Project Description

First Course (choice of)

Parsnip and Potato Soup
Crispy Parsnips, Chive Oil, Saba

Roasted Delicata Squash Salad
Ricotta Salata, Garlic Confit, Pomegranate, Champagne Vinaigrette, Olive Bruschetta

Classic Greenbriar Caesar Salad
Tossed Tableside

Grilled Beef Pinxos
Chimichurri, Roasted Carrots

Second Course (choice of)

Seared Duck Breast
Honey-Rosemary Rutabaga, Garlic Parmesan Spaetzle, Chocolate-Vermouth Demi

Braised Beef Shoulder
Whipped Potatoes, Roasted Brussels Sprouts, Gremolata

Colorado Bass a la Plancha
Pappa al Pomadoro, Cauliflower Spuma, Parsnips, Shaved Pecorino

Roasted Squash Lasagna “Crocante”
Béchamel, Sage, Amaretti Cookies

Third Course (choice of)

Apple Cheddar Galette
Granny Smith Apples, Vermont Sharp White Cheddar, Salted Caramel Sauce, Crème Anglaise, Vanilla Ice Cream

Pumpkin White Chocolate Cheesecake
Gingersnap Crust, Pomegranate Coulis, White Chocolate Pecan Bark

Butterscotch Mousse Parfait
Crème Chantilly, Flourless Cake Crumbles, Candied Hazelnut Brittle

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