The Greenbriar Inn

American Cuisine

Event Package 8735 North Foothills Highway, Boulder, CO 80302 Phone (303) 440-7979, (800) 253-1474 Fax (303) 449-2054 www.greenbriarinn.com August 1, 2014 The Greenbriar Inn Page 2 WELCOME RESTAURANT & BANQUET FACILITIES Thank you for considering The Greenbriar Inn for your special event. All The Greenbriar Inn is a three star Mobil rated restaurant highly of the information you need to plan your function is right here, wheth- recommended by Zagat Survey with a Wine Spectator “Best of Award er it’s a wedding ceremony, reception, anniversary, birthday party, gradua- of Excellence” for our extensive wine list. The restaurant is open Tuesday tion celebration, or business presentation, meeting, or all- day retreat. Our through Sunday for dinner from 5:30 p.m. to 9:30 p.m. and on Sunday for staff is eager to provide the special touches to make your party a personal a champagne buffet brunch from 11 a.m. to 1:30 p.m. With two full and memorable occasion. kitchens, seating available on two floors, two outdoor patio gardens, a

HISTORY balcony over looking the foothills, and private spaces available for parties as small as 10 and as grand as 300, The Greenbriar Inn is uniquely The Greenbriar Inn was built in 1873 as a general store and post office suited to handle the most special event, yours.

for the town of Altona. Altona was established as a supply and transportation center for the miners of Jamestown and Ward, but was BOOKING REQUIREMENTS:

closed in 1916 due to the decline of mining in Left Hand Canyon. In the Main Floor Room Fees: Main Room Sunroom Little Room early 1920’s the general store became a gas station until 1967 when it Room Capacities 80 - 130 20 - 55 6 - 24 was converted into The Greenbriar Inn. Today, owned and operated by it’s former chef, The Greenbriar Inn continues a 45 year tradition of Friday, Saturday Nights $ 1600 $ 600 $ 100 Sun–Thurs & Fri, Sat Days $ 1000 $ 400 $ 100 exceptional American cuisine, fine wine, and elegant service in a romantic country inn atmosphere unique to this part of Colorado. Minimum # of Guests** Friday, Saturday Nights 80 30 10 LOCATION Sunday Brunch 100 30 10 The Greenbriar Inn is located on the corner of Left Hand Canyon and Sun-Thurs & Fri, Sat Days 75 25 8 Highway 36, 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

Friday, Saturday Nights $ 1200 $ 900 $ 600 $ 300 Sun-Thurs & Fri, Sat Days $ 800 $ 600 $ 400 $ 200

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

ALL BUSINESS FUNCTIONS RECEIVE A 30% DISCOUNT ON ROOM 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 Balcony With Tent $ 250 With Sides $ 350 The Greenbriar Inn Page 3 DEPOSITS FOOD & BEVERAGE POLICIES A non-refundable deposit is required to hold reservations for 12 or more. The All food and beverage for consumption on the premises will be provided by full deposit is figured by adding the appropriate room charge (see page 2) to an The Greenbriar Inn. Any food brought in will be subject to an additional service additional fee based on the number in the party. charge, and must be negotiated prior to the event. Due to fluctuating market 12-20 guests $ 100; 21-35 guests $ 200; 36-50 guests $ 300; costs, food and alcohol prices are subject to change without notification. It is 51-75 guests $ 400; 76-100 guests $ 500, 101+ guests $ 700. against Colorado State Law to allow guests to bring any alcoholic beverages Deposits are fully applicable to the bill. into or out of a restaurant for the purpose of consumption.

GUARANTEES WEDDING CAKES We require a guaranteed number of guests 30 days prior to your function. This The Greenbriar Inn makes beautiful and delicious wedding cakes. However, if will be a guarantee for which you will be charged even if fewer guests attend. you would like to bring in a cake, we ask to approve the wedding cake supplier This number can be no less then the minimum guest count required for booking 60 days prior to your wedding to maintain our standard of quality. A $2.00 per the room space. If no guaranteed number is received, we will consider the person serving fee will be applied to all wedding cakes not supplied by our number indicated on the original agreement to be the correct guaranteed restaurant. number of guests. WEDDING CEREMONIES BANQUET HOURS & ADDITIONAL FEES Wedding ceremonies can be held outdoors on the South Lawn, Fountain Patio, Daytime events are scheduled from 10am - 3 pm. Evening events start as early or Cabin Lawn as well as indoors in our dining rooms. A set up charge of $2.00 as 4 pm and end by 11 pm. You can extend your event for an additional per chair in addition to the appropriate room fee will be applied. The ceremony charge; from 11 pm - 12 am for $ 300 and from 12 am - 1 am for $ 500. start time needs to be set upon booking your event.

