Greenbriar Catering Gourmet excellence

Dinner

Featuring our best creations from the past 28 years and new favorites too!

Our dinners may be served buffet style, with table service, or elaborate affairs with various stations and food bars.

Salads:

  • Classic Caesar salad
  • Spinach salad;  bacon, egg, chopped tomatoes, drizzled with warm Russian Tarragon dressing
  • Avocado halves; filled with bay shrimp, cocktail sauce and bacon bits
  • Fresh garden salad; romaine and red leaf lettuce with seasonal fresh veggies and choice of dressings
  • Avocado, mandarin orange, red leaf lettuce, and toasted almonds with honey-curry dressing
  • Cobb Salad
  • 315 House salad; organic artisan mix,, feta,, candied pecans, mandarin oranges,sliced pears and huckleberry poppyseed vinaigrette.
  • Mexi salad; black beans, roasted corn , red peppers, cheddar, and fried tortilla strips on a bed of greens
  • Spring salad; strawberries, grapes, avocado, blue cheese, pecans and citrus vinaigrette
  • Seafood Salad; Crab, bay shrimp, tomato, egg, red onion, olives, cucumber with creamy cilantro lime dressing
  • Ambrosia Salad; mandarin oranges, apples, dates with red leaf lettuce and creamy lemon dressing
  • Couscous Salad; cranberries, green onions, walnuts, celery and lime zest in a lemon vinaigrette
  • Thai Chicken Salad; cashews, cilantro, celery, grapes, roasted chicken, Asian pear with a ginger curry dressing
  • Ambrosia salad;  mandarin oranges, apple, bananas and dates, tossed with red leaf lettuce, and our whipped cream lemon dressing

Soups:

  • Cheesy potato with bacon
  • Minestrone
  • Seafood Bisque
  • French Onion Gratinee
  • Clam Chowder; New England Style or Manhattan
  • Bavarian Lentil with sausage
  • Lemon Cream
  • Chicken or Seafood Gumbo
  • Hot or Cold Vichyssoise
  • Chicken Velvet
  • Sherried Mushroom Soup
  • Herbed Tomato Basil
  • White Bean with Ham
  • Butter nut Squash Bisque
  • Sopa de Tortilla

Seafood Entrees:

  • Salmon; steak or fillets, baked or poached served with choice of sauce
  • Duchesse stuffed salmon; fillet stuffed with herbed mushroom duxellle, baked and topped with asparagus and Béarnaise
  • Salmon in phyllo pastry; herbed salmon encased in crispy phyllo served with lemon caper sauce
  • Mahi Mahi;  with tropical mango salsa
  • Shrimp Creole
  • Coconut Prawns; with a citrusy orange horseradish sauce
  • Shrimp pesto linguine
  • Scampi skewers; kebobs broiled with large shrimp, cherry tomatoes, and zucchini, basted with a garlic butter sauce
  • Seafood fettuccine -Halibut Mediterranean; fillet sautéed with garlic, red and green pepper, artichokes, olives, feta, and white wine.
  • Sesame ginger shrimp or lemon garlic herb shrimp (scampi)
  • Salmon cakes; with lemon dill aioli
  • Seafood Pasta; fettuccine alfredo with scallops, shrimp, and white fish morsels
  • Oven roasted Trout; with lemon and herb butter
  • Paella;  clams, mussels, white fish and shrimp cooked with saffron scented rice and peas.
  • Whitefish; (cod, sole, halibut, snapper) served with any of the following sauces:
  • Caper, butter, lemon and white wine -Creamy lemon dill -Three citrus (orange, lemon, lime, butter, and shallots) -Horseradish and sour cream
  • Fresh tomato and fennel

Vegetarian Entrees:

  • Fettuccine primavera; fresh vegetables in an Alfredo sauce topped with parmesan cheese
  • Vegetarian lasagna; pasta sheets layered with a spinach ricotta cheese mixture, fresh vegetables , mushrooms, and mozzarella and Parmesan cheese. Baked with either a spicy red auce or a creamy béchamel sauce
  • Phyllo Cups; Crispy phyllo filled with steamed fresh seasonal vegetables and cheddar cheese sauce
  •  Stuffed Green Peppers; with an herbed wild rice mixture, currants, black olives ,and Gruyere cheese
  • Eggplant Parmesan
  • Moussaka

