Our Classic Dinner Menu is offered in the dining room, patios (seasonal) or bar Wednesday through Sunday from 5pm to 9pm. Be sure to also check out our Bistro Menu and don’t forget dessert!

Join us for Thanksgiving Eve on November 27th and for our Thanksgiving Day Buffet on November 28th. View more information here:
Thanksgiving Eve
Thanksgiving Day

Starters

Chilled Oysters on the Half Shell    $ 24
Six Fresh Oysters, Traditional Mignonette, Lemon

Oysters Rockefeller    $ 28
Six Oysters baked with Spinach and Bacon, topped with a Warm Cheese Glacage

Seared Diver Scallop    $ 20
Roasted Corn Chowder, Crispy Polenta, Butter Melted Leeks, Candied Pancetta, Red Bell Pepper Coulis

Roasted Baby Beets    $ 14
Oven Roasted Red, Chioggia, and Golden Beets, Arugula and Grapefruit Salad, Moon Hill Chevre, Horseradish Vinaigrette, Toasted Rye

Classic Greenbriar Escargot    $ 18
Garlic and Fresh Herb Butter, Toasted Baguette

Soup of the Day    $ 13
Directed by the Season, Created by the Chef

Autumn Green Leaf Salad    $ 14
Butter Lettuce, Mixed Greens, Shaved Apple and Fennel, Toasted Quinoa, Candied Walnuts, Cranberry-Apple Vinaigrette

Greenbriar Inn Caesar Salad    $ 13
Romaine, Tomatoes, Hard Boiled Egg, Bacon, Parmesan, White Anchovy Caesar Dressing, Croutons

Mains

Seared Diver Sea Scallops    $ 55
Mushroom and Millet Pilaf, Roasted Lions Mane Mushrooms, Lemon-Chive Beurre Blanc

Roasted Colorado Veal Medallions    $ 50
Butternut Squash Caponata, Roasted Garden Tomatoes, Red Bell Peppers, Caramelized Pearl Onions, Scallions, Rosemary Beet Butter

Pan Seared Alaskan Halibut    $ 52
Chive Whipped Potatoes, Haricot Verts, Tomato, Olive Tapenade, Tomato Vinaigrette, Basil Oil

Roasted Lamb Loin    $ 42
Confit Yukon Potatoes, Roasted Vine Ripened Tomatoes, Spinach and Garden Mint Puree, Peppercorn-Lemon Chevre, Candied Garlic Tomato Sauce, Garlic Gastrique

Cinnamon Roasted Duck Breast    $ 40
Sweet Potato Puree, Butter Poached Cinnamon Cap Mushrooms, Wilted Spinach, Quince Mostarda

Grilled Colorado Filet of Beef    $ 58
Parsnip-Polenta Cake, Sauteed Baby Chard and Carrots, Caramelized Onion-Parmesan Relish, Sauce Bordelaise

Seared Skuna Bay Salmon    $ 39
Pumpkin Fettucine, Sauteed Foraged Mushrooms, Wilted Spinach, Brown Butter-Sage Cream, Toasted Pepitas, Lemon-White Balsamic Drizzle

Seasonal Vegetable Risotto    $ 28
Marinated Artichokes, Spinach, Peas, Capers, Greenbriar Inn Farm Tomato Sauce, Pinot Noir Drizzle, Aged Balsamic, Sundried Tomatoes, Sunchoke Chips

Beef Wellington    $ 60
Foie Gras, Sherry Mushroom Duxelles, Fingerling Potatoes, Seasonal Vegetables, Bordelaise, Béarnaise

Entrée Accompaniments

New England 4oz Lobster Tail    $ 32
Two Seared Sea Scallops    $ 24
Three Seared Jumbo Shrimp    $ 18

Sides $ 8

Whipped Potatoes
Fingerling Potatoes
Sautéed Mushrooms
Sautéed Asparagus
Sautéed Swiss Chard

Executive Chef ~ Matthew Ochs
Pastry Chef ~ Michelle Sturgeon

A 20% gratuity will be added to all parties of 7 or more.

A 4% Kitchen Living Wage (KLW) surcharge will be added to your final bill. This fee goes directly to our kitchen staff to help offset the wage disparity between our restaurant team members. Thank you for your support!