Our exquisite high country breakfasts and multi-course gourmet evening meals are included in your daily tariff. Our culinary artistry delights the eye as well as the palate.

Each morning you will awake to a bountiful breakfast served in the Lakeside Dining room or our Lakeside Terrace. Our high country breakfast includes fresh pastries and fruits, eggs benedict, Belgium waffles, omelets and French toast, just to name a few.

At 3:00 p.m. daily we serve our afternoon tea and cakes on the sun porch of the mansion. It is a great place to enjoy light pastries and a cup of tea as you mingle with other guests of the Inn.

Nightly at 6 p.m., complimentary hors d'oeuvres are served in the Library Lounge and a glass of wine or your favorite cocktail is available while viewing the lake from the North Terrace.

Beginning at 6:30 p.m. each evening we serve dinner in the Lakeside Dining room and the Lakeside Terrace. Each evening presents a new gourmet dining experience that includes appetizer, soup, salad, and your choice of a sumptuously prepared entrée of seafood, fowl or meat.  Every meal is capped with a decadent dessert made daily by our pastry chef.

The Greystone Inn boasts an extensive wine list featuring a variety of California wines and an impressive array of unique wines from around the world.

 Executive Chef Michael McDonald

If the McDonald name is familiar to you, there are plenty of reasons for it to be.  Executive Chef McDonald is the brother of former Greystone Chef Chris McDonald.  The two are among five brothers following their father’s footsteps in the culinary arts.

Chef Mike McDonald leads both the Inn kitchen staff and the Lake Toxaway Country Club kitchen staff.  His 30 years of experience is seasoned with a heavy French influence garnered under the tutelage of a French-Canadian Master Chef.

His signature temptation is a rich lump crab cake served with a decadent lemon aioli sauce.  For dessert, try Pastry Chef Greg McDonald’s (yes – another brother) signature buttermilk pie with brown sugar sauce.

Dress Code REGULAR SEASON (May to October)
Breakfast:  Casual attire.
Dinner:  Gentlemen over age 12 are required to wear jackets - no blue jeans.

Dress Code  CASUAL SEASON (November to April)
Breakfast:  Casual attire.
Dinner:  Gentlemen over age 12 are required to wear collared shirt - no blue jeans.

Click here to see sample menu.
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