Dinner
Starters
Cornmeal Crusted Oysters $ 14Lemongrass Aioli
House Made Capunti $ 13
Lamb Ragout, Truffle Essence, Parmesan Reggiano
Today's Garden Harvest Crudité $ 12
Chef's Whim
Jumbo Prawn Cocktail $ 14
Jumbo Prawns, Frisée, Cocktail Sauce, Lemon
Salmon Belly Crudo $ 12
Bruleed Cucumber, Garden Radish, Soy Pudding, Ponzu
Foie Gras Croccantino $ 19
Labella Perfect Foie, White Chocolate, Summer Berries, Hazelnut
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-Hazelnut Terrine ; Santa Teresa, Honeycomb ; La Tur, Cherry Agrodulce
Steak Tartare for Two $ 22
Classic Tableside Preparation, served with Shaved Red Onions, Toast Points, and Hearts of Romaine
Soup of the Day $ 9
Directed by the Season, Created by our Chef
Heirloom Tomatoes $ 11
GBI Garden Tomatoes, Whipped Mozzarella Curd, Basil, Balsamico di Modena
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
Buttered Peas and Carrots
Sautéed Greens
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
Roasted Boulder Rack of Lamb $ 47
Coriander, GBI Garden Carrots, Chanterelles, Blackberry
Day Boat Halibut $ 38
Colorado Sweet Corn, Roasted Fennel, Confit Garden Heirloom Tomato
Harissa Scented Poussin $ 27
Dragon's Tongue, Pickled Grden Chili, Cecci Puree, Charred Feta
Grilled Colorado Filet of Beef $ 40
Coriander, GBI Garden Carrots, Chanterelles, Blackberry
Day Boat Halibut $ 38
Colorado Sweet Corn, Roasted Fennel, Confit Garden Heirloom Tomato
Harissa Scented Poussin $ 27
Dragon's Tongue, Pickled Grden Chili, Cecci Puree, Charred Feta
Grilled Colorado Filet of Beef $ 40
Pommes Croute, Roasted Cauliflower, Boursin Mousse, Caramelized Onion Purée
8oz Lobster Tail $ 29 Broiled Shrimp $ 9
Colorado Sweet Corn Risotto $ 21
Fresh Polenta, Mascarpone, Basil Flower Oil
New York Steak Frites $ 39
Pepper Crust, Sauce au Poivre, Pommes Frites
Lightly Smoked Duck Breast $ 34
Preserved Cherry, Young Turnips, Garden Rainbow Chard
Pan Roasted Idaho Trout $ 26
Summer Squash, Preserved Garden Beets, Avocado Purée, Chili Beurre Noisette
Beef Wellington $ 42
Foie Gras, Sherry Mushroom Duxelles, Truffled Potato Purée, Summer Vegetables, Bordelaise, Béarnaise
8oz Lobster Tail $ 29 Broiled Shrimp $ 9
Colorado Sweet Corn Risotto $ 21
Fresh Polenta, Mascarpone, Basil Flower Oil
New York Steak Frites $ 39
Pepper Crust, Sauce au Poivre, Pommes Frites
Lightly Smoked Duck Breast $ 34
Preserved Cherry, Young Turnips, Garden Rainbow Chard
Pan Roasted Idaho Trout $ 26
Summer Squash, Preserved Garden Beets, Avocado Purée, Chili Beurre Noisette
Beef Wellington $ 42
Foie Gras, Sherry Mushroom Duxelles, Truffled Potato Purée, Summer Vegetables, Bordelaise, Béarnaise
Chef's August Menu Feature
Roasted Heritage Pork Loin $ 26
Palisade Peaches, Sautéed GBI Garden Greens, Haystack Mountain Chevre Mousse
Celebrate the bounty of Colorado and The Greenbriar Inn garden in Chef Martin’s
monthly menu creation.
Palisade Peaches, Sautéed GBI Garden Greens, Haystack Mountain Chevre Mousse
Celebrate the bounty of Colorado and The Greenbriar Inn garden in Chef Martin’s
monthly menu creation.