All alcohol service will conclude by 12:30am. An additional cleanup fee of $ 65 LIABILITY will be added for groups that use rose petals, loose leaves or confetti like items. The Greenbriar Inn assumes no liability for loss or damage to property brought PLATE SERVICE into the restaurant, it shall be the sole responsibility of the guest. We request menu selections 60 days prior to your function if you are planning a The Greenbriar Inn reserves the right to inspect and regulate all private affairs plate service dinner. This allows time for RSVP of entrée selections. You may taking place on the premises according to established laws. Guests must agree offer a selection of 3 to 5 entrées depending on the size of your party. Exact to be responsible for any damages to The Greenbriar Inn property. counts for each of the entreés MUST be received 10 days prior to your function. LIQUOR LIABILITY If your party is 75 people or less and you cannot provide counts, a $3.50 charge The Greenbriar Inn is only authorized to sell and serve liquor, beer and wine on per entrée will be applied to the bill and extra time must be allowed for service. these premises. By state law visibly intoxicated people or people without valid If your party is larger than 75 you must provide counts, offer a single entrée, a I.D. to prove that they are 21 years of age cannot be served. combination plate, or a buffet. Plate service entrées include bread, butter, appropriate chef selected starch, and vegetables. For parties over 35, a house VENDORS (DJ’s, Bands, Photographers, Photobooths, Florists, etc) salad can be added for $4. All vendors must be approved by The Greenbriar Inn management and must See attached Plate Service Menu for entrée choices. be set up before guests arrive for your event. Vendor set up times will vary and must be approved and scheduled in advance with The Greenbriar Inn manage- BUFFETS ment. A 1 1/2 hour set up time is guaranteed before your event start time. If you are planning a buffet dinner your menu selections must be done 60 days prior to your function date. All dinner buffets will include 3 entrée selections, 2 SERVICE CHARGE AND TAX vegetable selections, 2 starch selections, the appropriate sauces, bread, and A banquet service charge of 20% will be added to the total bill for all parties of 8 butter. A house salad can be added for $4. or more. 15% is allocated to the service staff and 5% is retained by the house Please see attached Buffet Menu for entrée choices. and the banquet sales staff. A 4.80% sales tax applies to all food and beverage sales. DANCE FLOOR A dance floor is required if your group is planning on dancing inside the PAYMENTS restaurant. The charge for the dance floor setup and breakdown is The full balance is due to be paid at the end of the function. $250 for 12 X 18; $200 for 12 X 15; and $150 for 12 X 12. We accept cash, check, Visa, MasterCard, American Express, and Discover. There is no charge if you are planning to dance in the sunroom. House Charge accounts will be billed on the first of the month. Business Meetings and Retreats Facility Maps Page 4

The Greenbriar Inn welcomes the opportunity to host your business meetings or all day retreats. Our facility offers a relaxed, country Balcony atmosphere and can accommodate from 10 to 200 people. The Greenbriar Inn also offers Corporate House Charge Accounts. Applications are available upon request. 1/3 1/2 1/3 ROOM CHARGES Special pricing applies to all day time business meetings and retreats. Upstairs Dining Room Please call for information and room charge quotes.

BREAKFAST Continental Breakfast Menu: $14 Fresh Brewed Coffee and Assorted Herbal Teas BAR Choice of two juices: Orange Cranberry Pineapple Grapefruit Grape KITCHEN Fresh Fruit Tray Croissants Bagels with Cream Cheese & Lox

Choice of two Breads or Muffins: Banana Nut Cranberry Bar Blueberry Lemon Poppy seed Coffee Cake Hot Breakfast Entrees Offered: South Lawn Bacon or Sausage $ 3 Breakfast Burritos $ 3 Hash Browns/Home Fries $ 2 Salmon Potato Cakes $ 3 Scrambled Eggs $ 3 Eggs Benedict / Veggie $ 4 Denver Quiche $ 4 Vegetable Quiche $ 4 Bacon, Spinach, Mushroom & Cheddar Quiche $ 4 Sunroom Rock Shrimp, Crab & Fontina Cheese Quiche $ 6

