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

Seared Foie Gras    $ 32
Vanilla Foie Gras Creme Brulee, Cherry, Grape and Sauternes Gelee, Almond-Pecan Sandy, Basil Oil- Sherry Drizzle

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

Jerk Scallop Crudo    $ 23
Balsamic Pearls, Vanilla Grapefruit, Jalapeno Pickled Shallots, Blonde Frisee

Greenbriar Inn Escargot    $ 18
Mushroom-Sherry Cream, Spinach, Garlic, Shallots, Parmesan, Charred Toast Points

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

Roasted Butternut Squash and Quinoa Salad    $ 14
Arugula, Zucchini, Honey Goat Cheese, Red Wine Vinaigrette, Spiced Pecans

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

Mains

Colorado Rack of Lamb    $ 60
Buckner Family Ranch Lamb Rack, Sweet Potato and Bing Cherry Cake, Sauteed Seasonal Vegetables, Grape Reduction, Fresh Mint

Lobster Ravioli    $ 46
House Made Ravioli filled with Lobster, Boursin Cheese, Roasted Corn, Egg Yolk and Lemon, topped with Saffron-Corn Cream and Salmon Caviar

House Smoked Short Rib    $ 55
Truffle Mac and Cheese, Citrus Confit Brussels Sprouts, Orange Gremolata, Braising Consommé

Seared Alaskan Halibut    $ 45
Fregula, Blonde Mirepoix, Seasonal Vegetables, Coconut Red Curry

Roasted Veal Loin    $ 45
Popcorn Polenta, Mushroom Ragout, Sauteed Asparagus, Colorado Hatch Green Chili Sauce, Sherry Reduction

Smoked Maple Leaf Farms Duck Breast    $ 42
Brie and Cherry Arancini, Sauteed Broccolini, Duck Bordelaise

Grilled Colorado Filet of Beef    $ 60
Sunchoke Puree, Seasonal Vegetables, Demi Glace, House made Tallow Butter

Hearts of Palm and Jack Fruit Cakes    $ 26
Vegan Creamy Quinoa Risotto, Fall Squash, Onions, Basil Pesto

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 Mushrooms
Sautéed Asparagus
Sautéed Spinach

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!