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!
*JOIN US ON OCTOBER 30th FOR A MULTI-COURSE WINE DINNER FEATURING WINES FROM ORIN SWIFT. DETAILS COMING SOON!
Starters
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
Seared Diver Scallop $ 22
Roasted Corn Chowder, Crispy Polenta, Butter Melted Leeks, Candied Pancetta, Red Bell Pepper Coulis
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
Autumn Green Leaf Salad $ 14
Butter Lettuce, Mixed Greens, Shaved Apple and Fennel, Toasted Quinoa, Candied Walnuts, Cranberry-Apple Vinaigrette
Greenbriar Inn Caesar Salad $ 13
Romaine, Hard Boiled Egg, Bacon, Parmesan, White Anchovy Caesar Dressing, Focaccia Crostino
Mains
Seared Sea Scallops $ 58
Lobster and Rock Shrimp Agnolotti, Butter Leeks and Fennel, Champagne Caviar, and Vanilla Bean Cream, Sturgeon Caviar
Roasted Colorado Veal Medallions $ 50
Butternut Squash Caponata, Roasted Garden Tomatoes, Red Bell Peppers, Caramelized Pearl Onions, Scallions, Rosemary Beet Butter
Pan Seared Alaskan Halibut $ 52
Chive Whipped Potatoes, Haricot Verts, Tomato, Olive Tapenade, Tomato Vinaigrette, Basil Oil
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
Cinnamon Roasted Duck Breast $ 40
Sweet Potato Puree, Butter Poached Cinnamon Cap Mushrooms, Wilted Spinach, Quince Mostarda
Grilled Colorado Filet of Beef $ 58
Parsnip-Polenta Cake, Sauteed Baby Chard and Carrots, Caramelized Onion-Parmesan Relish, Sauce Bordelaise
Seared Skuna Bay Salmon $ 39
Pumpkin Fettucine, Sauteed Foraged Mushrooms, Wilted Spinach, Brown Butter-Sage Cream, Toasted Pepitas, Lemon-White Balsamic Drizzle
Seasonal Vegetable Risotto $ 28
Marinated Artichokes, Spinach, Peas, Capers, Greenbriar Inn Farm Tomato Sauce, 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!