Join us on Thanksgiving Day, Thursday, November 28th for our amazing Thanksgiving buffet! Seatings are from 11:30am to 6pm and reservations are required.

$80 per person buffet only
$42 (children ages 4-12)
(Drinks, tax and gratuity not included)

*The below menu is a good representation of what we will be offering on Thanksgiving Day. A few items may change as we get closer to the event.

Starters

Shrimp Cocktail  (GF, DF)
Cocktail sauce, lemon

Artisan Cheeses and Charcuterie
A selection of fine cheeses (GF) and cured meats (GF, DF) with Chef’s accompaniments

Assorted Quickbreads, Breads and Rolls
Pumpkin; banana-walnut; banana (nut free); zucchini; cranberry-orange quickbreads
Cranberry-orange muffins (GF) and banana muffins (GF)
Wheat and white rolls; raisin-pecan bread, olive bread; three cheese semolina bread
Herb butter and honey butter

Roasted Pumpkin Bisque (GF, vegan without the creme fraiche)
Warm spices, coconut milk, cranberry creme fraiche

Mixed Greens Salad  (GF, vegan)
Mixed greens, cucumbers, tomatoes, carrots, house vinaigrette

Classic Greenbriar Inn Caesar Salad  (GF without croutons)
Romaine, hard boiled egg, bacon, white anchovy dressing, parmesan, toasted croutons

Mains and Sides

Chef Carved Roast Turkey  (GF, DF)
Turkey gravy  (GF)

Chef Carved Roast Prime Rib  (GF, DF)
Raifort sauce (GF), beef jus (GF, DF)

Cedar Plank Roasted Salmon  (GF, DF)
Lemon-tarragon beurre blanc (GF)

Acorn Squash Risotto  (GF, vegan)
Oyster mushrooms, roasted beets, Burgundy wine, confit garlic

Traditional Herb Stuffing
Autumn herbs, dried fruits

Cranberry, Apple, Pear Sauce  (GF, vegan)

Whipped Potatoes  (GF)

Maple Glazed Sweet Potatoes  (GF)
Candied pecans

Wild Rice Pilaf  (GF, vegan)
Soft herbs, white wine

Green Bean Almondine  (GF, vegan)
Toasted almonds, shallots

Roasted Brussels Sprouts  (GF, vegan)

Dessert Buffet

Pumpkin Pie
Cinnamon whipped cream

Bourbon Pecan Pie
Vanilla whipped cream

Apple Pie
Caramel whipped cream

Opera Cake  (GF)
Almond joconde cake, chocolate ganache, French praline buttercream, raspberry sauce

Lemon Tart
Blackberry chantilly cream

Vanilla Creme Brulee  (GF)
Fresh berry

Coconut Chocolate Magic Bars
Graham cracker crust, layers of chocolate chips, butterscotch chips and shredded coconut, chocolate chantilly cream

(Vegan dessert options available upon request)

DF = Dairy Free
GF = Gluten Free

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!