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 offering a Christmas Eve dinner buffet (click here for the menu) on December 24th from 4-8:30pm and a special six-course tasting dinner (menu coming soon) on New Year's Eve, December 31st from 5-9pm. Reservations are required for these events! Our regular dinner, bistro and dessert menus will not be available on those nights.
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
Wild Mushroom Strudel $ 15
Celery Root Remoulade, Smoked Duck, Mushroom Emulsion
*Vegetarian option available
Salmon Tartare $ 14
Hand Cut Skuna Bay Salmon, English Cucumber, Green Onion, Horseradish Creme Fraiche, Avocado, House Chips
Classic Greenbriar Escargot $ 14
Garlic and Fresh Herb Butter, Toasted Baguette
Soup of the Day $ 12
Directed by the Season, Created by the Chef
Winter Greens Salad $ 13
Treviso, Frisee, Italian Parsley, Red Wine Poached Quince, Smoked Blue Cheese, Cornbread Croutons, Candied Almonds, Pedro Ximenez Vinaigrette
Greenbriar Inn Caesar Salad $ 12
Romaine, Hard Boiled Egg, Bacon, Parmesan, White Anchovy Caesar Dressing, Focaccia Crostino
A 20% gratuity will be added to all parties of 7 or more.
A 4% 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
Moroccan Spiced Lamb Loin $ 40
Cauliflower-Chevre Mousseline, Pickled Cauliflower, Spinach Cous Cous, Lamb-Pomegranate Reduction, Toasted Almonds
Pan Roasted Colorado Striped Bass $ 39
Truffled Sunchoke Puree, Brussels Sprouts, Fresh Chanterelles, Double Smoked Bacon
Stuffed Duroc Pork Tenderloin $ 34
Oven Dried Tomato and Garlic Confit, Mascarpone Whipped Polenta, Broccolini, Smoked Prosciutto, Rosemary Jus
Pan Seared Duck Breast $ 39
Fondant Potatoes, Glazed Endive, Spice Poached Pear, Blood Orange Gastrique
House Made Gnocchi $ 28
Buttercup Squash Creme Fraiche, Roasted Leeks, Shiitake Mushrooms, Parmesan, Chives
Seared Dayboat Scallops $ 48
Hakurei Turnips, Butternut Squash, Baby Bok Choy, Miso-Lime Beurre Blanc
Grilled Colorado Filet of Beef $ 48
Whipped Potatoes, Seasonal Vegetables, Cabernet Reduction
Seared Skuna Bay Salmon $ 36
Red Wine Braised Wild Mushrooms, Celery Root-Green Apple Puree, Wilted Fall Greens
Beef Wellington $ 55
Foie Gras, Sherry Mushroom Duxelles, Whipped Potatoes, Seasonal Vegetables, Bordelaise, Béarnaise
Entrée Accompaniments
New England Lobster Tail $ 32
Seared Foie Gras $ 24
Four Seared Shrimp $ 12
Sides $ 8
Whipped Potatoes
Sautéed Mushrooms
Sautéed Asparagus
Sautéed Spiced Spinach and Onions
