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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



Chilled Oysters on the Half Shell    $ 16
Chef's Daily Selection of Oysters, Traditional Mignonette, Lemon


Bisque Degustation    $ 16

Lobster Bisque with Chive-Lavender Cream and Puff Pastry Crostino; Foie Gras Bisque with Parmigiano Crackers; Acorn Squash and Sweet Potato Bisque with Red Apple Crisp


Venison Carpaccio    $ 18

Thinly Sliced Seared Porcini-Rosemary Venison Loin, Red Wine Poached Lobster, Fennel Confit, Horseradish Cream, Crispy Pork Belly, Blackberry Reduction


Minestrone Ravioli    $ 14
Mascarpone, Black Truffle Broth, Hazelnut Torrone


Foie Gras Crab Cakes       $ 18 

Blood Orange Jam, Black Truffle Potato Compote, Lychee Marmellata, Pomegranate Caramel


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


Maine Lobster Tail and Seared Shrimp    $ 42
Seafood Ravioli, English Peas, Saffron Cream

Ossobuco Milanese    $ 38
Braised Veal Shank, Crispy Saffron Risotto, Braised Vegetables, Veal Reduction 

Grilled Colorado Filet of Beef    $ 45
Local Organic Mushroom Medley, Pan Roasted Cauliflower, Celery Root Puree, Bordelaise


Pan Roasted Salmon    $ 34

Butternut Squash Puree, Marsala Poached Pear, Farro, Leek and Black Lentil Ragout, Fenugreek Syrup, Fennel Pollen Reduction

Winter Vegetable Risotto    $ 24
Escarole, Broccoli Rabe, Brussels Sprouts, Cauliflower, Pan Roasted Fennel, Carrots, Pancake Squash, Parmigiano

Roasted 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 Baby Turnips, Baked Beets, 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   2021 Best of Weddings The Knot   The Knot Best of Weddings Hall of Fame   Featured on Luxe Mountain Weddings   TripAdvisor 2016
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