Join us on Sunday, May 12th for our famous Mother’s Day brunch buffet! Seatings are from 10am to 4pm and reservations are required.

$80 per person
$42 (children ages 3-12)
(Drinks, tax and gratuity not included)

*some of these menu items may change as we get closer to the event.

Brunch Buffet

Chilled Shrimp  (GF, DF)
Cocktail sauce, lemon

Bagels and Lox (Lox is GF and DF)
House cured gravlax, onions, capers, tomato

Artisan Cheeses and Charcuterie
A selection of fine cheeses (GF) and cured meats (GF, DF) with Chef’s accompaniments and assorted crackers

Seasonal Fresh Fruit Display  (GF, DF)

Assorted Quickbreads and Muffins
Some gluten free options will be available

Belgian Waffles
Berry compote, Vermont maple syrup

Creme Brulee French Toast
Berry compote, Vermont maple syrup

Traditional Eggs Benedict
English muffin, ham, poached egg, Hollandaise sauce

Vegetarian Eggs Benedict
English muffin, confit tomatoes, avocado, Hollandaise sauce

Quiches
Ham, Spring onion and fontina
Spinach, onion, roasted red pepper and goat cheese

Applewood Smoked Bacon (GF, DF)

Mixed Greens Salad (GF, DF)
Cucumbers, tomatoes, carrots, balsamic vinaigrette

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

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

Chef Carved Roast Leg of Lamb  (GF, DF)
Lamb mint jus (GF, DF), fresh mint pistou (GF, DF)

Chef Carved Maple Glazed Ham  (GF, DF)
House mustard (GF, DF)

Cedar Plank Citrus Salmon (GF, DF)
Lemon-dill beurre blanc (GF)

Roasted Lemon-Thyme Chicken (GF without the pasta)
Artichoke, tomato and mushroom cream sauce, pasta

Herb Roasted Pork Loin  (GF, DF)
Bourbon mango and rhubarb glaze

Roasted Potatoes  (GF)

Chef’s Vegetables  (GF, DF)

Dessert Buffet

Creme Brulee (GF)              Key Lime Tarts
Clichy Torte                          White and Dark Chocolate Mousse Parfaits (GF)
Lemon Bars                          Blackberry and White Chocolate Mousse Parfaits (GF)
Brownies (GF)                      Cherry filled Cannolis dipped in Chocolate
Blondies                                 Blueberry Crumble Bars
Assorted Truffles (GF)       Linzer Cookies
White Chocolate Pecan Bread Pudding with Caramel Sauce
Champagne Cake with Vanilla Buttercream
Chocolate Dipped Strawberries  (GF)

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!