Wild boar bacon wrapped pumpkin bread pudding, Saint André cheese and shallot stuffed Mission fig, cranberry coulis, and smoked papaya demi glace
With braised oxtail and sheep chèvre cannelloni, braised radicchio, mustard pesto, and persimmon-lamb reduction
Caramelized cipollini onion, rosemary whipped potatoes, roasted carrot, and chasseur sauce
With Maine lobster tail with drawn butter $18
With three wild shrimp sautéed in lemon garlic butter $6
Served with currant-ginger bread pudding, Grand Marnier cranberry chutney, citrus duck jus, and pink peppercorn crème fraîche
Grilled potato and truffled parsnip napoleon, nutmeg scented spinach, and sauce au poivre
With tart apple braised red cabbage, creamed barley, quince demi glace, and candied persimmon
Beef tenderloin topped with wild mushroom foie gras duxelles, baked in puff pastry, and served with whipped potatoes, melted leeks, pancetta braised spinach, winter squash purée, and béarnaise and bordelaise sauces
Wrapped with prosciutto, served with beurre noisette spaetzle, creamed broccoli, and Dijon shallot cream sauce
Chef's daily preparation of the freshest available fish or seafood.
Diver caught sea scallops and steamed black mussels with lemon pepper linguine, leek-scallion butter, celery root purée, oven roasted tomatoes, and Babylon sauce
House made andouille sausage-potato cakes, creamed fennel, smoked peppercorn-butter sauce, and celery purée
Served with a taro root, butterbean, and coconut stewed cauliflower taco, papaya coulis, and red curry oil
Tempe and tofu homestyle meatloaf topped with a caramelized onion-molasses tomato sauce served with mashed potatoes, gravy, and roasted carrots and beets
Hand made Greenbriar garden pumpkin pasta tossed with caramelized apples, figs, leeks, and sage, served with Saint André cream, date-ginger bread sticks, and brown butter tossed walnuts
**The Greenbriar Inn is proud to feature fresh produce and herbs from our on site gardens
as well as products from other local farms.**