Poultry Entrees:

  • Chicken Picatta; Chicken breasts sautéed in white wine, lemon, capers, onions, and artichokes
  • Chicken Dijon; chicken breasts topped with a subtle mustard sauce
  • Chicken vol au vent; Chicken, peas,and carrots in a creamy wine sauce layered between puff pastry squares and topped with Swiss cheese
  • Greek Chicken; simmered in a uniquely seasoned red sauce
  • Chicken Cordon Bleu
  • Coq au vin
  • Chicken Florentine; stuffed chicken breasts with fresh spinach, ricotta and herbs
  • Cornish Game Hen
  • Chicken Parmesan
  • Teriyaki Chicken
  • Stuffed Chicken Breast; feta, sun dried tomato spread, and fresh basil
  • Grilled Chicken; with apricot plum sauce and chopped pecans
  • Mini Chicken Wellingtons; with mushroom duxelle and mushroom glaze
  • Slow Roasted Turkey with traditional stuffing and gravy
  • Chicken Marsala;  Chicken breaded and sautéed with shallots, garlic, crimini mushrooms and finished with a Marsala wine glaze
  • Saltimboca; chicken breasts baked with fresh sage, prosciutto, and lemon glaze

Beef and Pork Entrees:

  • Beef Stroganoff
  • Swiss Steak
  • Beef Bourginone: beef tips in red sauce
  • Baked stuffed pork chops
  • Boneless ginger terriyaki pork loin
  • Beef tri-tip with mushroom Marsala wine sauce
  • Pepper Steak; sliced round steak sauteed with colorful peppers and onions in a seasoned tomato sauce
  • Flank Steak; rolled and stuffed with peppers, onions, spinach, and bleu cheese, served with either cioppino sauce or demi-glace
  • Braised Beef  Tips; with mushroom red wine sauce
  • Hungarian Goulash; with egg noodles (traditional stew of beef, onions, carrots, and sweet paprika)
  • Marinated Tri-tip kabobs

Premium Beef and Pork Entrees:

Please inquire about pricing

  • Beef Wellington; ( in - house only)
  • Pork Tenderloin; rolled and stuffed with peppers, onions, pears, craisins, bread crumbs and parmesan. Glazed with our house made huckleberry sweet and sour sauce.
  • Rib Eye Steak; sautéed with garlic onions and sliced mushrooms, served with Jack Daniels cream sauce ( in-house only)
  • New York Strip; with gorgonzola and balsamic reduction ( in-house only)
  • Prime Rib; crusted with a blend of fresh herbs, olive oil, and horseradish. Served with a creamy horseradish side and au jus.
  • Sautéed Beef Tenderloin Medallions; with mushrooms and onions drizzled with a rich balsamic reduction

Carving stations available for baked Ham, Roast Turkey, and Prime Rib

Accompaniments:

Meals include rolls and butter, a starch and fresh vegetables.

Please choose from below.

  • Garlic mashed potatoes
  • Steamed baby reds with butter and chives
  • Baked potatoes with butter and sour cream
  • Gruyere Potatoes
  • Roasted potatoes with onions and sweet peppers
  • Seasonal grilled or steamed vegetables
  • Pasta Alfredo
  • Pommes Anna; yams, onions, apple, and  potatoes baked in thyme and butter
  • Rice Pilaf, Wild Rice Pilaf, or Brown rice
  • Green Beans; with a touch of garlic and sweet red bell pepper
  • Roasted vegetable medley; Seasonal summer veggies or seasonal root veggies, with olive oil, thyme and oregano
  • Orzo; tossed with sun dried tomato and roasted garlic
  • Risotto; with mushrooms and greens
  • Polenta
  • Herbed butter linguine
  • Dill and honey glazed carrots
  • Roasted corn with red bell peppers
  • Fresh steamed asparagus with hollandaise sauce

Desserts:

