Our Classic Dinner Menu is offered in the dining room, patios (seasonal) or bar Wednesday through Sunday from 5pm to 9pm. Be sure to also check out our Bistro Menu and don’t forget dessert!

Click here to visit our News & Events page to learn about special menus throughout the year and for any special closure dates! 

Starters

Seared Foie Gras    $ 32
Vanilla Foie Gras Creme Brulee, Cherry, Grape and Sauternes Gelee, Almond-Pecan Sandy, Basil Oil- Sherry Drizzle

Chilled Oysters on the Half Shell    $ 24
Six Fresh Oysters, Traditional Mignonette, Lemon

Oysters Rockefeller    $ 28
Six Oysters baked with Spinach and Bacon, topped with a Warm Cheese Glacage

Jerk Scallop Crudo    $ 23
Balsamic Peals, Vanilla Grapefruit, Jalapeno Pickled Shallots, Blonde Frisee

Classic Greenbriar Escargot    $ 18
Garlic and Fresh Herb Butter, Toasted Baguette

Soup of the Day    $ 13
Directed by the Season, Created by the Chef

Fresh Palisade Peach and Plum Salad    $ 13
Arugula, Endive, Goat Cheese Crumble, Peach Vinaigrette, Toasted Almonds

Greenbriar Inn Caesar Salad    $ 13
Romaine, Tomatoes, Hard Boiled Egg, Bacon, Parmesan, White Anchovy Caesar Dressing, Croutons

Mains

Seared Diver Sea Scallops    $ 45
Capunsei Pasta, Calabrese Salami, Fennel Cream, Roasted Red Pepper, Blistered Tomatoes, Fresh Lemon, Basil

Roasted Veal Loin    $ 50
Popcorn Polenta, Mushroom Ragout, Sauteed Asparagus, Colorado Hatch Green Chili Sauce, Sherry Reduction

Verlasso Salmon    $ 37
Baby Artichoke, Romanesco, Country Olives, Barley-Lemon Salad, Smoked Tomato Butter

Seared Lamb Sirloin    $ 44
Fresh Pea and Mint Risotto, Baby Carrots, Charred Pearl Onions, Carrot Butter, Baby Mache

Smoked Maple Leaf Farms Duck Breast    $ 42
Brie and Cherry Arancini, Sauteed Broccolini, Duck Bordelaise

Grilled Colorado Filet of Beef    $ 58
Pan Fried Smashed Sunchokes, Orange Confit Tomatoes, Candied Hazelnuts, Garden Thyme Beurre Blanc

Eggplant Parmesan    $ 26
Gluten Free Herb Breading, Orecchiette Pasta, Sauce Pomodoro, Sauteed Asparagus, Basil Oil

Beef Wellington    $ 60
Foie Gras, Sherry Mushroom Duxelles, Whipped Potatoes, Seasonal Vegetables, Bordelaise, Béarnaise

Entrée Accompaniments

New England 4oz Lobster Tail    $ 36
Two Seared Sea Scallops    $ 20
Two Seared Jumbo Shrimp    $ 22

Sides $ 8

Whipped Potatoes
Sautéed Mushrooms
Sautéed Asparagus
Sautéed Spinach

Executive Chef ~ Matthew Ochs
Pastry Chef ~ Lauren Leitner

A 20% gratuity will be added to all parties of 7 or more.

A 4% Kitchen Living Wage (KLW) surcharge will be added to your final bill. This fee goes directly to our kitchen staff to help offset the wage disparity between our restaurant team members. Thank you for your support!