli and Arugula on Baguette
Lunch Entrées
Crusted Outer Banks Scallops on Spinach and Kale
Served with Fingerling Potatoes and Fresh Vegetables
Paillard de Volaille
Served with House-made Grain Mustard Drizzle, Fingerling Potatoes, and Fresh Vegetables
Filet Mignon
Served with Butter Poached Lobster, Classic Hollandaise, and Fondant Potatoes
Seared Salmon Lemon Gremolata
Served with Mushroom Risotto and Beurre Blanc
Dinner Starters
Charcuterie & Cheese Board
Assorted Sliced Meats and Cheeses, Olives & House-Made Pickles
Chef’s Soup of the Day
Poached Shrimp Cocktails
Served with Horseradish Cocktail Sauce, and Lemon Wedge
Polpette of Beef, Veal and Pork
Calabrian Meatballs and Fresh Marinara Sauce
Estate House Salad
Served with Fresh Greens, Avocado, Cucumbers, Tomatoes served w/ Herb Vinaigrette Dressing
Add Seared Salmon, Boneless Breast of Chicken, Filet Mignonettes, or Marinated Cannellini Beans for additional charge.
Graylyn Estate Caesar Salad
House-Made Croutons, Anchovies tossed in Caesar Dressing
Add Seared Salmon, Boneless Breast of Chicken, Filet Mignonettes, or Marinated Cannellini Beans for additional charge.
Dinner Entrées
Prime Filet Mignon of Beef
Served with Butter Poached Lobster, Classic Hollandaise, Fondant Potatoes, and Seasonal Vegetables
Seared Salmon Lemon Gremolata
Served with Mushroom Risotto and Beurre Blanc
Crusted Outer Banks Scallops on Spinach and Kale
Served with Fingerling Potatoes and Fresh Vegetables
Paillard de Volaille
with House made Grain Mustard Honey Drizzle and Fresh Vegetables
with House made Grain Mustard Honey Drizzle and Fresh Vegetables
with House made Grain Mustard Honey Drizzle and Fresh Vegetables
Bolognese of Veal
Beef and Pork Served with San Marzano Plum Tomatoes and Fusilli Pasta
Long Fusilli Pasta
Seasonal Vegetable, Citrus Beurre Blanc, and Parmesan Snow
Desserts
Gateau Sweet Ricotta Crème
Crème Brûlée du Jour
Chocolate Napoléon
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
Graylyn Cocktail Menu
Grille Room Classics
The Purple Bees Knees
Empress 1908 Gin , Honey Simple Syrup, Fresh Lemon Juice
Negroni
Botanist Gin, Campari and Sweet Vermouth Garnished with an Orange Peel
Gold Rush
Canadian Whiskey, Fresh Lemon Juice, Homemade Honey Syrup
Aunt Polly’s Paloma
Tres Generaciones Tequila, Mezcal, Fresh Lime Juice, Grapefruit, Soda Top
Ida the Mule
Covington’s NC Vodka, Craft Ginger Beer, Lime Juice
Grand Old Fashion
Maker’s 46, Bitters, Served on the Rocks, Garnished with Luxardo Marachino Cherry Expressed Orange
Graylyn’s Bourbon Bar
Aaron’s “Sugar ‘n’ Spice”
Larceny Bourbon, Cream Soda, Garnished w/ Cinnamon Stick
William’s “Prince of Paris”
Four Roses Single Barrel, Chambord, Pomegranate Juice, Fresh Lemon Juice, Pure Maple Syrup
Constantine’s “Chocolate Mint Julep”
Evan Williams Single Barrel, Crème de Cocoa, Mint and Chocolate Bitters
Roger’s “Thyme Old Fashion”
Basil Hayden, Thyme and Honey Syrup, Aromatic Bitters
Lauren’s “B&B”
Woodford Reserve Rye, Sweet Vermouth, Fresh Lemon Juice, Homemade Simple Syrup,
Seasonal Creations
Mr. Gray’s Last Word
Tanqueray Gin, Maraschino Liquor, Fresh Lime Juice, Alpine Herbal Liquor
Nathalie's Pink Flowers
Tito’s Vodka, Yuzu, Jasmine Tea, Pea Flower Simple Syrup
The Graylyn Sunset
Coconut Rum, Peach Schnapps, Pineapple Juice, Fresh OJ, Grenadine Float
The Hemingway
Absinthe, Fresh Lime Juice, Graylyn Simple Syrup, Topped with Prosecco
The French Library 75
Chopin Vodka, Elderflower Liquor, Fresh Lemon Juice, Topped with Prosecco
Spicy Piña Margarita
1800 Reposado, Cointreau, Homemade Jalapeño Simple Syrup, Fresh Lime Juice and Pineapple Juice
Spirit Free Cocktails
Rhubarb Spritz
Spirit Free Seedlip Grove 42, Homemade Rhubarb Cordial, Tonic Water
Cosmopolitan
Spirit Free Seedlip Grove 42, Cranberry Juice, Fresh Lime Juice
Lemon Drop
Spirit Free Ritual Gin, Simple Syrup, Fresh Lemon Juice
Paloma
Spirit Free Ritual Tequila, Grapefruit Juice, Fresh Lime Juice, Club Soda
The Grille Room 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.
