Classic Dinner Menu
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!
Starters
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
Antipasto for Two $ 24
Porcini and Butternut Squash Flan; Black Truffle Chestnut Ravioli; Saffron Baked Pears and Blue Cheese; Foie Gras-Crab Tempura Cake; Smoked Duck with Date Pasta and Orange Jam; Pork Belly and Grapefruit Jelly; Candied Rhubarb
Foie Gras Crab Cakes $ 18
Orange Confit, Butternut Squash Compote, Persimmon Jam, Dried Shiitake Mushrooms
Goat Cheese-Pecorino Gnocchi $ 14
Garden Arugula Cream, Baked Green Tomato, Brown Butter Sage
Soup of the Day $ 10
Directed by the Season, Created by the Chef
Arugula Salad $ 9
Tomatoes, Lemon, Extra Virgin Olive Oil, Shaved Parmesan
Greenbriar Inn Caesar Salad $ 10
Traditional Greenbriar Inn Caesar Salad, Focaccia Crostino
Mains
Maine Lobster Tail and Seared Shrimp $ 42
Seafood Ravioli, English Peas, Saffron Cream
Seared Duck Breast $ 36
Roasted Beet Cake, Sorrel Cream, Salted Spicy Chocolate Leaf, Blackberry Drizzle
Grilled Colorado Filet of Beef $ 45
Fingerling Potatoes, Sautéed Garden Chard, 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 Garden Squash Medley, Dry Taleggio Cheese
Seared Lamb Chop $ 43
Fried Green Tomato, Brioche French Toast and Sorrel Chèvre Napoleon,
Fresh Sorrel-Chive Cream, Rhubarb Purée, Garden Mint Flower Syrup, Vincotto
Beef Wellington $ 47
Foie Gras, Sherry Mushroom Duxelles, Whipped Potatoes, Roasted Garden Beets, Fried Garden Kale, 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
