Dinner

Starters

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

Maple Glazed Pork Belly    $ 14
Sweet Potato Puree, Pickled Young Onion, Salsa Verde

Chai Compressed Apple    $ 11
Butternut Squash, Medjool Dates, Bleu Cheese, Sage Emulsion

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

Bruleed Salmon Belly    $ 12
Haas Avocado, Lemon, Pickled Bird's Eye Chili, Coconut

Foie Gras Cinnamon Toast    $ 13 
Pecan Raisin Bread, Foie Gras Mousse, House Preserves, Burning Cinnamon

Artisan Cheeses and Charcuterie for Two    $ 25
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  

Steak Tartare for Two    $ 22
Colorado Filet of Beef, Boquerones, Shallots, Carta de Musica

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

Romanesco and Pear    $ 11
Ruby Endive, Whipped Haystack Chevre, Oat Crumble, Maple 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 Champignons
Fire Roasted GBI Garden Vegetables


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

Executive Chef ~ Martin Woods

Sous Chef ~ Ryan Shaw

 


Mains

Scottish Salmon    $ 33
Beet Root, Pomegranate, Baby Turnips, White Chocolate

Seared Poussin Breast    $ 27
Quince, Parsnip, Pickled Romanesco, Chicken Consomme

Grilled Colorado Filet of Beef    $ 40
Roasted Figs, Sunchokes, Broccolini, Fig Glace

GBI Pumpkin Agnolotti    $ 23
Roasted Pumpkin, Maple, Candied Pecans, Sage Beurre Noisette

New York Steak Frites    $ 39
Pepper Crust, Sauce au Poivre, Pommes Frites

Maple Leaf Duck Breast    $ 34
Heirloom Squash, Rainier Cranberries, Caramelized Honey

Pan Roasted Idaho Trout    $ 26
Maple Braised Sweet Potato, Garden Greens, Chestnut Purée, Pancetta Vinaigrette

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

50th Anniversary November Menu Feature

Braised Colorado Lamb Shank Osso Buco    $ 34
Mascarpone Polenta, Pickled Young Onion, Pistachio
Osso Buco ia an Italian dish that originated in the city of Milan in the late 19th century. It translates to "bone with a hole" in Italian, a reference to the marrow hole at the center of the cross cut veal shank that Osso Buco is traditionally prepared with. Both veal and lamb shank Osso Buco are popular fall and winter dishes and have been on The Greenbriar Inn's menu numerous times throughout its 50 year history.
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