Event Package 8735 North Foothills Highway, Boulder, CO 80302 Phone (303) 440-7979 | (800) 253-1474 | Fax (303) 449-2054 www.greenbriarinn.com March 1, 2021

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WELCOME RESTAURANT & BANQUET FACILITIES Thank you for considering The Greenbriar Inn for your special event. All of the The Greenbriar Inn restaurant is open Tuesday through Sunday for dinner from 5:30pm information you need to plan your function is right here, whether it’s a wedding to 9:30pm and on Sunday for a champagne buffet brunch from 10am to 1pm. With two ceremony, reception, anniversary, birthday party, graduation celebration, or business full kitchens, seating available on two floors, two outdoor patio gardens, a balcony over presentation, meeting, or all-day retreat. Our staff is eager to provide the special looking the foothills, and private spaces available for parties as small as 10 and as grand touches to make your party a personal and memorable occasion. as 300, The Greenbriar Inn is uniquely suited to handle the most special event ~ yours.

HISTORY BOOKING REQUIREMENTS:

The Greenbriar Inn was built in 1873 as a general store and post office for the town of Main Floor Room Fees: Main Room Sunroom Little Room Altona. Altona was established as a supply and transportation center for the miners of Room Capacities: 80 - 130 20 - 50 10 - 22 Jamestown and Ward, but was closed in 1916 due to the decline of mining in Left Hand Tuesday-Friday Days $ 600 $ 400 $ 100 Canyon. In the early 1920’s the general store became a gas station until 1967 when it Sat & Sun Days, Tues-Thurs Night $ 800 $ 400 $ 100 was converted into The Greenbriar Inn. Today, owned and operated by it’s former chef, Friday and Sunday Nights $ 1000 $ 400 $ 100 The Greenbriar Inn continues a 50 year tradition of exceptional American cuisine, fine Saturday Nights $ 1800 $ 600 $ 100 wine and elegant service in a romantic country inn atmosphere unique to this part of Minimum # of Guests**

Colorado. Sun-Thurs & Fri, Sat Days 75 20 8

LOCATION Friday & Saturday Nights 80 25 10 The Greenbriar Inn is located on the corner of Left Hand Canyon and Highway 36, Sunday Brunch 100 30 10 just 5 miles north of the intersection of Broadway (Highway 7) and Highway 36. **We offer a reduced minimum guest count of 100 for reserving the main dining room, LR, and sunroom. Please call for further details.

Upstairs Room Fees: All Upstairs 2/3 Up 1/2 Up 1/3 Up Room Capacities: 60 - 100 40 - 60 30 - 50 15 - 30 Tuesday-Friday Days $ 600 $ 400 $ 300 $ 150 Sat & Sun Days, Tues-Thurs Night $ 800 $ 600 $ 400 $ 200 Friday and Sunday Nights $ 800 $ 600 $ 400 $ 200 Saturday Nights $ 1200 $ 900 $ 600 $ 300

Minimum # of Guests** Friday, Saturday Nights 65 55 40 20 Sun-Thurs & Fri, Sat Days 60 40 30 15

ALL BUSINESSES RECEIVE A 30% ROOM FEE DISCOUNT on Sunday - Thursday events. Memorial Day and Labor Day Sunday nights are subject to Saturday night fees.

**The guaranteed minimum number of guests is the basis for all food, beverage, and room charges. If you do not meet the minimum number you will be charged the full amount of the food plus a $10 beverage fee for each absent guest. If your final number of guests falls below the minimum, we reserve the right to move your party to a smaller room. If you prefer to remain in your original space or we are unable to move your party, full payment is required for the minimum number of guests.

Garden Patios/ Balcony Patio Fees:

South Garden Lawn $ 250 Fountain Patio $ 250 Cabin Lawn $ 300 Upstairs Balcony $ 150

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DEPOSITS FOOD & BEVERAGE POLICIES A non-refundable deposit is required to hold reservations for 12 or more. The full All food and beverage for consumption on the premises will be provided by The deposit is figured by adding the appropriate room charge (see page 2) to an additional Greenbriar Inn. Any food brought in will be subject to an additional service charge and fee based on the number in the party. must be negotiated prior to the event. Due to fluctuating market costs, food and 12-20 guests $200 21-35 guests $300 36-50 guests $400 alcohol prices are subject to change without notification. It is against Colorado State Law 51-75 guests $500 76-100 guests $600 101+ guests $800 to allow guests to bring any alcoholic beverages into or out of a restaurant for the Deposits are fully applicable to the bill. purpose of consumption.

GUARANTEES WEDDING CAKES We require a guaranteed number of guests 30 days prior to your function. This will be a The Greenbriar Inn makes beautiful and delicious wedding cakes. However, if you would guarantee for which you will be charged even if fewer guests attend. This number can like to bring in a cake, we ask to approve the wedding cake supplier 60 days prior to your be no less then the minimum guest count required for booking the room space. wedding to maintain our standard of quality. A $2 per person serving fee will be applied If no guaranteed number is received, we will consider the number indicated on the to all wedding cakes not supplied by our restaurant. original agreement to be the correct guaranteed number of guests. WEDDING CEREMONIES

BANQUET HOURS & ADDITIONAL FEES Wedding ceremonies can be held outdoors on the South Lawn, Fountain Patio or Cabin Daytime events are scheduled from 10am - 3 pm. Evening events start as early as 4pm Lawn as well as inside in our dining rooms. The appropriate chair rental fee as well as and end by 11pm. You can extend your event for an additional charge; the room fee for the space booked will be applied. The ceremony start time needs to be from 11pm - 12am for $500 and from 12am - 1am for $800. set upon booking your event. Please refer to page 20 of this packet for more All alcohol service will conclude by 12:30am. An additional cleanup fee of $65 will be information about our ceremony chairs. added for groups that use rose petals, loose leaves, confetti like items or sparklers. LIABILITY The Greenbriar Inn assumes no liability for loss or damage to property brought into the PLATE SERVICE restaurant, it shall be the sole responsibility of the guest. The Greenbriar Inn reserves We request menu selections 60 days prior to your function if you are planning a plate the right to inspect and regulate all private affairs taking place on the premises service dinner or lunch. This allows time for RSVP of entrée selections. You may offer a according to established laws. Guests must agree to be responsible for any damages to selection of 3 to 4 entrées including 1 vegetarian selection. Exact counts for each of the The Greenbriar Inn property. entreés MUST be received 10 days prior to your function. If your party is 40 people or less and you cannot provide counts, a $3.50 charge per entrée will be LIQUOR LIABILITY applied to the bill and extra time must be allowed for service. If your party is larger than The Greenbriar Inn is only authorized to sell and serve liquor, beer and wine on these 40, you must provide counts, offer a single entrée, a combination plate or choose a premises. By state law visibly intoxicated people or people without valid identification to buffet option. prove that they are 21 years of age cannot be served. Alcoholic beverages cannot be Plate service entrées include bread, butter, a house salad, appropriate chef selected brought in to the restaurant by any guest. starch and vegetables. Refer to the attached Plate Service Menus for entrée choices. VENDORS (DJ’s, Bands, Photographers, Photo Booths, Florists, etc)

BUFFETS All vendors must be approved by The Greenbriar Inn management and must be set up before guests arrive for your event. Vendor set up times will vary and must be If you are planning a buffet, your menu selections must be chosen 60 days prior to your approved and scheduled in advance with The Greenbriar Inn management. A one and event date. All dinner buffets will include bread and butter, 2 salads, 3 entrée selections, one-half hour set up time is guaranteed before your event start time. 1 vegetable selection, 1 starch selection and the appropriate sauces for the entrees selected. Please see attached Buffet Menu for menu choices. SERVICE CHARGE AND TAX A banquet service charge of 20% will be added to the total bill for all parties of 8 or DANCE FLOOR more. 15% is allocated to the service staff and 5% is retained by the house and the A dance floor is required if your group is planning on dancing inside the restaurant. banquet sales staff. A 4.985% sales tax applies to all food and beverage sales. The charge for the dance floor setup and breakdown is: PAYMENTS $250 for 12 X 18 $200 for 12 X 15 $150 for 12 X 12 The full balance is due at the end of the function. We accept cash, check, Visa, There is no charge if you are planning to dance in the sunroom. Mastercard, AMEX and Discover. A La Carte Dinner Menu Page 4

Starters Mains

Chilled Oysters on Half Shell 16 Thyme and Lavender Scented Lamb Loin Chop 44 Chef’s Daily Selection of Oysters, Traditional Mignonette, Roasted Fingerling Potatoes, Ratatouille, White Wine Lamb Jus

