Dinner

Please refer to our News and Events page for holiday closure dates.

Starters

Chilled Oysters on the Half Shell    $ 14
Chef's Daily Selection of Washington Coastal Oysters, Seasonal Mignonette, Lemon

Maple Glazed Pork Belly    $ 14
Sweet Potato Puree, Pickled Young Onion, Salsa Verde

Chai Compressed Apple    $ 11
Butternut Squash, Medjool Dates, Bleu Cheese, Sage Emulsion

Jumbo Prawn Cocktail    $ 14
Jumbo Prawns, Yuzu, Cocktail Sauce, Lemon

Bruleed Salmon Belly    $ 12
Haas Avocado, Lemon, Pickled Bird's Eye Chili, Coconut

Foie Gras Cinnamon Toast    $ 13 
Pecan Raisin Bread, Foie Gras Mousse, House Preserves, Burning Cinnamon

Artisan Cheeses and Charcuterie for Two    $ 25
Individual Selections  $ 6

Creminelli Sopresseta, Cornichons ; Spanish Chorizo, Shaved Chocolate ; Prosciutto di Parma, Mostarda ; Persille de Chevre, Date-Hazelnut Terrine ; Idiazabal, Honeycomb ; Bucheron, Cherry Agrodulce  

Steak Tartare for Two    $ 22
Colorado Filet of Beef, Boquerones, Shallots, Carta de Musica

Soup of the Day    $ 9
Directed by the Season, Created by our Chef

Romanesco and Pear    $ 11
Ruby Endive, Whipped Haystack Chevre, Oat Crumble, Maple Vinaigrette

Salade Verte    $ 9
Tuscan Baby Lettuces, Crushed Hazelnut, Ash Roasted Shallot Vinaigrette

Caesar Salad for Two    $ 20
Traditional Caesar Salad Prepared Tableside

Sides    $ 6
Pommes Frites
Truffled Pommes Purée
Fire Roasted Vegetables
Brussels Sprouts


The Greenbriar Inn is happy to navigate the shortest distance from the farm to your table ~ in some cases 50 feet!

Executive Chef ~ Martin Woods

Sous Chef ~ Ryan Shaw

 


Mains

Scottish Salmon    $ 33
Beet Root, Pomegranate, Baby Turnips, White Chocolate

Seared Poussin Breast    $ 27
Quince, Parsnip, Pickled Romanesco, Chicken Consomme

Grilled Colorado Filet of Beef    $ 40
Roasted Figs, Sunchokes, Broccolini, Fig Glace

GBI Pumpkin Agnolotti    $ 23
Roasted Pumpkin, Maple, Candied Pecans, Sage Beurre Noisette

New York Steak Frites    $ 39
Pepper Crust, Sauce au Poivre, Pommes Frites

Maple Leaf Duck Breast    $ 34
Heirloom Squash, Rainier Cranberries, Caramelized Honey

Pan Roasted Idaho Trout    $ 26
Maple Braised Sweet Potato, Garden Greens, Chestnut Purée, Pancetta Vinaigrette

Beef Wellington    $ 42
Foie Gras, Sherry Mushroom Duxelles, Truffled Potato Purée, Seasonal Vegetables, Bordelaise, Béarnaise

50th Anniversary December Menu Feature

Striped Bass en Papillote    $ 36
Fingerling Potatoes, Asparagus, Artichokes, Lobster Beurre Blanc
French for "in parchment", en papillote refers to a culinary technique of steaming food in an enclosed pouch or parcel. This simple yet refined culinary tradition creates dishes that are aromatic and flavorful and dates back to at least the 17h century, although it has been used far longer by cultures all around the world. In France, cooking en papillote reached its height of popularity in the gilded days of haute cuisine when food was often served with flourish and ceremony. At The Greenbriar Inn, a number of en papillote dishes graced the menu in the 1980's. Chef Martin's Striped Bass en Papillote will be steamed with leeks, dill ,asparagus and artichokes. Your waiter will open and garnish this special entrée tableside.
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