Chilled Oysters on the Half Shell    $ 12
Pacific Northwest Oysters, Seasonal Mignonette, Lemon

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, White Chocolate, Early Harvest Berries, Hazelnut

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

Cherrywood Smoked Trout    $ 10
Cucumber Dill Gelee, Horseradish Crema, Garden Radish

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



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
King Trumpet Mushrooms, Spring Peas, Young Pea Tendrils, Honey-Thyme Jus

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

Pan Roasted Idaho Trout    $ 24
Summer Squash, Pickled Yellow Beets, Avocado Puree, Chili Beurre Noisette

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

50th Anniversary June Menu Feature

Poussin Cordon Bleu    $ 27
Spring Asparagus, Truffled Potato Purée, Fontina Fonduta
Chicken Cordon Bleu is a French inspired poultry dish popular in the culinary world when The Greenbriar Inn first opened, appearing in the food section of the New York Times in 1967. The French term "cordon bleu" is translated as "blue ribbon" and was originally a wide blue cord or ribbon worn by members of the highest order of knighthood in France in the 1500's. Cordon Bleu was later adopted by the French cooking school to mean food and chefs of particularly high quality. Greebriar diners could enjoy this dish from 1967 throughout the 1970's. 
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