Greenbriar Inn Restaurant Week

Amuse

Chive Chèvre Quenelle

Endive, Grapes, Candied Pistachio and Golden Balsamic Reduction

Starter

(choice of)

French Onion Soup
Topped with Gruyere Cheese and Crostini

Butter Lettuce Hearts 
Clementine Supremes, Toasted Walnuts, Stilton Blue Cheese, Rosé Poached Pears, Clementine Vinaigrette

Salmon Tartare

Ginger, Garlic, Spring Scallions, Yuzu, Avocado, Marinated Cucumbers, Radish and Cherry Blossom Shoyu

Braised Pork Belly

Apricot Gastrique, Fig Chutney, Bourbon Apricots, Toasted Pine Nuts, Bourbon Maple Reduction

Intermezzo

Seasonal Sorbet

Main

(choice of)

Colorado Buffalo New York Strip    $ 5

Crispy Potato Pavé, Grilled Asparagus, Cabernet, Rhubarb au Poivre, Peppadew Coulis

Miso Glazed Cod
Mirin Seared Boy Choy, Saké and Ramp Rice Cakes, Blood Orange Ponzu Reduction, Aged Shoyu Beurre Blanc, Pickled Ginger, Wasabi Powder

Seared Chicken Breast
Mascarpone Whipped Potatoes, Rosemary Brussels Sprouts, Seared Mushrooms, Natural Jus, Rosemary Citrus Oil

Spring Vegetable Pasta

Saffron Pasta, English Pea Purée, Confit Artichoke, Fava Beans, Golden Oyster Mushroom, Cherry Tomato, Ewephoria Cheese, Tonda IBLEA Olive Oil

Dessert

(choice of)

Flourless Chocolate Cake
Milk Chocolate Chantilly, Dark Chocolate, Macerated Strawberries

Citrus Orange Blossom Tart

Graham Cracker Crust, Citrus Curd, Orange Blossom Genoise, Strawberry Jam, Yuzu White Chocolate

Blackberry Earl Grey Cake
Blackberry Cream Cheese Icing, Earl Grey White Chocolate Mousse, Blackberry Gel, Fresh Blackberries

Executive Chef ~ Treis Rainey

Pastry Chef ~ Elizabeth Perrine

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!