Chilled Oysters on the Half Shell    $ 11
Pacific Northwest Oysters, Mignonette, Lemon

Pan Seared Hokkaido Scallop    $ 13
Curried Parsnip Purée, Pomegranate, Crispy Parsnip

Braised Pork Belly    $ 12
Pickled Red Cabbage, Charred Brussels, Maple-Dijon Jus

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

Salmon Belly Crudo    $ 11
Avocado-Chevre Crema, Blood Orange, Pickled Chili, Rye Crumb

Steak Tartare for Two    $ 22
Classic Tableside Preparation, served with Shaved Red Onions, Toast Points, and Hearts of Romaine

Mussels Fra Diavolo    $ 10
Preserved Tomato, Garlic, Chili, White Wine, Garlic Toast

Artisan Cheeses and Charcuterie for Two    $ 22
Columbus Sopresseta, Prosciutto Rosa, Cumberland Taleggio, Manchego Sheep and Danish Blue served with Country Mixed Olives, Balsamic Cipollini Onions, Cornichons, Honeycomb, and House Made Lavosh  

Soup of the Day    $ 10
Directed by the Season, Created by our Chef

Green Apple and Frisée    $ 11
Toasted Almonds, Danish Blue Cheese, Cider Vinaigrette

Baby Beet and Orange Salad    $ 11
Upland Cress, Cara Cara Orange, Pistachio, Coriander Greek Yogurt

Salad Lyonnaise    $ 11
Chicory, House Made Pancetta Lardon, Dijon Vinaigrette, Poached Hen Egg

Caesar Salad for Two    $ 20
Traditional Caesar Salad Prepared Tableside

Sides    $ 6
Confit Fingerling Potatoes
Truffled Yukon Gold Potato Purée
Sautéed Forest Mushrooms
Buttered Brussels Sprouts
Sautéed Spinach

The Greenbriar Inn is proud to feature naturally grown fresh herbs and produce from our on site gardens as well as sustainably caught and farmed local proteins whenever possible.

Executive Chef ~ Martin Woods

Sous Chef ~ Ryan Shaw



Grilled Sirloin of Lamb    $ 32
Colorado Lamb, Broccolini and Chickpeas, Cauliflower Puree, Apricot-Caper Beurre Noisette

Scottish Salmon    $ 31
Potato Pavé, Dijon Brussels Sprouts, Red Onion Crème Fraiche

Grilled Colorado Filet of Beef    $ 40
Confit Fingerling Potatoes, Brussels Sprouts, Baby Carrots, Roasted Mushrooms, Roasted Shallot-Blue Cheese Butter, Sauce Bordelaise
8oz Lobster Tail  $ 29       Broiled Shrimp  $ 9

Truffled Artichoke Tortellini    $ 19
House Made Egg Pasta, Mascarpone, Truffle Butter, Parmigiano Reggiano

Lightly Smoked Duck a l' Orange    $ 32
Roasted Parsnip, Baby Carrots, Butternut Squash, Confit Blood Orange

Grilled Heritage Pork Chop    $ 26
Brussels Sprouts, Pearl Onion, House Cured Pancetta, Bourbon-Maple Jus

New York Steak Frites    $ 34
Pepper Crust, Sauce au Poivre, House Frites

Pan Roasted Boulder Natural Chicken Breast    $ 25
Wild Mushrooms, Kale, Celery Root Purée, Reggiano Parmigiano

GBI Cioppino    $ 36
House Made Chorizo, Lobster, Mussels, Prawns, Fennel, Tomato Broth, Saffron Aioli

Beef Wellington    $ 42
Foie Gras, Sherry Mushroom Duxelles, Truffled Potato Purée, Brussels Sprouts, Heirloom Carrots, Bordelaise, Béarnaise

50th Anniversary March Menu Feature

New England Lobster Thermidor    $ 50
Roasted Mushrooms, Pommes Rissole, Haricot Vert, Tarragon, Cognac Brie Cream
Lobster Thermidor was created by Auguste Escoffier in 1880 while working at a Parisian restaurant called Maison Maire. This wonderful dish first appeared on The Greenbriar Inn's menu in the late 1960's and has graced it many times since. Enjoy a taste of the past and savor Chef Martin Wood's more contemporary twist on this time-honored classic.
Learn more about our 50th anniversary events  
   Wine Spectator: Best of Award of Excellence   YellowScene Magazine YS Best of the West   2017 Best of Weddings The Knot   The Knot Best of Weddings Hall of Fame   Featured on Luxe Mountain Weddings   TripAdvisor 2016