LUNCH SELECTIONS Please refer to Page 13 Main Dining Room BEVERAGE & SNACKS

Fruit Tray w/ Raita dip $ 4 Fresh Brewed Coffee $3 Cheese tray w/ Crackers $5.50 Assorted Herbal Teas $ 3 Antipasto Tray $ 6 Assorted Soft Drinks $1.75 L R Vegetable Crudités w/ Dip $ 4 Fiji Water $ 3 Assorted Cookies $ 3 Perrier $ 3 Assorted Fruit & Nut Bars $ 3 Fudge Brownies $ 3 Scones $ 2 Biscotti $ 2 Chocolate Dipped Strawberries $ 4 Granola with Fresh Fruit & Yogurt $ 4

DESSERT SELECTIONS Please refer to Page 14 Kitchen Bar

Fountain Patio A La Carte Dinner Menu Page 5 Appetizers Entrées

Fresh Shucked Oysters 3 for $ 10 6 for $ 18 Roasted Boulder Lamb Sirloin $ 33 Chilled on the Half Shell with Cocktail Sauce and Lemon or Roasted Garlic & Eggplant Purée, Garden Tomatoes, Sautéed Zucchini and Warm Rockefeller with House Cured Bacon Squash, Feta, Basil Coulis

Fresh Grapefruit and Sautéed Grapes Crudo $ 9 Seared Diver Scallops $ 36 Chive Blossoms, Chèvre, Oregano, Sea Salt Grilled Corn and Garden Pepper Relish, Candied Jalapeño,

Cilantro and Lime Vinaigrette Hops & Heifers Farm Beef Three Ways $ 13 Herb Corn Polenta Cakes, Tomato Jam, Beet Jam, Nasturtium Jam Grilled Double Bone Pork Chop $ 30

Butter Poached Crab Louie $ 16 Sunchoke and Wild Mushroom Risotto, Mustard Seed Glazed Apples, Peach-Rosemary Butter Roasted Tomatoes, Asparagus, Wilted Spinach, Poached Egg, Scallion and White Anchovy Dressing Smoked Hops & Heifers Beef Tenderloin $ 38

Escargot Purses $ 10 Potato and House Bacon Hash, Wilted Rainbow Chard, Roasted Beets, Blackened Garlic Purée, GBI Green Beans, Chili Oil Red Pepper Coulis With 8oz Lobster Tail $ 28 Scallops $ 14 Shrimp $ 9 Prince Edward Island Steamed Mussels $ 13 Steamed with White Wine, Garlic, & Tomatoes, served with Prosciutto Wrapped Halibut $ 36 Parmesan Toast and Chives Crispy Truffled White Bean Cake, Roasted Garden Beets, Minute Pickled Cucumber, Horseradish - Buttermilk Vinaigrette Toasted Mozzarella and Watermelon Wedges $ 9 Frisée, Caramelized Vidalia Onions, Basil Pesto, Toasted Pine Nuts Garden Herb Pappardelle Pasta $ 23 White Beans, Grilled Portobello, Sautéed Squash, Green Tomato Marinara Artisan Cheeses & Charcuterie $ 16 Chef’s Daily Assortment of Cured Meats and Fine Cheeses served with Grilled Block Cut New York Sirloin $ 35 Castelvetrano Olives, Cornichons, Honeycomb, Charred Zucchini and White Bean Purée, Sautéed Garden Green Beans, Raspberry - Balsamic Sauce and House Made Lavosh

