The Greenbriar Inn
Welcome

We are pleased that you are considering the Greenbriar Inn for your upcoming special event. All of the information you will need to plan your function is right here, whether it is a wedding ceremony or reception, anniversary, birthday, or graduation celebration, business presentation, meeting, or all day retreat. Our staff is happy to provide those special touches to make your party a personal and memorable occasion.

Restaurant and Banquet Facilities

The Greenbriar Inn is a Mobil Three Star Rated restaurant Highly Recommended by Zagat Survey with a Wine Spectator Best of Award of Excellence for our extensive wine list. The restaurant is open Tuesday - Sunday for dinner from 5:30pm to 9:30pm, for our Patio & Bar Menu from 5pm to close, featuring Happy Hour from 5pm - 7pm, and for our Champagne brunch on Sunday from 11am - 1:30pm. During the Winter months, from January through April, our dinner hours change to Sunday through Thursday from 5:30pm to 8:30pm and Friday & Saturday from 5:30pm to 9:30pm. Banquet hours are flexible. With two full kitchens, seating available on two floors, two outdoor patio gardens, a balcony overlooking the foothills, and private spaces available for parties as small as 10 and as grand as 350, The Greenbriar Inn is uniquely suited to handle the most special event. Yours.

We are proud to announce that The Greenbriar Inn has been rated by local brides and voted The Knot Best of Weddings 2008/2009 Pick. Please pick up a copy of The Knot Best of Weddings 2009 magazine and check out our listing.

History

The Greenbriar Inn was built in 1873 as a home, general store, and post office for the town of Altona, which was a supply and transportation center for the miners of Left Hand Canyon, Jamestown, and Ward. The post office closed in 1916 after mining activity declined. In the early 1920's, the general store was converted into a gas station, which operated until the early 1960's. In 1967, the property was sold and transformed into The Greenbriar Inn. Today, The Greenbriar Inn continues a 42-year tradition of exceptional cuisine and elegant service.

The guaranteed minimum number of guests will be the basis for all food, beverage, and room charges. If you do not meet your minimum number you will be charged the full amount of the food, plus a $10 alcohol fee for each absent guest.

If your final number of guests falls below the minimum, we reserve the right to move your party to a smaller room. If you prefer to remain in your original space, or we are unable to move your party, we will require full payment for the minimum number of guests.

MinimumNumberof Guests
Room
Fee- Friday and Saturday Nights		Room
Fee- Sunday-Thursday & Friday and Saturday Days		Room
Capacity		Friday and
Saturday
Nights		Sunday-Thursday &Friday and
Saturday
Days		Sunday Brunch
Main Floor$1200$80080-14010080100
Little Room$100$1006-24121012
Atrium$600$40020-55353035
Whole
Upstairs		$800$60060-110656060
2/3 Upstairs$600$40040-70554545
1/2 Upstairs$400$30030-55403535
1/3 Upstairs$200$15015-35252020
South Garden
Lawn		$250$250N/AN/AN/AN/A
West Fountain
Patio		$200$200N/AN/AN/AN/A
Second Floor
Balcony		$100$100N/AN/AN/AN/A

We offer a reduced minimun guest count for parties reserving both the main dining room and atrium. Please call for further details.

The Greenbriar Inn
ARRANGEMENTS

Deposits

A non-refundable deposit is required to hold reservations for 12 or more. The full deposit is figured by adding the appropriate room charge (see above) to an additional fee based on the number in the party.

12-20 guests $100, 21-35 guests $200, 36-50 guests $300, 51-75 guests $400, 75-100 guests $500, 101+ guests $700

Deposits are fully applicable to the bill.

Guarantees

We require a guaranteed number of guests 30 days prior to your function. This will be a guarantee for which you will be charged even if fewer guests attend. If no guaranteed number is received, we will consider the number indicated on the original agreement to be the correct guaranteed number of guests.

Plate Service

We request menu selections 60 days prior to your function if you are planning a plate service dinner. This allows time for RSVP of entrée selections. You may offer a selection of 3 - 5 entrées depending on the size of your party. Exact counts for each of the entrées MUST be received 10 days prior to your function. If your party is 75 people or less and you cannot provide counts, a $3.50 charge per entrée will be applied to your bill and extra time must be allowed for service. If your party is larger than 75 you must provide counts, offer a single entrée, a conbination plate, or a buffet. Plate service entrées include bread, butter, and appropriate chef selected starch and vegetables. For parties over 35, a house salad can be added for $2.75. Please see Plate Service Menu for entrée choices.

Buffets

If you are planning a buffet dinner your menu selections must be done 30 days prior to your function date. All dinner buffets include 3 entrée selections, 2 vegetable selections, 2 starch selections, the appropriate sauces, bread, and butter. For parties of 35 or more a house salad can be added for $2.75. Please see Buffet Menu for entrée choices.

Wedding Cakes

The Greenbriar Inn makes beautiful and delicious wedding cakes. However, if you would like to bring in a cake we ask to approve the wedding cake supplier 60 days prior to your wedding in order to maintain our standard of quality. A service charge of $2.00 per person will apply to all wedding cakes not supplied by our restaurant.

Wedding Ceremonies

Wedding ceremonies can be held on either of our garden patios, as well as in our dining rooms. A set up charge of $2.00 per chair in addition to the appropriate room fee will be applied.

Food and Beverage Policies

All food and beverage for consumption on the premises will be provided by The Greenbriar Inn. Any food and beverages brought in will be subject to an additional service charge, and must be negotiated prior to the event. Due to fluctuating food costs, menu prices are subject to change without notice. It is against Colorado State Law to allow guests to bring any alcoholic beverages in to or out of a restaurant for the purpose of consumption.

Liability

The Greenbriar Inn assumes no liability for loss or damage to property brought into the restaurant, it shall be the sole responsibility of the guest. The Greenbriar Inn reserves the right to inspect and regulate all private affairs taking place on the premises according to established laws. Guests must agree to be responsible for any damages to The Greenbriar Inn property.

Liquor Liability

The Greenbriar Inn is only authorized to sell and serve liquor, beer and wine on these premises. By state law visibly intoxicated people or people without valid I.D. to prove that they are 21 years of age cannot be served.

Dance Floor

A dance floor is required if your group is planning on dancing inside the restaurant. The charge for the dance floor setup and breakdown is $300 a 12 x 15 dance floor and $200 for a 12 x 12. There is no charge if you are planning to dance in the atrium.

Music

Music must be approved by The Greenbriar Inn management. If you need assistance, we do have a recommended list of musicians that have played here before.

Service Charge and Tax

A banquet service charge of 20% will be added to the bill for all parties of 8 or more. 15% is allocated to the service staff and 5% is retained by the house and the banquet sales staff. A 4.75% sales tax is applied to all food and beverage sales.

Payments

The full balance is due to be paid at the end of the function. We accept cash, check, Visa, Mastercard, American Express, Discover, and Diners Club. House Charge accounts will be billed on the first of the month.
The Greenbriar Inn
A LA CARTE MENU - The Greenbriar Inn
Appetizers
$9.00

Herb Parmesan Escargot

With garlic aioli and lemon beurre blanc

$14.00

Sushi Grade Blackened Ahi

Seared in Cajun spices and served on sesame wonton crackers with Thai guacamole and a watercress & chestnut honey salad

$8.00

Balsamic Marinated Grilled Tofu

Balsamic and extra virgin olive oil marinated grilled tofu served with garden chive emulsion, roasted garlic & strawberry chutney, crispy shallots, and chive blossoms

$12.00

Black Tiger Shrimp Cocktail

Traditional shrimp cocktail served with cocktail sauce and lemon

$13.00

Alaskan King Crab Salad

Spring vegetable salad tossed with Alaskan king crab in a citrus vinaigrette, drizzled with a melon gazpacho and served with baguette crostinis

$8.00

Oysters Rockefeller

Three oysters with wilted spinach and watercress topped with a Mornay hollandaise galcage, garnished with smoked bacon and lemon gremolata

Three traditional chilled oysters with cocktail sauce available upon request.

