Oysters on the Half Shell

Served with kaffir lime yuzu granité, tomato fire water, and pepper feathers.

Traditional chilled oysters with cocktail sauce available upon request.

Tuna, Heirloom Tomato, and Beet Tartare

Served with limoncello sorbet, Thai coconut, grapefruit segments, and ginger crisps

Shrimp Gazpacho Cocktail

Served with heirloom tomato gazpacho, avocado, and lavender pearls.

Traditional shrimp cocktail with cocktail sauce available upon request.

Crab and Arugula Stuffed Squash Blossoms

With mango beurre blanc, radish water, and bread and butter pickled scallions

Fried Green Tomatoes

House grown globe tomatoes pan fried and topped with Sunny Breeze Farm sheep chèvre and a roasted porcini mushroom, served with strawberry gastrique, sun dried strawberries, and daikon sprouts

Grilled Vegetable Wellington

Summer vegetables and mushrooms baked in puff pastry, served with cauliflower purée, carrot chips, and basil oil

The Greenbriar Inn Garden Inspiration

A daily special showcasing the finest produce our garden has to offer. All natural and all within a stone's throw.

Pink Peppercorn Seared Duck Breast

With strawberry arugula salad, brioche, brie, and duck confit, finished with raspberry sherry reduction

Lobster and Fromage Blanc Tortellonis

Served with Summer corn coulis, chive emulsion, and vanilla bean oil

Prosciutto Wrapped Ostrich Loin

Served with baked brie, allspice stewed mangoes, and pickled strawberries

Fromage a la Colorado

A taste of the finest Colorado cheeses accompanied by a hazelnut, date, and chocolate coin, fig preserves, fresh fruit, and Tasmanian honey

Steak Tartare for Two

With shaved red onions, toast points, and hearts of romaine. Prepared tableside.

Lobster Coconut Soup

Garnished with king crab, ginger oil, and rose petals

Caramelized Onion Consommé

With lavender oil, cognac confetti vegetables, and saffron marshmallows

House Salad

Mixed greens with lemon marinated cucumbers, toasted sunflower seeds, carrot carpaccio, and fresh raspberries. Select house dressings.

The Greenbriar Inn Garden Summer Salad

Fresh picked lettuces tossed with avocadoes and a citrus dressing, topped with Boursin cheese, roasted sunflower seeds, jícama batons, pickled radish, goji berries, and pea sprouts

Caesar Salad for Two

Traditional Caesar salad prepared tableside

Porcini and Saint André Stuffed Raviolis

Served with sautéed arugula, carrot cream, and basil crackers

Truffled Tofu and Purple Potato Cannellonis

With a fried mozzarella and heirloom tomato caprese salad and basil cream

Vegetarian Parmesan

Breaded and pan fried seitan scaloppine topped with marinara, a blend of three cheeses, and fresh herbs, served with watercress pappardelle, garlic tossed asparagus, parmesan crisp, and Chianti reduction