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Roasted with a bell pepper apple chutney, served with rosemary thyme new potatoes and a shiraz lamb demi glace
Pan seared double cut pork chop served with creamy Gruyère polenta, Chef's vegetables, maple gastrique, and pecan apple match sticks
Two tenderloin tournados sautéed with fresh mushrooms, garlic, and shallots, served with whipped Yukon potatoes, Chef's vegetables, and Dijon crème fraîche
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
Served with an artichoke heart, grilled fennel, fava bean, julienne apple, & heart of palm ragout and cherry duck jus
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
Two seven ounce tails served with beurre monté, chive oil, truffle potato mash, and seasonal vegetables
Single lobster tail $36
Served with grilled watermelon, watercress & micro carrot green salad, and a lavender & white balsamic honey beurre blanc
Served with linguini Provençal, frenched green beans, braised Swiss chard, tomatoes, basil pesto, balsamic reduction, and chive oil
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
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
**The Greenbriar Inn is proud to feature fresh produce and herbs from our on site gardens
as well as products from other local farms.**