$13.00

Artisan Cheese Trio

With golden fig jam, toasted crushed hazelnuts, seasonal fruit, and grilled baguette toast points

$16.00

Steak Tartare for Two

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

Soup & Salad
$8.00

Soup of the Day

With natural pairing accompaniments

$7.00

Mixed Greens Salad

With English cucumber julienne, carrot tangles, & cherry tomatoes, topped with roasted Ricotta Salata and served with your choice of balsamic vinaigrette, red wine vinaigrette, or gorgonzola ranch dressing

$9.00

Dooley Farms Heirloom Tomato Salad

Organic heirloom tomatoes served with sliced avocados, micro celery, fried chick pea, & arugula salad, white balsamic chick pea purée, chestnut honey, and lemon avocado oil vinaigrette

$16.00

Caesar Salad for Two

Traditional Caesar salad prepared tableside

Vegetarian
$22.00

Crimini & Shiitake Mushroom Risotto

Finished with parmesan Reggiano and Gruyère cheeses, served with a roasted vegetable medley in a dark roasted root vegetable jus

Add truffle balsamic tofu $4

$18.00

Spinach & Arugula Tart

Baby spinach, arugula, caramelized shallots, & aged white cheddar cheese in a pine nut crust, served with roasted red pepper, basil, & tomato coulis and fresh herb, kalamata olive, & tomato stuffed artichoke
Meat & Game
$36.00

Pecan Crusted Colorado Rack of Lamb

Roasted with a bell pepper apple chutney, served with rosemary thyme new potatoes and a shiraz lamb demi glace

$24.00

Apple Brandy Glazed Boneless Pork Chop

Pan seared double cut pork chop served with creamy Gruyère polenta, Chef's vegetables, maple gastrique, and pecan apple match sticks

$33.00

Steak Diane

Two tenderloin tournados sautéed with fresh mushrooms, garlic, and shallots, served with whipped Yukon potatoes, Chef's vegetables, and Dijon crème fraîche

$33.00

Grilled Filet Mignon

Served with truffle "twice baked potato", asparagus, baby carrots, truffle gremolata, tomato brunoise, and a big cab demi glace

Add Maine lobster tail $25

Add seared scallops $12

Add shrimp sautéed in lemon garlic butter $8

$29.00

Maple Glazed Oven Roasted Duck

Served with an artichoke heart, grilled fennel, fava bean, julienne apple, & heart of palm ragout and cherry duck jus

$35.00

Beef Wellington

Beef tenderloin topped with foie gras and mushroom duxelles, baked in puff pastry, and served with Yukon whipped potatoes, seasonal vegetables, spinach coulis, and bordelaise & bearnaise sauces

Fish & Seafood
$56.00

Butter Poached Twin New England Lobster Tails

Two seven ounce tails served with beurre monté, chive oil, truffle potato mash, and seasonal vegetables

Single lobster tail $36

$27.00

Pine Nut Crusted Scottish Salmon

Served with grilled watermelon, watercress & micro carrot green salad, and a lavender & white balsamic honey beurre blanc

$30.00

Pan Roasted Diver Scallops & Jumbo Shrimp

Served with linguini Provençal, frenched green beans, braised Swiss chard, tomatoes, basil pesto, balsamic reduction, and chive oil

The Greenbriar Inn
HORS D'OEUVRES

Cocktail and Hors d'oeuvres Hour: If you plan to mingle before dinner, we recommend 4 - 6 appetizers for the first hour. For extended social hours choose a few more selections to keep things lively. Hors d'oeuvres Parties: For parties in which dinner is not being served we recommend selecting at least 2 chef presented items, 2 displayed items and a diverse and balanced assortment of 10 - 15 passed and displayed hors d'oeuvres to make your party elegant and distinctive. You are required to provide at least 10 appetizers, including 1 chef presented item and 1 displayed item. Chef presented items are $85 per station but can often be combined into fewer total stations.

Per Person

Hors d'oeuvres Trays & Displays
$4.50

Baked Brie en Brioche

With fresh seasonal fruit and assorted crackers

$5.50

International Cheese

Assortment of cheeses with crackers

$4.50

Warm Artichoke Spinach Cheese Dip

Served in a country style bread bowl with vegetable crudités

$4.00

Fresh Fruit Platter

Fresh fruit served with a mint - berry raita

$6.00

Antipasto Tray

Marinated mushrooms, truffle asparagus, Mediterranean olives, Italian salami, capricolla, prosciutto, shaved parmesan, and house mustards

$4.50

Gravlox

House cured salmon served with honey mustard dill sauce, assorted toast points, and Chef accompaniments

$6.00

Assorted Sushi Roll Display

 4 pieces per person- choose up to 3 selections. Sesame Crusted Tuna Roll with wasabi crab remoulade, Spicy Tuna Roll, Smoked Salmon Roll, Vegetable Avocado Roll, Sesame Crusted Crab California Roll, Spicy shrimp roll with tobiko caviar

$6.00

Chilled Poached Salmon

With mustard dill sauce, toast points, onions, capers, and tomatoes

$6.00

House Smoked Seafood Display

Honey smoked bay scallops and shrimp; hickory smoked salmon, trout, oysters, and mussels with accompaniments

$5.00

Shrimp Cocktail (3 pieces per person)

Peeled shrimp chilled and served with cocktail sauce and lemon

$4.00

Oysters on the Half Shell

Chilled and served with cocktail sauce and lemon

$4.50

Asparagus and Smoked Mozzerella Cheese

Wrapped with prosciutto di parma and served with a pesto black pepper pine nut dipping sauce

$5.00

Country Style Pâté

With apple chutney, tarragon - lingonberry sauce, cornichons, mustards, and assorted table crackers

Chef Presented Items

Minimum of 40 Guests . . . . . . $85 per station

$15.00

Roast Tenderloin

With sautéed onions, bell peppers, hard rolls, and Raifort and bordelaise sauces

$10.00

Sea Salt Crusted Venison Roast

With hard rolls and lingonberry demi glace

$6.00

Roasted Stuffed Leg of Lamb

With rosemary - tomato chutney, hard rolls, and mint demi glace

$6.50

Salmon en Croûte

Stuffed with fontina, mushrooms, and spinach

$5.50

Ancho Roasted Pork Loin

With flour tortillas, cilantro mango salsa, chili peppers, and cipollini onion marmalade

$5.00

SALAD STATION

Caesar Salad
Traditional Greenbriar preparation
Waldof Salad
Apples, blue cheese, candies walnuts served over bibb lettuce
Pear, Spinach & Arugula Salad
Tossed with roasted red peppers in a warm bacon vinaigrette topped with candied walnuts
Charlemagne Salad
Romaine hearts tossed almonds in a warm brie and chardonnay dressing
Items that can be added to enhance your salad selection
Smoked Salmon $3 -|- Grilled Chicken $2 -|- Smoked Duck $3 -|- Grilled Shrimp $3