Grille Room Offerings
Graylyn Estate Caesar Salad
House-Made Croutons, Anchovies tossed in Caesar Dressing
Add Seared Salmon, Boneless Breast of Chicken, Filet Mignonettes, or Marinated Cannellini Beans for additional charge.
Estate House Salad
Fresh Greens, Avocado, Cucumbers, Tomatoes, served with Herb Vinaigrette Dressing
Add Seared Salmon, Boneless Breast of Chicken, Filet Mignonettes, or Marinated Cannellini Beans for additional charge.
The Graylyn Burger
Chargrilled Double Beef Patties, Melted Cheddar, Bacon, Lettuce, Red Onion and Tomato on a Fresh Potato Bun. Served with fries.
Calabrian Meatball Petite Sandwiches
A Blend Veal and Pork Served with Spicy Calabrian Peppers, Tomato Sauce, on crusty Italian Rolls
Charcuterie & Cheese Board
Assorted Sliced Meats and Cheeses, Olives & House-Made Pickles
Poached Shrimp Cocktails
Served with Horseradish Cocktail Sauce and Lemon Wedge
In-Room Dining
Prefer to stay in? Allow us to cater to your culinary whims. From a midday Estate Goddess Salad to a cozy evening serving of Crème Brulée Du Jour, the Graylyn kitchen is at your service.
Hours of Operation
Daily | 7 am - 9 pm
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.
Estate Breakfast
Bowman's Hearty Start
Two Eggs Any Style Served With Applewood Smoked Bacon, Country Sausage, Breakfast Potatoes, and Two Pancakes
Mrs. Gray’s Healthy Start
Fresh Fruit Plate, Morning Glory Muffin, and Fruit Parfait
Eggs Benedict
English Muffin topped with Canadian Bacon, Poached Eggs*, and Hollandaise Sauce
Served with Breakfast Potatoes
Manor Omelette
Choice of Mushrooms, Cheddar Cheese, Onions, Bell Peppers, Tomato, and Spinach
Served with Breakfast Potatoes or Grits
Choice of White, Wheat, Rye, Rustic Toast
Estate Breakfast
Two Eggs* I any style
Choice Of:
Applewood Smoked Bacon or Country Sausage
Breakfast Potatoes or Grits
White, Wheat, Rye, or Rustic Toast
Buttermilk Pancakes
Served with Organic Maple Syrup and choice of Applewood Smoked Bacon or Country Sausage
Avocado Toast*
Served with Rustic French Country Bread, Fresh Avocado, Radishes, and Poached Egg
Á La Carte Breakfast Items
- Two Eggs Any Style
- Buttermilk Pancakes
- Applewood Smoked Bacon
- Country Sausage Links
- Breakfast Potatoes
- Southern Style Buttered Grits
- White, Wheat, Rye, or Rustic Toast
- Fresh Fruit
- Choice of Orange, Cranberry, or Apple Juice
Lunch Small Plates
Charcuterie and Cheese Board
Assorted Sliced Meats and Cheeses, Olives, and House-Made Pickles
Chef’s Soup of the Day
Lunch Salads
Graylyn Estate Caesar Salad
Served with House-Made Croutons, Anchovies, and tossed in Caesar Dressing.
