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 Cakes    $ 24
Three Pepper Jam, Sweet Corn Panna Cotta, Pickled Frisee

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

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

Cranberry Fennel Salad    $ 14
Mixed Greens, Roasted Fennel, Green Apple, Candied Walnuts, Cranberry Vinaigrette

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

Mains

Colorado Rack of Lamb    $ 60
Buckner Family Ranch Lamb Rack, Roasted Sweet Potatoes and Bing Cherries, Sauteed Seasonal Vegetables, Grape Reduction, Fresh Mint

Seared Diver Scallops    $ 48
Cacio e Pepe Cous Cous, Fresh Lemon, Cracked Pepper, Shaved Parmesan

Crispy Skin Striped Bass    $ 42
Honey Roasted Onion Risotto, Duck Fat Carrots, Parsley-Lemon Coulis

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

Maple Leaf Farms Seared Duck Breast    $ 46
Duck Confit Lasagna with Garlic Spinach and Tellagio Cheese, Fresh Grapes, Duck Bordo

Grilled Colorado Filet of Beef    $ 60
Whipped Potatoes, Seasonal Vegetables, Demi Glace, House made Tallow Butter

Haystack Mountain Goat Cheese Tortellini    $ 30
Roasted Baby Beets, Blood Oranges, Pickled Onions, Pepitas, Fresh Horseradish, Beet Butter

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

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!