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Chilled Oysters on the Half Shell    $ 14
Chef's Daily Selection of Washington Coastal Oysters, Seasonal Mignonette, Lemon

Roasted Apple Tortellini    $ 13
Bell Pepper and Endive Salad, Fried Carrot, Candied Squash, Roasted Apple Jus

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

Smoked Salmon Rillette    $ 13
Roasted Artichoke and Gaufrette Potatoes

Seared Foie Gras    $ 19 
Saffron-Vanilla Poached Pear, Mustard Bread Pudding, Citrus Supremes, Shaved Carrot Salad

Artisan Cheeses and Charcuterie for Two    $ 24
Individual Selections  $ 6

Creminelli Sopresseta, Cornichons ; Spanish Chorizo, Shaved Chocolate ; Prosciutto di Parma, Mostarda ; Persille de Chevre, Date-Hazelnut Terrine ; Idiazabal, Honeycomb ; Bucheron, Cherry Agrodulce  

Beef Tenderloin Carpaccio    $ 12
Fried Capers, Tomato Jam, Peruvian Sweet Peppers, Parmesan Tuile

Soup of the Day    $ 9
Directed by the Season, Created by our Chef

Butternut Squash Salad    $ 10
Baby Spinach, Warm Goat Cheese Soufflé, Roasted Butternut, Praline Walnuts, Golden Raisins, Fried Leeks, Spiced Orange Vinaigrette

Salade Verte    $ 9
Arugula, Roasted Vegetables, Smoked Onion Vinaigrette, Praline Pecans

Caesar Salad for Two    $ 20
Traditional Caesar Salad Prepared Tableside

The Greenbriar Inn is happy to navigate the shortest distance from the farm to your table ~ in some cases 50 feet!

Executive Chef ~ Kelli Daniels



Dover Sole en Papillote    $ 55
Presented Tableside with Confit Heirloom Potatoes, Preserved Tomatoes, Caper Berries and Lemon-Chervil Beurre Blanc

Rosemary Brined Half Boulder Natural Chicken    $ 26
Potato Gratin, Chef's Vegetables, Rosemary-Pink Peppercorn Beurre Blanc

Grilled Colorado Filet of Beef    $ 42
Foraged Mushrooms, Braised Kale, Black Onyx Demi Glace

Pan Seared Duck Breast    $ 34
Duck Confit Raviolis, Cranberry Gelée, Blackberry and Pistachio Gremolata

Lemon-Chive Tagliatelle    $ 22
Wilted Spinach, Shallot, Foraged Mushrooms, Roasted Mandarin Orange, Griddled Quail Egg

Pan Seared Diver Scallops    $ 40
Parsnip-Horseradish Purée, Squid Ink Sabayon, Sautéed Petite Squash, Hackleback Roe, Smoked Beet Curls

Colorado Buffalo Strip Frites    $ 39
Pepper Crust, Arugula, Sauce au Poivre, Pommes Frites

Cedar Plank Roasted Verlasso Salmon    $ 33
Warm Potato Salad, Fried Brussels Sprouts, Dijon Beurre Blanc

Beef Wellington    $ 45
Foie Gras, Sherry Mushroom Duxelles, Whipped Potatoes, Haricots Verts, Bordelaise, Béarnaise 

Entrée Accompaniments
New England Lobster Tail    $ Market Price
Seared Foie Gras    $ 16
Two Sea Scallops    $ 15
Three Grilled Shrimp    $ 12

Sides    $ 6
Pommes Frites
Whipped Potatoes
Fire Roasted Vegetables
Roasted Wild Mushrooms
Sautéed Asparagus
Sautéed Spinach
   Wine Spectator: Best of Award of Excellence   YellowScene Magazine YS Best of the West   2018 Best of Weddings The Knot   The Knot Best of Weddings Hall of Fame      Featured on Luxe Mountain Weddings   TripAdvisor 2016
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