THE GREENBRIER

A FOOD & SPIRIT OUTPOST

GATLINBURG, TENNESSEE

FOOD

SPIRITS

CIGARS

APPETIZERS –

SMOKED BONE MARROW

short rib marmalade, fresh herbs and toasted baguette (18)

PRIME MEATBALLS

prime steak grind, panade, fresh herbs, espagnole sauce, whipped ricotta and grilled sourdough (16)

PORK BELLY & SCALLOPS

crispy cured pork belly, seared scallops, sweet corn cream, pomegranate molasses and apple fennel slaw (24)

WHIPPED FETA

hot honey, Fresno chili, pistachio crumble and fresh baked baguette (15)

TOBIN’S TUNA*

bibim guksu, mango slaw and rare seared tuna (20)

FOIE GRAS

pan seared foie gras, apple and quince mostarda, grapefruit reduction and crostini (22)

MOULES MARINIÈRES

Prince Edward Isle mussels, garlic, shallots, white wine, lemon, cream and fresh herbs (18)

DUCK CONFIT EGGROLL

napa cabbage, fresh ginger and duck confit filled eggroll served with marinated soba noodles and hoisin vinaigrette (16)

ENTRÉES –

RACK OF LAMB*

Colorado lamb, roasted garlic polenta, broccolini and blackberry thyme gastrique (54)

RED SNAPPER

blue crab and corn risotto, crispy skin red snapper and lobster beurre blanc (45)

DUET OF BEEF*

filet medallions, braised short ribs, pommes purée, roasted asparagus and bordelaise sauce (58)

DUCK BREAST*

Earl Grey brined duck breast, forbidden rice, orange soy glazed carrots and walnut cherry crumble (34)

VENISON TENDERLOIN*

herb roasted venison loin, tartiflette, tomato confit and madeira sauce (60)

SALMON*

crispy skin, corn and edamame succotash, Benton’s bacon and Campari tomatoes (35)

PORK CHOPS

heritage Iberico twin pork chops, triple-cooked fingerling potatoes, local pole beans and black garlic morel compound butter (38)

JOYCE FARMS CHICKEN

pan-seared breast, braised leg, spoonbread dressing, pommes purée, sauce supreme and collard greens dressed in a Benton’s bacon vinaigrette (30)

SEAFOOD BOUILLABAISSE

shrimp, lobster, mussels, red snapper, fennel and fingerling potatoes simmered in a fragrant saffron infused seafood broth served with crostini and rouille (58)

GOAT CHEESE CAVATELLI

house-made cavatelli, local chestnut mushrooms, Campari tomatoes, leeks and asparagus in a porcini mushroom and black garlic broth over cauliflower mousseline (30)

DRY-AGED STEAKS –

BONE-IN RIBEYE*

dry-aged Iowa Premium USDA prime beef, fresh-cracked black pepper and kosher salt. (60)

NEW YORK STRIP*

dry-aged Iowa Premium USDA prime short loin with the bone. Fresh-cracked black pepper and kosher salt. (60)

PORTERHOUSE*

28 oz. Dry-aged Iowa Premium USDA prime cut from the short loin with filet. (75)

FILET OF BEEF*

wet-aged Iowa Premium USDA beef tenderloin, center cut, fresh-cracked black pepper and kosher salt. Petite 7 ounce (49) | King 10 ounce (59)

TOMAHAWK RIBEYE*

40 oz. dry-aged Premium USDA prime graded beef. Fresh-cracked pepper and kosher salt sear. (160)

“THE WELLINGTON”*

8 oz. Iowa Premium barrel-cut filet of beef, prosciutto, mushroom duxelles and pâté de foie gras wrapped in puff pastry and baked. Served medium-rare only with bordelaise sauce. (63)

MAYURA WAGYU STRIP*

8 oz. Premium 9+ graded purebred wagyu (120)

COMPANIONS –

BUTTER-POACHED LOBSTER TAIL

7 ounce cold-water Maine tail with drawn butter. (35)

CRAB CAKE

our signature gluten free lump crab recipe with béarnaise. (18)

SHRIMP SKEWER

five (5) colossal garlic citrus, grilled or BBQ. (15)

BACON WRAPPED SCALLOPS

three (3) bacon wrapped day boat scallops (20)

STEAK TOPPERS –

• FOIE GRAS BUTTER 6
• MAÎTRE D’ BUTTER 3
• BÉARNAISE 4
• BORDELAISE 6
• AU POIVRE 6
• WILD MUSHROOMS 5

ADD A SOUP OR SALAD TO YOUR ENTRÉE –

FRENCH ONION AU GRATIN

caramelized onion, sherry, veal broth, crostini and gruyère (6)

LOBSTER BISQUE

lobster and tarragon bisque finished with 12 year aged sherry (12)

CHOPPED SALAD

chopped baby greens, tomato, pickled onion, edamame, corn, cucumber, egg and citrus herb vinaigrette (8)

WEDGE SALAD

butterhead lettuce, tomato, Maytag bleu cheese crumbles, bacon lardons, bleu cheese dressing, fried onions and balsamic drizzle (7)

STRAWBERRY FENNEL SALAD

field greens, pickled fennel, fresh strawberries goat cheese, toasted pecans, apples and a strawberry balsamic vinaigrette (8)

CAESAR SALAD

romaine lettuce, house Caesar dressing, herb croutons, Campari tomatoes, crispy capers and shaved Grana Padano (7)

SIDES –

• ROASTED GARLIC POLENTA
• CORN & EDAMAME SUCCOTASH
• MUSHROOM RISOTTO
• POMMES PURÉE
• BAKED POTATO
• TWICE-BAKED POTATO
• BAKED SWEET POTATO
• LOCAL POLE BEANS
• POMMES FRITES
• BROCCOLINI
• ASPARAGUS
• GLAZED CARROTS

DESSERTS –

CHOCOLATE CRÉMEUX

peanut butter mousse, toasted banana gelato, peanut brittle (14)

FROZEN COCONUT

coconut semifreddo, mango sorbet, strawberry coulis, toasted coconut (15)

CRÈME BRÛLÉE

ask your server for today’s creation (12)

BUTTERSCOTCH BUDINO

madeleine and baked apple (12)

MOONSHINE PIE

dark chocolate, pecan and moonshine pie with toasted banana gelato and salted caramel (11)

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. **If you have food allergies, please ask our management staff for assistance with the menu. We cannot 100% guarantee that fried items are completely gluten free.