Dinner Menu
Our Classic Dinner Menu is offered in the dining room, patios (seasonal) or bar Wednesday through Sunday from 5pm to 9pm. All of our menu items are also available to-go and can be enjoyed picnic style at our pond or on the cabin lawn. Call us to order for pick up or order in person, set up your own blanket and chairs and enjoy! Be sure to also check out our Bistro Menu and don't forget dessert!
*We will be offering a dinner buffet on Christmas Eve (click here to see the menu) and a six-course tasting menu on New Year's Eve (menu coming soon). Visit our News & Events page for special holiday closure dates.
Starters
Chilled Oysters on the Half Shell $ 16
Chef's Daily Selection of Oysters, Traditional Mignonette, Lemon
Oysters Rockefeller $ 18
New England Oysters baked with Spinach and Bacon, Topped with a warm Cheese Glacage
Grilled Crab Cake $ 14
Roasted Red Pepper and Garlic Aioli, Cherry Tomato, Bread and Butter Pickles, Frisee
Classic Escargot $ 14
Sautéed in Garlic and Fresh Herb Butter, served in a Puff Pastry Vol au Vent
Soup of the Day $ 10
Directed by the Season, Created by the Chef
Poached Pear and Spinach Salad $ 13
Red Wine Poached Pears, Smoked Dates, Pickled Red Onions, Candied Walnuts, Smoked Moody Blue Cheese, Cranberry-Tarragon Vinaigrette
Greenbriar Inn Caesar Salad $ 10
Traditional Greenbriar Inn Caesar Salad, Focaccia Crostino
The Greenbriar Inn is proud to feature naturally grown fresh herbs and produce from our on-site gardens. Ask your server what we are harvesting today!
A 20% gratuity will be added to all parties of 8 or more.
A 3% 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!
Mains
Rosemary Roasted Colorado Lamb Chops $ 55
Whipped Parsnips and Carrots, Asparagus, Lamb Piquante Sauce
Pan Roasted Kvaroy Norwegian Salmon $ 30
Mushroom and Asparagus Risotto, Spinach, Champagne Tarragon Beurre Blanc
Grilled Colorado Filet of Beef $ 48
Pan Roasted Foraged Mushrooms, Pearl Onions, Sautéed Rainbow Chard, Cabernet Reduction
Seafood Linguini $ 42
Seared Scallops, Shrimp and Mussels, Tomato, Caper, Garlic and Lemon Beurre Blanc, Snow Peas, Parmesan
Pan Seared Duck Breast $ 38
Blood Orange Glazed Duck Breast with Butternut Squash Gratin, Vanilla Roasted Parsnips, Sautéed Spinach and Mushrooms, and Orange Gastrique
Butternut Squash and Goat Cheese Ravioli $ 24
Pecan Cream, Wine Poached Apples, Roasted Brussels Sprouts, Wild Mushrooms, Sage
Lemon-Thyme Roast Cornish Hen $ 30
Pan Fried Cranberry and Fig Stuffing, Seasonal Vegetables, Cognac-Truffle Cream
Beef Wellington $ 55
Foie Gras, Sherry Mushroom Duxelles, Whipped Potatoes, Baby Carrots, Asparagus, Bordelaise, Béarnaise
Entrée Accompaniments
New England Lobster Tail $ 29
Seared Foie Gras $ 20
Four Seared Shrimp $ 10
Sides $ 6
Whipped Potatoes
Sautéed Mushrooms
Sautéed Asparagus
Swiss Chard and Pancetta
Executive Chef ~ Elizabeth Clay
