Deconstructed Apple Crisp    $ 9
Caramelized Granny Smith Apples, Honey Cranberry Beurre Blanc, Oat Streusel, Vanilla Ginger Gelato, Honey Lace Cookies

Valrhona Chocolate Peanut Butter Pyramid    $ 10

Chocolate Cremeux, Peanut Butter Mousse, Banana Caramel, Toffee Crumble

Maple and Butternut Cake    $ 9
Roasted Butternut Squash Sponge Cake, Vermont Maple Cream Cheese Mousse, Walnut Brittle, Apple Butter, Red Wine Maple Gastrique

Red Wine Poached Pear    $ 9
Medjool Date Panna Cotta, Mascarpone Crema, Dulce de Leche 
Greenbriar House Made Sorbet or Ice Cream    $ 6
Ask your server for today's selections

Bananas Foster For Two    $ 20
Prepared tableside for two, served with Vanilla Bean Ice Cream

House-Made Crema di Limoncello    $ 7
Traditional Italian Digestivo of Southern Italy

50th Anniversary October Menu Feature

Warm Spiced Apple Fritters    $ 9
Cinnamon Anglaise, Butterscotch, Pomegranate
The history of the fritter (or beignet) is shrouded in the mists of time. Most culinary scholars agree that the concept of frying food in fats originated in ancient Rome and made popular in medieval Islam, migrating throughout all of Europe. The fried dough dish that we are most familiar with came up through Spain and into France. The French brought their delicious fried choux dough treats from the Old World into the New World through New Orleans. Thank goodness! This popular fall dessert was on The Greenbriar Inn’s first menu in 1967.

Pastry Chef ~ Allison Flynn


After Dinner Drinks & Dessert Wine

Espresso Martini    $ 11
Chocolate Martini    $ 12
Moscato de Asti, Nivola (Italy)    $ 8 (glass)
Chateau la Riviere Sauternes (France), 2012    $ 14 (glass)

Additional Dessert Wines, Ports, Grappas, and Liqueurs are available.
Please ask your server for assistance.


Espresso    $ 3.50
Double Espresso    $ 5
Coffee & Tea    $ 3
Cappuccino    $ 5
Café Latte    $ 5
Café Mocha Latte    $ 5.75
Chai    $ 4
Dirty Chai Latte    $ 6
Chaicoffski    $ 5
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