Our restaurant at the Greenbriar Inn is called 315 Martinis & Tapas!  We serve our guests Tuesday through Saturday, opening at 3:15 in the afternoon for light appetizers, drinks, and full dinner menu items.  On Friday and Saturday night we feature live music at the restaurant.  In the summer months our guests enjoy sitting outside on the deck and listening to our musicians in the gazebo.  On Tuesday night we have an "open mic" night with Smooth Jazz and Blues.  We have a lot of different specials, each night of the week and an active "Club 315" membership that enjoys special events and discounts. Please be sure to check the calendar on our website for special events. Below is our dinner menu, which changes seasonally.

STARTERS

Tzasiki with pita triangles 3


Marinated Olives – Provencal with rosemary, garlic, and olive oil   4


Spiced Almonds – cayenne mix, herbs and garlic sautéed in olive oil   4

SALADS AND SOUPS

Soups and SaladsGreek Salad – romaine lettuce, red onion, cucumber feta, tomato and kalamata olives, tossed in a lemon vinaigrette.   Small  7 Large  9


House Salad – spring mix with craisins, feta, pears and mandarin oranges, finished with huckleberry poppy seed vinaigrette and sugared pecans. Small   7    Large   9


Fennel Salad with mixed greens, avocado, ruby red grapefruit and walnut-honey vinaigrette  Small 7  Large  9


Caesar Salad – Small   7   Large   9    (add chicken or shrimp  5 or Ahi tuna   6)


Caprese Salad with Tomatoes, goat cheese and fresh basil   8      

Oriental Salad with mushrooms, carrots, tomatoes and peppers tossed in wasabi vinaigrette and topped with fried tofu strips and crispy Maifun noodles   Large 10

Soup du Jour Cup 3.95, Bowl 5.50   Cioppino:  $7

TAPAS

TapasBlack and White Encrusted Ahi with Wasabi Aioli and pickled ginger   12


Shrimptini Cocktail with traditional cocktail sauce 9


Portobello Mushroom Italian sausage mix, Marinara and Béchamel Sauces   10


Spinach and Goat cheese stuffed Portobello Mushroom 8


Smoked Salmon Cakes with Chipotle Cilantro Aioli and Lemon Parsley Aioli   10


Ravioli topped with Marinara and Béchamel sauces and Parmesan Cheese   8


Clams and Mussels with butter, white wine, garlic, and herbs 11


Clams with butter, white wine, garlic, and herbs 11


Smoked Salmon served with a mix of goat cheese and capers and Lavash   9


Fiery Shrimp sautéed with garlic, wine and a pepper mix, served with Spanish rice   11


Shrimp Scampi sautéed with tomato, garlic, wine, lemon juice, served with Rice Pilaf 11


Lettuce Wraps Butter Lettuce, Teriyaki Glazed Chicken, or tofu three sauces and condiments   11


Beef Satay with Peanut sauce and caramelized onion Satay sauce   8


Artichoke Dip – served with baguette bread   6


Fruit and Cheese Platter - served with slices of Baguette  10    

Szechwan Edamame   6       

Coconut Shrimp with gorgonzola curry cream sauce   6 

ENTREES
Copper River Sockeye Salmon sautéed with bell peppers and topped with spiced lime butter
Accompanied by Wild Rice Pilaf and seasonal root Vegetable Medley
18 

Bacon Wrapped Filet Mignon Skewer and Shrimp Scampi
Served with your choice Garlic mashed potatoes with yam puree, or red potatoes in butter sauce and seasonal root vegetable medley
18

Pan Roasted Sea Bass with herbed olive oil and sautéed wild mushrooms
Served with wild rice pilaf and seasonal root vegetable medley
22

“Scallops Carmichael”
Scallops pan-seared in creamy Marsala and served with sautéed mushroom compote,
Served with wild rice pilaf and seasonal root vegetable medley
17

Pan Seared Ahi with a Shitake Mushroom Sauce
Served with wild rice pilaf and seasonal root vegetable medley
18

Beef Tenderloin Steaks with Shitake Mushroom Sauce
Served with your choice of garlic mashed potatoes with yam puree or red potatoes in butter sauce and seasonal root vegetables
28

Sautéed Chicken Frangelico
Breaded with hazelnuts and panko, cooked with red bell peppers and mushrooms and served
With a Frangelico cream sauce, accompanied by your choice of potato or rice, seasonal root vegetable
16

Rolled and Stuffed Flank Steak in Cioppino Sauce with
New Zealand Green Shell Mussels
Served with baby red potatoes
18

Seasonal Vegetables with fettuccine in light Alfredo sauce topped with scallions
Your choice of chicken 11, tofu 11 or shrimp 13

Balsamic Portabella Penne
Portobello mushrooms sautéed in balsamic oil, tomato, onion, and garlic, then tossed with penne noodles and topped with fresh parmesan and basil
Your choice of chicken 12 tofu 12 or shrimp 14

DESSERTS

DessertsCherries Jubilee - vanilla ice cream topped with sautéed dark cherries, cherry liquor, and Bacardi 151.         Served flambé style at table side  10


Huckleberry Cheesecake 6


Chocolate Decadence Cake  8

Lemon Curd Tart with Cream and Fruit 6

Huckleberry Apple Buckle with Ice Cream  6

Crème Brulee with Dark Chocolate and Ginger Shards  8


Pistachio Gelato with Pistachio Shard   8

Huckleberry Jellyroll  6

Pecan Praline Cake  6

 

 

 

 

 
 

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