Greyfield Inn Culinary Program

Our culinary history, at Greyfield Inn, is rooted in Southern tradition while being intangibly linked to our coastal heritage. Under the leadership of Executive Chef Luke Conrad, guests are treated to three meals daily, including breakfast, a picnic lunch, and a three course dinner. Each night, Greyfield has one seated dinner at 7:00pm (times may vary). With the ring of a dinner bell, guests are invited to relive family traditions and enjoy a meal hosted around a shared table. Thoughtfully prepared dishes by our chefs will highlight the best of Coastal Southern cooking.

Our menus are influenced by the seasons and what is available in our on-site garden. In the spring months, the garden is bursting with sweet peas, tender greens, and petite root vegetables as we celebrate the opening of shrimp season. During the peak of summer we are busy pickling cucumbers, preserving peaches, and drying peppers for spice blends. Dine with us in the winter months and you will be treated to just-picked citrus from our own trees that hang heavy with fruit, island oysters, and the smell of cedar and oak burning in our dining room fireplace.

Regardless of what season you choose to dine at Greyfield Inn you will be treated to responsibly and sustainably sourced ingredients. During peak season, our organic culinary garden produces the majority of our produce and we choose to source humanely raised proteins. We strive to create a memorable culinary experience, respectful of the island’s culinary traditions and embedded in modern techniques.