Featuring our best creations since our first year in 1985 and of course, some new ones, 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 with bacon, egg and warm Russian Tarragon dressing
-Avocado half filled with shrimp cocktail and bacon
-Fresh garden salad with choice of dressings
-Avocado, mandarin orange, red leaf lettuce, almonds with honey-curry dressing
-Cobb Salad
-Spring mix lettuce, blue cheese, candied walnuts infused huckleberries
-Black bean, roasted corn and red peppers, and cheddar on a bed of greens
-Spring salad; strawberries, grapes, avocado, blue cheese, pecans and citrus vinaigrette
-Seafood Salad; Crab and Bay shrimp, tomato, egg, red onion, black olives, cucumber with creamy cilantro lime dressing

-Ambrosia Salad with mandarin oranges, apples, dates, tossed with red leaf lettuce and cream lemon dressing

-Couscous Salad with cranberries, green onions, walnuts, celery lime zest in an lemon vinaigrette

-Thai Chicken Salad with cashews, cilantro, lime, grapes, chicken, and Asian pear

-Ambrosia salad with mandarin oranges, apple, bananas and dates, tossed with red leaf lettuce.  Accompanied by our special creamy lemon dressing

SOUPS:

-Cheesy potato
-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 mushrooms and herbs, baked and topped with asparagus and Béarnaise
-Herbed salmon wrapped in phyllo and served with lemon caper sauce
-Mahi Mahi with mango relish
Shrimp Creole
-Coconut prawns with an 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 red and green pepper, olives, feta, and new potatoes seasoned with Greek spices splashed with white wine

-Fresh shrimp, sesame ginger shrimp and lemon garlic herb shrimp served with cocktail sauce

-Salmon cakes with lemon dill aioli

-Seafood Pasta

-Oven roasted trout with lemon and herb butter

-Paella:  Rice cooked with clams, mussels, white fish and shrimp in a saffron sauce

-Whitefish: (cod, sole, halibut, snapper) served with any of the following sauces:

Sauces: Caper, butter, lemon and white wine
Creamy lemon dill
Three citrus (orange, lemon, lime, butter, and shallots)
Horseradish and sour cream

VEGETARIAN ENTREES-

-Fettuccine primavera: fresh vegetables in an Alfredo sauce topped with parmesan cheese
-Vegetarian lasagna: pasta sheets, layered with spinach and ricotta cheese, fresh vegetables and mushrooms, baked with either a spicy red sauce or a creamy béchamel sauce
-Phyllo cups: filled with fresh seasoned vegetables and cheese
- Stuffed peppers
-Eggplant parmesan
-Moussaka

POULRTY ENTREES
-Chicken picatta: Chicken breasts sautéed in white wine, capers, onions, artichokes
-Chicken Dijon
-Chicken vol au vent: Chicken in a creamy wine sauce layered between puff pastry and Swiss cheese
-Greek chicken: simmered in a uniquely seasoned red sauce
-Chicken cordon bleu
-Coq au vin
-Chicken Florentine
-Cornish game hen
-Chicken parmesan
-Teriyaki chicken

-Stuffed chicken breast: Feta, sun dried tomatoes and herbs or seasoned shrimp
-Grilled chicken with apricot plum sauce and chopped pecans

-Tuscan pinwheels with pine nuts, bacon and dates

-Mini chicken Wellingtons with mushroom sauce

-Slow roasted turkey with traditional stuffing

-Chicken Marsala:  Chicken breaded and then sautéed with shallots, garlic, crimini mushrooms and finished with a Marsala wine glaze

-Chicken Rouladen:  Chicken filled with feta, ricotta, roma tomatoes and garlic, served with a creamy balsamic sauce

BEEF AND PORK ENTREES
-Beef Stroganoff
-Swiss steak
-Beef Bourginone: beef tips in red sauce
-Baked stuffed pork chops
-Pork cutlets piccata
-Beef tri-tip with mushroom Marsala wine sauce
-Pepper steak
-Baron of beef

