Darin Picorella says he’s thisclose to opening Grey Social (132 Chestnut St.)  — as of right now he’s committing to “this weekend” for the debut. (This project’s been in the works for awhile — we first had word of it back in May.)

The story on this address is that it operated as a teahouse before Prohibition, and then later as a speakeasy, so Picorella’s nodding to both traditions with dĂ©cor and bevs. A triple-tiered chandelier is the centerpiece of the ground floor (the second floor is about a month behind), hanging in a main room, past the bar area, that features low lounge tables, exposed brick walls with candle recesses and a classy leather wraparound banquette. Edison lightbulbs and aluminum cafĂ© tables round out the speakeasy feel. Drink-wise, they’ll be mixing classics — the French 75, the Clover Club — as well as a selection of tea-based tipples (spiced rum, black tea, cran, simple syrup, grenadine; ZEN Green Tea liqueur, dry sake; Beefeater, chilled Earl Grey, lemon, sugar, lime).

Picorella’s been renting out Grey for a number of events over the past few weeks to warm up his staff — this Thursday, for example, he’s hosting a $500-minimum fundraiser for State Senator Anthony H. Williams. Opening hours will be Mon., 4:30 p.m.-midnight; Tue.-Wed., 4:30 p.m.-2 a.m.; and Thu.-Sat., noon-2 a.m.

After the jump, take a look at Grey’s opening menu, which is affordable and has a French bistro feel — tartares, raw bar, crepes, an en croute selection, etc.

TARTARE (CHOPPED)

Steak         
Chopped Filet, Quail Egg, Parmigiano, Dijon, Ice Cream 12

Yellow Fin Tuna and Scallop
Carpaccio of Watermellon, Mirin, Daikon Radish, Ginger and Wasabi Oil 10

Roasted Beet        
Chevre, Verjus and Petite Greens 7

Port Poached Pear        
Roquefort, Honey and Fig Jam 6    

FRUITS DE MER

Oysters du Jour        
1/2 dozen on the half shell 11

Littleneck Clams        
1/2 dozen on the Half shell, Spicy Tomato Salsa 9

Shrimp Cocktail “Grey Style”       
Jumbo Shrimp, Louis  XIII Sauce  12

Petite Lobster Tails        
Saffron Remoulade 15    

SANDWICH BOARD

Served with: French Kettle Chips, Cornichons, Pommerey Mustard

Croque – Monsieur        
“Toasted Ham and Cheese” Jambon and Gruyere Cheese  8

Mini Philly Cheese Steaks       
Shaved Certified Angus Tenderloin, Sauteed Onions, Banana Pepper, Raclette Cheese  8

Furmaggi Aux Tomato “Panini Style”      
Toasted Tomato and Cheese   7

French Dip “Shabu Shabu”       
Horseradish Brandade, Sliced Baguette  8

Crab Cake Sliders        
Mini-Crab Cake sandwiches served on French Boules, Chimay Creole Mustard Mayonnaise  10

Pan Bagnat        
Split-Loaf Brushed with Olive Oil, Onion Slices, Green Pepper, White Anchovies, Tomato Slices, Champagne Vinaigrette 6    

BAGUETTES / BRUSCHETTA

Tomato and Basil        
Vine Ripened Tomato and Thai Basil  6

Wild Mushroom & Boursin   7

Hummus “Roasted Garlic”   6

French Herbed Cream cheese with Crab  10

Roasted Pear and Blue       
Toasted Walnut    8

Brandade         
Creamed Salt Cod, Chive and Fingerling Potato 8

Vegetarian Cellophane Rolls   5    
Tomato, Ginger, Jam

SALADS

Grey House Salad        
Organic Greens, Red Onions and Tomatoes  5

Verte A La Nicoise        
Haricots Vertes with Red Onion, Tuna, Hard Cooked Egg, Fingerling Potato, Capers and French Herbs 8

Lyonnaise        
With toasted Gnocchi, Frisee, Bacon, Poached Egg and Sherry Vinaigrette 9

Agnolotti Pasta        
With Pesto, Artichoke, Red Pepper and Tomato Surbot 7

Shrimp and Avacado       
Lemon Tyme Vinaigrette 10

EN CROUTE

Coq Au Vin        
Natural Springer Mountain Chicken Breast, Pinot Noir-Infused, Mushroom Duxelle, Smoked Bacon 8

Chilean Sea Bass        
Marinated in Miso and Sake Glaze, Duxelle of Shitake Mushrooms, White Truffle Oil 10

Beef Wellington        
Beef Tenderloin, Blue Cheese and Bacon  10

Salmon Oscar        
Fresh Atlantic Salmon, Bernaise Sauce, Young Spinach 7

Brie and Framboisse       
Pomegranate and Corbarnet Molasses, Marcona Almonds    5

Escargot         
Snails cooked in Burgundy Chervil, Garlic 10

Quiche Lorraine        
Egg, Cream Custard and Smoked Bacon in an Open Pie Crust 6

SOUP

Charred Tomato Soup       
Gruyere Cheese Straws 5

Roasted “Three Onion Gratinee”  8

Cream of Asparagus        
Asparagus Tips and Bechamel 7

Pumpkin Vichyssoise”Chilled”
A Rich Creamy Puree of Pumpkin and Potato, Grated Nutmeg, Raisin Walnut, Toast Points 5

Vichy Carrot and Ginger       
Lilett Chastally, Toasted Brioche 6

LITTLE BITES

French Marinated Olives       
Tarragon Pernod Marinade 4

Stuffed Figs        
Chevre, Marcona Almonds, Burgundy Syrup  4

Crispy Artichoke Petals       
Warm Parmigiano Crusted  4

Smoked Salmon Canapes       
Caperberries, Parsley Oil, Crème Fraiche 5

Grilled Octopus       
With Citrus Salad, Micro Mint 5

Smoked Trout        
Endive spears, Kumquat and Grapefruit Salad 5

Asian Dumplings        
Chicken and Cashew, African Peanut Sauce 4

DESSERT

Bento Box        
An Assortment of Traditional French Pastries  7

French Waffle (Serves 2)       
Warm Belgian Waffle, with French Vanilla Gelato Pernod Scented 10

Selection of Sorbet or Ice Cream  6

CREPES

Butter Poached Lobster       
With Asparagus Sauce Americaine 15

Roast Chicken and Spinach       
With Gruyere and Tomato Hollandaise 12

Championge        
Wild Mushroom, Warm Potatoes, Roasted Onion, and Sauce Mornay 15

This entry was posted on Tuesday, October 27th, 2009 at 11:48 am and is filed under Menu Time, Openings, Photos. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.