$7.00

PASTA STATION

Our Chef will sauté bowtie pasta with your selections

Select two sauces:
Alfredo regiano
Pesto pinot grigio cream
Champagne caviar cream
Basil and roasted garlic marinara

Select two sauteed selections:
Rock Shrimp
Bay Scallops
Chorizo Sausage
Buffalo Blue Cheese Meatballs
Roasted artichokes & wild mushrooms

Hot Hors d'oeuvres
Game, Beef and Pork
$4.00

Broiled Lamb Skewer

With tzatziki sauce

$4.00

Teriyaki Beef Sirloin Skewer

With ginger plum sauce

$4.50

Balsamic Beef Tenderloin Tips and Mushroom Brochette

With gorgonzola cream sauce

$4.50

Pepper Beef Sirloin Skewer

With Diane sauce

$5.50

Seared Beef Tenderloin and Sea Scallop Brochette

With cracked pepper garlic cream

$6.50

Roasted Petite Lamb Chops

With a fresh herb Dijon crust, shiraz drizzle, and mint pesto

$5.00

Pan Fried Frog Legs Provençal

With sautéed garlic, tomato, capers, fresh herbs, white wine, and lemon

$3.00

Spicy Lamb & Pork Sausage en Croûte

With house made mustards

$4.50

Beef Wellington

Beef tenderloin and foie gras duxelles baked in puff pastry served with bordelaise and béarnaise Sauces

$3.75

Spicy Beef Empanadas

Stuffed with roasted peppers, corn, and beans with an avocado salsa

$3.75

Pork Tenderloin Wellington

Pork tenderloin, boursin cheese, and roasted garlic-red pepper duxelles baked in puff pastry, served with basil Dijon cream

$2.75

Ruben Sandwich

Toasted rye with pastrami, sauerkraut, swiss cheese, and Russian dressing

$3.00

Italian Sausage Stuffed Mushrooms

Stuffed with fresh basil, sun dried tomatoes, and smoked mozzarella

$3.00

Pork Pot Sticker

With teriyaki wasabi dipping sauce

Poultry
$3.50

Saté Chicken Skewer

With spicy peanut sauce

$3.50

Curried Chicken Tempura Skewers

With coconut cream

$3.50

Teriyaki Chicken Skewer

With ginger plum sauce

$3.50

Barbecue Duck Spring Rolls

Filled with barbecued duck and napa cabbage, served with plum demi glace

$3.75

Braised Duck Quesadilla

With cilatro, lime, and smoked mozzarella, topped with a mango salsa

$3.75

Smoked Duck Tostada

With balsamic glazed onions and peppers,fontina, and pico de gallo

$3.00

Chicken Stuffed Mushrooms

Stuffed with chicken, blue cheese, and bacon

$3.75

Chicken en Croûte

Chicken, bacon, arugula, shiitake mushrooms, and gruyère cheese baked in puff pastry

$3.50

Chicken & Roasted Pepper Spanakopita

Filled with chicken, roasted red peppers, spinach, and feta cheese

$3.00

Barbecue Chicken & Vermont White Cheddar Cheese Quesadilla

With caramelized sweet onions and strawberry-pepper salsa

$3.25

Pecan Crusted Chicken Praline

Chicken stuffed with herbs and brie cheese, served with an Anaheim chile cream

$3.75

Chicken Phyllo Wrap

Filled with chicken, prosciutto, truffled asparagus, and gouda cheese

$3.00

Smoked Chicken Tostada

With balsamic glazed onions and peppers, fontina cheese, and pico de gallo

Seafood
$4.50

Bacon Wrapped Shrimp Skewer

With fontina fondue

$5.50

Shrimp and Scallop Brochette

Grilled and served with a citrus beurre blanc

$4.50

Coconut Shrimp Tempura Skewer

With sweet Thai chili dipping sauce

$4.00

Salmon Wellington

Salmon, spinach, shiitake mushrooms, and gouda cheese baked in puff pastry, served with champagne-saffron beurre blanc

$3.25

Lobster Wontons

With sweet Thai chili dipping sauce

$3.50

Crab Stuffed Mushrooms

Stuffed with crab, arugula, and fontina cheese

$4.25

Truffle Crusted Scallops

With a cognac lobster cream sauce

$4.50

Spicy Lobster & Rock Shrimp Empanadas

Stuffed with roasted peppers, corn, and beans, served with an avocado salsa

$3.75

Crab Stuffed Artichoke

Baked with crab salad stuffing, topped with gruyère cheese

$4.50

Sea Scallop & Shrimp Scampi

Served on the half shell with lemon-garlic-fresh herb butter

$3.75

Sea Scallop Fritters

With classic Creole sauce and lemon

$4.50

Bacon Wrapped Scallops

With cognac-lobster cream and lemon-pepper relish

$3.00

Asian Fried Calamari

With sweet Thai dipping sauce and wasabi cream

$3.00

Lemon Pepper Crusted Calamari

With Cajun aioli and lemon drizzle

$3.00

Southern Fried Calamari

With fresh herb tomato coulis

$4.50

Seared Crab Cakes

With coconut cream and mango-pepper salsa

$3.75

Rock Shrimp & Crab Fritters

With classic rémoulade and chili-sweet pepper marmalade

$3.75

Southwestern Shrimp Egg Roll

With a creamy cilantro-chipotle dipping sauce

$3.50

Oysters Rockefeller

Baked with spinach, topped with bacon and a cheese glacage

$3.50

Clams Casino

Baked and topped with garlic, bell peppers, bacon, and citrus butter

$3.00

Greenlip Mussels Gratin

WIth bacon, red peppers, and a smoked mozzarella glacage

$3.50

Lobster & Scallop Pot Stickers

With a teriyaki-wasabi dipping sauce

$3.50

Shrimp Pot Sticker

With a teriyaki-wasabi dipping sauce

$2.75

Smoked Trout Potato Cake

With champagne-tarragon cream and fried capers

$3.00

Smoked Salmon Potato Cake

With lemon-dill cream and fried capers

$3.50

Escargot Wrapped in Puff Pastry

Served with roasted garlic-gouda fondue

$3.25

Escargot Stuffed Mushrooms

Stuffed with escargot, white cheddar, roasted peppers, chives, and garlic butter

Vegetarian
$3.00

Mozzarella & Artichoke Tempura Skewers

With tomato-basil dipping sauce

$2.75

Mediterranean Stuffed Mushroom

Stuffed with olives, tomato, peppers, basil, and feta cheese

$3.00

Wild Mushroom Quesadilla

With caramelized onions, sun dried tomatoes, and chèvre cheese, topped with a creamy pesto

$3.00

Squash and Chestnut Phyllo Triangle

Topped with maple glazed pears and Stilton cheese

$3.50

Vegetarian Wellington

Grilled portobello, arugula, and toasted cashews baked in puff pastry, served with a caramelized sweet onion cream sauce

$3.00

Cherry Pepper Popper

Stuffed with jalapeños and Vermont white cheddar served with fig marmalade

$3.00

Baked Stuffed Artichoke

Stuffed with roasted garlic Boursin cheese and sundried tomatoes

$2.50

Toasted Pine Nut, Spinach, and Feta Phyllo Bouchée

$3.00

Wild Mushroom, Brie, and Truffle Tartlet

$3.25

Artichoke, Brie, and Macadamia Nut Stuffed Mushrooms

$3.00

Caramelized Onion, Fig, and Blue Cheese Tartlets

$2.75

Vegetable Egg Rolls

With sweet Thai chili dipping sauce

$3.00

Vegetable Tempura Skewer

Served with citrus-wasabi soy

$3.00

Vegetable Pot Sticker

With a teriyaki-wasabi dipping sauce

Cold Hors d'oeuvres
Game, Beef and Pork
$3.50

Beef Carpaccio

Thinly sliced tenderloin rolled with roasted red pepper and shallot-herb cream cheese, served on a toast point with balsamic and truffle drizzle

