Dinner

Appetizers

Fresh Oyster Bar    $4 ea.
Kusshi (BC)    Petite Wiley (ME)    Harbor Point (ME)    Rainier Point (WA) 

Chilled on the Half Shell with Cucumber Mignonette and Cocktail Sauce or Warm Rockefeller with House Cured Bacon

Pan Fried Chipotle Frog Legs    $ 12
Apple and Smoked Cheddar Cornbread, Crème Fraiche, Chipotle Dusted Honey

White Wine and Garlic Sautéed Prince Edward Island Mussels    $ 9
 Pommes Frites, Pickled Lemon, Garden Chives

Diver Scallop Carpaccio    $ 15
Sweet Garlic Marinated Heirloom Tomatoes, Micro Green Salad, Basil Oil, Balsamic Drizzle

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

Escargot Napoleon    $ 11
Herb Marinated Escargot, Baked Phyllo, Nasturtium Charged Cream, Micro Greens

Rocky Mountain Fresh Heirloom Tomatoes    $ 9
Pickled Eggplant, Oranges, Haystack Mountain Goat Cheese Mousse, Toasted Sunflower Seeds, Golden Tomato Vinaigrette

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

Beets In Their Natural Habitat    $ 9
Roasted Heirloom Baby Beets, Arugula, Toasted Hazelnut Crumble, Goat Cheese Vinaigrette, Micro Beet Greens, Fresh Grated Horseradish

Mixed Greens, Pickled Melon, and Prosciutto Salad    $ 9
Pickled Watermelon Rind, Cantaloupe, and Honeydew, Julienne Prosciutto, Melon Vinaigrette, Candied Rosemary

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 ~ Ryan Elftmann

Entrées

Chef's Entree of the Day
Chef's Daily Preparation of the Freshest Available Ingredients

Roasted Boulder Lamb Sirloin    $ 31
Heirloom Tomato Tabbouleh Cous Cous, Grilled Squash, Spinach, Mint and Basil Pesto, Greek Yogurt, Toasted Pine Nuts

Seared Shrimp and Scallops    $ 33
Saffron Pappardelle, Butter Poached Hazel Dell Farm Mushrooms, Celery Leaf Salad, White Wine Liaison, Sherry Reduction

Grilled Great Range Bison Sirloin    $ 39
Coconut Curry Risotto, Roasted Bell Peppers, Caramelized Cipollini Onions, Lemongrass Peppadew Butter, Shallot and Ginger Gremolata

Grilled Colorado Filet of Beef    $ 38
Fingerling Potato au Gratin, Sautéed Rainbow Chard, Haystack Mountain Goat Cheese, Concord Grape Gastrique, Sauce Bordelaise
With 8oz Lobster Tail  $ 28      Scallops  $ 15      or Shrimp  $ 9

Grilled Arctic Char    $ 27
Vanilla Scented Parsnip Purée, Roasted Tri-Color Cauliflower, Sautéed Kale, Basil, Lemon, and Tarragon Beurre Blanc

Crispy Skin Duck Breast    $ 28
Fresh Arugula, Duck Confit, and Barley Salad, Cracked Pepper Citrus Butter, Rye Croutons, Blackberries

Roasted Garden Vegetable Agnolotti    $ 23
Butter Poached Hazel Dell Farm Mushrooms, Heirloom Carrot and Asparagus Coins, Fresh Peas, Garden Chive Beurre Monté

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

 
Sides    $ 5
Truffled Mashed Potatoes
Coconut Curry Risotto
Sauté of Spring Peas and Carrots
Sautéed Swiss Chard
Sautéed Asparagus
Hazel Dell Farm Mushroom Sauté