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Starter

Begin your meal with one of these excellent choices.

BAKED SPINACH DIP

Fresh baby spinach, imported artichokes, queso cotija & ricotta salata. Served with fried corn chips. (9)

CHEESE BOARD

Chef’s choice of artisanal cheeses,
house-pickled vegetables
& fresh rustic bread. (16)

Shrimp Romesco

Large gulf shrimp sautéed in roasted sweet red peppers, tomatoes & garlic.
Fresh rustic bread. (12)

Salmon tartare

House cured wild caught salmon mixed with fresh dill, shallots and capers. Deviled yolk and house cured spicy slaw. House bread. (12)

BANG ISLAND MUSSELS (MAINE)*

Large “rope raised” freshwater mussels steamed in lemon, white wine & garlic.
Fresh rustic bread. (13)

BAKED MEATBALLS

Hand rolled ground steak trim, ricotta cheese & fresh herbs, baked in espagnole sauce. (9)

Smoked Trout Pâté

Fresh smoked trout, fig, crème fraîche, pickled mustard seeds. Rustic bread. (11)

Main

Served with a chopped
salad or daily soup.

 PAN SEARED CHICKEN BREAST

Judy’s Farm airline chicken with blood orange demi-glace, garlic & fresh herbs. One side. (22)

 

Crab cake

Pan-seared lump crab meat, Duke’s mayonnaise, brown mustard, mirepoix and cracker crumbs. One side. (28)

 

DAY-BOAT SCALLOPS

Pan-seared in
clarified butter &
Meyer lemon juice. One side. (27)

 

Pork Tenderloin*

Slightly smoked natural pork tenderloin stuffed with mushroom duxelles. Maple balsamic pan sauce. (23)

SALMON*

Char-grilled, wild-caught
Scottish salmon, corn &
tomato caprese. One side. (25)

Andouille Stuffed Chicken Breast

Judy’s Farm airline chicken, seared, stuffed & baked with andouille sausage & wild mushrooms. Cranberry demi-glace. One side. (28)

Troute en Papillote

Fresh rainbow trout baked in paper with herbs & beurre blanc. One side. (25)

PRIME RIB OF BEEF*

Slightly smoked boneless beef rib,
horseradish & pan jus. One side. (29)

DRY AGED
Steaks & Chops

Served with a side and choice of salad.

NEW YORK STRIP*

16 ounce dry-aged,
bone-in, cracked pepper
& Himalayan salt. (42)

 

 

FILET OF BEEF*

Wet-aged center cut, cracked
pepper & Himalayan salt.
Petite 7 ounce (35) | King 10 ounce (44)

 

 

 

RIBEYE*

16 ounce dry-aged,
bone-in, cracked pepper
& Himalayan salt. (40)

 

 

Sirloin

10 ounce dry-aged center cut, upper two thirds Angus, cracked pepper & Himalayan salt. (32)

COWBOY RIBEYE*
– for two –

34 ounce dry-aged, bone-in, cracked pepper & Himalayan salt. (75)

PORK CHOP

16 ounce dry-aged, bone-in pork chop. Mornay sauce & French fried onions. (28)

LAMB*

Domestic rack of lamb, horseradish demi-glace & fresh mint. (30)

Surf & Turf

Petite filet stuffed with two day-boat scallops. Bearnaise sauce. (49)

Add-Ons

Herbed Butter (3), Grilled Shrimp Skewer (9), Wild Mushrooms (5), Stilton Cheese (6)

Baked Idaho or Sweet Potato (5)
Three Cheese Pasta (6)
Twice Baked Potato (6)
Baby Carrots (5)
Hand-Cut Pommes Frites (5)
Asparagus (6)

Grilled Vegetables (5)
Herb-Smashed Potatoes (5)
Creamed Cauliflower (6)
Butternut Squash (6)
Chopped Salad (6)
Wedge Salad (8)

All menu items are subject to change.

*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.
**Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

The Greenbrier - A Food & Spirit Outpost