Dinner
Starters
Chilled Oysters on the Half Shell $ 12Pacific 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
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
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
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
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
