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The Greenbriar Inn

First Course

Basil Buttered Escargot - Spinach and garlic coulis, warm lentil salad
Bordeaux Braised Beef Short Rib - Emmental and rosemary polenta, natural juice
Traditional Caesar Salad - Tossed table side
GBI Garden Pumpkin Bisque - Almonds, pistachio oil

Second Course

Filet Tournedo Diane - Pommes Dauphinois, slow roasted mushrooms in truffle butter, cognac mustard demi-glace
Grilled Alaskan Salmon 'Carpetbagger' - Semolina, fried B.C. oyster, Béarnaise sauce
Warm Duck Breast Ballotine - Yam confit, Griottine and duck stock reduction
Basil Pasta Napoleon - Succotash of braised fennel, sweet corn, beech mushrooms, Appaloosa beans, triple-cream Brie Béchamel

Third Course

Smoked Chocolate S’more - Graham cracker croquant, campfire marshmallow
GBI Garden Pumpkin Bread Pudding - Pecans, egg nog ice cream, English toffee sauce
Huckleberry-Vanilla and Maple-Cranberry Crème Brûlée - Turbinado and palm sugar crust