Dinner
Starters
Chilled Oysters on the Half Shell $ 14West Coast 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
Roasted Champignons
Fire Roasted GBI Garden Vegetables
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
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, Summer Vegetables, Bordelaise, Béarnaise
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, Summer Vegetables, Bordelaise, Béarnaise
50th Anniversary October Menu Feature
Schnitzel Weiner Art $ 26
Pork Schnitzel, Braised Red Cabbage, Cinnamon Sage Spatzle
We are pleased to bring Wiener Schnitzel back as our October dish. Some of you may recall that early Greenbriar menus had strong German and Austrian influences. One story of the origin of Wiener Schnitzel goes back to the mid 800s AD when Kaiser Basileios I is rumored to have preferred his meat covered in gold. When that became too expensive bread crumbs were used. More likely though is the story of the culinary feud between the Austrian and Italian branches of the Hapsburg family. This could explain why the Wiener Schnitzel and its Italian counterpart, Cotoletta Milanese, are so similar. Both branches of the family claimed credit for the invention of the dish, the Italian branch tracing their claim all the way back to a banquet given in 1134. Weiner Schnitzel was on The Greenbriar Inn’s first menu in 1967.
Pork Schnitzel, Braised Red Cabbage, Cinnamon Sage Spatzle
We are pleased to bring Wiener Schnitzel back as our October dish. Some of you may recall that early Greenbriar menus had strong German and Austrian influences. One story of the origin of Wiener Schnitzel goes back to the mid 800s AD when Kaiser Basileios I is rumored to have preferred his meat covered in gold. When that became too expensive bread crumbs were used. More likely though is the story of the culinary feud between the Austrian and Italian branches of the Hapsburg family. This could explain why the Wiener Schnitzel and its Italian counterpart, Cotoletta Milanese, are so similar. Both branches of the family claimed credit for the invention of the dish, the Italian branch tracing their claim all the way back to a banquet given in 1134. Weiner Schnitzel was on The Greenbriar Inn’s first menu in 1967.