Lemon Champagne Poached Salmon 34 Alpine Fondue 12 Crispy Gnocchi, Asparagus, Caviar Crème Fraîche, Fondue of Raclette, Emmenthaler, White Wine, Mushrooms and Pears, Champagne-Lemon Pan Sauce

Toasted Baguette, Apples, Honey Grilled Colorado Filet of Beef 45 Gravlax 13 Whipped Potatoes, Asparagus, Baby Carrots, Herb Butter, Bordelaise

Aquavit and Dill Marinated, Arugula, Lemon Zest, Baby Radishes, Seared Duck Breast 36 Honey Mustard Dill Sauce, Toasted Baguette Shredded Potato Cake, Haricot Verts, Balsamic Butter Steak Tartare for Two 22 Pan Seared Diver Scallops 46 Classic Tableside Preparation with Red Onion, Egg Yolk, Capers, Pork Belly, Braised Lentils, Saffron-Celery Root Purée, Haricot Verts, White Anchovy, Crostini and Hearts of Romaine Orange-Chamomile Marmellata Oven Baked Escargot 14 Manhattan Steak au Poivre 40 Garlic-Herb Butter, Toasted Baguette Confit Garlic Potatoes, Haricot Verts, Green Peppercorn Sauce Artisan Cheeses and Charcuterie for Two 25 Sweet Potato Risotto Cake 22 Manchego, St. Andre, Herbed Chevre, Mortadella, Prosciutto di Parma, Marsala Glazed Garbanzo Ragu, Poached Egg, Asparagus, Genova Salami, Honeycomb, Apple Mostarda, Toasted Nuts Honey-Turmeric Yogurt Soup of the Day 10 Duroc Pork Belly and Pork Tenderloin 34 Directed by the Season, Created by the Chef Crispy Pork Belly, Pan Roasted Pork Tenderloin Medallion, Semolina Cake, Field Greens Salad 9 Turnips Persillade, Brandy Cherry Jus

Baby Mixed Greens, Carrots, Tomatoes, Cucumber, Beef Wellington 47 Herbed Red Wine Vinaigrette Foie Gras, Sherry Mushroom Duxelles, Whipped Potatoes, Asparagus, Caesar Salad for Two 20 Baby Carrots, Bordelaise, Béarnaise Traditional Caesar Salad Prepared Tableside

Dessert

Entrée Accompaniments Sides 6 Red Anjou Pear Galette for Two 20 New England Lobster Tail 29 Whipped Potatoes Chocolate-Hazelnut Crepes 10 Seared Foie Gras 20 Roasted Mushrooms Lemon-White Chocolate Cheesecake 10 One Sea Scallop 12 Grilled Asparagus Four Grilled Shrimp 10 Sautéed Green Beans Pistachio-Honey Crème Brûlée 10 Brussels Sprouts Fruit and Fromage 10

Daily Selection of Sorbet, Gelato and Ice Cream 6 Bananas Foster For Two Prepared Tableside 20 Facility Map Business Meetings and Retreats Page 5 The Greenbriar Inn welcomes the opportunity to host your business Balcony meetings or all day retreats. Our facility offers a relaxed, country atmosphere and can accommodate from 10 to 200 people. The Greenbriar Inn also offers corporate house charge accounts. 1/3 1/2 1/3 Applications are available upon request. Upstairs Dining Room ROOM CHARGES Special pricing applies to all day time business meetings and retreats. Please call for information and room charge quotes.

BREAKFAST BAR Continental Breakfast Menu: $ 20 KITCHEN Fresh Brewed Coffee and Assorted Herbal Teas Choice of two juices: Orange Cranberry Pineapple Grapefruit Grape Bar Fresh Fruit Tray Bagels with Cream Cheese & Lox Choice of two Breads or Muffins: Banana Nut Cranberry South Lawn Blueberry Lemon Poppy seed Coffee Cake Croissants and Scones available for a $ 0.50 upcharge Hot Breakfast Entrees: Bacon or Sausage $ 3 Breakfast Burritos $ 4 Sunroom Hash Browns/Home Fries $ 2 Salmon Potato Cakes $ 3 Scrambled Eggs $ 3 Eggs Benedict or Veggie Benedict $ 4 Denver Quiche $ 4 Ham and Gruyere Quiche $ 4 Tomato, Spinach and Feta $ 4 Quiche Lorraine $ 4 Main Dining Room LUNCH SELECTIONS Please refer to Pages 7 and 8

BEVERAGE & SNACKS Fruit Tray w/ Raita dip $ 4 Fresh Brewed Coffee $3.50 L R Cheese tray w/ Crackers $5.50 Assorted Herbal Teas $3.50 Antipasto Tray $ 6 Assorted Soft Drinks $2.50 Vegetable Crudités w/ Dip $ 5 Fiji Water $ 3 Assorted Cookies $ 4 Perrier $ 3 Assorted Fruit & Nut Bars $ 4 Fudge Brownies $ 4 Scones $ 2 Biscotti $ 2

Chocolate Dipped Strawberries $ 4 Kitchen Bar Granola with Fresh Fruit & Yogurt $ 4

DESSERT SELECTIONS Please refer to pages 15-17 Fountain Patio

Brunch Buffet Menu (page 1) Page 6

The Greenbriar Inn offers a wonderful buffet brunch that can be served in any of our dining rooms as well as on our garden patios. All brunches can begin between 10am and 11:30am and will be completed by 3pm. Choose between the Greenbriar Brunch or the Premium Greenbriar Brunch with Chef Stations. Additional items may be added or substituted for the quoted price. A minimum of 25 guests is required to offer a brunch buffet.

Greenbriar Brunch $ 36 Premium Greenbriar Brunch $ 40 Children ages 3-12 $ 16 Children ages 3-12 $ 20

Chef Station Fee $ 50 Assorted Cheese Display

Assorted Cheese Display Fresh Seasonal Fruit

Fresh Seasonal Fruit Mixed Greens Salad

Mixed Greens Salad or Caesar Salad Mediterranean Pasta Salad

Mediterranean Pasta Salad Assorted Muffins and Quick Breads

Assorted Muffins and Quick Breads Crème Brûlée French Toast Vermont maple syrup Cream Cheese Danishes

Eggs Benedict Crème Brûlée French Toast Traditional or Vegetarian Vermont maple syrup

Breakfast Pork Sausage or Turkey Sausage Eggs Benedict

Traditional or Vegetarian Herb Roast Pork Loin Tomato and roast pepper jus Chef Prepared Omelet Station

Roast Turkey Breast Ham, bacon, Swiss and cheddar cheeses, tomato, Turkey gravy and cranberry sauce onion, peppers, mushrooms and spinach

Applewood Smoked Bacon Roasted Red Bliss Potatoes

Chef’s Seasonal Vegetables Chef Carved Roast Sirloin *minimum 35 guests Sauce au poivre Silver Canyon Coffee and Assorted Hot Teas (Refer to page 19 for additional beverage selections) Roast Pork Loin Marsala Tomatoes, herbs, mushrooms, Marsala sauce

Chicken Piccata Dessert Brunch Buffet Artichoke, lemon-caper cream (Add to either brunch package) Roasted Red Bliss Potatoes Four Selections $ 6 Five Selections $ 8 Six Selections $ 10 Chef’s Seasonal Vegetables

Crème Brûlée Cheesecake Pear Almond Tart Silver Canyon Coffee and Assorted Hot Teas Bread Pudding Clichy Torte Lemon Tart Chocolate Torte (Refer to page 19 for additional beverage selections) Éclairs Fruit Tart Chocolate Dipped Strawberries White & Dark Chocolate Mousse Cups Substitutions and Additions

(Refer to pages 15-17 for additional dessert selections) Additional brunch items may be substituted or added to either brunch package. Please refer to page 7 for the complete list. Brunch Buffet Menu (page 2) Luncheon Menu (page 1) Page 7

Substitutions and Additions BUTCHER BLOCK SANDWICH BOARD $ 26 SUB ADD Choose one soup or one salad and three sandwich selections Croissants, Bagels or Fruit Scones $ 1 $ 2 Apple Turnovers or Cream Cheese Danish $ 1 $ 2 Soups

Cream Cheese Blintz Blueberry compote $ 2 $ 3 Tomato Basil Minestrone Split Pea & Ham Sour Cream & Orange Pancakes Vermont maple syrup $ 1 Roasted Pepper Bisque Chicken Noodle Belgian Waffles Fruit compote or Vermont maple syrup $ 1 Tabbouleh Grilled Vegetable Salad $ 2 Salads

