Dinner Menu
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!
*WE WILL BE CLOSED for dinner on Easter Sunday, March 31st and on Mother’s Day, Sunday, May 12th. We will only be serving our brunch buffet on these days from 10am-4pm.
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
Warm Beet Napoleon $ 16
Citrus-Mint Ricotta, Sauteed Wild Mushrooms, Charred Asparagus Puree, Warm Tomato and Pistachio Chutney, Horseradish Oil
Venison Ravioli $ 20
Boursin Cheese, Roasted Beets, Confit Garlic, Roasted Red Bell Pepper and Rutabaga Puree, Brandy-Balsamic Drizzle
Classic Greenbriar Escargot $ 18
Garlic and Fresh Herb Butter, Toasted Baguette
Soup of the Day $ 13
Directed by the Season, Created by the Chef
Winter Kale Salad $ 14
Roasted Rutabaga, Shaved Sunchokes, Chopped Toasted Hazelnuts, Red Wine Preserved Red Onions, Stilton Blue Cheese, Poached Persimmon Coulis, Warm Fig Vinaigrette
Greenbriar Inn Caesar Salad $ 13
Romaine, Hard Boiled Egg, Bacon, Parmesan, White Anchovy Caesar Dressing, Focaccia Crostino
Mains
Seared Elk Loin $ 55
Celery Root and Sweet Potato Dauphinoise, Bourbon-Rosemary Glazed Rainbow Carrots, Pomegranate Demi, Quince-Port Reduction, Gremolata
Brandy Cherry Glazed Duck $ 40
Wild Rice Pilaf, Seared Asparagus and Turnips, Cherry Duck Demi, Pomegranate Seeds, Toasted Pecans, Cherry Gastrique
Seared Sea Scallops $ 58
Champagne Fennel White Polenta Cakes, Sauteed Kale, Braised Baby Turnips, Citrus-Nutmeg Butternut Squash Puree, Blood Orange Beurre Blanc, Caper Dust
Apple Brandy Chicken Breast $ 34
Whipped Winter Root Vegetables, Sauteed Swiss Chard, Roasted Beets, Warm Spiced Marsala Demi, Apple Brandy Coulis
Grilled Colorado Filet of Beef $ 58
Pommes Fondantes, Seared Trumpet Mushrooms, Braised Pearl Onions, Baby Carrots, Bordelaise Sauce, Herb Pistou
Seared Scallion Salmon $ 39
Coconut-Lemongrass Broth, Spiced Parsnips and Swiss Chard, Pickled Radish, Basil Lemongrass Oil, Cilantro, Salmon Roe
Winter Risotto $ 28
Roasted Winter Root Vegetables, Sauteed Spinach, Wild Mushrooms, Mascarpone Fondue, Pinot Noir Drizzle, Aged Balsamic, Sundried Tomatoes, Sunchoke Chips
Beef Wellington $ 60
Foie Gras, Sherry Mushroom Duxelles, Fingerling Potatoes, Seasonal Vegetables, Bordelaise, Béarnaise
Entrée Accompaniments
New England Lobster Tail $ 32
Seared Foie Gras $ 24
Four Seared Jumbo Shrimp $ 14
Sides $ 8
Whipped Potatoes
Fingerling Potatoes
Sautéed Mushrooms
Sautéed Asparagus
Sautéed Swiss Chard
Executive Chef ~ Treis Rainey
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!