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!

*WE WILL BE CLOSED for dinner on Mother’s Day, Sunday, May 12th. We will only be serving our brunch buffet from 10am-4pm.

Starters

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

Oysters Rockefeller    $ 28
Six Oysters baked with Spinach and Bacon, topped with a Warm Cheese Glacage

Sea Scallop and Warm Marinated Artichoke Hearts    $ 24
Confit Pears, Lemon Artichoke Puree, Candied Lemon Zest, Thyme Syrup, Sunchokes, Mint-Chive Oil
Vegetarian option available    $ 15

Venison Ravioli    $ 20
Boursin Cheese, Roasted Beets, Confit Garlic, Roasted Red Bell Pepper and Rutabaga Puree, Brandy-Balsamic Drizzle

Classic Greenbriar Escargot    $ 18
Garlic and Fresh Herb Butter, Toasted Baguette

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

Early Spring Salad    $ 14
Shaved Radicchio, Endive, Kumquats, Wensleydale Honey Lemon Cheese, Grapefruit Vinaigrette, Toasted Marcona Almonds, Braised Beets, Radish

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

Mains

Chocolate and Espresso Crusted Venison Chops    $ 58
Purple Peruvian Potato Pave, Sauteed Broccoli Rabe, Wild Mushrooms, Balsamic Glazed Spring Onions, Blueberry Demi, Toasted Pecan and Rosemary Chutney, Port Reduction

Brandy Cherry Glazed Duck    $ 40
Wild Rice Pilaf, Seared Asparagus and Turnips, Cherry Duck Demi, Pomegranate Seeds, Toasted Pecans, Cherry Gastrique

Alaskan Halibut and Sea Scallop Duo    $ 52
Coconut and Hazelnut Crusted Halibut, Truffle Spiced Seared Sea Scallop, Prosecco Risotto, Sauteed Artichokes, Confit Beets, Tangerine Coulis, Beurre Blanc, Sturgeon Caviar

Apple Brandy Chicken Breast    $ 34
Whipped Winter Root Vegetables, Sauteed Swiss Chard, Roasted Beets, Warm Spiced Marsala Demi, Apple Brandy Coulis

Grilled Colorado Filet of Beef    $ 58
Pommes Fondantes, Seared Trumpet Mushrooms, Braised Pearl Onions, Baby Carrots, Bordelaise Sauce, Herb Pistou

Seared Scallion Salmon    $ 39
Coconut-Lemongrass Broth, Spiced Parsnips and Swiss Chard, Pickled Radish, Basil Lemongrass Oil, Cilantro, Salmon Roe

Mushroom and Vegetable Risotto    $ 28
Roasted Root Vegetables, Sauteed Spinach, Wild Mushrooms, Mascarpone Fondue, Pinot Noir Drizzle, Aged Balsamic, Sundried Tomatoes, Sunchoke Chips

Beef Wellington    $ 60
Foie Gras, Sherry Mushroom Duxelles, Fingerling Potatoes, Seasonal Vegetables, Bordelaise, Béarnaise

Entrée Accompaniments

New England 4oz Lobster Tail    $ 32
Two Seared Sea Scallops    $ 24
Three Seared Jumbo Shrimp    $ 18

Sides $ 8

Whipped Potatoes
Fingerling Potatoes
Sautéed Mushrooms
Sautéed Asparagus
Sautéed Swiss Chard

Executive Chef ~ Treis Rainey
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!