$4.75

Black Pepper Crusted Roasted Tenderloin Yorkshire

Sliced and served on English Yorkshire with caramelized onions, chive horseradish cream, and red pepper garnish

$4.00

Steak Tartare

Tossed with capers and onions, served on a toast point

$3.75

Ancho Rubbed Pork Tenderloin Medallions

Served on rye toast with chipotle-cranberry relish and balsamic drizzle

$6.00

Caraway Crusted Black Buck Antelope

Served on a crostini with Dijon crème fraîche, onion marmalade, and cornichons

$2.75

Bacon, Goat Cheese, and Spinach Roll

Stuffed with roasted yellow and red peppers and red onion, served on a crostini

$2.75

Prosciutto Wrapped Medjool Date

Stuffed with roasted garlic Boursin cheese

$3.25

Prosciutto, Wild Mushroom, and Gorgonzola Bouchée

$3.75

Thai Beef Crispy Wonton

Marinated Thai beef with scallions, lime, shiitake mushrooms, red chilis, and lemon grass, served with a sweet soy drizzle

Poultry
$3.00

Chicken Tabbouleh Salad

Served in a lavosh cone

$3.00

Chicken Profiterole

Pâte à choux stuffed with almond lingonberry chicken salad

$3.00

Southwestern Chicken Taco

Four tortilla, spicy chicken salad, cheddar cheese, guacamole, and pico de gallo

$3.25

Chicken Canapé

Pine nut, fig, and chicken salad with prosciutto served on a parmesan crostini

$3.50

Thai Duck Salad in a Cucumber Cup

Marinated duck with scallions, lime, shiitake mushrooms, red chilis, and lemon grass, served with a sweet soy drizzle

$3.00

Duck Pate Canapé

Served with lingonberry sauce and sliced apple

$3.50

Raspberry Duck Salad

Served in a Belgian endive, topped with toasted walnuts

$3.50

Duck, Pear, and Huckleberry Salad

Served in a chive profiterole, topped with candied pecans

Seafood
$4.50

Rock Shrimp Louis and Avocado Salad

Served in a toasted sesame lavosh cone

$4.50

Cajun Shrimp Canapé

Served on a garlic crostini with a Cajun cognac aioli and fresh dill

$3.50

Smoked Salmon Canapé

Served on a dill lavosh cracker with a lemon-caper remoulade

$3.50

Seafood Profiterole

Pâte à choux stuffed with lemon seafood salad

$4.00

Seared Ahi Tuna

Served on a fried wonton, drizzled with sweet soy and wasabi-chive oil

$4.00

Bay Scallop & Rock Shrimp Ceviche

Served on the half shell with cucumber citrus salad

$3.25

Housemade Smoked Salmon Potato Blini

Served with caviar crème fraîche and grilled apricot-red onion chutney

$3.50

Gravlox Salmon Canapé

House cured salmon served on a toast point with onions, capers, tomatoes, and pommery mustard-dill sauce

$3.75

Smoked Salmon and Crab Salad Tartlet

Served with a cucumber triangle and chive crème fraîche

$3.50

Shrimp Spring Roll

Rice noodles, carrots, celery, cilantro, and bean sprouts wrapped in rice paper and served with a peanut dipping sauce

$4.50

Lobster Spring Rolls

Rice noodles, carrots, celery, cilantro, and bean sprouts wrapped in rice paper and served with a peanut dipping sauce

Vegetarian
$4.00

Assorted Tea Sandwiches

Cucumber tomato basil with garlic aioli; chopped egg and truffle; roasted eggplant, Sicilian olive and feta-fresh herb spread

$2.25

Strawberry Chèvre Florets

With candied pecan, honey, and truffle whipped Haystack Mountain chèvre

$2.50

Baba Ganouj Canapé

Served on pita triangles with caramelized onions and olives

$2.75

Stuffed Cherry Tomatoes

With chive Boursin cheese topped with truffled matchstick crudités

$2.50

Bruschetta

Warm garlic toast topped with stewed fresh tomatoes, garlic, shallots, chiffonade basil, and aged balsamic drizzle

$2.50

Toasted Pine Nut Crêpe

With roasted red pepper, basil, and goat cheese ricotta filling

$2.50

Roasted Garlic Hummus

Served on pita triangles topped with capanata relish

$3.00

Asparagus & Artichoke Cannoli

Filled with whipped Haystack Mountain chèvre and ricotta, garnished with candied pistachios

$2.75

Skewered Fresh Basil & Mozzarella Cherry Tomatoes

With truffle-basil vinaigrette marinated mozzarella

$3.00

Spiced Pear Profiterole

With Danish bleu cheese and candied walnuts

$2.50

Stuffed Medjool Date

With honey truffle whipped chèvre, garnished with a scallion curl

$2.75

Grecian Profiterole

Stuffed with a tomato, olive, cucumber, red onion, and feta salad

$3.00

Vegetarian Spring Roll

Rice noodles, carrots, celery, cilantro, and bean sprouts wrapped in rice paper and served with spicy peanut dipping sauce

$2.75

Guacamole Tortilla Cone

Topped with sour cream and pico de gallo

$3.00

Grape Leaf Dolmades with Lemon Yogurt Sauce

Stuffed with toasted pine nuts, currants, peppers, rice, and olives

$2.75

Goat Cheese & Spinach Roll

Stuffed with roasted yellow peppers, red onions, and sun dried tomatoes, served on a crostini
The Greenbriar Inn
PLATE SERVICE ENTREES

We request menu selections 60 days prior to your function if you are planning a plate service dinner. This allows time for RSVP of entrée selections. You may offer a selection of 3 to 5 entrées depending on the size of your party. Exact counts for each of the entrees MUST be received 10 days prior to your function. If your party is 75 people or less and you cannot provide counts, a $3.50 charge per entrée will be applied to the bill and extra time must be allowed for service. If your party is larger than 75 you must provide counts, offer a single entrée, a combination plate, or a buffet. Plate service entrées include bread and butter. A house salad can be added for $2.75 per person and a sorbet course can be added for $1.50 per person.

SEAFOOD & FISH
$32.00

Lobster, Crab, and Shrimp Newberg

Chunks of lobster, crab, and rock shrimp, pearl onions, and asparagus tips seasoned with sherry and served in a puff pastry vol au vent with a Newberg cream sauce

$28.00

Grilled Tuna Mignon

Truffled honey lacquered tuna with pommery mustard whipped potatoes, and cabernet demi glace. Garnished with leek oil and crispy leeks.

