Online Reservations
Entrees
$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

$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

$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

$5.00

Wild mushroom mélange

$4.00

Pancetta braised spinach

$3.00

Truffle whipped potatoes

$5.00

Gruyère polenta

Appetizers Desserts

**The Greenbriar Inn is proud to feature fresh produce and herbs from our on site gardens
as well as products from other local farms.**