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Classic Dinner Menu

*We are currently only seating in our heated and covered outdoor dining space Wednesday-Sunday from 5-8pm. 


Our Classic Dinner Menu is offered in the dining room, patios 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!


*Please refer to our Thanksgiving Menu for our take-out dinner menu offered on Thanksgiving Eve (Nov. 25) and Thanksgiving Day (Nov. 26) and our Thanksgiving At Home menu for our to-go Thanksgiving feast.


Chilled Oysters on the Half Shell    $ 16
Chef's Daily Selection of Oysters, Traditional Mignonette, Lemon


Autumn Squash Trio    $ 14

Ricotta and Kabocha Squash Tortello; Porcini and Butternut Squash Flan; Wine Baked Pear with Acorn Squash and Blue Cheese Cream


Venison Carpaccio    $ 18

Thinly Sliced Seared Porcini-Rosemary Venison Loin, Red Wine Poached Lobster, Fennel Confit, Horseradish Cream, Crispy Pork Belly, Blackberry Reduction


Chevre and Danish Blue Savory Cheesecake    $ 14
Walnut Crust, Fresh Pears, Confit Garlic, Tomato Jam, Honey, Sliced Baguette, Lavosh


Foie Gras Crab Cakes       $ 18 

Orange Confit, Butternut Squash Compote, Persimmon Jam, Dried Shiitake Mushrooms


Bavarian Gnocchi    $ 14

Filled with Dried Figs, Prunes and Dried Cherries, served with Brown Butter Sage, Cocoa Powder and Fennel Seed Reduction

Soup of the Day    $ 10 
Directed by the Season, Created by the Chef 

Butter Lettuce and Pear Salad    $ 10
Pan Roasted Trumpet Mushrooms, Guanciale and Leek Crispy Roll, Blue Cheese Dressing

Greenbriar Inn Caesar Salad    $ 10
Traditional Greenbriar Inn Caesar Salad, Focaccia Crostino


Maine Lobster Tail and Seared Shrimp    $ 42
Seafood Ravioli, English Peas, Saffron Cream

Seared Duck Breast    $ 36
Caramelized Chestnuts, Baked Persimmons, Seared Leeks, Black Truffle Coffee Cream, Salted Spicy Chocolate Leaf

Grilled Colorado Filet of Beef    $ 45
Fingerling Potatoes, Autumn Squash, Baby Carrots, Roasted Red Pepper Purée, Bordelaise


Fall Pan Roasted Halibut    $ 38

Butternut Squash Puree, Marsala Poached Pear, Farro, Leek and Black Lentil Ragout, Fenugreek Syrup, Garden Fennel Pollen Reduction

Porcini Mushroom Risotto    $ 25
Yellow Beet Puree, Mission Figs, Roasted Squash Medley, Dry Taleggio Cheese

Seared Lamb Chop    $ 43
Polenta, Dried Cherry-Fingerling Potato-Spinach Ragout, Pomegranate, Fennel Syrup, Vincotto

Beef Wellington    $ 47
Foie Gras, Sherry Mushroom Duxelles, Whipped Potatoes, Roasted Beets, Fried 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


Executive Chef ~ Fabio Flagiello


     Wine Spectator: Best of Award of Excellence   YellowScene Magazine YS Best of the West   2020 Best of Weddings The Knot   The Knot Best of Weddings Hall of Fame   Featured on Luxe Mountain Weddings   TripAdvisor 2016
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