Three Bean Salad or Potato Salad $ 2 Classic Caesar Salad Caesar Salad or German Potato Salad $ 1 $ 2 Romaine Hearts, Garlic Croutons, White Anchovy Dressing, Parmesan Reggiano Applewood Smoked Bacon $ 1 $ 3 Mediterranean Pasta Salad House Cured Lox Capers, onion, tomato, cream cheese, bagels $ 3 Peppers, Tomatoes, Basil, Olives, Fetta Cheese , White Balsamic Vinaigrette Shrimp Cocktail or Oysters on the 1/2 Shell $ 4 Chef Prepared Omelet Station *Chef Fee $ 50 $ 2 $ 3 Fresh Market Greens Ham, bacon, Swiss and cheddar, tomato, onion, peppers, mushrooms and spinach English Cucumbers, Julienne Carrots, Tomatoes, Maple Pecans, House Vinaigrette Quiche Ham and Gruyere or Quiche Lorraine $ 3 Vegetarian Quiche Tomato, spinach and feta $ 3 Sandwiches and Wraps Vegetarian Eggs Benedict Ratatouille and hollandaise $ 3 All of the following can be served as a sandwich or wrap. Sliced Roast Sirloin Au poivre $ 3 $ 5 Additional selections are available upon request. London Broil Caramelized onions, peppers, mushrooms, au jus $ 4 $ 6 Slow Roasted Sliced Prime Rib Roast Turkey Breast Turkey gravy and cranberry sauce $ 2 French baguette , Romaine, tomato, Gruyère, Raifort Herb Roast Pork Loin Tomato and roast pepper jus $ 3 Roast Pork Loin Tarragon Dijonnaise $ 3 Pesto Grilled Chicken Romaine, tomato, creamy pesto, fontina cheese Chicken Marsala Mushroom, tomato, Marsala demi $ 3 Chicken Dijonnaise Dijon tarragon cream $ 3 GBI Roast Turkey Breast Romaine, tomato, Swiss cheese, cranberry sauce, roasted garlic aioli Gingersnap and Almond Crusted Trout Lime beurre blanc $ 1 $ 3 Mussels Provençal Herbs, tomato, capers and garlic $ 1 $ 3 Grilled Garden Vegetable Roast Cod Tomato, basil beurre blanc $ 2 $ 4 Marinated zucchini, roasted red peppers, artichoke hearts, eggplant, mozzarella, sun dried tomato tapenade Sesame Salmon Scallion, soy vinaigrette $ 2 $ 4

CHEF CARVED ITEMS *Carving Fee $ 50 Classic “BLT” Honey Glazed Ham Dijon mustard $ 2 Applewood smoked bacon, lettuce, fresh tomatoes, Dijonnaise

Roast Turkey Breast Turkey gravy and cranberry sauce $ 2 Dessert and Snack Options Roast Leg of Lamb Mint jus (min 35 guests) $ 3 $ 5 (Refer to pages 5 and 15-17 for dessert and snack selections) Roast Sirloin Au poivre (min 35 guests) $ 3 $ 5 Roast Prime Rib Raifort, au jus (min 75 guests) $ 5 $ 7 *NOT AVAILABLE FOR WEDDINGS. PLEASE REFER TO OUR BRUNCH OR DINNER MENUS FOR DAYTIME WEDDING MENU OPTIONS. (Substitutions assume the replacement of a similar brunch Item) Luncheon Menu (page 2) Page 8 Plated Luncheon $ 30 Luncheon Buffet $ 30 Choose a soup or salad and three or four entrée selections including one Choose three buffet entrée selections including one vegetarian option. Both the vegetarian option. Selected menu counts must be provided prior to the event. Caesar salad and the fresh market greens salad will be included on the buffet.

Soup or Salad Salads Soup du Jour Classic Caesar Salad Romaine hearts, white anchovy dressing, garlic croutons, parmesan reggiano Fresh Market Greens English cucumbers, julienne carrots, tomatoes, house vinaigrette Fresh Market Greens English cucumbers, julienne carrots, tomatoes, house vinaigrette Entrées Artisan Bread and Whipped Butter Additional Selections available upon request

Grilled Vegetable Pasta Primavera Buffet Entrées Zucchini, red peppers, tomatoes, fresh herbs, parmesan reggiano Additional Selections available upon request.

Grilled Chicken Breast Chicken Piccata Roasted pepper and tomato gnocchi, sautéed Swiss chard, thyme jus Lemon, artichokes, capers, white wine

Braised Beef Short Ribs Grilled Vegetable Pasta Primavera Gold potato gnocchi, baby carrots, gremolata Zucchini, red peppers, tomatoes, fresh herbs, parmesan reggiano

Tiger Prawns & Fettuccini Roast Pork Loin Marsala Garlic, fresh herbs, tomatoes, scallions, lemon, white wine, parmesan reggiano Mushrooms, tomatoes, Marsala demi

Herb Roast Pork Loin Tiger Shrimp and Penne Pasta Tomato, roasted pepper, roasted red potatoes, seasonal vegetables, herb jus Fresh herbs, garlic, shrimp, tomatoes, scallions, lemon, white wine

Chicken Breast Carbonara London Broil Crispy pancetta, scallions, garlic, wilted spinach, fettuccini, pancetta cream Grilled flank steak, caramelized onions, mushrooms, au jus

Hazelnut Crusted Trout Brown Butter Sage Gnocchi Chive whipped potatoes, seasonal vegetables, lime beurre blanc Spinach, tomatoes, toasted pine nuts, shaved parmesan

London Broil Grilled Salmon Grilled flank steak, whipped potatoes, seasonal vegetables, Ratatouille, lemon beurre blanc

caramelized onion and mushroom au jus Herb Grilled Chicken Breast Grilled Salmon Sautéed Swiss chard, Roasted peppers, dark chicken demi

Creamy white polenta, ratatouille, lemon beurre blanc Chef’s Seasonal Vegetables

Wild Mushroom Strudel Roasted Red Potatoes Grilled portobello, baby spinach, caramelized onions, truffle cream sauce Dessert and Snack Options Dessert and Snack Options Available for an additional charge. Refer to pages 5 and 15-17 for Available for an additional charge. Refer to pages 5 and 15-17 for dessert and snack selections. dessert and snack selections. *NOT AVAILABLE FOR WEDDINGS. PLEASE REFER TO OUR BRUNCH OR DINNER MENUS *NOT AVAILABLE FOR WEDDINGS. PLEASE REFER TO OUR BRUNCH OR DINNER MENUS FOR DAYTIME WEDDING MENU OPTIONS. FOR DAYTIME WEDDING MENU OPTIONS. Hors Hors d’oeuvres d’oeuvres (page 1) Page 9

Cocktail and Hors d’oeuvres Hour~ If you plan to mingle before dinner, we TRAYS AND DISPLAYS recommend 4 - 6 appetizers for the first hour. For extended social hours choose a few Baked Brie en Croûte $ 5.00 more selections to keep things lively. Filled with seasonal fruit jam, served with fresh fruit & assorted crackers

Hors d’oeuvres parties~ For parties in which dinner is not being served we International Cheese Display $ 6.00 recommend selecting at least 2 chef presented items, 2 displayed items and a diverse A selection of four to six cheeses such as camembert, taleggio, Port Salut, brie, chèvre, and balanced assortment of 10-15 passed and displayed hors d’oeuvres to make your Gruyère, sharp cheddar, Danish bleu and smoked gouda, Served with dried fruits, nuts, and assorted crackers party elegant and distinctive. You are required to provide at least 10 appetizers, including 1 chef presented item and 1 displayed item. Chef presented items are $75 per Warm Artichoke Spinach Cheese Dip & Vegetable Crudités $ 5.00 station but can often be combined into fewer total stations. With seasonal vegetables such as celery, carrots, broccoli, red peppers, and cauliflower and pita triangles CHEF PRESENTED ITEMS Minimum 40 Guests $75 per station Seasonal Fresh Fruit $ 5.00 Seasonal fruit such as cantaloupe, honeydew, watermelon, pineapple, Roast Tenderloin $ 15.00 and assorted berries Sautéed onions, bell peppers, house rolls, Raifort or Bordelaise sauce Antipasto Tray $ 6.00 Roasted Rosemary Leg of Lamb $ 10.00 A selection of four cured meats such as prosciutto, capicola, soppressetta, Tomato chutney, mint pesto, house rolls Genoa salami, and hard salami marinated mushrooms, grilled asparagus, Salmon en Croûte $ 9.00 Mediterranean olives, roasted sweet peppers, house made mozzarella, Sautéed spinach & mushrooms, champagne beurre blanc shaved parmesan and house mustards

Slow Roasted Pork Shoulder $ 7.00 Gravlax $ 4.50 Pulled pork, house made BBQ Sauce, Cole Slaw, Slider Rolls House cured salmon, honey mustard dill sauce, toast points, capers, onions, tomatoes