Steak Tartare for Two $ 19 Crispy Skin Rainbow Trout $ 26 Classic Tableside Preparation, served with Shaved Red Onions, Sautéed Garden Beans, Sweet Salsify, Carrot Coins, Fennel Coulis, Sugared Almonds, Caramelized Fennel Compound Butter Toast Points, and Hearts of Romaine Surf ‘n’ Turf $ 28 Soup & Salad Barbecue Natural Chicken and Jumbo Prawns, Griddled Polenta, Braised Baby Carrots, Yuzu Poached Pearl Onions and Celery, Housemade Barbecue Sauce Soup of the Day $ 9 Beef Wellington $ 40 Greenbriar Garden Greens $ 9 Foie Gras, Fresh Foraged Mushroom Duxelles, Truffled Yukon Mash, Roasted Beets, Haystack Mountain Goat Cheese Mousse, Fresh Horseradish, Sautéed Asparagus, Sauce Bordelaise and Sauce Béarnaise Rhubarb Vinaigrette Curried Lentils $ 23 Stacked Butter Leaf Lettuce Salad $ 9 Fava Bean and Carrot Coin Succotash, Cinnamon Marinated Tofu, Coconut Milk Nasturtiums, Fresh Cucumbers, Asparagus Tips, Carrots, Beet Green Vinaigrette, Foam, Garden Fresh Mint and Cilantro Bleu Cheese Crumbles, Candied Walnuts Dessert Caesar Salad for Two $ 18 Traditional Caesar Salad Prepared Tableside Warm Strawberry Rhubarb Crisp $ 9 Key Lime Semifreddo $ 9 Black Forest Cheesecake $ 9 Olive Oil Cake $ 9 The Greenbriar Inn is proud to feature naturally grown fresh herbs Vanilla Crème Brûlée $ 9 Sorbet and Ice Cream $ 6 and produce from our on site gardens as well as sustainably caught and farmed local proteins whenever possible. Caramel Toffee Ice Cream Sandwich $ 9 Bananas Foster For Two Prepared Tableside $ 18 HorsHors d’oeuvres d’oeuvres (page 1) Page 6

Cocktail and Hors d’oeuvres Hour: If you plan to mingle before dinner, CHEF PRESENTED ITEMS we recommend 4 - 6 appetizers for the first hour. For extended social Minimum 40 Guests $85 per station hours choose a few more selections to keep things lively. Roast Tenderloin $15.00 Hors d’oeuvres parties: For parties in which dinner is not being served Sautéed onions, bell peppers, house rolls, Raifort or bordelaise sauce we recommend selecting at least 2 chef presented items, 2 displayed items and a diverse and balanced assortment of 10-15 passed and Five Spice Roasted Venison $14.00 Port wine reduction, house rolls displayed hors d’oeuvres to make your party elegant and distinctive. You are required to provide at least 10 appetizers, including 1 chef presented Roasted Rosemary Leg of Lamb $9.00 item and 1 displayed item. Chef presented items are $85 per station but Tomato chutney, mint pesto, house rolls can often be combined into fewer total stations. Scallop & Salmon En Croûte $7.00 Sautéed spinach & mushrooms, champagne beurre blanc

TRAYS & DISPLAYS Ancho Dusted Honey Pork Loin $6.00 Baked Brie En Brioche $4.50 Roasted pepper cipollini onion marmalade, jalapeño corn bread Filled with seasonal fruit jam, served with fresh fruit & assorted crackers

Artisan Cheese Display $5.50 SALAD STATION $5.00 Crackers & baguettes Caesar Salad Warm Artichoke Spinach Cheese Dip $4.50 Traditional Greenbriar Inn preparation Vegetable crudités & pita triangles Waldorf Salad Fresh Fruit Platter $4.00 Apples, blue cheese, and candied walnuts served over bibb lettuce Antipasto Tray $6.00 Marinated mushrooms, grilled asparagus, Mediterranean olives, Pear, Spinach & Frisée Salad Roasted red peppers in a warm house pancetta vinaigrette, toasted pecans roasted sweet peppers, Italian cured meats, shaved parmesan, house mustards Roasted Beet Salad

Gravlax $4.50 Baby arugula, Haystack Mountain goat cheese, pistachio House cured salmon, honey mustard dill sauce, toast points Add the following items to enhance your salad selection $3.00 ea. & chef accompaniments

Assorted Sushi Roll Display $6.00 Grilled Chicken Smoked Duck Grilled Shrimp (4 pieces per person, choose up to 3 selections) PASTA STATION $7.00 Spicy Tuna Roll Smoked Salmon Roll Vegetable Avocado Roll Sesame Crusted Crab California Roll Spicy Shrimp Roll with Tobiko Caviar Served with grilled garlic parmesan bread

House Smoked Seafood Display $6.00 Our Chef will sauté bowtie pasta with your selections:

