Our Classic Dinner Menu is offered in the dining room, patios (seasonal) or bar Wednesday through Sunday from 5pm to 9pm. All of our menu items are also available to-go and can be enjoyed picnic style at our pond or on the cabin lawn. Call us to order for pick up or order in person, set up your own blanket and chairs and enjoy! Be sure to also check out our Bistro Menu and don’t forget dessert!

Starters

Chilled Oysters on the Half Shell    $ 16
Chef’s Daily Selection of Oysters, Traditional Mignonette, Lemon

Lobster Caprese    $ 27
Maine Lobster, Heirloom Tomatoes, Roasted Beets, Arugula, Ossau-Iraty Sheep’s Milk Cheese, Blood Orange Drizzle, Lemon Basil Mint Oil, Radish

Heirloom Tomato and Burrata    $ 12
Peach-Rosemary Balsamic Reduction, Purple Basil Oil, Fresh Mint and Basil

Classic Greenbriar Escargot    $ 14
Garlic and Fresh Herb Butter, Toasted Baguette

Soup of the Day    $ 12
Directed by the Season, Created by the Chef

Blueberry Salad    $ 13
Arugula, Mixed Greens, Fresh Blueberries, Peppadew, Radish, Mascarpone Cheese, Pink Peppercorns, Candied Pistachios, Balsamic Drizzle, Blueberry Vinaigrette

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

Mains

Alaskan Halibut    $ 42
Rosé Wine Risotto, Haricot Verts, Chilled Heirloom Tomato Chutney, Basil Beurre Blanc

Pan Seared Duck Breast    $ 39
Fig and Toasted Pecan Quinoa, Sautéed Kale, Sparkling Cherry Wine Demi Glace, Maple Cherry Drizzle

Seared Dayboat Scallops    $ 50
Rice Pilaf, Golden Beets, Fire Roasted Corn, Grilled Asparagus, Creole Sauce, Fennel Flower

Mediterranean Seared Skuna Bay Salmon    $ 38
Israeli Cous Cous, Cherry Tomatoes, Cucumbers, Capers, Mediterranean Spiced Eggplant, Marinated Olives, Saffron Beurre Blanc, Fresh Mint

Grilled Colorado Filet of Beef    $ 52
Whipped Potatoes, Asparagus and Carrots, Cabernet Demi

House Made Ricotta Tortelloni    $ 26
Filled with Ricotta Cheese, Golden Beets, Fresh Mint and Basil, served with Artichoke Purée, Baby Artichokes, Snap Peas and Chard, Cherry Tomatoes, Baby Carrots, Tonda Iblea Olive Oil, and Shaved Ossau-Iraty Sheep Cheese

Beef Wellington $ 58
Foie Gras, Sherry Mushroom Duxelles, Fingerling Potatoes, Seasonal Vegetables, Bordelaise, Béarnaise

Entrée Accompaniments

New England Lobster Tail $ 32
Seared Foie Gras $ 24
Four Seared Shrimp $ 12

Sides $ 8

Whipped Potatoes
Fingerling Potatoes
Sautéed Mushrooms
Sautéed Asparagus
Sautéed Swiss Chard

Executive Chef ~ Treis Rainey
Pastry Chef ~ Michelle Sturgeon

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!