Ancho Dusted Honey Pork Loin $ 7.00 House Smoked Seafood Display $ 6.00 Roasted pepper cipollini onion marmalade, jalapeño corn bread Honey smoked bay scallops & shrimp; hickory smoked salmon, trout, oysters and mussels with accompaniments Chef Shucked Fresh Oyster Bar (1 oyster per person) $ 3.75 Select up to four types of seasonally available oyster varieties Shrimp Cocktail (3 shrimp per person) $ 5.00 Peeled shrimp, chilled and served with cocktail sauce & lemon

SALAD STATION $ 6.00 Oysters on the Half Shell (2 oysters per person) $ 5.50 Caesar Salad Blue Point oysters with cocktail sauce, lemon, and mignonette Traditional Greenbriar preparation Prosciutto di Parma Wrapped Asparagus $ 4.50 Waldorf Salad Asparagus, fontina cheese, and red bell peppers wrapped in prosciutto with lemon, Apples, blue cheese, and candied walnuts served over bibb lettuce olive oil, cracked black pepper, and shaved parmesan cheese Pear, Spinach and Arugula Salad Artisan Cheeses & Charcuterie $ 9.00 Roasted red peppers in a warm house pancetta vinaigrette, toasted pecans Assortment of cured meats and fine cheeses served with castelvetrano olives, Roasted Beet Salad cornichons, honeycomb, and house made lavosh Baby arugula, Haystack Mountain goat cheese, pistachios House Made Hummus Trio $ 3.75 Add the following items to enhance your salad selection $ 5.00 ea. Carrot, roasted garlic and beet hummus served with seasonal vegetables such Grilled Chicken Grilled Salmon Grilled Shrimp as celery, carrots, broccoli, red peppers, and cauliflower and pita triangles

PASTA STATION $ 8.00 Tea Sandwiches and Scones (choose 4 sandwich selections) $ 6.00 Served with grilled garlic parmesan bread Ham and Gruyere; chicken Waldorf salad croissant; gravlax, cucumber, dill and Boursin cheese; cucumber, tomato, basil, & garlic aioli; chopped egg & black truffle; Our Chef will sauté bowtie pasta with your selections roasted eggplant, Sicilian olives, & feta-fresh herb spread; served with fresh scones, Select two sauces: Alfredo Reggiano, Roasted Garlic, Toasted Pine Nut Basil Pesto clotted cream and jam Select two sautéed selections: Rock Shrimp, Chorizo Sausage, Italian Meatballs Roasted Artichokes & Wild Mushrooms Hors d’oeuvres (page 2) Page 10 GAME, BEEF ,PORK & POULTRY SEAFOOD (cont.)

Boulder Lamb Kofta Meatballs $ 3.50 Seared Crab Cakes $ 4.00 Served on a pita triangle with hummus, cured lemon and Tztatziki sauce Roasted red pepper & garlic aioli ; Creole crayfish sauce with pickled okra; vanilla bean corn cream ; or lobster tarragon cream Grilled Boulder Lamb Satay $ 4.00 Mint pesto, and feta cream sauce Crab and Shrimp Gyozas $ 4.00 With citrus sesame vinaigrette Beef Wellington $ 4.00 Tenderloin, foie gras & mushroom duxelles baked in puff pastry served with Crab Rangoons $ 3.75 bordelaise or béarnaise sauce, served on a spoon or in a chaffer Sweet and sour dipping sauce

Pork Polpetti $ 3.50 Open Faced Scallop Rangoon $ 3.50 Served in a spoon with truffle polenta, fresh mozzarella, roasted tomato marinara Wonton, sweet chili sauce

Italian Sausage en Croûte $ 3.50 Coconut Shrimp Tempura $ 3.75 Wrapped with provolone, served with roasted garlic marinara Sweet Thai chili dipping sauce

Italian Sausage Stuffed Mushrooms $ 3.00 Sautéed Garlic Shrimp Brochette $ 3.75 Fresh basil, sun-dried tomatoes, smoked mozzarella Ginger scallion sauce

Pulled Pork and Jalapeño Pepper Wontons $ 3.50 Lobster Wontons $ 3.25 Cream cheese and roasted peppers, tomatoes, golden raisin chutney Sweet Thai chili dipping sauce

Pulled Pork Sliders $ 3.50 Lobster and Rock Shrimp Hush Puppies $ 4.75 Smoked Barbecue pork, apple coleslaw, Hawaiian rolls Truffle Béarnaise, house ketchup

Pork Belly Bao Buns $ 4.00 VEGETARIAN Soy braised pork belly, pickled pineapple, spiced peanuts, hoisin Wild Mushroom Vol au Vent $ 3.00 Ruben Sandwich $ 2.75 Caramelized onion, chèvre cheese, basil pesto

Open faced, toasted rye, pastrami, sauerkraut, Swiss cheese, Russian dressing Wild Mushroom Strudel $ 2.50 Pork, Chicken, or Beef Gyozas $ 3.00 Goat cheese, phyllo, Madeira sauce

Sweet pepper & sesame dipping sauce Artichoke, Brie, and Macadamia Nut Stuffed Mushrooms $ 3.25

Monte Cristo Panini Triangles $ 2.75 Zucchini Fritter $ 2.75 Ham & Swiss, Dijon mustard, savory buttermilk syrup with house garden chili jam

Grilled Duck Sausage $ 3.50 Eggplant and Smoked Mozzarella Tortellini $ 3.00 Lemongrass skewers, house plum sauce Served on a spoon with a fresh herb yellow pepper sauce

Chicken Satay $ 3.25 Mission Fig & Goat Cheese Tartlet $ 3.25 Thai coconut soy marinated chicken skewers with spicy peanut sauce with caramelized sweet onion

SEAFOOD Butternut Squash & Maple Glazed Pears $ 3.00

Bacon Wrapped Shrimp $ 4.00 Stilton cheese, candied walnuts in phyllo cups

Lemon pepper relish Curried Sweet Potato Empanadillas $ 2.75 Bacon Wrapped Scallops $ 5.00 Carrots, peas, onions, citrus mango chutney

Cognac lobster cream or vanilla bean corn cream Spanakopita $ 3.00 Smoked Salmon Latkes $ 3.50 Creamed spinach, caramelized onions, pine nuts, phyllo House cured salmon, fresh dill Greek yogurt, fried capers, scallion curls

Passed Hors d’oeuvres (page 3) Page 11 GAME, BEEF, PORK & POULTRY SEAFOOD (cont.)

Beef Carpaccio Roulade $ 4.00 Chili Lime Shrimp Cups $ 4.00 Basil, roasted red pepper and Boursin cheese wrapped with beef carpaccio, Cilantro crème fraiche, upland cress served on a toast point with cornichon and lemon Shrimp Ceviche Shooter $ 3.00 Steak Tartare Capers, red onions, truffle oil, toast points $ 6.50 Tomato citrus sangrita, fresh cilantro Balsamic Marinated Beef Medallions $ 4.00 Chilled Carrot and Ginger Shooter $ 3.00 On a cremini mushroom with kalamata olive tapenade and basil chiffonade salad Lump crab and apple salad, carrot top foam Pepper Crusted Beef Tenderloin $ 4.00 Sesame Salmon and Kale Kimchi Spring Rolls $ 3.00 Truffle white bean puréę, balsamic reduction, parmesan crisp Hoisin sauce Filet of Beef and Boursin Tartlets Aged Balsamic $ 4.00 Shrimp and Crab Spring Rolls $ 3.50

2Ancho Rubbed Pork Tenderloin Medallions $ 3.50 Rice noodles, carrots, celery, cilantro, peanut dipping sauce, ginger sriracha vinaigrette Served on rye toast with chipotle-cranberry relish and balsamic drizzle Savory Shrimp and Focaccia Crostini $ 3.25 Prosciutto on Rosemary Flatbread $ 3.25 Butter poached prawn, lemongrass aioli Roasted red pepper aioli Mini Lobster Po’ Boys $ 7.50 Prosciutto, Wild Mushroom, and Gorgonzola Bouchée $ 3.25 Olive oil poached lobster, chiffonade basil, and spicy aioli in a pâte à choux “hoagie”

