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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

 

*We will be open on Valentine's Day, Monday, February 14th and will be offering a multi-course tasting menu from 5-9pm. Check back soon for the menu and make your reservations soon! 

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    $ 19

Vanilla Parsnip Puree, Arugula Micro Greens, Lemon-Tomato Beurre Blanc

 

Savory Blue Cheese and Chèvre Cheesecake    $ 16
Walnut Crust, Pears, Apples, White Balsamic Drizzle, Sliced Baguette

 

Grilled Crab Cake    $ 14
Roasted Red Pepper and Garlic Aioli, Frisee and Tomato Salad

 

Classic Escargot    $ 14

Sautéed in Garlic and Fresh Herb Butter, served in a Puff Pastry Vol au Vent

 

Soup of the Day    $ 10 

Directed by the Season, Created by the Chef 

Poached Pear and Spinach Salad    $ 13
Red Wine Poached Pears, Smoked Dates, Pickled Red Onions, Candied Walnuts, Smoked Moody Blue Cheese, Cranberry-Tarragon Vinaigrette

Greenbriar Inn Caesar Salad    $ 10
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 3% 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

Rosemary Roasted Colorado Lamb Chops    $ 55
Whipped Parsnips and Carrots, Asparagus, Lamb Piquante Sauce

 

Seared Kvaroy Norwegian Salmon   $ 30
Sauteed Ginger Bok Choy, Leeks and Peppers, Basmati Rice, Beet Demi, Toasted Sesame Seeds

 

Grilled Colorado Filet of Beef    $ 48
Whipped Potatoes, Asparagus and Carrots, Cabernet Reduction

 

Creole Shrimp Linguini    $ 30
Sauteed Spiced Shrimp, Heirloom Grape Tomatoes, Lemon Cream Sauce, Mint Pesto Drizzle, Bruleed Lemon, Toasted Pine Nuts

Pan Seared Duck Breast    $ 38
Wild Rice Pilaf, Roasted Carrots, Spiced Spinach and Onions, Brandied Cherry Duck Demi

Roasted Walnut and Blue Cheese Tortelloni    $ 24

Portobello Mushrooms and Red Onions, Sage Cream Sauce, Tomato-Vegetable Ragu, Tempura Fennel Bulb

 

Beef Wellington    $ 55
Foie Gras, Sherry Mushroom Duxelles, Whipped Potatoes, Baby Carrots, 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

Sautéed Spinach and Onions

 

Executive Chef ~ Elizabeth Clay

 

        Wine Spectator: Best of Award of Excellence   YellowScene Magazine YS Best of the West   2021 Best of Weddings The Knot   The Knot Best of Weddings Hall of Fame   Featured on Luxe Mountain Weddings   TripAdvisor 2016
The Gem Collection: Rocky Mountain Bride, Select Vendor 2017