Classic Dinner Menu
Our Classic Dinner Menu is offered in the dining room, patios or bar Wednesday through Sunday from 5pm to 9pm. All of our menu items are also available to-go and can be enjoyed picnic style at our pond or on the cabin lawn. Call us to order for pick up or order in person, set up your own blanket and chairs and enjoy! Be sure to also check out our Bistro Menu and don't forget dessert!
Starters
Chilled Oysters on the Half Shell $ 16
Chef's Daily Selection of Oysters, Traditional Mignonette, Lemon
Antipasto for Two $ 28
Tomato Concasse; Burrata Mozzarella with Green Tomato Foam; Roasted Red Pepper Mousse; Ricotta Cheese Bavarese with a Fried Blossom; Octopus Salad with Fennel Pollen Oil; Crispy Prosciutto and Peach Sponge Cake Roulade; Basil Jelly; Orange Candied Blackberry
Garden Tomato Trio $ 14
Burrata filled Baked Tomato with Green Tomato Granita; Tomato Panzanella with Cucumbers, Ciabatta, and Basil; Fried Tomato topped with Lobster and Shrimp Mousse
Danish Blue Cheese and Chevre Cheesecake $ 14
Walnut Crust, Tomato Jam, Confit Garlic, Fresh Pears, French Baguette, Lavosh
Seared Ahi Tuna $ 18
Tomato Gazpacho, Grilled Garden Radish, Mango-Shrimp Ceviche
Goat Cheese-Pecorino Gnocchi $ 14
Garden Arugula Cream, Baked Green Tomato, Brown Butter Sage
Oven Baked Escargot $ 14
Garlic-Herb Butter, Toasted Baguette
Soup of the Day $ 10
Directed by the Season, Created by the Chef
Arugula Salad $ 9
Tomatoes, Lemon, Extra Virgin Olive Oil, Shaved Parmesan
Greenbriar Inn Caesar Salad $ 10
Traditional Greenbriar Inn Caesar Salad, Focaccia Crostino
Mains
Maine Lobster Tail and Seared Shrimp $ 42
Seafood Ravioli, English Peas, Saffron Cream
Seared Duck Breast $ 36
Roasted Beet Cake, Sorrel Cream, Salted Spicy Chocolate Leaf, Blackberry Drizzle
Grilled Colorado Filet of Beef $ 45
Fingerling Potatoes, Sautéed Garden Chard, Baby Carrots, Roasted Red Pepper Purée, Bordelaise
Summer Garden Risotto $ 25
English Peas, Carrots, Zucchini, Beets, Baked Tomatoes, Asparagus, Parmigiano-Reggiano
Seared Lamb Chop $ 43
Fried Green Tomato, Brioche French Toast and Sorrel Chèvre Napoleon,
Fresh Sorrel-Chive Cream, Rhubarb Purée, Garden Mint Flower Syrup, Vincotto
Pan Seared Salmon $ 34
Roasted Garden Zucchini, Tomato Basil Concasse, Garden Purslane Salsa Verde
Beef Wellington $ 47
Foie Gras, Sherry Mushroom Duxelles, Whipped Potatoes, Garden Vegetable Terrine, Bordelaise, Béarnaise
Entrée Accompaniments
New England Lobster Tail $ 29
Seared Foie Gras $ 20
Four Seared Shrimp $ 10
Sides $ 6
Whipped Potatoes
Sautéed Mushrooms
Sautéed Asparagus
Executive Chef ~ Fabio Flagiello