Cured Duck Bacon and Paté $ 3.00 VEGETARIAN Duck paté on country toast with duck bacon, poached quail egg, garden chive blossoms Bacon Wrapped Medjool Dates $ 2.50 Assorted Tea Sandwiches $ 4.00 With or without bleu cheese stuffing Cucumber, tomato, basil, & garlic aioli; chopped egg & black truffle; Tamari Orange Glazed Pork Belly Sushi Bite $ 3.00 roasted eggplant, Sicilian olives, & feta-fresh herb spread On sushi rice with pickled vegetables Saffron Poached Pear Whipped Haystack Mtn. Chèvre Crostini $ 2.50 Country Ham and Gruyere Beignets $ 2.00 Jalapeño syrup drizzle Sauce Mornay Vegetable Cucumber “Sushi” $ 2.50 Smoked Duck Breast $ 3.50 Roasted peppers, portobello, savory red onion miso aioli Foie gras brioche toast, orange blueberry drizzle Caprese Canapés $ 2.50 Chicken Salad Profiterole $ 3.00 Basil blini, marinated tomatoes, mozzarella, pickled onions, balsamic drizzle Chicken, walnuts, apples, grapes & celery Garden Fresh Basil, Mozzarella, & Cherry Tomato Skewers $ 2.75 Spring Pea & Mint Shooter $ 2.75 House mozzarella, balsamic drizzle Garnished with crispy prosciutto Bruschetta $ 2.50 Spicy Deviled Egg $ 2.50 Fresh tomatoes, basil, aged balsamic, garlic toast Anaheim chilies, shallots and cornichons Grilled Peach Bruschetta $ 3.50 Melted brie crostini, caramelized onions, white balsamic syrup SEAFOOD Hummus Trio $ 2.25

Smoked Salmon Canapé $ 3.25 Carrot, roasted garlic and beet hummus with cucumber raita and crisp pita triangles Chive crème fraîche remoulade, capers, tomatoes, crostini Vegetarian Spring Rolls $ 3.00 Gravlax Canapé $ 3.25 Rice noodles, carrots, celery, cilantro, sweet pepper, spicy peanut sauce, House cured salmon, onions, capers, sweet mustard dill sauce, crostini ginger sriracha vinaigrette Sesame Crusted Tuna $ 4.00 Chilled Carrot and Ginger Shooter Carrot top foam $ 2.25 Spicy eggplant caviar, lime syrup, rice cracker Spring Pea Mint Shooter Fried mint sprig $ 2.25 Sliced Sea Scallop and Rock Shrimp Ceviche $ 4.00 Strawberry Chèvre Florets $ 2.25 With cucumber salad, served in a scallop shell Candied pecan, honey and whipped Haystack chèvre American Sturgeon Caviar and House Made Blini $ 4.25 Crispy Guacamole Cone Topped with sour cream and pico de gallo $ 2.75 Crème frâiche, fresh garden chives Ratatouille Goat Cheese Vol au Vent $ 3.00 House Smoked Trout Rillette $ 3.00 Garden vegetable, Haystack Mountain goat cheese English cucumber, herb cream cheese, salmon roe Waldorf Salad Profiterole Walnuts, grapes, apples, celery $ 3.00 Dinner Buffet Menu (page 1) Page 12 The Greenbriar Inn offers three dinner buffet options ~ Greenbriar Dinner Buffet, Greenbriar Dinner Buffet with Carving Station and a Premium Dinner Buffet with Carving Station. Additional items may be added or substituted for the quoted price. Hors d’oeuvres and dessert selections are available for an additional price. A minimum of 35 guests is required to offer a dinner buffet.

Greenbriar Dinner Buffet $ 35 Greenbriar Dinner Buffet with Carving Station $ 40 Children ages 3-12 $ 18 Children ages 3-12 $ 21 Chef Station Fee $ 50 Seasonal Hors d’oeuvres Priced separately. Please refer to pages 9-11 for the Seasonal Hors d’oeuvres hors d’oeuvres menu. Priced separately. Please refer to pages 9-11 for the hors d’oeuvres menu.

Artisan Breads and Rolls Artisan Breads and Rolls Whipped butter Whipped butter

Mixed Greens Salad Mixed Greens Salad Carrots, cucumbers, tomatoes, parmesan, house vinaigrette Carrots, cucumbers, tomatoes, parmesan, house vinaigrette

Traditional Caesar Salad Traditional Caesar Salad Romaine, toasted croutons, parmesan, white anchovy dressing Romaine, toasted croutons, parmesan, white anchovy dressing

Sliced London Broil Chef Carved Roast Sirloin Caramelized onions, peppers, mushrooms, au jus Raifort , au jus or sauce au poivre

Chicken Piccata Almond Crusted Ruby Red Trout Lemon, artichokes and caper cream Lime beurre blanc

Roast Tomato Penne Pasta Chicken Marsala Fresh herbs, garlic, marinara, parmesan Mushroom, tomato, Marsala demi

Chef’s Seasonal Vegetables Roast Garlic and Tomato Gnocchi Fresh basil, cherry tomatoes, peppers, parmesan Roasted Red Bliss Potatoes

Chef’s Seasonal Vegetables

Chive Whipped Potatoes

Dessert

Dessert options include a dessert buffet, plated desserts, wedding cake Substitutions and Additions or any combination of the three. Please refer to pages 16-18 for the Additional buffet items may be substituted or added to any complete dessert menu and pricing. dinner buffet package. Please refer to page 13 for the complete list.

Dinner Buffet Menu (page 2) Page 13

Substitutions and Additions

Premium Dinner Buffet with Carving Station $ 48 (Substitutions assume the replacement of a similar buffet item Children ages 3-12 $ 24 SUB ADD Chef Station Fee $ 50 Tabbouleh Grilled Vegetable Salad $ 2

Three Bean Salad, Potato Salad or German Potato Salad $ 2 Seasonal Hors d’oeuvres Grilled Vegetable Primavera Penne, herbs, parmesan $ 3 Priced separately. Please refer to pages 9-11 for the hors d’oeuvres menu. Penne Pasta Alfredo Garlic, parmesan cream, parsley $ 3

Roast Pepper Gnocchi Fresh basil, garlic, tomatoes, parmesan $ 3 Artisan Breads and Rolls Whipped butter Roast Mushroom Gnocchi Fresh thyme, tomatoes, parmesan $ 1 $ 3

Chicken Dijonnaise Dijon tarragon cream $ 3 Mixed Greens Salad Chicken Piccata Artichoke, lemon, caper cream sauce $ 3 Carrots, cucumbers, tomatoes, parmesan, house vinaigrette Garlic and Herb Chicken Herb parmesan demi $ 3 Traditional Caesar Salad Maple Glazed Chicken Glazed apples, candied pecans, roast demi $ 3 Romaine, toasted croutons, parmesan, white anchovy dressing Mussels Provençal Herbs, tomato, capers and garlic $ 1 $ 3 Chef Carved Roast Prime Rib Herb Roast Cod Tomato-basil beurre blanc $ 4 Yorkshire Pudding, Horseradish, Raifort sauce and au jus Almond Crusted Trout Lime beurre blanc $ 4

Cedar Plank Roasted Whole Salmon Sesame Salmon Scallion, soy vinaigrette $ 2 $ 5 Lemon-dill beurre blanc Cedar Plank Roasted Whole Salmon Lemon-dill beurre blanc $ 4 $ 7

Maple Glazed Chicken Breast Colorado Striped Bass Lemon-tarragon beurre blanc $ 4 $ 7 Glazed apples, candied pecans, roast chicken demi Roast Pork Loin Dijonnaise, Marsala or mushroom demi $ 3

Roast Mushroom Gnocchi Herb Roast Pork Loin Fresh herbs, tomato, roast pepper jus $ 3 Fresh thyme, tomatoes, parmesan London Broil Caramelized onions, peppers, mushrooms, au jus $ 4

Chef’s Seasonal Vegetables CHEF CARVED ITEMS *Carving Fee $ 50

*Honey Glazed Ham Dijon mustard $ 3 Truffle Whipped Potatoes *Roast Turkey Breast Turkey gravy and cranberry sauce $ 3

*Herb Roast Pork Loin Fresh herbs, tomato, roast pepper jus $ 3

Substitutions and Additions *Roast Pork Loin Dijonnaise, Marsala or mushroom demi $ 3

Refer to the list on the right. *Roast Leg of Lamb Lamb jus, mint gremolata $ 3 $ 5

*Sliced Roast Sirloin Au poivre $ 3 $ 5 Dessert *Roast Prime Rib Yorkshire, Horseradish, Raifort, au jus $ 5 $ 8 Refer to pages 16-18 for dessert selections.

*Roast Tenderloin Raifort, Bordelaise, Béarnaise $ 8 $12

Dinner Plate Service Menu (page 1) Page 14 The Greenbriar Inn offers three plated dinner packages. Choose a soup or salad and up to four entrée selections, including one red meat, one seafood/fish, one poultry/pork and one vegetarian. Exact entrée counts are due 10 days before your event. Refer to the list on page 15 for substitution options. Hors d’oeuvres and dessert selections are available for an additional charge.

