Chilled Oysters on the Half Shell    $ 11
Four Chilled Oysters, Cucumber Mignonette, Cocktail Sauce

Baked Oysters Rockefeller    $ 13
Four Oysters baked with Sautéed Spinach, Bacon and Hollandaise

Truffled Potato Leek Soup    $ 11
Duck Confit, Crème Fraiche

GBI Farmed Marinated Beet Salad    $ 11
GBI Garden Beets, Coddled Egg, Feta Cheese, Sherry Vinaigrette, Pickled vegetables

House Cured Salmon and Tuna Tartare    $ 13
Potato Latke, Lemon Crème Fraiche, Preserved Fennel, Cucumber, Radish, Scallion Crema

GBI Farmed Pumpkin Ravioli    $ 12
Hazelnut Brown Butter

Baja Style Ceviche    $ 14
Lime Cured White Fish, Shrimp, Scallops, Avocado, House Made Crackers

GBI Grown Roasted Sugar Pumpkin    $ 9
Herbed Ricotta Cheese, Honeycomb, Lavender, Balsamic Glaze

Grilled Spanish Octopus and Baby Spinach Salad    $ 14
Sweet and Sour Bermuda Onion, Caper Aioli, Cured Ham, Tomato, Arugula

Artisan Cheeses and Charcuterie for Two    $ 22
Columbus Sopresseta, Prosciutto Rosa, Cumberland Taleggio, Manchego Sheep and Danish Blue served with Country Mixed Olives, Balsamic Cipollini Onions, Cornichons, Honeycomb, and House Made Lavosh  

PEI Mussels Provençal    $ 10
White Wine, Garlic, Tomato, Parsley, Focaccia Toast

Apple-Balsamic Braised Pork Belly    $ 14
Baked Polenta, Apple Butter, Fennel Slaw, Tarragon

Caesar Salad for Two    $ 20
Traditional Caesar Salad Prepared Tableside

Steak Tartare for Two    $ 22
Classic Tableside Preparation, served with Shaved Red Onions, Toast Points, and Hearts of Romaine

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 ~ Jason Seibert


Grilled Syrah Marinated Sirloin of Lamb    $ 32
Colorado Lamb, Roasted Eggplant, Braised Chard, Herbed Cous Cous, Red Wine Reduction

Pan Seared Hawaiian Tombo Tuna    $ 30
Salsa Verde, Cous Cous, Blistered Cherry Tomatoes, Fennel Brodo

Grilled Colorado Filet of Beef    $ 40
Confit Fingerling Potatoes, Buttered Brussels Sprouts, Garden Carrots, Roasted Mushrooms, Sauce Bordelaise
Add an 8oz Lobster Tail  $ 29        Add Broiled Jumbo Shrimp  $ 9

Tea Smoked Canadian Duck Breast    $ 32
Apple-Celery Puree, Toasted Pecans, Rapini, Braised Radish, Candied Baby Carrots, Bing Cherry Jus

Sautéed Escalope of Pork Loin    $ 29
Baby Artichokes, Chanterelle Mushrooms, Cipollini Onions, Frisée, Raisin Sauce Soubise

Pan Roasted Skuna Bay Salmon    $ 31
Red Pepper Ragout, Creamy Polenta, Braised Spinach, Roasted Sunchokes, Baked Tomatoes

Herbed GBI Garden Pumpkin Spätzle    $ 23
Charred Dates, Roasted Escarole, Cranberries, Chestnut Cream

Saffron Seafood Risotto    $ 29
PEI Mussels, Shrimp, Octopus, Tomatoes, Castelvetrano Olives, Roasted Red Peppers, Green Onions

Red Bird Chicken Paillard    $ 28
Tuscan Potatoes, Arugula, Winter Harvest Vegetables, Pistachio Pesto, Pumpkin Seed Oil

Beef Wellington    $ 42
Foie Gras, Hazel Dell Farm Mushroom Duxelles, Chive Truffled Yukon Mash, Sautéed Asparagus, Sauce Bordelaise and Sauce Béarnaise

Sides    $ 6
Confit Fingerling Potatoes
Truffled Yukon Gold Potato Purée
Sautéed Forest Mushrooms
Buttered Brussels Sprouts
Braised Winter Greens
Sautéed Asparagus
Open Table: Diner's Choice 2016   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 2016