$29.00

Pine Nut Crusted Halibut

Served with sundried tomato and roasted garlic risotto, pinot gris butter sauce, and fresh basil pesto

$28.00

Pan Seared Striped Bass

With pancetta, pearl onion, wild mushroom, and fingerling potato ragout, baby spinach, Meyer lemon beurre blanc, and aged balsamic vinegar drizzle

$28.00

Peppercorn Crusted Swordfish

With chanterelles, golden lentils, garilc confit, applewood bacon, pinot noir and thyme demi glace, fresh herb compound butter, and red pepper rouille

$29.00

Halibut Saltimbocca

Wrapped with prosciutto, gruyère, and fresh sage, served with buttered rock shrimp basmati rice and sauce Americaine

$27.00

Shrimp Mousse Stuffed Salmon

Served with wilted baby arugula, roasted tomato and scallion cous cous, and crustacean cream

$27.00

Cashew Crusted Grilled Salmon

With a sweet corn, rock shrimp, and butterbean succotash, sautéed leeks, and applewood bacon, accented with leek drizzle and wilted Greens

$26.00

Salmon en Croûte

Wrapped in puff pastry with spinach and mushrooms, served with a champagne saffron beurre blanc

$22.00

Hazelnut and Gingersnap Crusted Trout

Pan fried Rainbow trout with chive whipped potatoes and a lime beurre blanc

$23.00

Fried Rocky Mountain Trout

With caramelized shallot and artichoke whipped potatoes, chardonnay basil cream sauce, and tomato caper relish

$26.00

Grilled Crab Cake and Rocky Mountain Trout

Served in a lemon - dill sauce, topped with a mango, strawberry, and cilantro relish

FOWL
$24.00

Roasted Chicken Saltimbocca

Stuffed with gruyère, wrapped in parma ham, served with fresh herb - pine nut basmati rice, and chicken demi glace

$24.00

Stuffed Chicken Breast Florentine

Stuffed with spinach, pine nuts, and feta cheese, served with whipped potatoes, olive tapenade, and fresh herb garlic tomato coulis

$23.00

Roasted Gouda Chicken Breast

With fresh herb truffle risotto, sautéed baby spinach, and wild mushroom Madeira sauce

$22.00

Grilled Maple Glazed Chicken Breast

With garlic whipped potatoes and sautéed apples and walnuts in a gorgonzola cream sauce

$23.00

Grilled Free Range Chicken Breast

Topped with mango salsa and served with creamy parmesan polenta and dark roasted herb chicken jus

$27.00

Honey and Citrus Glazed Roasted Duck

Served with wild rice pialf, pistachio - orange relish, and fresh thyme infused duck jus

$27.00

Brandied Cherry Duck

With whipped sweet potatoes, brandied cherry demi, topped with toasted pecans

$27.00

Pan Seared Duck Breast

Sliced and served with caramelized pears over a sweet potato, celery root, and fontina cheese gratin with roasted duck jus and Grand Marnier syrup

$29.00

Pheasant en Croûte

With caramelized mushrooms, arugula, and camembert, served on a bed of confit pheasant truffle risotto with herb pheasant jus
GAME & BEEF SELECTIONS
$35.00

Crumb Crusted Lamb Rack

With sun dried tomato whipped potatoes, caramelized red onion and balsamic demi glace, and mint pesto

$28.00

Grilled Colorado Lamb Sirloin

With mint crème fraîche polenta, frenched green beans, roasted garlic syrah demi glace, mint salsa verde, and cherry tomato

$32.00

Five Pepper Rubbed Venison Medallions

With a roasted chestnut - tart cherry stuffing, smoked chèvre whipped potatoes, Granny Smith apple chutney, cranberry coulis, and Madeira demi glace

$32.00

Grilled Black Buck Antelope

Two medallions of antelope with roasted whipped parsnips, pomegranate relish, and game glace

$35.00

Buffalo Sirloin Steak

With chive whipped potatoes, cognac - blue cheese demi glace, and a roasted bell pepper and fig relish

$34.00

Gorgonzola Beef Tournedos and Shrimp

Pan seared and served with red bliss mashed potatoes, roasted artichokes, and gorgonzola demi glace

$34.00

Steak Diane and Seared Sea Scallops

Seared petite filet and volcanic salt crusted scallops served with a potato gratin and Diane sauce

$35.00

Beef Wellington

Grilled tenderloin topped with foie gras mushroom duxelles, baked in puff pastry, and served with truffle whipped potatoes, Chef's vegetables, and béarnaise and bordelaise sauces

$32.00

Filet of Beef

Served with truffle whipped potatoes, Chef's vegetables, and steak butter

Add seven ounce lobster tail $23

Add shrimp $6

$30.00

Grilled New York Striploin

With white cheddar cheese twice baked potatoes and caramelized sweet onion sauce, topped with crumbled Danish bleu cheese.

Add seven ounce lobster tail $23

Add shrimp $6

$30.00

Roasted Prime Rib (requires 10 or more orders)

Served with Yorkshire pudding, au jus, and Raifort sauce

$24.00

Double Cut Pork Chops

With wild mushroom risotto and a Calvados - blue cheese - apple demi glace

$26.00

Pork Tenderloin en Croûte

Stuffed with spinach, mushrooms, and fontina cheese, served with pommery mustard cream sauce

VEGETARIAN SELECTIONS
$22.00

Roasted Eggplant Tortelloni

Filled with smoked mozzarella, spinach, and roasted eggplant, served with fresh basil tomato coulis and grated parmesan

$21.00

Vegetable Crêpe Torta

Pine nut crêpes layered with sautéed spinach, zucchini, artichokes, fresh basil, and sweet peppers, served with charred tomato - brie béchamel

$22.00

Wild Mushroom Strudel

Filled with a grilled portobello, baby spinach, leeks, and caramelized onions, served with a maple truffle cream sauce

$23.00

Portobello Mushroom Wellington

Portobello mushrooms stuffed with wilted spinach and fontina cheese on a bed of julienne tender carrots and leeks, served with a caramelized shallot truffle cream sauce

$22.00

Roasted Artichoke and Brie Tart

Served on a bed of ratatouille brunoise with baby spinach, sun dried tomato cream, and oregano pesto

$19.00

Haystack Mountain Chèvre Risotto

With caramelized fennel and baby arugula, toasted pine nuts, and a red pepper coulis

$18.00

Miso Glazed Grilled Tofu

Wild mushroom bouchée, ginger and soy braised greens, candied carrots, and yuzu scallion emulsion

$22.00

Truffle and Wild Mushroom Pappardelle

House made pasta served with grilled foraged musrhooms, asparagus tips, oven dried tomatoes, and Saint - André cream

$20.00

Pappardelle Pasta

Fresh ribbons of pasta with Provençal olives, spinach, roasted fennel, and confit garlic in a fresh tomato broth accented with baby mozzarella and fried basil

$20.00

Butternut Squash Gnocchi

Tossed in a fennel beurre blanc, served with sauteed caramelized onions, cauliflower, broccoli, roasted butternut squash, lemon and herbed goat cheese quenelle, balsamic drizzle, and toasted pine nuts

$24.00

Wild Mushroom Stuffed Raviolis

Stuffed with mushrooms, fresh basil, ricotta, and chèvre cheeses, served with grilled zucchini, roasted peppers, and caramelized onions in a sweet corn nage, drizzled with fresh chive oil
The Greenbriar Inn
Greenbriar Inn BUFFET ENTREES: Minimum 75 Guests*

All dinner buffets include 3 entrée selections, 2 vegetables selections, 2 starch selections, the appropriate sauces, bread, and butter. The price of the buffet is equal to the highest priced entrée selected. A house salad can be added for $2.75 per person. Children ages 3-10 are half price.