Greenbriar Plated Dinner $ 40 Greenbriar Premium Plated Dinner $ 45

Seasonal Hors d’oeuvres Seasonal Hors d’oeuvres Priced separately. Please refer to pages 9-11 for the hors d’oeuvres menu. Priced separately. Please refer to pages 9-11 for the hors d’oeuvres menu.

Soup or Salad Soup or Salad Includes artisan breads and butter Includes artisan breads and butter

Soup du Jour Soup du Jour

Fresh Market Greens Fresh Market Greens English cucumbers, julienne carrots, tomatoes, house vinaigrette English cucumbers, julienne carrots, tomatoes, house vinaigrette

Entrées Entrées

Wild Mushroom Penne Pasta Grilled Vegetable Pasta Primavera Roast foraged mushrooms, truffle cream, parmesan, asparagus Zucchini, red peppers, tomatoes, fresh herbs, parmesan reggiano

Chicken Piccata Stuffed Chicken Breast Florentine Lemon, artichokes, capers, white wine, fettuccine, Chef’s vegetables, grana padano Pine nuts, spinach, feta cheese, polenta, seasonal vegetables, basil-tomato coulis

Braised Beef Short Ribs Grilled New York Strip Loin Whipped Potatoes, baby carrots, gremolata Truffle whipped potatoes, broccolini, cabernet sauce

Roast Alaskan Cod Seared Colorado Striped Bass Tarragon beurre blanc, creamy polenta, green beans Creamy polenta, green beans, chive beurre blanc

Apple Cider Glazed Pork Loin Roast Berkshire Pork Tenderloin Marsala Grilled zucchini, parmesan risotto, caramelized onion, apple brandy jus Mushrooms, tomatoes, green beans, Marsala demi

Garlic & Herb Grilled Chicken Breast Maple Glazed Chicken Breast Roasted pepper and tomato gnocchi, truffle asparagus, thyme demi Garlic whipped potatoes, baby carrots, glazed apples, walnuts, roast demi

Hazelnut Crusted Trout Grilled Salmon Chive whipped potatoes, seasonal vegetables, lime beurre blanc Creamy white polenta, ratatouille, champagne lemon beurre blanc

London Broil Grilled Colorado Lamb Sirloin Whipped Potatoes, caramelized onions, mushrooms, seasonal vegetables, au jus Creamy polenta, seasonal vegetables, mint gremolata, syrah demi

Brown Butter Sage Gnocchi Roast Mushroom Gnocchi Spinach, tomatoes, toasted pine nuts, shaved parmesan Fresh thyme, tomatoes, parmesan

Dessert Dessert Priced separately. Refer to pages 16-18 for our house made dessert selections. Priced separately. Refer to pages 16-18 for our house made dessert selections. Dinner Plate Service Menu (page 2) Page 15 Greenbriar Gold Plated Dinner $ 50 Substitutions

( Substitutions assume the replacement of a similar entrée item SUB Seasonal Hors d’oeuvres Portobello Mushroom Wellington $ 2 Priced separately. Please refer to pages 9-11 for the hors d’oeuvres menu. Baked in puff pastry with spinach and asiago cheese, served with carrots, asparagus, cabernet roasted vegetable demi and Béarnaise sauce

Soup or Salad Stuffed Chicken Breast Florentine $ 2 Includes artisan breads and butter Pine nuts, spinach, feta cheese, basil-tomato coulis, polenta

Soup du Jour Brandied Cherry Duck Breast $ 4 Whipped sweet potatoes, brandied cherry demi, toasted pecans GBI Caesar Salad Romaine hearts, garlic croutons, white anchovy dressing, parmesan reggiano Honey and Citrus Glazed Roasted Duck $ 4 Wild rice pilaf, pistachio - orange relish, thyme duck demi

Entrées Roast Berkshire Pork Tenderloin Marsala $ 2 Mushrooms, tomatoes, green beans, Marsala demi Roast Garlic and Tomato Gnocchi Fresh basil, cherry tomatoes, peppers, parmesan Berkshire Pork Tenderloin en Croûte $ 2 Spinach, mushrooms, fontina cheese, puff pastry, pommery cream Roasted Chicken Saltimbocca Parma ham wrapped, sage, creamy risotto, asparagus, Marsala jus Grilled Salmon $ 2

Creamy white polenta, ratatouille, champagne lemon beurre blanc Roasted Prime Rib (minimum 10 orders) Seared Colorado Striped Bass $ 3 Whipped potatoes, Yorkshire pudding, asparagus, au jus, Raifort sauce Creamy polenta, green beans, chive beurre blanc

Pine Nut Crusted Corvina Bass Salmon Oscar $ 6 Sundried tomato polenta, asparagus, basil, beurre Blanc Lump crab, asparagus, potato puree, lemon beurre blanc, Béarnaise

Berkshire Pork Tenderloin en Croûte Pine Nut Crusted Corvina Bass $ 5 Spinach, mushrooms and fontina cheese baked in puff pastry, seasonal vegetables, Sundried tomato polenta , asparagus, basil beurre blanc

pommery cream Grilled Colorado Lamb Sirloin $ 4 Creamy polenta, seasonal vegetables, mint gremolata, syrah jus Brandied Cherry Duck Breast Whipped sweet potatoes, Chef’s vegetables, brandied cherry demi, toasted pecans Grilled New York Strip $ 4

Truffle whipped potatoes, broccolini, cabernet sauce Salmon Oscar Lump crab, asparagus, potato puree, lemon beurre blanc, Béarnaise sauce Roasted Prime Rib ( min. 10 ) $ 5 Whipped potatoes, Yorkshire pudding, asparagus, au jus, Raifort sauce Filet of Beef Truffle whipped potatoes, asparagus, steak butter, Bordelaise sauce Filet of Beef $ 6 Truffle whipped potatoes, asparagus, steak butter, Bordelaise sauce Portobello Mushroom Wellington Filet Oscar $ 10 Baked in puff pastry with spinach and asiago cheese, served with carrots, Truffle whipped potatoes, lump crab, asparagus, Bordelaise and Béarnaise asparagus, cabernet roasted vegetable demi and Béarnaise sauce Traditional Beef Wellington $ 10 Dessert Options Tenderloin, foie gras, duxelles in puff pastry, whipped potatoes, asparagus, Béarnaise & Bordelaise sauces Priced separately. Refer to pages 16-18 for our house made dessert selections. Dessert Selections (page 1) Page 16 BANQUET DESSERTS TORTES AND CAKES

Plated or Buffet Clichy Torte $ 8

Strawberry Shortcake $ 7 Layers of almond joconde cake, chocolate ganache, and hazelnut Fresh macerated strawberries, buttermilk biscuit, whipped cream buttercream, served with raspberry sauce Chocolate Dipped Strawberries with whipped cream (4 per person) $ 6 Four Chocolate Torte $ 9 White & Dark Chocolate Mousse Parfait $ 6 Rich chocolate cake, Valrhona chocolate mousse, chocolate Valrhona white and dark chocolate mousse, whipped cream, raspberry sauce, buttercream, chocolate ganache, raspberry coulis fresh berries Tiramisu Torte $ 7 Baked Alaska **Not available on a dessert buffet $ 9 Layers of espresso dark rum soaked vanilla sponge cake and ladyfingers Chocolate cake and vanilla ice cream roulade, topped with toasted Italian and mascarpone mousse, topped with dark cocoa powder meringue, served with raspberry sauce Left Hand Milk Stout Chocolate Cake $ 8 Crème Brûlée (GF) *Choose one flavor $ 8 Warm Valrhona chocolate glaze, blackberry sauce, salted caramel Choice of vanilla bean, chocolate, coconut, maple, mango or pumpkin whipped cream Assorted White and Dark Chocolate Truffles (4 per person) $ 8 Chocolate Mousse Cake $ 8 A selection of 2-3 flavors such as Kahlua, raspberry, caramel, chai, pistachio, Layers of rich chocolate cake and chocolate, raspberry and white chocolate milk chocolate mousses, topped with Valrhona ganache, served with raspberry coulis Bread Pudding *Choose one flavor $ 7 Pineapple Upside Down Buttermilk Cake $ 7 Served in individual ramekins or in a chaffer on a buffet Ginger crème Anglaise, roasted cherry compote Banana rum raisin with toffee rum sauce Decadent Flourless Chocolate Cake (gluten free) $ 9 Apple-maple pecan with warm vanilla brie cream Rich, dense and moist chocolate cake with raspberry coulis Banana, chocolate chip and walnut with bourbon caramel sauce Lemon Pound Cake $ 8 Raspberry, almond and white chocolate with Grand Marnier cream Fresh berry compote, chantilly cream Blackberry and pecan with dark chocolate fudge sauce Warm Flourless Valrhona Chocolate Hazelnut Cake (gluten free) $ 9 Key Lime Semifreddo **Not available on a dessert buffet $ 6 Frangelico toffee sauce, chocolate caramel mousse Graham cracker cookie, white chocolate chantilly cream, blackberry coulis Warm Ginger Cake $ 8 Ice Cream Sundae Bar $ 9 Poached brûlée pears, Poire William Anglaise Vanilla and chocolate ice creams with toppings and sauces Fallen Chocolate Soufflé Cake (gluten free) $ 9 House Sorbet & Ice Cream **Not available on a dessert buffet $ 6 Flourless chocolate soufflé, dark chocolate Grand Marnier mousse, shaved chocolate, raspberry sauce PIES AND CRISPS German Chocolate Cake $ 8 Add our suggested house made ice cream flavors or vanilla bean ice cream for $2 Rich chocolate cake layered with coconut filling, covered with chocolate Strawberry Rhubarb Pie $ 6 Blueberry Pie $ 6 ganache, topped with coconut

