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

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

Seared Diver Scallop    $ 20
Roasted Corn Chowder, Crispy Polenta, Butter Melted Leeks, Candied Pancetta, Red Bell Pepper Coulis

Roasted Baby Beets    $ 14
Oven Roasted Red, Chioggia, and Golden Beets, Arugula and Grapefruit Salad, Moon Hill Chevre, Horseradish Vinaigrette, Toasted Rye

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

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

Arugula and Apple Salad    $ 14
Phyllo Tart Shell, Endive, Candied Walnuts, Point Reyes Blue Cheese, Chianti Vinaigrette

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

Mains

Seared Diver Sea Scallops    $ 55
Mushroom and Millet Pilaf, Roasted Lions Mane Mushrooms, Lemon-Chive Beurre Blanc

Seared Lamb Loin    $ 44
Spring Pea-Mint Risotto, Baby Carrots, Charred Pearl Onions, Carrot Butter, Baby Mache

Roasted Maple Leaf Farms Duck Breast    $ 42
Fava Bean, Red Pear and Prosciutto Succotash, Vanilla Garlic Cream

Pan Seared Alaskan Halibut    $ 55
Saffron-Calabrian Chili Risotto, Asparagus, Frisee Salad, Peanut and Asparagus Sauce

Roasted Chicken Breast    $ 40
Butter Poached Morel Mushrooms, Grilled Ramps, Leeks, Crispy Chicken Gizzards, Sherry Wine Sauce

Grilled Colorado Filet of Beef    $ 58
Roasted Fingerloing Potatoes, Caramelized Cipollini Onions, Carrots, Elephant Garlic, Red Wine Demi

Roasted Eggplant and Charred Tomato “Lasagna”    $ 26
Herbed Ricotta, Spinach, Squash, Sauce Pomodoro

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

Entrée Accompaniments

New England 4oz Lobster Tail    $ 32
Two Seared Sea Scallops    $ 24
Two Seared Jumbo Shrimp    $ 18

Sides $ 8

Whipped Potatoes
Fingerling Potatoes
Sautéed Mushrooms
Sautéed Asparagus
Sautéed Spinach

Executive Chef ~ Matthew Ochs
Pastry Chef ~ Michelle Sturgeon

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!