  • Almond and pear tart
  • Fresh pear, apple, or huckleberry crisp with whipped cream
  • Whole pears simmered in red wine served with cream fraiche
  • Drunken Pears; simmered in tequila and served with Mexican chocolate and cream
  • Strawberry Chantilly tort
  • Banana, carrot,  chocolate, or coconut triple-layer cake
  • Kiwi and strawberry puffs with whipped cream
  • Raspberry tort
  • Chocolate Mousse with berries and whipped cream
  • Cheese cake: chocolate, amaretto, huckleberry, coconut rum or plain
  • Fruit pies a la mode
  • Berry tarts with cream
  • Shortcake and berries with cream
  • Panna Cotta; with fresh berries and choice of topping ( raspberry,caramel,huckleberry,or chocolate)
  • Tiramisu

Dessert Sampler:

Please choose four

  • Chocolate dipped strawberries
  • Assorted Nanaimo bars
  • Fruit tarts: lemon, huckleberry, and pecan
  • Cream cheese or chocolate decadence brownies
  • Cream puffs
  • Miniature cheese cakes
  • Chocolate mousse cups

Price Guidelines:

Soup: $4.00 per person

Salad: $4.00 per person

Entrees:

Poultry, pork, or vegetarian entrees with rolls and butter, appropriate fresh vegetable accompaniment and starch such as potato, pasta or wild rice pilaf: $19.00 per person.

Seafood or Beef entrees with rolls and butter, appropriate fresh vegetable accompaniment and starch such as potato, pasta or wild rice pilaf: $20.00-$28.00 per person.

$3.00 will be added to the cost of the higher priced meal for meals involving more than one entrée choice.

Desserts: $4.50 per person Coffee and tea will be provided at $1.50 per person Punch can be provided at $1.50 per person

Please note that if you provide us with your budget we can be creative about how to meet your needs with other menus we have designed!

There will be an 18% gratuity and 6% tax added to your bill if service is provided. We can  provide servers for any of your events at a rate of $25.00 per hour. We design menus at your request to suit your budget and tastes. A facility use fee will be charged for events at the Greenbriar Inn. The rates vary depending on the type of use, number of people, and length of use. Please inquire.

This menu is offered for ideas. It is not limited to what you see here. We are also able to satisfy any request for special menus and ethnic foods. We will make every effort to design a menu with your budget and tastes in mind. We appreciate the opportunity to serve you.

Here are some special dinner ideas for those on a budget:

Theme Buffets:

Italian: Lasagna with béchamel or spicy red sauce, chicken parmesan, Caesar salad, garlic bread and tiramisu. $20.50 per person.

Mexican: Flour and corn tortillas with shredded chicken or beef  and condiments, 7-layer dip with tortilla chips, (re-fried beans, shredded lettuce, tomatoes, cheese, olives, sour cream, and salsa) savory corn, green chiles, and red pepper souffle. Cinnamon and sugar sopapillas for dessert. $17.50 per person. Guacamole extra

Asian: Beef, chicken, or pork teriyaki stir-fry, egg rolls, fried rice and Asian green salad with Oriental wasabi dressing or cilantro ranch dressing.  Chocolate dipped fortune cookies. $19.50 per person

Mediterranean: Greek chopped salad, herbed rice, pita with hummus, feta stuffed chicken or layered chicken in Phyllo and Greek nut cake. $18.50 per person

Jamaican: Tropical pineapple and mango slaw with honey curry dressing. Jerked pork or jerked chicken, accompanied by mango salsa, banana and sweet potato casserole, and Caribbean red beans and rice. Finished with coconut chocolate rum cake. $19.50 per person

Traditional American: Garden or Caesar Salad with homemade rolls and butter, green beans almandine or roasted vegetable medley, beef tri-tip with mushroom Marsala sauce or chicken cordon bleu, garlic mashed potatoes and miniature dessert sampler. $24.50 per person

Carving Station: Your choice of two out of three of these entree items on a carving station: Beef, turkey or ham. Accompanied by split rolls and condiments, green salad of your choice, hot vegetable or vegetable platter and starch of your choice, (such as potato or rice) or a pasta or potato salad. $22.00 per person

Hawaiian: Tropical fruit display, cabbage slaw, Huli Huli BBQ Chicken, Roasted and pulled Kalua Pork , sticky rice, plantain casserole with pineapple bits, Hawaiian bread, coconut cake or lemon bars $22.50 per person