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Classic Dinner Menu

Our Classic Dinner Menu is offered in the dining room, patios 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!


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


Venison Carpaccio    $ 18

Thinly Sliced Seared Porcini-Rosemary Venison Loin, Red Wine Poached Lobster, Fennel Confit, Horseradish Cream, Crispy Pork Belly, Blackberry Reduction


Antipasto for Two    $ 24

Tomato Concasse; Burrata Mozzarella with Green Tomato Foam; Roasted Red Pepper Mousse; Ricotta Cheese Bavarese with a Fried Blossom; Octopus Salad with Fennel Pollen Oil; Crispy Prosciutto and Peach Sponge Cake Roulade; Basil Jelly; Orange Candied Blackberry


Garden Tomato Trio    $ 14

Burrata filled Baked Tomato with Green Tomato Granita; Tomato Panzanella with Cucumbers, Ciabatta, and Basil; Fried Tomato topped with Lobster and Shrimp Mousse


Danish Blue Cheese and Chevre Cheesecake    $ 14
Walnut Crust, Tomato Jam, Confit Garlic, Fresh Pears, French Baguette, Lavosh

Seared Ahi Tuna    $ 18
Tomato Gazpacho, Grilled Garden Radish, Mango-Shrimp Ceviche


Goat Cheese-Pecorino Gnocchi    $ 14

Garden Arugula Cream, Baked Green Tomato, Brown Butter Sage

Soup of the Day    $ 10 
Directed by the Season, Created by the Chef 

Arugula Salad    $ 9
Tomatoes, Lemon, Extra Virgin Olive Oil, Shaved Parmesan

Greenbriar Inn Caesar Salad    $ 10
Traditional Greenbriar Inn Caesar Salad, Focaccia Crostino


Maine Lobster Tail and Seared Shrimp    $ 42
Seafood Ravioli, English Peas, Saffron Cream

Seared Duck Breast    $ 36
Roasted Beet Cake, Sorrel Cream, Salted Spicy Chocolate Leaf, Blackberry Drizzle

Grilled Colorado Filet of Beef    $ 45
Fingerling Potatoes, Sautéed Garden Chard, Baby Carrots, Roasted Red Pepper Purée, Bordelaise


Fall Pan Roasted Halibut    $ 38

Butternut Squash Puree, Marsala Poached Pear, Farro, Leek and Black Lentil Ragout, Fenugreek Syrup, Garden Fennel Pollen Reduction

Porcini Mushroom Risotto    $ 25
Yellow Beet Puree, Mission Figs, Roasted Garden Squash Medley, Dry Taleggio Cheese

Seared Lamb Chop    $ 43
Fried Green Tomato, Brioche French Toast and Sorrel Chèvre Napoleon,
Fresh Sorrel-Chive Cream, Rhubarb Purée, Garden Mint Flower Syrup, Vincotto

Beef Wellington    $ 47
Foie Gras, Sherry Mushroom Duxelles, Whipped Potatoes, Roasted Garden Beets, Fried Garden Kale, Bordelaise, Béarnaise

Entrée Accompaniments
New England Lobster Tail    $ 29

Seared Foie Gras    $ 20
Four Seared Shrimp    $ 10

Sides    $ 6
Whipped Potatoes
Sautéed Mushrooms
Sautéed Asparagus


Executive Chef ~ Fabio Flagiello


   Wine Spectator: Best of Award of Excellence   YellowScene Magazine YS Best of the West   2020 Best of Weddings The Knot   The Knot Best of Weddings Hall of Fame      Featured on Luxe Mountain Weddings   TripAdvisor 2016
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