We will be offering a prix fixe menu for Valentine's Day on Saturday, February 13th and Sunday, February 14th. Our a la carte dinner menu listed below will not be available on these nights.

Click here to view the Valentine's Day menu.


Daily Fresh Oyster Selection
Chilled on the Half Shell  $ 4 ea.
Cucumber Mignonette and Cocktail Sauce
Warm Oysters Rockefeller  $ 4.50 ea. ~ Baked with Sautéed Spinach, Bacon, and Swiss Glacage

Red Curry Mussels    $ 10
Tomato Concassé, Vegetable Medley, Roasted Red Potato, Tomato Broth, House Churned Curry Ginger Butter

Seared Squab Breast    $ 14
Charred Medjool Dates, Confit Squab Leg and Roasted Farro, Orange Marmalade, Huckleberry Gastrique

Smoked Cod Mousse    $ 13
Cucumber, Tarragon Lingonberry Jam, Rye Crostini Crumble, Cured Lemon Crème Fraîche

Artisan Cheeses & Charcuterie    (choose 3 or more)
 Served with Country Mixed Olives, Cornichons, Honeycomb, and House Made Lavosh
Cheeses ~ Midnight Blue Goat  $ 6  ;  Ewephoria Sheep  $ 4  ;  Pecorino Tuscano Sheep  $ 4  ;  Stanislaus Capream Aged Goat  $ 4
Charcuterie ~ Beef Cervelat  $ 5  ;  Pork Saucisson Sec  $ 4  ;  Lamb Chorizo  $ 3  ;  Pork Salumeria  $ 4

Satsuma Glazed Pork Belly    $ 11
Mache and Micro Cilantro, Shaved Pickled Sunchoke and Carrot, Smoked Soy Aioli, Grilled Crostini

Exotic Mushroom Risotto    $ 13
Butter Poached Hazel Dell Farm Mushrooms, Mushroom Broth, Cherry Tomatoes, Grana Padano

Steak Tartare for Two    $ 19
Classic Tableside Preparation, served with Shaved Red Onions, Toast Points, and Hearts of Romaine 

Soup & Salad

Chef's Soup of the Day    $ 10

Salad of Fines Herbes    $ 10
Tarragon, Parsley, Chives, Butter Lettuce, Mache, Grapefruit Supremes, Salted Marcona Almonds, Macarated Strawberries, Honeycomb Vinaigrette

Caesar Salad for Two    $ 18
Traditional Caesar Salad Prepared Tableside

The Greenbriar Inn is proud to feature naturally grown fresh herbs and produce from our on site gardens as well as sustainably caught and farmed local proteins whenever possible.

Executive Chef ~ Matt Ochs
Chef de Cuisine ~ Kieran McMeekin


Roasted Colorado Lamb Rack    $ 43
Truffled Polenta, Sautéed Zucchini and Oven Roasted Tomatoes, Mint Gremolata, Roasted Lamb Demi

Sous-Vide Salmon en Croute    $ 29
Pickled Beets, Grilled White Asparagus, Horseradish Mash, Lemon Dill Butter

Seared New York Sirloin    $ 33
Black Garlic Steak Butter, Sunchoke Purée, Braising Greens, Bordelaise Sauce
With an 8oz Lobster Tail  $ 28     Scallops  $ 16     Shrimp $ 9     Foie Gras Torchon  $ 14

Grilled Filet of Eggplant    $ 22
Roasted Tomato Spaghetti, Basil Tomato Marinara, Charred White Asparagus, Cured Lemon, Balsamic Reduction

Seared Diver Sea Scallops    $ 36
Sherry Poached Currant and Cauliflower Cous Cous, Black Garlic, Satsuma Supremes and Mache, Blis Extra Old Fine Solera Aged Sherry Vinegar

Grilled Colorado Filet of Beef    $ 38
House Churned Orange Juniper Smoked Butter, Lingonberry Demi, Horseradish Mash, Fried Salsify
With an 8oz Lobster Tail  $ 28     Scallops  $ 16       Shrimp  $ 9     Foie Gras Torchon  $ 14

Roasted Duck Breast    $ 29
Herb Roasted Spaghetti Squash, Sautéed Chard, Blood Orange Supremes, Dark Chocolate Foie Gras Panna Cotta, Huckleberry Gastrique

Beef Wellington    $ 40
Foie Gras, Hazel Dell Farm Mushroom Duxelles, Truffled Yukon Mash, Sautéed Asparagus, Sauce Bordelaise and Sauce Béarnaise
With 8oz Lobster Tail $ 28      Scallops  $ 16      or Shrimp  $ 9

Sides    $ 5
Truffled Mashed Potatoes
Horseradish Mashed Potatoes
Truffle Polenta
Winter Braising Greens
Sautéed Asparagus
Hazel Dell Farm Mushroom Sauté

OpenTable Diners' Choice Winner 2015   Wine Spectator: Best of Award of Excellence   YellowScene Magazine YS Best of the West   2016 Pick: The Knot Best of Weddings   The Knot Best of Weddings Hall of Fame   Featured on Luxe Mountain Weddings   TripAdvisor 2015