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!
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
Seared Sea Scallop $ 18
Tomatoes, Basil Oil, Provençal Beurre Blanc
Grilled Crab Cakes $ 15
Roasted Red Pepper and Garlic Aioli, Frisee and Tomato Salad
Classic Greenbriar Escargot $ 14
Garlic and Fresh Herb Butter, Toasted Baguette
Soup of the Day $ 12
Directed by the Season, Created by the Chef
Palisade Peach and Arugula Salad $ 13
Arugula, Sliced Colorado Peaches, Red Onions, Goat Cheese, Pistachios, Blueberry-Thyme Balsamic Vinaigrette
Greenbriar Inn Caesar Salad $ 12
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 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!
Mains
Pan Seared Sea Scallops and Shrimp $ 48
Wild Mushroom Risotto, Wilted Spinach, White Wine Thyme Cream Reduction, Crispy Parsnips
Herb Roasted Lamb Loin $ 48
Herb Cous Cous, Garden Snow Peas, Port Wine Demi, Fresh Garden Herbs
Pan Seared Duck Breast $ 39
Wild Rice Pilaf, Roasted Carrots, Spiced Spinach and Onions, Brandied Cherry Duck Demi
Bouillabaisse $ 53
Sauteed Shrimp, Scallops and Lobster Tail, PEI Mussels and Icelandic Cod in a Seafood Broth with Saffron Fettuccine and a Toasted Garlic Baguette
Summer Vegetable Risotto $ 28
Sauteed Garden Vegetables, Shaved Parmesan, White Summer Truffle Oil
Grilled Colorado Filet of Beef $ 48
Whipped Potatoes, Asparagus and Carrots, Cabernet Reduction
Roasted Thyme Chicken Breast $ 28
Fresh Garden Rainbow Chard and Sugar Snap Peas, Chevre-Thyme Cream Sauce
Skuna Bay Salmon Niçoise $ 34
Seared Skuna Bay Salmon, Sautéed Potatoes, Garden Green Beans, Olives, Artichokes, Tomatoes, Roasted Garlic, Tomato and Basil Vinaigrette
Beef Wellington $ 55
Foie Gras, Sherry Mushroom Duxelles, Whipped Potatoes, Baby Carrots, Asparagus, Bordelaise, Béarnaise
Entrée Accompaniments
New England Lobster Tail $ 32
Seared Foie Gras $ 24
Four Seared Shrimp $ 12
Sides $ 8
Whipped Potatoes
Sautéed Mushrooms
Sautéed Asparagus
Sautéed Spiced Spinach and Onions
Executive Chef ~ Brian Barfield
