Daily Fresh Oyster Selection
Chilled on the Half Shell  $ 4 ea.
Cucumber Mignonette and Cocktail Sauce
Warm Oysters Rockefeller  $ 4.50 ea. ~ Baked with Sautéed Spinach, Bacon, and Swiss Glacage
Cornmeal Crusted  $ 4.50 ea. ~ Avocado Aioli and Jicama Slaw

Roasted Garlic PEI Mussels    $ 10
Sweet Tomato Broth, Broccolini, Focaccia Toast

Seared Pork Belly    $ 11 
Arugula, Green Tomato, Applewood Smoked Bacon, Toast Points

Artisan Cheeses & Charcuterie    (choose 3 or more)
 Served with Country Mixed Olives, Cornichons, Honeycomb, and House Made Lavosh
Cheeses ~ Midnight Blue Goat  $ 6  ;  Ewephoria Sheep  $ 4  ;  Seahive Cow  $ 4  ;  Camembert Goat  $ 4
Charcuterie ~ Beef Cervelat  $ 5  ;  Pork Salametto  $ 3  ;  Duck Sausage  $ 3  ;  Pork Salumeria  $ 4

Sous-Vide Cajun Shrimp    $ 13
Beluga Lentils, Israeli Cous Cous, Pina Colada Espuma, Roasted Banana Sauce, Micro Cilantro

Basil Fed Escargot    $ 12
Caramelized Shallot, Roasted Garlic and White Wine Verjus Butter, Basil Foam

Steak Tartare for Two    $ 19
Classic Tableside Preparation, served with Shaved Red Onions, Toast Points, and Hearts of Romaine 

Soup & Salad

Chef's Soup of the Day    $ 10

Arugula Salad    $ 9
Arugula, Poached Pear, Charred Lemon Vinaigrette, Walnut Cracker

Spring Mix Salad    $ 9
Roasted Red Bell Peppers, Toasted Pine Nut Brittle, Truffle and Fresh Herb Vinaigrette

Caesar Salad for Two    $ 18
Traditional Caesar Salad Prepared Tableside

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 ~ Matt Ochs
Chef de Cuisine ~ Kieran McMeekin


Seared Colorado Lamb Sirloin    $ 34
White Bean Hummus, Smoked Eggplant and Lamb Tagine, Preserved Lemon, Elephant Garlic Chip, Lamb Syrah Jus

Pan Seared Halibut    $ 30
Cornmeal and Charred Scallion Spoon Bread, Pickled Squash, Fingerling Potato, Fermented Carrot Purée
With Lump Crab  $ 10     Scallops  $ 16     Shrimp  $ 9

Grilled New York Sirloin    $ 35
Black Truffle Balsamic Glaze, Turnip and Yukon Gold Potato Purée, Sautéed Fiddlehead Ferns, Orange Cognac Demi
With an 8oz Lobster Tail  $ 29          Scallops  $ 16     Shrimp $ 9     Foie Gras Torchon  $ 14

Brown Butter Potato Gnocchi    $ 23
Braised Fennel, Roasted Red Peppers, Hazel Dell Mushrooms, Arugula Pecan Pesto

Seared Diver Sea Scallops    $ 36
Volcano Rice, Eggplant Barbacoa, Roasted Red Bell Peppers, Avocado Creme Fraiche, Cilantro Oil

Grilled Colorado Filet of Beef    $ 39
Spring Braising Greens, Caramelized Cipollini and Wild Ramps Purée, Sauce Bordelaise
With an 8oz Lobster Tail  $ 29         Scallops  $ 16       Shrimp  $ 9     Foie Gras Torchon  $ 14

Roasted Duck Breast    $ 29
Sweet Potato Soufflé, Broccolini, Green Chili Chimichurri, Orange Gastrique

Beef Wellington    $ 42
Foie Gras, Hazel Dell Farm Mushroom Duxelles, Truffled Yukon Mash, Sautéed Asparagus, Sauce Bordelaise and Sauce Béarnaise
With an 8oz Lobster Tail $ 29      Scallops  $ 16      or Shrimp  $ 9

Sides    $ 5
Truffled Mashed Potatoes
Winter Braising Greens
Sautéed Asparagus
Hazel Dell Farm Mushroom Sauté

Open Table: Diner's Choice 2016   Wine Spectator: Best of Award of Excellence   YellowScene Magazine YS Best of the West   2016 Pick: The Knot Best of Weddings   The Knot Best of Weddings Hall of Fame   Featured on Luxe Mountain Weddings   TripAdvisor 2015