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.
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
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
Mains
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