*For parties of 40 - 75 add $2 per person to the total cost of the buffet

CHEF CARVED ITEMS     $50 per station
$30.00

Roast Prime Rib

$32.00

Tenderloin

$34.00

Beef Wellington

$24.00

Roast Leg of Lamb

with Rosemary & Garlic

$28.00

Roast Leg of Venison

$27.00

Roast Salmon

wrapped in Puff Pastry

SAUCES: Select one sauce to accompany the above entrees.
Additional sauces will be $2 per selection.
Bordelaise and B�arnaise
Wild Mushroom
Horseradish Truffle Cream
Diane
Stilton Bleu Cheese Demi
Mixed Peppercorn
Beef Au Jus
Raifort
Stilton Bleu Cheese Cream with Sundried Tomato
Select one of the above sauces to be served with the following entrees.
Additional sauces will be $2.
BEEF
$32.00

New York Strip Steak

$34.00

Roast Tenderloin

$34.00

Grilled Tenderloin

$36.00

Beef Wellington

VEAL
$28.00

Veal Medallions

Sundried cherry demi-glace

$25.00

Veal Piccatta

Lemon caper sauce

LAMB
$34.00

Herb and Mustard Crusted Lamb Chops

With a rosemary and blackberry jus lie

$34.00

Lamb Chops

With flagelot beans and tomato concasse mint lamb jus

$29.00

Roasted Lamb Sirloin

With roasted garlic syrah demi glace
PORK
$24.00

Pork Loin

with a calvados sauce

$26.00

Pork Tenderloin En Croûte

with a basil Dijon cream sauce

$24.00

Honey Sage Roasted Pork Loin

served with a ginger golden barbecue sauce

CHICKEN
$22.00

Grilled Chicken

with mushroom, bacon and pearl onion cream sauce

$22.00

Pan Roasted Chicken with Calypso Beans

Slow roasted tomatoes and fresh herbs in a pinot noir sauce

$23.00

Chicken Picatta

Lemon caper cream with sundried tomatoes

SEAFOOD & FISH
$22.00

Rainbow Trout

Sweet soy, lime butter, and cashews

$22.00

Rainbow Trout

Tarragon breading and lemon

$22.00

Baked Trout

Almond - giner snap crusted

$22.00

Pan Seared Trout

Lobster butter

$25.00

Poached Salmon

Lemon - thyme beurre blanc

$25.00

Broiled Salmon

Lemon - saffron sauce

$27.00

Salmon en Croûte

Wrapped in puff pastry with spinach & mushrooms, served with a champagne beurre blanc sauce

$29.00

Halibut Saltimboca

Parma ham, sage, and rock shrimp sauce

VEGETARIAN
$19.00

Sweet Herbed Risotto Cake

with onion rings and mushroom jus

$19.00

Wild Mushroom Bow Tie Pasta

with shaved parmesan cheese

$22.00

Wild Mushroom Strudel

$18.00

Bow Tie Pasta

with tomato - basil cream sauce

$19.00

Fettuccini Alfredo
The Greenbriar Inn
BRUNCH BUFFET

The Greenbriar Inn offers a wonderful buffet brunch that can be served in either of our dining rooms as well as on our garden patios. All brunches must begin between 10:00 am and 11:30 am and be completed by 4:00 pm. The regular brunch price of $26 per person ($13 for children ages 3-10) includes a selection of the following items. Additional items may be added for the quoted price. Please note that for parties from 40 to 75, the cost of the brunch will be increased by $2.

Additinal Fee

BRUNCH ITEMS

Belgian Waffles and Pancakes

with Vermont Maple Syrup and Fruit Compote

Croissants, Quick Breads, Muffins

Please choose two of the above.

International Cheese Board

Fresh Seasonal Fruit

Roasted Yukon Potatoes

Bacon, Sausage, or Bratwurst

Please choose one of the above.

Oysters on the 1/2 Shell or Bagels with Cream Cheese & Lox

Please choose one of the above.

$4.00

Shrimp Cocktail

CHEF CARVED ITEMS     Choose Two

Roast Prime Rib

with Raifort Sauce and Au Jus

Roast Pork Loin

with a Mustard Sauce

Roast Leg of Lamb

with Mint Jus

Roast Turkey

Honey Glazed Ham

$5.00

Buffalo Ribeye

with Raifort Sauce and Au Jus

EGG DISHES     Choose Two

Omelet Bar

Quiche

-Choice of: Tomato Basil, Mushroom Gruyere, Vegetable Brie, or Lorraine

$3.00

-Choice of: Crab Fontina or Shrimp with Sweet Bell Pepper

Eggs Benedict

-Choice of: Traditional or Vegetarian

$2.00

-Choice of: Shrimp and Spinach or Smoked Salmon

Additinal Fee

SALAD     Choose Three

Mixed Greens SaladMediterranean SaladDill Potato Salad
Pasta SaladBlack Eye Pea SaladCous Cous Salad

ENTREES     Choose Two

Beef

Tenderloin Tips served with: Diane Sauce, Wild Mushroom Truffle Demi, or Peppercorn Sauce

Seafood

-Fish Cakes, Sesame Salmon or Cajun Shark

$2.00

-Rock Shrimp with Marsala Sauce

$3.00

-Mussels Florentine with Curry Cream

Chicken

Chicken Dijon, or Chicken Piccata, or Roasted Pepper Cream

Pork

Roasted Pork Loin served with Basil Dijon Cream or Apple Jack Sauce

*Two Chef Selection Vegetable Dishes will be included with the entrees*

BEVERAGES

Coffee, Tea, and Iced Tea

$4.00

Espresso, Cappuccino, Latte

$8.00

Assorted Juices (1/2 Liter Carafes)

$1.75

Soft Drinks

$26.00

House Champagne (per bottle)

$12.00

Martinelli's Sparkling Cider (per bottle)

DESSERT BUFFET
$8.00

Three Selections

$10.00

Four Selections

$12.00

Five Selections

$14.00

Six Selections

Selections: (Additional selections available upon request)

Crème Brûlée Fruit and Nut Bars Cookies
Cheesecake Chocolate Truffles Éclairs
Lemon Tart Pear Almond Tart Fruit Tart
Clichy Torte Chocolate Torte
White and Dark Chocolate Mousse Cups
Chocolate Dipped Strawberries

The Greenbriar Inn
SOUP & SALAD
$7.00

Shrimp Bisque

$6.00

French Onion Soup

$5.00

Potato Leek Soup

Served chilled or hot

$6.00

Caesar Salad

$4.00

Salad of Seasonal Greens

Choice of dressings

ENTREES
$22.00

Filet of Beef

Served with steak butter, seasonal vegetables, and truffle whipped potatoes

$18.00

Balsamic Marinated Beef and Grilled Vegetable Brochette

Served with rice pilaf

$16.00

Chicken Piccata

Served with linguini and an artichoke lemon caper sauce

$16.00

Pork Tenderloin en Croute

With fresh sage Dijon cream sauce

$17.00

Sesame Crusted Salmon

Served with stir fried shiitake mushroom rice, snow peas, and a warm sesame soy vinaigrette

$16.00

Grilled Chicken Breast

With roasted garlic mashed potatoes, pearl onions, and a pinot noir sauce

$16.00

Fried Rocky Mountain Trout

With caramelized shallot and artichoke whipped potatoes, chardonnay basil cream sauce, and tomato caper relish

$18.00

Grilled Crab Cake and Rocky Mountain Trout

Served in a lemon - dill sauce topped with a mango, strawberry, and cilantro relish

$17.00

Rock Shrimp and Scallops

Served with angel hair pasta in a lobster cream with julienne snow peas and chive oil

$22.00

Halibut Saltimbocca

Wrapped with proscuitto, gruyere, and fresh sage, served with grilled scallops and rock shrimp sauce

$14.00

Wild Mushroom Fettuccini

Fettuccini tossed with wild mushrooms sautéed with truffle oil, chives, and shaved parmesan cheese, served with seasonal vegetables

$14.00

Roasted Eggplant Tortelloni

Filled with smoked mozzarella, spinach, and roasted eggplant, served with fresh basil tomato coulis and grated parmesan

$14.00

Vegetable Crepe Torta

Pine nut crêpes layered with sautéed spinach, zucchini, artichokes, fresh basil, and sweet peppers, served with charred tomato - brie béchemel
Luncheon Menu
ENTREE SALAD
$14.00

Salmon Caesar Salad

Romaine Lettuce tossed with a classic Caesar dressing and topped with a grilled salmon filet, croutons, and fresh grated romano cheese. Also available with grilled chicken.

