Join us on Tuesday, December 24th for a delicious Christmas Eve feast! Seatings are from 4pm-8:30pm and reservations are required.

$89 per person
$46 (children ages 3-12)
(Drinks, tax and gratuity not included)

*The menu below is a good representation of what we will be offering. Some menu items may change as we get closer to the event.

Starters

Shrimp Cocktail  (GF, DF)
Cocktail sauce, lemon

Artisan Cheeses
A selection of fine cheeses (GF) with Chef’s accompaniments and assorted crackers

Antipasto  (GF)
A selection of cured meats with marinated mushrooms, pickled asparagus, peppers, pear mustard and Chef’s accompaniments

Assorted Breads
An assortment of breads, rolls and quickbreads with honey-apple butter

Lobster Bisque (GF)
Fished with cognac, tarragon and a side of creme fraiche

Mixed Greens Salad  (GF, vegan)
Mixed greens, cucumbers, tomatoes, carrots, house vinaigrette

Classic Greenbriar Inn Caesar Salad  (GF without croutons)
Romaine, hard boiled egg, bacon, white anchovy dressing, parmesan, toasted croutons

Mains and Sides

Chef Carved Roast Prime Rib  (GF, DF)
Yorkshire pudding, Raifort sauce (GF), beef jus (GF, DF), Diane sauce (GF)

Chef Carved Roast Leg of Lamb  (GF, DF)
Lamb jus, fig mostarda, cornichons

Roasted Cedar Plank Salmon  (GF)
Crab-fennel cream sauce 

Bourbon Glazed Duck (GF, DF)
Wild rice and pomegranate pilaf, cherry brandy demi, candied pecans

Wild Mushroom Gnocchi
Porcini-truffle cream, confit beets, baby kale

Roasted Asparagus  (GF, vegan without Hollandaise)
Hollandaise sauce, balsamic drizzle

Dijon Maple Glazed Carrots  (GF, vegan)
Cognac-herb oil

Scalloped Yukon, Sweet Potato and Celery Root Gratin  (GF)
Gruyere cheese

Chive Whipped Potatoes  (GF)

Dessert Buffet

Buche de Noel
Chocolate sponge cake, chocolate buttercream, meringue and sugared fruit decorations, mixed berry sauce, whipped cream

Clichy Torte
Layers of almond joconde cake, hazelnut buttercream and chocolate ganache, served with raspberry sauce

Lemon Tarts
Fresh fruit, whipped cream

Chocolate Mousse Parfaits  (GF)
Layers of white chocolate mousse, raspberry sauce and chocolate mousse, topped with chantilly cream

Flourless Chocolate Cake  (GF)
Rich chocolate cake dusted with confectioners’ sugar

Christmas Bread Pudding
White chocolate and fig bread pudding with white chocolate creme Anglaise

Eggnog Creme Brulee (GF)
A holiday twist on our traditional creme brulee, garnished with sugared cranberries

Christmas Cookies
Holiday decorated sugar cookies

Danish Wedding Cookies
Light pastry cookies with ground nuts rolled in confectioners’ sugar

Hazelnut Brittle  (GF)
White chocolate and dark chocolate

DF = Dairy Free
GF = Gluten Free

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!