Vanilla bean ice cream Ginger ice cream GALETTES Apple Pie $ 6 Tart Cherry Pie $ 6 Caramel ice cream Vanilla bean ice cream Apple Date Galette $ 8 Tart Cherry Galette $ 8 Pumpkin Pie $ 6 Pecan Pie $ 7 Calvados caramel, butter pecan ice cream Peach ice cream Cinnamon whipped crème fraîche Bourbon whipped cream Strawberry Rhubarb Galette $ 8 Peach Raspberry Galette $ 8 Vanilla chèvre ice cream Vanilla buttermilk ice cream Fruit Crisp *Choose one flavor $ 6 Peach Blackberry Galette $ 8 Served in individual ramekins or in a chaffer on a buffet Honey-toasted almond ice cream Apple, Mixed Berry, Peach or Apple-Blackberry

Dessert Selections (page 2) Page 17 TARTS HOLIDAY DESSERTS

Tarte Tatin $ 8 These desserts are available all year (with the exception of the Buche de Noel) but are especially festive and are wonderful options for your holiday party. Golden puff pastry, caramelized apples, warm vanilla bean brie cream sauce Lemon Tart $ 8 Buche de Noel (Traditional Holiday Yule Log) $ 10 Whipped cream, raspberry sauce Chocolate almond sponge cake rolled with hazelnut buttercream, Pear Frangipane Tart $ 8 almond praline and shaved chocolate, decorated with meringue Spiced poached pears, almond cream, tart cherry sauce or crème Anglaise mushrooms to resemble a holiday yule log. Served with raspberry sauce. Seasonal Fruit Tart $ 8 Sugar Pumpkin White Chocolate Cheesecake $ 8 Fresh fruit and Bavarian cream covered with an apricot napage Gingersnap crust, white chocolate mousse Valrhona Chocolate Tart (gluten free) $ 8 Warm Spiced Apple Turnover $ 8 Rich chocolate ganache, coconut macaroon crust, lemon whipped cream Topped with walnut streusel, rum caramel sauce, blueberry compote Warm Bourbon Pumpkin Tart $ 8 Chocolate Mousse Cake $ 8 Walnut streusel, vanilla caramel sauce Layers of rich chocolate cake and chocolate, raspberry and white chocolate Valrhona Chocolate and Salted Caramel Tart $ 9 mousses, topped with Valrhona ganache, served with raspberry coulis Chocolate sucrée, chocolate custard, salted caramel, chocolate ganache, Holiday Carrot Cake $ 7 raspberry sauce Moist carrot cake with traditional holiday spices, golden raisins and Apricot Tart $ 8 walnuts, layered and topped with cream cheese frosting Cornmeal rosemary shortbread crust, blood orange muscato sauce, Fallen Chocolate Soufflé Cake (GF) $ 9 honey whiskey whipped cream Flourless chocolate soufflé, dark chocolate Grand Marnier mousse, Key Lime Brûlée Tart Graham cracker crust, chantilly cream, fresh fruit $ 8 shaved chocolate, raspberry sauce Maple Cheesecake $ 8 CHEESECAKES Graham cracker -pecan crust, red wine poached pears Belgian Dark Chocolate Hazelnut Cheesecake $ 8 Assorted Holiday Cookies (3 per person) *choose 2-3 selections $ 6 Cinnamon graham cracker crust, espresso crème Anglaise, Diplomat cream, Frosted Sugar Cookies, Almond Horns, Danish Wedding Cookies, chopped hazelnut brittle Crinkle Cookies, Coconut Macaroons, Almond Raspberry Spiral Cookies, Haystack Mountain Chèvre Cheesecake $ 8 Coconut, Date and Walnut Shortbread Black tea bourbon peach compote, vanilla wafer, rosemary crust, sugared rosemary White Chocolate Cheesecake $ 8 DESSERT BUFFET Macadamia nut crust, tropical fruit compote **Choose from any of our dessert selections Salted Caramel Cheesecake $ 8 A wedding cake can be one of the selections on the buffet for an Oreo crust, Left Hand Nitro stout sabayon additional $2 per person

Black Forest Cheesecake $ 8 3 Selections $ 10 4 Selections $ 12 5 Selections $ 14 Bing cherry compote, Kirsch scented whipped cream, chocolate shavings COFFEE STATIONS Espresso White Chocolate Cheesecake $ 8 Chocolate cookie crust, blackberry sauce Gourmet Coffee Station (prepared for 60% of the total guest count) $ 5 New York Style Cheesecake Shortbread crust, strawberry sauce $ 8 Silver Canyon regular and decaf coffee, whipped cream, vanilla, hazelnut Strawberry Buttermilk Cheesecake $ 8 and amaretto syrups, chocolate covered espresso beans and chocolate dipped spoons Cornmeal shortbread crust, macerated strawberries, chantilly cream Basic Coffee and Tea Station (prepared for 60% of the total guest count) $ 3.50 (gluten free) Silver Canyon regular and decaf coffee, select hot teas, cream and sugar Raw Vegan Cheesecake $10

Date, almond and coconut crust, creamy cashew filling, fresh berry and (Please refer to the Bar and Beverage section on page 20 for additional coffee options) agave compote Dessert Selections (page 3) Page 18

SPECIALTY CAKES CAKES (cont.) Weddings, Anniversaries, Birthdays Black Forest $ 7 The Greenbriar Inn makes beautiful and delicious cakes using only the freshest Rich chocolate cake layered with brandied cherries and whipped ingredients. The flavors listed below are just a sample of our pastry chef’s cream, frosted with chocolate buttercream, covered with creations, however, and we can customize any cake to your specifications. All chocolate ganache wedding cakes include one flavor with a simple, classic design but, if you have a Red Velvet $ 6 more elaborate specific cake design in mind, we would be happy to work with Layered and frosted with cream cheese buttercream you to make your dream cake a reality. For multiple flavored cakes and square Chocolate $ 5 shaped cakes add $1 per selection. Depending on the size of your event, there Layered with Kahlua chocolate mousse, frosted with white may be an additional charge for a three or four tier wedding cake. chocolate buttercream

White Velvet $ 5 Chocolate $ 5 Layered with fresh berries and vanilla pastry cream, frosted with Layered with salted caramel mousse, frosted with vanilla buttercream vanilla buttercream

White Velvet $ 5 CUPCAKES Layered with raspberry preserves and chocolate mousse, One or Two Flavor Selections $ 5 Three Flavor Selections $ 7 frosted with white chocolate buttercream

Almond Joconde $ 6 Almond Joconde Layered with Bavarian cream and strawberries, frosted with Filled with white and dark chocolate mousse, frosted with white chocolate buttercream, garnished with white and dark chocolate drizzle Vanilla buttercream

Almond Joconde $ 6 Lemon Poppy Seed Layered with raspberry mousse and fresh raspberries, Filled with raspberry jam, frosted with raspberry butter cream, garnished with a fresh raspberry frosted with white chocolate buttercream

Lemon Poppy Seed $ 5 Carrot Pecan Layered with lemon cream and fresh raspberries, frosted with Topped with cream cheese frosting, garnished with maple pecans and candied carrot curls white chocolate buttercream

Lemon Poppy Seed $ 5 Red Velvet Cream cheese frosting, chocolate garnish Layered with strawberries and lemon mousse, frosted with white chocolate buttercream Chocolate

Coconut $ 5 Filled with salted caramel mousse, frosted with vanilla buttercream, topped with amber sugar dust Layered with pineapple filling, frosted with vanilla buttercream White Velvet

Carrot Pecan $ 5 Filled with fresh berries and vanilla pastry cream, frosted with vanilla buttercream, garnished with a fresh berry Layered and frosted with cream cheese frosting

Spiced Rum Cake $ 5 Coconut Layered and frosted with cream cheese frosting Pineapple filling, white chocolate buttercream frosting, toasted coconut garnish Banquet Wine List Page 19

The Greenbriar Inn has earned the Wine Spectator’s “Best of Award of Excellence” for our extensive wine list of over 900 selections. We have The Greenbriar Inn has special 1.5L, 3L or 6L bottle of wines selected the following wines for your review because we feel they available for your event. Having your guests sign the bottle work well for banquets. If you would like a larger selection to choose is a wonderful way to remember your special day. from, our entire wine list is available on our website or upon request. Availability and price are subject to change.