Honey smoked bay scallops & shrimp; hickory smoked salmon, trout, Select two sauces: oysters and mussels with accompaniments Alfredo Reggiano Shrimp Cocktail (3/pc per person) $5.00 Roasted Garlic Marinara Cocktail sauce & lemon Toasted Pine Nut Basil Pesto Oysters on the Half Shell (2/pc per person) $5.50 Select two sautéed selections: Cocktail sauce & lemon

Prosciutto di Parma Wrapped Asparagus $4.50 Rock shrimp Lemon, olive oil, cracked black pepper, shaved parmesan cheese Chorizo Sausage Italian Meatballs Country Style Rabbit Pâté $5.00 Roasted Artichokes & Wild Mushrooms Apple marmalade, house pickles, watercress, pan au lait crouton Hors d’oeuvres (page 2) Page 7

HOT HORS D’OEUVRES HOT HORS D’OEUVRES

GAME, BEEF ,PORK & POULTRY SEAFOOD (cont.)

Broiled Lamb Skewer $4.00 Seared Crab Cakes $4.00 Tzatziki sauce Roasted red pepper & garlic aioli Roasted Lamb Chop $8.00 Seared Crab Cakes $4.00 Fresh herb Dijon crust, shiraz reduction & mint pesto Vanilla coconut cream Bison Talaggio Tortelloni $3.50 Oysters Rockefeller (2 pc per person) $5.50 Served on a spoon with a red ale braising glaze Spinach, bacon & cheese glaçage Smoked Cheddar & Bison Fritter $3.25 Clams Casino $3.50 Blackberry barbecue sauce and GBI garden chili jam Baked and topped with garlic, bell peppers, bacon, and citrus butter Stuffed Cremini Mushrooms $3.50 Lump Crab Pot Sticker $5.50 Stuffed with bison, sweet onions, and blue cheese Crispy rangoon style Teriyaki Beef Sirloin Skewer $4.00 Cajun Crusted Calamari $3.00 Ginger plum sauce Spicy remoulade Beef Wellington $4.50 Seared Bay Scallop $4.00 Tenderloin, foie gras & duxelles baked in puff pastry, served with Citrus chive butter bordelaise or béarnaise sauce Coconut Shrimp Tempura $3.75 Brioche Wrapped Italian Sausage $3.00 Sweet Thai chili dipping sauce Roasted garlic marinara Sautéed Garlic Shrimp Brochette $3.75 Italian Sausage Stuffed Mushrooms $3.00 Ginger scallion sauce Fresh basil, sun-dried tomatoes, smoked mozzarella Salmon Mousseline En Croûte $3.25 Ruben Sandwich $2.75 Tarragon lemon butter Open faced, toasted rye, pastrami, sauerkraut, Swiss cheese, Russian dressing Escargot en Croûte $3.50 Japanese Style Pork Dumpling $2.75 Roasted garlic-gouda fondue Sweet pepper & sesame dipping sauce Lobster Wontons $3.25 Monte Cristo Pinwheels $2.75 Sweet Thai chili dipping sauce Ham & Swiss, savory buttermilk syrup Smoked Duck Crostini $3.50 VEGETARIAN

Niçoise olives, sundried tomato, capers Wild Mushroom Quesadilla $2.75 Roasted Duck Breast $3.50 Caramelized onion, sun-dried tomatoes & chèvre cheese, creamy pesto Served on a spoon with melted spaghetti squash & leeks, duck cracklings, smoked parsnip butter Butternut Squash & Maple Glazed Pears $3.00 Curried Chicken Skewer $3.25 Stilton cheese, candied walnuts in phyllo cups Coconut ginger cream Artichoke, Brie, and Macadamia Nut Stuffed Mushrooms $3.25 Barbecue Chicken & White Cheddar Quesadilla $2.75 Zucchini Fritter $2.75 Caramelized sweet onions House chili jam Chicken “Empanada” $3.25 Mission Fig & Goat Cheese Tartlet $3.25 Prosciutto, truffled asparagus, fontina cheese Caramelized sweet onion Risotto Milanese Croquettes $2.50 SEAFOOD Roasted garlic marinara sauce Falafel $2.75 Bacon Wrapped Shrimp $4.00 Chick pea fritter & traditional cucumber mint raita Lemon pepper relish Vegetable Eggrolls $2.75 Bacon Wrapped Scallops $5.00 Sweet Thai chili dipping sauce Cognac lobster cream Prosciutto Wrapped Scallops $5.00 Cognac tarragon lobster cream Smoked Salmon Potato Cakes $3.00 Lemon-dill cream, fried capers

Hors d’oeuvres (page 3) Page 8

COLD HORS D’OEUVRES COLD HORS D’OEUVRES

GAME, BEEF ,PORK & POULTRY SEAFOOD (Cont.)

