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!

Click here to visit our News & Events page to learn about special menus throughout the year and for any special closure dates! 

Starters

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

Oysters Rockefeller    $ 28
Six Oysters baked with Spinach, Bacon, Roasted Tomato and Pernod, topped with Parmesan Cream

Seared Crab Cake    $ 24
Shaved Fennel and Frisee Salad, House Made Lemon-Garlic Aioli

Classic Greenbriar Escargot    $ 18
Garlic and Fresh Herb Butter, Toast Points

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

Strawberry and Spring Greens Salad    $ 13
Mixed Spring Greens, Strawberries, Blueberries, Feta Cheese, Toasted Pistachios, Strawberry-Limoncello Vinaigrette

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

Mains

Grilled Colorado Lamb Sirloin Chops    $ 47
Cous Cous, Kalamata Olives, Eggplant, Feta, Moroccan Tomato Sauce

Seared Diver Scallops    $ 49
Spanish Chorizo, Marcona Almond Gazpacho, Grapes, Cherry Tomatoes

Rosemary Roasted Colorado Filet of Beef    $ 60
Parsley Potatoes, Asparagus, Lemon-Pasley Gremolata, Sauce Bordelaise

Crispy Skin Corvina Bass    $ 44
Fennel Risotto, Sauteed Carrots, Spring Ramps, Lemon, Ginger and Carrot Coulis

New York Steak Diane    $ 44
Duck Fat Fingerling Potatoes and Carrots, Wild Mushrooms, Sauce Diane

Smoked Maple Leaf Farms Duck Breast    $ 46
Vanilla Parsnip Puree, Thumbelina Carrots, Roasted Pearl Onions, Blackberry Conserva, Duck Fat Caramel

Grilled Pork Tenderloin    $ 38
Roasted Red Potatoes, Parmesan Asparagus, Blackberry-Apple Compote, Dijon Scented Demi

Carrot and Spring Pea Risotto    $ 28
Thumbelina Carrots, Spring Peas, Pearl Onions and Radishes, topped with Mascarpone Cheese

Beef Wellington    $ 63
Foie Gras, Sherry Mushroom Duxelles, Whipped Potatoes, Seasonal Vegetables, Bordelaise, Béarnaise

Entrée Accompaniments

New England 4oz Lobster Tail    $ 36
Two Seared Sea Scallops    $ 20
Two Seared Jumbo Shrimp    $ 22

Sides $ 8

Whipped Potatoes
Sautéed Mushrooms
Sautéed Asparagus
Sautéed Spinach and Onions

Executive Chef ~ Matthew Ochs
Pastry Chef ~ Lauren Leitner

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!