$15.00

Pan Seared Lump Crab Cake Salad

Served over mixed greens with coconut salmon cream sauce and alfalfa - honey vinaigrette, accented with fresh lemon and thyme

$14.00

Smoked Trout Salad

Boneless hot smoked trout served on a bed of baby greens with grilled red onions, toasted macadamia nuts, saffron creme fraiche, and a coconut - orange vinaigrette

$14.00

Smoked Chicken Breast Salad

Over mixed greens with crumbled bleu cheese, mandarin orange segments, and an alfalfa - honey vinaigrette

SANDWICHES
$18.00

Prime Rib Sandwich

Slow roasted prime rib on a french roll with raifort sauce, romaine lettuce, tomato, and smoked gouda cheese. Served with potato salad.

$17.00

Grilled Ahi Tuna and Watercress sandwich

Seared ahi on a kaiser roll with watercress, toamto, roasted red pepper aioli, and spicy wasabi cream. Served with fresh fruit.

$14.00

Pesto Chicken Sandwich

Baked chicken breast topped with melted brie cheese, romaine lettuce, tomato, and roasted pine nut - black peppercorn pesto. Served on a kaiser roll with pasta salad.

$13.00

English Cucumber, Roma Tomato, and Tabbouleh

Sliced seedless cucumber and tomatoes on walnut wheat bread with pea sprouts, watercress, and pesto remoulade. Served with fresh fruit.

$13.00

Grilled Marinated Vegetables on Focaccia

A medley of zucchini, roasted red peppers, artichoke hearts, onions, mushrooms, tomatoes, and asparagus, and melted havarti cheese on focaccia with a tapanade. Served with Mediterranean pasta salad.
The Greenbriar Inn
DESSERTS
BANQUET DESSERTS
$6.00

Strawberry Shortcake

$7.00

Espresso White Chocolate Cheesecake

$6.00

Clichy Torte

Served with Raspberry Sauce

$5.00

Chocolate Dipped Strawberries (4 each)

$7.00

Four Chocolate Torte

$5.00

White and Dark Chocolate Mousse Parfait

$6.00

Lemon Pound Cake with Fruit Compote

$6.00

Baked Alaska

Served with Raspberry Sauce (not available as a dessert buffet item)

$6.00

Crème Brûlée

$7.00

Ice Cream or Sorbet

Served in a Tuile Cookie Basket (not available as a dessert buffet item)

$7.00

Chocolate Terrine

$7.00

Assorted Chocolate Truffles

$6.00

Lemon Tart

$6.00

Pear Almond Tart

$6.00

Seasonal Fruit Tart

$7.00

Tarte Tatin

Apple Tart with Vanilla Brie Cream

$8.00

Dessert Buffet - 3 selections

$10.00

Dessert Buffet - 4 selections

$12.00

Dessert Buffet - 5 selections

HOLIDAY DESSERTS
$6.00

Bûche de Noël

Chocolate almond sponge cake rolled with chocolate buttercream, almond praline, and shaved chocolate, decorated to resemble a holiday yule log

$7.00

Pumpkin White Chocolate Cheesecake

With a cinnamon cookie crust, topped with white chocolate mousse

$6.00

Mint Chocolate Mouuse Terrine

Served with strawberry compote and hot fudge sauce

$6.00

Carrot Pecan Cake

With cream cheese frosting and candied pecans

$6.00

Pear Almond Tart

Vanilla poached pears in an almond tart dough filled with almond custard

$7.00

Tarte Tatin

Caramelized apple tart served with warm vanilla brie cream

$8.00

Crème Brûlée

White chocolate amaretto crème brûlée or a trio of flavors selected daily

$8.00

Warm Pumpkin Toffee Tart

A fresh pumpkin and pecan brisee tart served with vanilla caramel glaze, chocolate covered toffee crumbles, and butter pecan ice cream

$7.00

French Chocolate Mousse Layer Cake

Layers of chocolate génoise cake and chocolate mousse with whipped fudge frosting, served with raspberry coulis

$7.00

Spiced Apple Phyllo Turnover

Topped with rum caramel and walnut streusel, served with blueberry compote and cranberry apple sorbet in an apple tuile
SPECIALTY CAKES - Weddings, Anniversaries, Birthdays

The Greenbrir Inn makes beautiful and delicious wedding cakes. Our cakes are made to order using the freshest ingredients. The following cakes are samples of the types of cakes we make. All cakes include a simple wedding cake design. If you have a specific cake in mind we would be happy to work with you to make your dream cake a reality.

$6.00

Almond Joconde Cake

Frosted with White Chocolate Buttercream and layered with Fresh Fruit and Bavarian Cream

$7.00

Black Forest

Rich Chocolate Cake layered with Brandied Cherries and Whipped Cream and covered with Chocolate Ganache

$5.00

Lemon Poppyseed Cake

Layered with Raspberry Coulis and Whipped Cream, topped with White Chocolate Buttercream

$5.00

Carrot Cake

Carrot Pecan Cake with Cream Cheese Frosting

$5.00

White Velvet Butter Cake

Layered with Fresh Fruit and Vanilla Pastry Cream, frosted with Vanilla Buttercream

*Multiple Flavored Cakes Add $1 Per Additional Selection*

A LA CARTE DESSERT MENU

No Display Found

$8.00

Strawberry Rhubarb Turnover

Served warm with Franch vanilla bean ice cream, strawberry chips, caramel sauce, and port gastrique

$9.00

Fallen Chocolate Soufflé Cake

Filled with semi-sweet chocolate mousse and served with chocolate shavings and a brandied cherry sauce

$8.00

White Chocolate Cheesecake

Creamy white chocolate cheesecake with a graham cracker crust and raspberry coulis

$8.00

Vanilla Bean Crème Brûlée

Served with an espresso lady finger and fresh berries

$2.00

Greenbriar House Made Sorbet and Ice Cream

Ask your waitperson for today's selections served by the scoop

$8.00

Lemon Mousse Semifreddo

Frozen lemon chiffon mousse served with blackberry sauce and fresh blackberries

$18.00

Bananas Foster

Prepared tableside for two or more, served with vanilla bean ice cream

MENU FLEXIBILITY

We pride ourselves on our ability to customize a menu for your function. The previous menus are samples of the style of food we prepare. Please don't hesitate to request anything you may desire.
The Greenbriar Inn
The Greenbriar Inn BANQUET WINE LIST
SPARKLING WINES
$26.00

Rocar Sparkling Wine

$37.00

Chandon, Brut Classic

$38.00

Mumm Cuvee Napa

$90.00

Chandon, Brut Cuvee (1.5 Liters = 2 bottles)

WHITE VARIATALS
$26.00

Hogue Riesling (Washington)

$25.00

Stella Pinot Grigio

$25.00

Chateau Ste. Michelle Riesling (Washington)

