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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

 

   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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