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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.
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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
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SALADS AND SOUPS
 Spring Salad - Spinach and shredded red cabbage tossed in roasted garlic-lemon grass vinaigrette with avocado, cucumber, tomato, and feta, finished with crispy mai-fun noodles 7
House Salad – spring mix with craisins, feta, pears and mandarin oranges, finished with huckleberry poppy seed vinaigrette and sugared pecans. 7
Caesar Salad – 7 (add chicken or shrimp 3 or Ahi tuna 4)
Caprese Salad with Tomatoes, goat cheese and fresh basil 8
Soup du Jour 6
315 Cioppino: A traditional Italian seafood stew; ours has clams, mussels, shrimp and sea scallops in a mildly spicy tomato based broth with onion and bell pepper. Topped with parmesan and scallions. 10
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TAPAS
Fruits et Plateau de Fromages--Seasonal fruits, various cheeses, and candied pecans with sun-dried cheese spread and French baguette. 12
315 Lettuce Wraps--Fresh butter lettuce with teriyaki glazed chicken or tofu topped with crispy mai-fun noodles. Served with red cabbage, scallions, and shredded carrot and three sauces. 11
Stuffed Portabella-Portabella mushroom cap stuffed with fresh spinach and roma tomatoes with three cheeses then topped with marninara and bechamel sauce 9 Add Italian sausage 11
Black and White Encrusted Ahi--Ahi Tuna steak pan seared with black and white sesame seeds served with wasabi aioli, wasabi soy sauce and a pickled ginger rose 12
Clams and Mussels--Clams and mussels steamed in butter, white wine, garlic and fresh organic herbs served with sliced lemon and garlic bread 12
Tuscan Clams and Mussels--Clams and mussels steamed in Italian sausage, fennel, and tomato broth served with sliced lemon and garlic bread 12
Smoked Salmon Plate--Cold smoked Bristol Bay salmon with herbed Chevre-caper cheese spread served with Lahvosh crackers 11
315 Shrimptini Cocktail--Shrimp sauteed in butter with garlic and lemon served with our Chef's cocktail sauce and sliced lemon 6
Shrimp Scampi--Shrimp suateed in butter with onion, garlic, white wine and organic thyme over rice pilaf and topped with feta 11
Coconut Shrimp--Shrimp sauteed in butter, lime juice, and coconut milk with taosted coconut flakes over fresh greens served with curried bechamel and sliced lime 8
Beef Satay--Sirloin strips skewered and marinated in smokey teriyaki, then seared and served with spicy peanut sauce and chipotle sauce 8
Artichoke Dip--Marinated artichoke hearts, roasted garlic, and spinach with parmesan, ricotta, and cream cheeses warmed and served with sliced baguette 8
Szechwan Edamame--Soy beans in the shell sauteed in olive oil and a mildly spicy-sweet chili sauce 6
Mediterraneo Piatto--Roasted piquillo pepper hummus, sun-dried tomato and olive tapanade and garlicky Tzasiki with warm pita bread and fresh sveggies 12
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ENTREES
SEAFOOD:
Bristol Bay sockeye--Bristol bay sockeye salmon fillet sauteed ini jalapeno compound butter with onions and red bell peppers, then topped with fresh cucumber pico de gallo and sweet romesco 20
Alaskan Halibut--Alaskan halibut fillet sauteed in butter, garlic, and shallot with shrimp, sea scallops, and tomato, then finished with lemon-dill picatta and scallions 21
Scallops Florentine--Large sea scallops sauteed in herbed butter with shallots, mushrooms, and bacon, then tossed with roma tomato and fresh spinach and finished with white wine 18
Seared Ahi--Rosemary and black pepper encrusted Ahi steak pan seared rare-medium rare, then sliced and finished with ginger-sesame glaze and avocado fan 20
SPECIALTIES:
Filet Mignon--Seasoned Filet mignon pan seared with peppered bacon, then finished with shrimp scampi 19
Boneless Rib Eye--Pan seared boneless rib eye with carmelized onion, mushroom and Jack Daniels cream sauce 21
Bistecca con Cioppino--Tenderized flank steak stuffed with ricotta, spinach, onions and bell peppers, then served over garlic mash with our 315 Cioppino and New Zealand green shell mussels 18
Chicken Frangelico--Hazelnut breaded chicken breast sauteed with red bell peppers and crimini mushrooms, then finished with a rich Frangelico cream sauce 16
Ravioli--Shitake-stuffed ravioli's sauteed with onions, peppers, and mushrooms, then tossed in a garlicky creamy marinara 16
Balsamic Portabella Penne--Sliced portabella cap sauteed with garlic, onions, tomato, and fresh basil, then tossed with penne noodles and sweet balsamic cream 15
315 Fettuccine--Seasonal veggies sauteed in butter, white wine, and garlic then tossed in light alfredo with fettuccini noodles then finished with parmesan cheese, scallions, and garlic bread 13 (Add chicken, shrimp, or Small Planet organic tofu 3, Add Blackened salmon 4)
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DESSERTS
 Cherries 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
Pecan Praline Cake 6
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