$41.00

Soave "La Frosca" (Gini) (Italy)

CHARDONAY/ WHITE BURGUNDY
$20.00

Canyon Road

$22.00

Covey Run

$25.00

Hogue (Washington)

$26.00

Forest Glen

$26.00

Ruffino Libaio (Italy)

$27.00

Columbia Crest

$28.00

Monterra

$28.00

Macon-Villages (Michel Picard) (France)

$28.00

Beaulieu Vineyards Signet

$30.00

Lindemans Reserve (Australia)

$30.00

Fess Parker

$30.00

Rodney Strong (Sonoma)

$33.00

Kendall Jackson (Vintners Reserve) Chardonnay

$38.00

Beringer (Napa)

$38.00

Beaulieu Vineyards (Carneros)

$40.00

Pouilly-Fuisse (Drouhin) (France)

$42.00

Sonoma Cutrer (Russian River)

$253.00

Kendall Jackson (Vintners Reserve) (5 Liter, 6.6 bottles)

PINOT NOIR/ BURGUNDY
$28.00

B & G Beaujolais-Villages

$36.00

Firesteed (Oregon)

$27.00

Lindemans Bin 99 (Australia)

$33.00

Beaulieu Vineyards (Carneros)

$34.00

Moulin-A-Vent (Drouhin)
MERLOT/ MALBEC
$20.00

Glass Mountain

$23.00

Coyote Creek

$26.00

Forest Glen

$26.00

Meridian

$26.00

Monterra

$30.00

Leaping Lizard (Napa)

$28.00

Alamos Ridge Malbec

$28.00

Beaulieu Vineyards Signet

$28.00

Hahn (Monterey)

$41.00

Chateau Souverain (Alexander)

$42.00

Buena Vista (Carneros)

$44.00

Sebastiani Cask Merlot (Sonoma)

CABERNET SAUVIGNON
$25.00

Concannon

$26.00

Meridian

$28.00

Beaulieu Vineyards Signet

$28.00

Hahn (Monterey)

$28.00

Forest Glen

$28.00

Alamos Ridge

$33.00

Beaulieu Vineyards (Napa)

$33.00

Kendall Jackson (Vintner's Reserve)

$256.00

Kendall Jackson (Vintner's Reserve) (6 Liters, 8 bottles)

MERITAGE/ BORDEAUX
$25.00

Chateau Bertineau Saint Vincent Pomerol

$28.00

Mouton Cadet Bordeaux

$38.00

Francis Coppola Diamond Series Claret (Coastal)

$37.00

Steltzner Claret (Napa)

$266.00

Chateau Seqonzac Bordeaux (5 Liters, 6.6 bottles)

ZINFANDEL, SYRAH & OTHER RED VARIATALS
$23.00

Parducci Petite Syrah (Napa)

$24.00

Montevina Zinfandel

$26.00

Chianti Gini (Italy)

$32.00

Ravenswood Zinfandel (Sonoma)

$28.00

Rosemount Estate Shiraz (Australia)
The Greenbriar Inn
ROOM CHARGES

The Greenbriar Inn welcomes the opportunity to host your business meetings or all day retreats. Our facility offers a relaxed, country atmosphere and can accommodate from 10 to 200 people. The Greenbriar Inn also offers Corporate House Charge Accounts. Applications are available upon request.

Little Room (10-16 people) - $100 West Patio - $150
Upstairs (10-80 people) - $200- $600 depending on space required
Downstairs (70-200) - $800 Atrium - $500
BREAKFAST
Continental Breadfast Menu
$12.00

Fresh Brewed Coffee and Assorted Herbal Teas
Choice of two juices: OrangeCranberry
   PineappleGrapefruitGrape
Fresh Fruit TrayCroissants 
Bagels served with Cream Cheese and Lox
Choice of two Breads or Muffins:
    Banana NutCranberry
   Lemon PoppyseedBlueberryCoffee Cake
Hot Breakfast Entrees Offered

Scrambled Eggs$2.00 Eggs Benedict$4.00
Eggs Florentine$4.00 Cheese Blintzes$3.00
Bacon or Sausage$2.00 Cheese Grits$2.00
Potatoes/Home Fries$2.00 Salmon Potato Cakes$3.00
Greenbriar Inn BUSINESS MEETINGS / RETREATS
LUNCH SELECTIONS   Please refer to Luncheon Page
BEVERAGE & SNACKS: For Mid Morning or Afternoon Breaks

Fresh Brewed Coffee and Assorted Herbal Teas$1.75
Assorted Soft Drinks$1.25Bottled Water$2.00
Fruit and Cheese Tray$4.00Antipasto Tray$4.00
Vetetable Crudites w/ Dip$4.00Assorted Cookies$3.00
Assorted Fruit & Nut Bars$3.00Fudge Brownies$3.00
Scones$2.00Biscotti$2.00
Chocolate Dipped Strawberries$4.00  
Granola with Fresh Fruit & Yogurt$4.00  
DESSERT: Please refere to the Banquet Desserts section.
The Greenbriar Inn
Name:______________________________________________
Address:____________________________________________
City/State/Zip:________________________________________
Phone:______________________ Fax:____________________
Date of Function:______________________________________
Time:_______________ Number of Guests:________________
Type of Function:_____________________________________
Menu Title:__________________________________________
Spaces Reserved:________________________ Fee:________
Deposit (nonrefundable, fully deductible):__________________
Menu Selections Due By (60 days prior to event):___/___/___
Final Counts Due By (10 days prior to event):___/___/___

Bar: Choose 1 or both
Cash Bar: drinks your guests purchase Setup fee: $1/person
Open Bar: drinks you (host) purchase No additional charge

  • Assorted Soft Drinks...........................$1.75
  • liquor and mixed drinks.......................$5.50 and Up
  • Assorted Bottled Beer..........................$3.00-5.00
  • Beer on tap(75-150 glasses-prices vary).....TBD
  • Wine and Champagne by the Bottle........$19-UP
  • Champagne:______________________ $_____
  • White:___________________________ $_____
  • Red:____________________________ $_____
Hors d'oeuvres:
1.__________________________________________$___
2.__________________________________________$___
3.__________________________________________$___
4.__________________________________________$___
5.__________________________________________$___
6.__________________________________________$___
7.__________________________________________$___
8.__________________________________________$___
9.__________________________________________$___
10._________________________________________$___
Banquet Estimate & Information Sheet

Soup:______________________________________$________
Salad:______________________________________$________

Entrees: Choose up to 4 for a plated dinner, or 3 for a buffet
1.__________________________________________$________
2.__________________________________________$________
3.__________________________________________$________
4.__________________________________________$________

Dessert: Up to 3 for plated desserts, or up to 5 for a buffet
1.__________________________________________$________
2.__________________________________________$________
3.__________________________________________$________
4.__________________________________________$________
5.__________________________________________$________

Music by:____________________________________________
Dance Floor Fee: ($200/$300) Yes_____ No_____

Full payment is due at the conclusion of your event. A banquet service charge of 20% will be added to the bill for all parties of 8 or more.
15% is allocated to the service staff and 5% is retained by the house and the banquet sales staff.
A 4.75% sales tax applies to all food and beverages sales.

Contact at The Greenbriar Inn:
Philip A. Goddard, III - Owner
Matthew Stuckens - Manager
Liz Daniels - Banquet Sales Manager
Dant� Tripi- Executive Chef
(303) 440-7979, (800) 253-1474, fax:(303) 449-2054
NOTES: