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the Greenbriar Inn Dinner Menu Updated 7/2/2010
Menu and pricing subject to change
Appetizers
Herb Parmesan Escargot 9.00
With garlic aioli and lemon beurre blanc
Sushi Grade Blackened Ahi 14.00
Seared in Cajun spices and served on sesame wonton crackers with Thai guacamole and a watercress & chestnut honey salad
Balsamic Marinated Grilled Tofu 8.00
Balsamic and extra virgin olive oil marinated grilled tofu served with garden chive emulsion, roasted garlic & strawberry chutney, crispy shallots, and chive blossoms
Black Tiger Shrimp Cocktail 12.00
Traditional shrimp cocktail served with cocktail sauce and lemon
Alaskan King Crab Salad 13.00
Spring vegetable salad tossed with Alaskan king crab in a citrus vinaigrette, drizzled with a melon gazpacho and served with baguette crostinis
Oysters Rockefeller 8.00
Three oysters with wilted spinach and watercress topped with a Mornay hollandaise galcage, garnished with smoked bacon and lemon gremolata
Three traditional chilled oysters with cocktail sauce available upon request. $13.00
Artisan Cheese Trio 13.00
With golden fig jam, toasted crushed hazelnuts, seasonal fruit, and grilled baguette toast points
Steak Tartare for Two 16.00
With shaved red onions, toast points, and hearts of romaine. Prepared tableside.
$8.00
Soup and Salad
Soup of the Day 8.00
With natural pairing accompaniments
Mixed Greens Salad 7.00
With English cucumber julienne, carrot tangles, & cherry tomatoes, topped with roasted Ricotta Salata and served with your choice of balsamic vinaigrette, red wine vinaigrette, or gorgonzola ranch dressing
Dooley Farms Heirloom Tomato Salad 9.00
Organic heirloom tomatoes served with sliced avocados, micro celery, fried chick pea, & arugula salad, white balsamic chick pea purée, chestnut honey, and lemon avocado oil vinaigrette
Caesar Salad for Two 16.00
Traditional Caesar salad prepared tableside
Entrees
Pecan Crusted Colorado Rack of Lamb 36.00
Roasted with a bell pepper apple chutney, served with rosemary thyme new potatoes and a shiraz lamb demi glace
Apple Brandy Glazed Boneless Pork Chop 24.00
Pan seared double cut pork chop served with creamy Gruyère polenta, Chef's vegetables, maple gastrique, and pecan apple match sticks
Steak Diane 33.00
Two tenderloin tournados sautéed with fresh mushrooms, garlic, and shallots, served with whipped Yukon potatoes, Chef's vegetables, and Dijon crème fraîche
Grilled Filet Mignon 33.00
Served with truffle "twice baked potato", asparagus, baby carrots, truffle gremolata, tomato brunoise, and a big cab demi glace
Add Maine lobster tail 25.00
Add seared scallops 12.00
Add shrimp sautéed in lemon garlic butter 8.00
Maple Glazed Oven Roasted Duck 29.00
Served with an artichoke heart, grilled fennel, fava bean, julienne apple, & heart of palm ragout and cherry duck jus
Beef Wellington 35.00
Beef tenderloin topped with foie gras and mushroom duxelles, baked in puff pastry, and served with Yukon whipped potatoes, seasonal vegetables, spinach coulis, and bordelaise & bearnaise sauces
Butter Poached Twin New England Lobster Tails 56.00
Two seven ounce tails served with beurre monte, chive oil, truffle potato mash, and seasonal vegetables
Single lobster tail 36.00
Pine Nut Crusted Scottish Salmon 27.00
Served with grilled watermelon, watercress & micro carrot green salad, and a lavender & white balsamic honey beurre blanc
Pan Roasted Diver Scallops & Jumbo Shrimp 30.00
Served with linguini Provençal, frenched green beans, braised Swiss chard, tomatoes, basil pesto, balsamic reduction, and chive oil
Crimini & Shiitake Mushroom Risotto 22.00
Finished with parmesan Reggiano and Gruyère cheeses, served with a roasted vegetable medley in a dark roasted root vegetable jus
Add truffle balsamic tofu 4.00
Spinach & Arugula Tart 18.00
Baby spinach, arugula, caramelized shallots, & aged white cheddar cheese in a pine nut crust, served with roasted red pepper, basil, & tomato coulis and fresh herb, kalamata olive, & tomato stuffed artichoke
Sides
Wild mushroom melange 5.00
Pancetta braised spinach 4.00
Truffle whipped potatoes 3.00
Gruyere polenta 5.00
**Please allow extra time when ordering tableside preparations**
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