SPARKLING WINES PINOT NOIR

Domaine Ste. Michelle Brut (Washington) $ 30 Matua, Pinot Noir (New Zealand) $ 32 Domaine Ste. Michelle Rosé (Washington) $ 36 A by Acacia, Pinot Noir (California) $ 34 Gruet, Brut (New Mexico) $ 40 J. Lohr, Pinot Noir (California) $ 38 Zardetto Prosecco (Italy) $ 34 Erath, Pinot Noir (Oregon) $ 40 Bolla Prosecco (Italy) $ 36 Carmel Road, Pinot Noir (California) $ 40 Borgo, Magredo, Prosecco (Italy) $ 40 CABERNET SAUVIGNON PINOT GRIGIO Sterling “Vintner’s Collection” Cabernet Sauvignon (California) $ 32 Stella, Pinot Grigio (Italy) $ 32 Chateau St. Jean, Cabernet Sauvignon (California) $ 32 Santa Christina, Pinot Grigio (Italy) $ 34 Parducci “Small Lot”, Cabernet Sauvignon (California) $ 34 SAUVIGNON BLANC and OTHER WHITES Trivento, Cabernet Reserve (Argentina) $ 36 McManis, Cabernet Sauvignon (California) $ 36 Sherwood Estates “Stratum”, Sauvignon Blanc (New Zealand) $ 30 Foxglove, Cabernet Sauvignon (California) $ 36 Matua, Sauvignon Blanc (New Zealand) $ 34 Chateau St. Michelle, Cabernet Sauvignon (Washington) $ 40 Benzinger, Sauvignon Blanc (California) $ 36 Pacific Rim, Dry Riesling (Washington) $ 34 OTHER RED VARIETALS Nik Weis, Old Vine, Riesling (Germany) $ 36 Evolution White Blend (USA) $ 40 Beringer, “Tunnel of Elm”, Merlot (California) $ 30 Bastide de Beauvert, Grenache/Syrah (Rhone, France) $ 30 CHARDONNAY Robert Mondavi, Merlot (California) $ 32

Round Hill, Chardonnay (California) $ 30 DaVinci, Chianti (Italy) $ 32 Haras de Pirque, Chardonnay (Chile) $ 30 Centine, Super Tuscan (Italy) $ 34 Chateau St. Jean, Chardonnay (California) $ 32 Ravenswood, Zinfandel (California) $ 36 Louis Jadot Mâcon-Villages, Chardonnay (France) $ 36 McManis, Barbera (California) $ 36 Trapiche Broquel, Malbec (Argentina) $ 40

Bar & Beverages Additional Information Page 20 Cocktails & Mixed Drinks Rental Upgrades Well Liquor $ 7.50 per drink Ceremony Chairs (chair fees include a $2 setup fee) Call Liquor $ 8 - 12 White Resin “Wood Style” folding chairs $ 5.00 Premium $ 13 - 25 White Resin “Wood Style” folding chair with padded seat * $ 6.00 Top Shelf $ 26+ Natural Wood Folding chair with padded seat * $ 6.00 Assorted Bottled and House Draft Beer $ 4 - 7/ btl/glass 120” round linens basic colors * $ 16.00 Beer on Tap Contact us for additional colors and fabric 1/6 Barrel (40-45 pints) $ 245 - 330 White Umbrella Linens * (for outside patio tables) $ 20.00 1/4 Barrel (60-65 pints) $ 240 - 400 1/2 Barrel (120-130 pints) $ 475 - 695 Napkins * Basic Solid $ 0.75 Wines by the Glass $ 7 - 15 Somerset Damask $ 1.40 Wines by the Bottle Iridescent Crush $ 1.65 Refer to page 18 for our Banquet Wine List and view our full wine list at www.greenbriarinn.com. Chair Covers * (for dining room chairs) White and Red $ 24 - 36+ White, Ivory, or Black Chair Covers $ 3.65

Champagne & Sparkling Wine $ 30+ Chair Sashes (8” x 110”) * (1 - 2 sashes can be used as table runners) Martinelli’s Sparkling Cider $ 14 Basic Solid $ 1.80

Iridescent Crush $ 3.50 Assorted Soft Drinks $ 2.75/ glass Lemonade $ 2.75/ glass Greenbriar White China (per setting) $ 4.50 Iced Tea $ 2.75/ glass B & B, salad and dinner plates, coffee cup and saucer, butter dish

Juices (cranberry, orange, grapefruit, apple) $ 9/ carafe 3’ Cabaret Tables (30” or 42”) * $ 10.00

Glass Jars (Available at ceremony & cocktail hour locations) Propane Stand Heaters 1-3 can be added on the day of the event $ 65.00

Plain Water $ .50 per person Market Umbrellas (for musician coverage) $ 50.00 Flavored Water (fruit, cucumber, herbs) $1.50 per person Pop - Up Tents ~Water jar prices include refills Lemonade and Iced Tea 10x10 $ 65.00 10x15 $100.00 Two Gallon (20-30 glasses) $ 50 per jar Three Gallon (30-40 glasses) $ 75 per jar AV Equipment Hot Tea $ 3.50 Mobile Sound System $ 200.00 Silver Canyon Coffee $ 3.50 (includes wireless microphones, speakers, stands) Sound system set up fee (per location) $ 25.00 Espresso / Double Espresso $ 3.50 / $ 5 LCD Projector $112.00 Cappuccino $ 5 Projector Screen $ 25.00 Latte / Mocha Latte $ 5 / $ 5.75 Gourmet Coffee Station (see page 17) $ 5 per person *A delivery fee of $75 will be applied to all items with an asterisk. Basic Coffee & Tea Station (see page 17) $ 3.50 per person In most cases, if you rent more than one item, there will be only one delivery fee.

Page 21 Banquet Estimate and Information Sheet Name: Choose Desired Banquet Package Option: Address: (Ex. Premium Dinner Buffet, Greenbriar Gold Plated Dinner, Premium Greenbriar City/State/Zip: Brunch, etc.) ______$_____ Email: Phone: Fax: Soup or Salad (if applicable):

Date of Function: Entrees: Choose up to 4 for a plated dinner (if applicable) Time: Number of Guests: 1. Type of Function: 2. Spaces Reserved: Fee: 3. Deposit (nonrefundable, fully deductible): 4. How did you hear about us? ______5. Child’s Selection: $

Menu Selections Due By (60 days prior to event): / / Dessert: Choose up to 3 for plated desserts, or up to 5 for a buffet Final Counts Due By (10 days prior to event): / / 1. $

Bar: Choose one or both 2. $ 3. $ Cash Bar: Drinks your guests purchase. Set up fee of $1/person 4. $ Open Bar: Drinks the host purchases. No additional charge. 5. $ Assorted Sodas & Coffee Drinks $2.50-5.75 Music by: Liquor and Mixed Drinks $6.50+ Assorted Bottled Beer $4 – $7 Dance Floor Fee: ($150/200/250) Yes No Beer on tap (40-130 pint glasses - prices vary) TBD A banquet service charge of 20% will be added to the total bill for all parties of 8 or Wine and Champagne by the Bottle $26-36+ more. 15% is allocated to the service staff and 5% is retained by the house and the Champagne: $ banquet sales staff. A 4.985% sales tax applies to all food and beverage sales. White: $ Red: $ Contacts at The Greenbriar Inn Philip A. Goddard, III Proprietor / General Manager Appetizers: Suggest 4-6 selections for Cocktail party prior to dinner Emma Goddard Accounting/Marketing/ Sales 1. $ Kathi Jo Betsinger Banquet Sales Manager 2. $

3. $ (303) 440-7979 (800) 253-1474 (303) 449-2054 fax 4. $ www.greenbriarinn.com | [email protected] 5. $ 6. $______

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