Salad of Greens
Seared Tuna, Hard Boiled Egg, Kalamata Olives, Wild Greens Served With Champagne Vinaigrette
The Estate House Salad
Served with Fresh Greens, Avocado, Cucumbers, Tomatoes and Herb Vinaigrette Dressing
Lunch Handhelds
The Graylyn Burger
Chargrilled Double Beef Patties, Melted Cheddar, Bacon, Lettuce, Red Onion and Tomato on a Fresh Potato Bun
Flour Tortilla Wrap of Avocado
Shaved Carrots, Field Greens, Cannellini Beans and Tomato Served with Estate-Made Vinaigrette Dressing
Grilled Shaved Smoked Ham and Pimento Cheese
on Toasted Country Bread
Shaved Roasted Turkey, & Brie
Served with Cranberry Sage Aioli and Arugula on Baguette
Lunch Entrées
Crusted Outer Banks Scallops on Spinach and Kale
Served with Fingerling Potatoes and Fresh Vegetables
Paillard de Volaille
Served with House-made Grain Mustard Drizzle, Fingerling Potatoes, and Fresh Vegetables
Filet Mignon
Served with Butter Poached Lobster, Classic Hollandaise, and Fondant Potatoes
Seared Salmon Lemon Gremolata
Served with Mushroom Risotto and Beurre Blanc
Dinner Starters
Charcuterie & Cheese Board
Assorted Sliced Meats and Cheeses, Olives & House-Made Pickles
Chef’s Soup of the Day
Poached Shrimp Cocktails
Served with Horseradish Cocktail Sauce, and Lemon Wedge
Polpette of Beef, Veal and Pork
Calabrian Meatballs and Fresh Marinara Sauce
Estate House Salad
Served with Fresh Greens, Avocado, Cucumbers, Tomatoes served w/ Herb Vinaigrette Dressing
Add Seared Salmon, Boneless Breast of Chicken, Filet Mignonettes, or Marinated Cannellini Beans for additional charge.
Graylyn Estate Caesar Salad
House-Made Croutons, Anchovies tossed in Caesar Dressing
Add Seared Salmon, Boneless Breast of Chicken, Filet Mignonettes, or Marinated Cannellini Beans for additional charge.
Dinner Entrées
Prime Filet Mignon of Beef
Served with Butter Poached Lobster, Classic Hollandaise, Fondant Potatoes, and Seasonal Vegetables
Seared Salmon Lemon Gremolata
Served with Mushroom Risotto and Beurre Blanc
Crusted Outer Banks Scallops on Spinach and Kale
Served with Fingerling Potatoes and Fresh Vegetables
Paillard de Volaille
with House made Grain Mustard Honey Drizzle and Fresh Vegetables
with House made Grain Mustard Honey Drizzle and Fresh Vegetables
with House made Grain Mustard Honey Drizzle and Fresh Vegetables
Bolognese of Veal
Beef and Pork Served with San Marzano Plum Tomatoes and Fusilli Pasta
Long Fusilli Pasta
Seasonal Vegetable, Citrus Beurre Blanc, and Parmesan Snow
Desserts
Gateau Sweet Ricotta Crème
Crème Brûlée du Jour
Chocolate Napoléon
Culinary Expert
Graylyn's extraordinary culinary experiences originate from Chef Mark Fortino and his team's passion, innovation, and creativity. After discovering his love of the culinary arts, he sharpened his skills at the Culinary Institute of America. He mastered his craft at two prestigious properties in New York City, the Ritz-Carlton on Central Park South and the world-famous Tavern on the Green.
Chef Mark is a culinary innovator and expert menu developer bringing 30 years of experience to Graylyn. He offers a wealth of experience and knowledge to Graylyn's cuisine and culinary team. Chef Mark desires to leave each guest with a memorable and exquisite food experience. Our culinary team is devoted to responsibly sourced ingredients, honoring the intentions of the Gray Family, and serving culinary experiences the family would be proud to share.
"I feel we need to honor the spirit of the Gray Family. Every dish needs to tastefully celebrate their heritage and philanthropic impact in Winston-Salem, N.C."
Whether you are visiting Graylyn for a special occasion, attending a meeting, or staying overnight at our estate, Graylyn's culinary team aims to create unforgettable food experiences. Chef Mark is humbled and honored to join our extraordinary, guest-centric team of professionals.