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!

Click here to visit our News & Events page to learn about special menus throughout the year and for any special closure dates! 

Starters

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

Oysters Rockefeller    $ 28
Six Oysters baked with Spinach, Bacon, Roasted Tomato and Pernod, topped with Parmesan Cream

Seared Diver Scallop and Shrimp    $ 24
Smokin’ Goat Cheese Polenta, Butter Braised Leeks, Fresh Radish, Dijon Cream

Classic Greenbriar Escargot    $ 18
Garlic and Fresh Herb Butter, Toast Points

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

Strawberry and Summer Greens Salad    $ 13
Mixed Greens, Strawberries, Blueberries, Feta Cheese, Toasted Pistachios, Garden Rhubarb Vinaigrette

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

The Greenbriar Inn is proud to feature naturally grown fresh herbs and produce from our on-site gardens. Ask your server what we are harvesting today!

Mains

Grilled Colorado Lamb Sirloin    $ 45
Cous Cous, Kalamata Olives, Eggplant, Feta, Moroccan Tomato Sauce

Seared Diver Scallops    $ 49
Sweet Saffron Creamed Corn, Roasted Fingerling Potatoes, Caramelized Cipollini Onions, Shaved Parmesan

Herb Roasted Colorado Filet of Beef    $ 60
Truffle Parmesan Smashed Fingerling Potatoes, Sauteed Garden Carrots and Rainbow Chard, Fresh Herb Butter, Sauce Bordelaise

Potato Wrapped Alaskan Halibut    $ 48
Roasted Cauliflower “Two Ways”, Wilted Garden Swiss Chard, Romesco, Marcona Almonds

Steak Diane    $ 44
Block Cut NY Sirloin, Duck Fat Fingerling Potatoes and Garden Carrots, Cannolo Family Farms Wild Mushrooms, Sauce Diane

Smoked Maple Leaf Farms Duck Breast    $ 46
Vanilla Parsnip Puree, Thumbelina Carrots, Roasted Pearl Onions, Blackberry Conserva, Duck Fat Caramel

Seafood Pasta    $ 32
House Made Tagliatelle Pasta, Butter Poached Crab, Bay Scallops, Shrimp, Charred Tomatoes, Wilted Garden Swiss Chard, Lemon Cream, Scallions

Carrot and English Pea Risotto    $ 28
Thumbelina Carrots, English Peas, Pearl Onions and Radishes, topped with Mascarpone Cheese

Beef Wellington    $ 63
Foie Gras, Sherry Mushroom Duxelles, Whipped Potatoes, Seasonal Vegetables, Bordelaise, Béarnaise

Entrée Accompaniments

New England 4oz Lobster Tail    $ 36
Two Seared Sea Scallops    $ 20
Two Seared Jumbo Shrimp    $ 22

Sides $ 8

Whipped Potatoes
Sautéed Cannolo Farms Mushrooms
Sautéed Asparagus
Sautéed Spinach and Onions

Executive Chef ~ Matthew Ochs
Pastry Chef ~ Lauren Leitner

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!