Dinner

Appetizers

Fresh Shucked Oysters    3 ea. $ 10    6 ea. $ 18 
Chilled on the Half Shell with Cocktail Sauce and Lemon or Warm Rockefeller with House Cured Bacon

Seared Scallop and Beef Tenderloin Medallion    $ 16
Twice Baked Fingerling, Sweet Potato Blini, Red Pepper Aioli, Wasabi Aioli, Caramelized Fennel Butter, White Chocolate Celery Root Cream

Warm Crab and Tarragon Salad    $ 16
Blueberry Lemon Aioli, House-Made Pumpernickel Crostini, Orange Supremes, Lemon Relish

Artisan Cheeses & Charcuterie    $ 16
Chef's Daily Assortment of Cured Meats and Fine Cheeses served with Castelvetrano Olives, Cornichons, Honeycomb, and House Made Lavosh

Sweet Garlic Sautéed Escargot    $ 11
Sautéed with Shallots, Scallions, Garlic, Lemon Zest, and White Wine, served on Puff Pastry Crips

Sautéed Prince Edward Island Mussels    $ 13
White Wine, Garlic, and Herb Butter, Toasted Parmesan Baguette

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

Soup & Salad

Chef's Soup of the Day    $ 10

Baby Arugula Salad    $ 9
Marinated Red Peppers and Caramelized Fennel, Fresh Avocado, Parmesan Crisp, Strawberry Gazpacho 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 
Sous Chef ~ Brian Coleman

Entrées

Seared Boulder Lamb Sirloin    $ 33
Lamb Rillettes, Spinach, Feta, and Golden Raisin Baklava, Raspberry and Fig Relish, Rosemary Scented Honey, Fresh Honeycomb

Sautéed Shrimp and Scallops    $ 33
Roasted Chestnut Pearl Pasta "Risotto", Butter Poached Chanterelles, Vanilla-Orange Glaze, Sautéed Arugula

Apple Wrapped Pork Tenderloin    $ 25
Sweet Potato Grits, Caramelized Brussels Sprouts, Candied Pancetta, Crispy Sprout Leaves, Bourbon Apple Sauce

Grilled Colorado Filet of Beef    $ 38
Potato Cobblestones, Sautéed Winter Greens, Crispy Parsnips, Hay Smoked Date Butter, Sauce Bordelaise
With 8oz Lobster Tail  $ 28      Scallops  $ 15      or Shrimp  $ 9

Roasted Block Cut New York    $ 32
Smoked Parsnips, Roasted Fingerling Potatoes, Sautéed Heirloom Spinach, Rosemary Demi Glace

Atlantic Salmon and King Crab Oscar    $ 33
Roasted Winter Vegetable and Potato Cake, Asparagus, King Crab Velouté, Basil Choron Sauce

Crispy Skin Duck Breast    $ 30
White Chocolate and Roasted Celery Root Polenta, Shaved Beet Brined Heirloom Root Vegetable Salas, Baked Beet Greens, Preserved Orange Saffron Demi

Beef Wellington    $ 40
Foie Gras, Fresh Foraged Mushroom Duxelles, Truffled Yukon Mash, Sautéed Asparagus, Sauce Bordelaise and Sauce Béarnaise
With 8oz Lobster Tail $ 28      Scallops  $ 15      or Shrimp  $ 9

Roasted Vegetable Tortelloni    $ 23
Wild Mushrooms, Leeks, Roasted Vegetable Demi, Shaved Taleggio Cheese, Saffron, Lemon Syrup


Sides    $ 5
Truffled Mashed Potatoes
Sweet Potato Grits
Caramelized Brussels Sprouts
Sautéed Swiss Chard
Sautéed Asparagus
Wild Mushroom Sauté