Dinner Plate Service

If you are planning a plate service dinner, we request menu selections 60 days prior to your event. This allows time for RSVP's of entrée selections from your guests. The Greenbriar Inn offers three plated dinner packages. Choose a soup or salad and up to four entrée selections including one vegetarian. Exact entrée counts must be received 10 days prior to your event. If your party is 40 people or less and you cannot provide counts, a $3.50 charge per entrée will be applied to the bill and extra time must be allowed for service. If your party is larger than 40 you must provide counts, offer a single entrée, a combination plate or choose a buffet option. A sorbet intermezzo course can be added for $2 per person.

Greenbriar Plated Dinner    $ 35

Seasonal Hors d'oeuvres

Priced separately. Click here to view our hors d'oeuvres menu.

Soup or Salad

Includes artisan bread and butter
Soup du Jour
Directed by the season, created by the Chef
Fresh Market Greens
English cucumbers, julienne carrots, tomatoes, house vinaigrette

Entrees (choose 4)

Wild Mushroom Penne Pasta 
Roast foraged mushrooms, truffle cream, parmesan, asparagus 
Chicken Piccata
Lemon, artichokes, capers, white wine, fettuccini, grana padano  
Braised Beef Short Ribs
Whipped potatoes, baby carrots, gremolata
Roast Alaskan Cod
Tarragon beurre blanc, creamy polenta, green beans 
Apple Cider Glazed Pork Loin 
Grilled zucchini, parmesan risotto, caramelized onions, apple brandy jus
Garlic and Herb Grilled Chicken Breast 
Roasted pepper and tomato gnocchi, truffle asparagus, thyme demi
Hazelnut Crusted Trout
Chive whipped potatoes, seasonal vegetables, lime beurre blanc
London Broil
Whipped potatoes, caramelized onions, mushrooms, seasonal vegetables, au jus
Brown Butter Sage Gnocchi 
Spinach, tomatoes, toasted pine nuts, shaved parmesan

Dessert

Priced separately. Click here to view our wedding cake flavors and our full dessert menu.

Greenbriar Gold Plated Dinner    $ 48 

Seasonal Hors d'oeuvres

Priced separately. Click here to view our full hors d'oeuvres menu.

Soup or Salad

Includes artisan breads and butter
Soup du Jour
Directed by the season, created by the Chef
Classic Greenbriar Caesar Salad
Romaine hearts, garlic croutons, white anchovy dressing, parmesan reggiano

Entrees (choose 4)

Roast Garlic and Tomato Gnocchi
Fresh basil, cherry toamtoes, peppers, parmesan
Roasted Chicken Saltimbocca
Parma ham wrapped, sage, creamy risotto, asparagus, Marsala jus
Roasted Prime Rib  (minimum 10 orders)
Whipped potatoes, asparagus, au jus, Raifort sauce
Pine Nut Crusted Corvina Bass
Sundried tomato polenta, asparagus, basil, beurre blanc
Berkshire Pork Tenderloin en Croute
Spinach, mushrooms, fontina cheese, puff pastry, pommery cream
Brandied Cherry Duck Breast
Whipped sweet potatoes, brandied cherry demi, toasted pecans
Salmon Oscar
Lump crab, asparagus, potato puree, lemon beurre blanc, Béarnaise sauce
Filet of Beef
Truffle whipped potatoes, asparagus, steak butter, Bordelaise sauce
Portobello Mushroom Wellington
Baked in puff pastry with spinach and asiago cheese, served with carrots and asparagus, cabernet roasted vegetable demi and Béarnaise sauce

Dessert

Priced separately. Click here to view our wedding cake flavors and full dessert menu.

 

Greenbriar Premium Plated Dinner    $ 42

Seasonal Hors d'oeuvres

Priced separately. Click here to view our full hors d'oeuvres menu.

Soup or Salad

Includes artisan breads and butter 

Soup du Jour
Directed by the season, created by the Chef
Fresh Market Greens 
English cucumbers, julienne carrots, tomatoes, house vinaigrette 

Entrees (choose 4)

Grilled Vegetable Pasta Primavera
Zucchini, red peppers, tomatoes, fresh herbs, parmesan reggiano
Stuffed Chicken Breast Florentine
Pine nuts, spinach, feta cheese, basil-tomato coulis, polenta
Grilled New York Strip Loin
Truffle whipped potatoes, broccolini, cabernet sauce
Seared Colorado Striped Bass
Creamy polenta, green beans, chive beurre blanc
Roast Berkshire Pork Tenderloin Marsala
Mushrooms, tomatoes, green beans, Marsala Demi
Maple Glazed Chicken Breast
Garlic whipped potatoes, baby carrots, glazed apples, walnuts, roast demi
Grilled Salmon
Creamy white polenta, ratatouille, champagne lemon beurre blanc
Grilled Colorado Lamb Sirloin
Creamy polenta, seasonal vegetables, mint gremolata, syrah demi
Roast Mushroom Gnocchi
Fresh thyme, tomatoes, parmesan

Dessert

Priced separately. Click here to view our wedding cake flavors and the full dessert menu.

 

Substitutions

Substitutions assume the replacement of a similar entrée selection.
Portobello Mushroom Wellington    $ 2 
Baked in puff pastry with spinach and asiago cheese, served with carrots and asparagus, roasted vegetable demi and Béarnaise sauce
Stuffed Chicken Breast Florentine    $ 2
Pine nuts, spinach, feta cheese, basil-tomato coulis, polenta
Brandied Cherry Duck Breast    $ 4
Whipped sweet potatoes, brandied cherry demi, toasted pecans
Honey and Citrus Glazed Roasted Duck    $ 4
Wild rice pilaf, pistachio-orange relish, thyme duck demi
Roasted Berkshire Pork Tenderloin Marsala    $ 2
Mushrooms, tomatoes, green beans, Marsala demi
Berkshire Pork Tenderloin en Croute    $ 2
Spinach, mushrooms, fontina cheese, puff pasty, pommery cream
Grilled Salmon    $ 2
Creamy white polenta, ratatouille, champagne lemon beurre blanc
Seared Colorado Striped Bass    $ 3
Creamy polenta, green beans, chive beurre blanc
Salmon Oscar    $ 6
Lump crab, asparagus, potato puree, lemon beurre blanc, Béarnaise
Pine Nut Crusted Corvina Bass    $ 5
Sundried tomato polenta, asparagus, basil beurre blanc
Grilled Colorado Lamb Sirloin    $ 4
Creamy polenta, seasonal vegetables, mint gremolata, syrah jus
Grilled New York Strip    $ 4
Truffle whipped potatoes, broccolini, cabernet sauce
Roasted Prime Rib (minimum 10 orders)    $ 5
Whipped potatoes, asparagus, au jus, Raifort sauce
Filet of Beef    $ 6
Truffle whipped potatoes, asparagus, steak butter, Bordelaise sauce
Filet Oscar    $ 10
Truffle whipped potatoes, lump crab, asparagus, Bordelaise and Béarnaise sauces
Traditional Beef Wellington    $ 10
Tenderloin, foie gras and duxelles baked in puff pastry, served with whipped potatoes, asparagus, Bordelaise and Béarnaise sauces 

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