Dinner Menu

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!


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

Oysters Rockefeller    $ 28
Six Oysters baked with Spinach and Bacon, topped with a Warm Cheese Glacage

Sea Scallop and Warm Marinated Artichoke Hearts    $ 24
Confit Pears, Lemon Artichoke Puree, Candied Lemon Zest, Thyme Syrup, Sunchokes, Mint-Chive Oil
Vegetarian option available    $ 15

Beet Carpaccio    $ 14
Oven Roasted Red and Golden Beets, Fresh Garden Greens, Scallions, Pickled Red Onion, Candied Pecans, Chevre Cheese, Extra Virgin Olive Oil, White Balsamic Drizzle

Classic Greenbriar Escargot    $ 18
Garlic and Fresh Herb Butter, Toasted Baguette

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

Summer Salad    $ 14
Arugula and Mesclun Greens, Fresh Blueberries, Wensleydale Honey Lemon Cheese, Jicama, Toasted Pepita Seeds, Pink Peppercorns, Blueberry Vinaigrette

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


Wagyu Flat Iron Steak    $ 54
Confit Marble Potatoes, Wild Mushroom Mélange, Asparagus, Fried Shallots, Rosemary Demi, Plum Coulis

Roasted Lamb Loin    $ 42
Confit Yukon Potatoes, Roasted Vine Ripened Tomatoes, Spinach and Garden Mint Puree, Peppercorn-Lemon Chevre, Candied Garlic Tomato Sauce, Garlic Gastrique

Duck a l’ Orange    $ 40
Wild Rice Pilaf, Seared Bok Choy, Grand Marnier Caramel Demi, Spiced Aged White Balsamic, Toasted Pecan-Sage Dust, Tangerine Supremes

Alaskan Halibut    $ 43
Prosecco Risotto, Grilled Asparagus, Lemon, Tomato and Garden Basil Beurre Blanc

Seared Sea Scallops    $ 58
Lobster and Rock Shrimp Tortelloni, Butter Leeks and Fennel, Champagne Caviar, and Vanilla Bean Cream, Sturgeon Caviar

Grilled Colorado Filet of Beef    $ 58
Pommes Fondantes, Seared Trumpet Mushrooms, Braised Pearl Onions, Baby Carrots, Bordelaise Sauce, Herb Pistou

Seared Scallion Salmon    $ 39
Coconut-Lemongrass Broth, Spiced Parsnips and Swiss Chard, Pickled Radish, Basil Lemongrass Oil, Cilantro, Salmon Roe

Seasonal Vegetable Risotto    $ 28
Marinated Artichokes, Spinach, Peas, Capers, Mascarpone Fondue, Pinot Noir Drizzle, Aged Balsamic, Sundried Tomatoes, Sunchoke Chips

Beef Wellington    $ 60
Foie Gras, Sherry Mushroom Duxelles, Fingerling Potatoes, Seasonal Vegetables, Bordelaise, Béarnaise

Entrée Accompaniments

New England 4oz Lobster Tail    $ 32
Two Seared Sea Scallops    $ 24
Three Seared Jumbo Shrimp    $ 18

Sides $ 8

Whipped Potatoes
Fingerling Potatoes
Sautéed Mushrooms
Sautéed Asparagus
Sautéed Swiss Chard

Executive Chef ~ Matthew Ochs
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!