-Braised Beef  tips with Mushroom Red Wine Sauce

-Hungarian Goulash with pasta (traditional dish of beef, onions, tomato sauce, paprika, cayenne, mushrooms and green pepper

-Marinated Flank Steak Platter served with roasted vegetables

-Pepperonata stuffed flank steak with cioppino sauce

Marinated Tri-tip kabobs

PREMIUM BEEF AND PORK ENTREES—more expensive than those above. Please inquire.
-Beef Wellington
-Rolled and stuffed beef or pork tenderloin

-Rib eye sautéed with garlic onions and sliced mushrooms, served with Jack Daniels Cream Sauce

-New York Strip with gorgonzola and balsamic reduction
-New York strip with giant onion rings
-Prime rib with creamy horseradish sauce and caramelized onion au jus

Sautéed beef medallions with mushrooms and onions in a red wine demiglace

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, potatoes baked in thyme and butter
-Rice Pilaf, Wild Rice Pilaf, brown rice, risotto

-French Cut green beans with a touch of garlic and sweet red bell pepper 

-Fire roasted vegetables: Sweet potatoes, carrots, tomatoes, mushrooms and bell peppers tossed in white wine and olive oil

-Orzo (Sun dried tomato, roasted garlic, etc.)

-Risotto (Mushroom, fresh herbs, etc.)

-Polenta

-Herbed butter linguini

-Dill and honey glazed carrots

-Roasted corn with red bell peppers

-Fresh steamed asparagus and hollandaise sauce

-Green Beans with roasted red peppers and garlic

-Roasted garden vegetable medley

DESSERTS

-Almond tart
-Fresh pear or fresh apple tart
-Flan with huckleberry sauce
-Whole pears simmered in red wine served with cream fraiche
-Strawberry Chantilly tort
-Banana, carrot, or chocolate cake
-Kiwi and strawberry puffs with whipped cream
-Raspberry tort
-Chocolate, strawberry, or raspberry mousse
-Cheese cake: chocolate, amaretto, huckleberry or plain
-Fruit pies a la mode

-Berry tarts with cream

-Shortcake and berries with cream

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

Price Guidelines:
Soup: $3.50 per person, Salad: $3.50 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: $17.00 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-$24.00 per person. $3.00 will be added to the cost of the higher priced meal for meals involving more than one entrée choice.
Desserts: $4.25 per person
Coffee and tea will be provided at $1.25 per person
Punch can be provided at $1.25 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 and will provide servers for any of your events at a rate of $20.00 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 strict budget:

Mexican: Flour and corn tortillas with shredded chicken or beef with condiments, 9-layer dip with shredded lettuce, tomatoes, cheese, olives, sour cream, and salsa, and savory corn and red peppers and sopapillas for dessert. $16.00 per person.

Asian: Beef or pork stir-fry, egg rolls, fried rice and oriental salad with chicken or salmon teriyaki and chocolate dipped fortune cookies. $18.00 per person

Mediterranean: Greek chopped salad, herbed rice, pita with hummus, feta stuffed chicken or chicken in Phyllo and Greek nut cake. $17.00 per person

Jamaican: Garden salad with tropical fruits and honey curry dressing, sweet potato jo-jo’s, pulled pork and pulled chicken, gorditos, accompanied by mango salsa, plantain and sweet potato casserole, rolled in with Jamaican seasonings and Caribbean red beans and rice. Finished with coconut chocolate rum cake. $18.00 per person

Traditional American: Garden or Caesar Salad with homemade rolls and butter, green beans almandine or roasted mixed vegetables, beef tri-tip with mushroom Marsala sauce or chicken cordon bleu, garlic mashed potatoes and miniature dessert sampler. $23.00 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. $19.00 per person

Hawaiian: Tropical fruit display, cabbage slaw, Mahi Mahi with citrus butter, Jerk pork or chicken with mango salsa, sticky rice, plantain casserole with pineapple bits, coconut cake $21.00