WHAT WE DO BEST

Dinners



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


Price Guidelines:

Soup: $4.00 per person

Salad: $4.00 per person


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 BeefTips; 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, andpotatoes 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


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 beefand 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