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
