Dinner

 

Starters

Chilled Oysters on the Half Shell    $ 11
Pacific Northwest Oysters, Mignonette Sorbet, Lemon

Wagyu Carpaccio    $ 22
A% BMS12 Japanese Black, Bagna Cauda Aioli, Upland Cress

Jumbo Prawn Cocktail    $ 14
Jumbo Prawns, Frisée, Cocktail Sauce, Lemon

Big Eye Tuna Crudo    $ 13
Pickled Chili, Sesame Vinaigrette, Orange-Anise Gel

Steak Tartare for Two    $ 22
Classic Tableside Preparation, served with Shaved Red Onions, Toast Points, and Hearts of Romaine

Mussels en Brodo    $ 9
Pickled Mussels, Fumet, Watercress, Paniole

Artisan Cheeses and Charcuterie for Two    $ 25
Individual Selections  $ 6

Creminelli Sopresseta, cornichons ; Spanish Chorizo, Shaved Chocolate ; Prosciutto di Parma, Mostarda ; Bleu d'Auvergne, Date-Hazel Terrine ; Santa Teresa, Honeycomb ; La Tur, Rhubarb  

Foie Gras Croccantino    $ 19
Labella Perfect Foie, Hazelnut, Duck Caramel

Soup of the Day    $ 8
Directed by the Season, Created by our Chef

Spring Radishes    $ 11
Buttermilk Mousse, Cucumber Caviar, Tiny Radish, Dill Vinaigrette

Baby Beets and Hearts of Palm    $ 13
Yuzu, Toasted Pistachio, Spring Vegetable Glacé, Citrus Vinaigrette

Salade Verte    $ 9
Tuscan Baby Lettuces, Crushed Hazelnut, Ash Roasted Shallot Vinaigrette

Caesar Salad for Two    $ 20
Traditional Caesar Salad Prepared Tableside

Sides    $ 6
Pommes Frites
Truffled Pommes Purée
Roasted Forest Mushrooms
Buttered Peas and Carrots
Sautéed Greens

The Greenbriar Inn is proud to feature naturally grown fresh herbs and produce from our on site gardens as well as sustainably caught and farmed local proteins whenever possible.

Executive Chef ~ Martin Woods

Sous Chef ~ Ryan Shaw

 


Mains

Grilled Colorado Sirloin of Lamb    $ 33
Cauliflower, Sugar Snap Peas, Pickled Young Onion, Mint

Day Boat Halibut    $ 42
Spring Asparagus, Shiitake Mushrooms, Ginger-Carrot Purée, Shoyu

Grilled Colorado Filet of Beef    $ 40
Potato Pave, Braised Broccoli Rabe, Boursin Mousse, Caramelized Onion Purée
8oz Lobster Tail  $ 29       Broiled Shrimp  $ 9

Truffled Artichoke Agnolotti    $ 19
House Made Egg Pasta, Mascarpone, Truffle Butter, Parmigiano Reggiano

Roasted Spring Chicken Breast Alla "Primavera"    $ 25
Spring Vegetables, Butter Poached Radish, Dijon Pan Succo, Soft Herbs

New York Steak Frites    $ 34
Pepper Crust, Sauce au Poivre, Pommes Frites

Roasted Heritage Pork Tenderloin    $ 27
Morel Mushrooms, Spring Peas, Young Pea Tendrils, Honey-Thyme Jus

Lightly Smoked Duck Breast    $ 34
Petite Carrots, Pickled Spring Onions, Rhubarb Butter

Calamari A La Plancha    $ 24
White Bean Hummus, Shaved Fennel, Ibérico Chorizo Vinaigrette

Beef Wellington    $ 42
Foie Gras, Sherry Mushroom Duxelles, Truffled Potato Purée, Spring Vegetables, Bordelaise, Béarnaise

50th Anniversary April Menu Feature

Chateaubriand for Two    $ 84
Carved Tableside, served with Roasted Petite Potatoes, Vegetable Mélange, Bordelaise and Béarnaise
Chateaubriand was crested for Francois René Vicomte de Chateaubriand by his chef, Montmireil, around 1822. Francois René Vicomte de Chateaubriand served as ambassador to Napoleon Bonapart and as Secretary of State for King Louis XVIII of France. He later became a novelist and is considered the father of French Romanticism. This tender filet of beef and presentation was offered on The Greenbriar Inn's first menu in 1967.
Learn more about our 50th anniversary events  
   Wine Spectator: Best of Award of Excellence   YellowScene Magazine YS Best of the West   2017 Best of Weddings The Knot   The Knot Best of Weddings Hall of Fame   Featured on Luxe Mountain Weddings   TripAdvisor 2016