Beef Carpaccio $4.25 Shrimp Spring Rolls $3.50 Cracked pepper, Italian parsley, extra virgin olive oil, lavosh cracker Rice noodles, carrots, celery, cilantro, peanut dipping sauce Steak Tartare $4.25 Rock Shrimp Profiterole $3.75 Capers, red onions, truffle oil, toast points Basil lemon aioli Mushroom Dusted Beef Medallions $3.50 Caramelized onion & tomato relish, focaccia toast Caviar Shrimp Toast $3.25 Lemongrass emulsion Pepper Crusted Beef Tenderloin $4.50 Truffle white bean puréę, balsamic reduction, parmesan crisp Smoked Trout Rillette $3.00 English Cucumber, herb cream cheese, salmon roe 2Ancho Rubbed Pork Tenderloin Medallions $3.75 Served on rye toast with chipotle-cranberry relish and balsamic drizzle Prosciutto on Rosemary Focaccia $3.25 VEGETARIAN

Roasted red pepper aioli Assorted Tea Sandwiches $4.00 Prosciutto, Wild Mushroom, and Gorgonzola Bouchée Cucumber, tomato, basil, & garlic aioli; chopped egg & black truffle; Duck Pate Canapé $3.00 roasted eggplant, Sicilian olives, & feta-fresh herb spread

Citrus-lingonberry sauce, sliced apple, crostini Saffron Poached Pear Whipped Haystack Mt Chèvre Crostini $2.25 Duck Confit Beggar’s Purse $3.75 Cranberry orange relish Baba Ganouj Canapé $2.50 Caramelized onions, olives, crisp pita triangles Duck, Pear, and Huckleberry Salad $3.50 Served in a chive profiterole, topped with candied pecans Caprese Canapés $2.50 Chicken Tabbouleh Salad $3.00 Basil blini, marinated tomatoes, mozzarella, pickled onions, balsamic drizzle

Toasted almond, tahini, orange & cilantro Garden Fresh Basil, Mozzarella, & Cherry Tomato Skewers $2.75 Waldorf Salad Profiterole $3.00 House mozzarella, balsamic drizzle

Chicken, walnuts, grapes & celery Bruschetta $2.50 BBQ Chicken Tostada $3.25 Stewed fresh tomatoes, caramelized onion, basil, aged balsamic, garlic toast

Guacamole, pico de gallo Roasted Garlic Hummus $2.25 Spring Pea & Mint Shooter $2.75 Cucumber raita, crisp pita triangles Garnished with crispy prosciutto Deviled Quail Eggs $3.25 Vegetarian Spring Rolls $3.00 Rice noodles, carrots, celery, cilantro, sweet pepper, spicy peanut sauce Bite size classic Niçoise Olive and Sundried Tomato Tapenade $3.00 SEAFOOD Caper, roasted garlic, Italian parsley, crostini

Smoked Salmon Canapé $3.50 Truffled Cannellini Bean Purée $3.25 Chive crème fraîche remoulade, capers, tomatoes, crostini Served on a parmesan crisp with red onion marmalade

Gravlox Canapé $3.50 Stuffed Patty Pan Squash $2.75 House cured salmon, onions, capers, sweet mustard dill sauce, crostini Brunoise vegetable, rainbow quinoa, lemon scented tomato jam

Sesame Crusted Tuna $4.50 Strawberry Chèvre Florets $2.25 Spicy eggplant caviar, lime syrup, rice cracker Candied pecan, honey, and truffle whipped Haystack chèvre Ahi Tuna Tartare $4.00 Stuffed Medjool Dates $2.50 Sweet soy, sesame, ginger, scallion, crispy gyoza Honey-truffle whipped chèvre, scallion curl garnish Baby Shrimp Cocktail $3.00 Served on a spoon with spicy horseradish marinated tomatoes & limoncello jam Guacamole Tortilla Cone $2.75 Topped with sour cream and pico de gallo Bay Scallop and Rock Shrimp Ceviche $4.00 With cucumber citrus salad, served on the half shell Ratatouille Goat Cheese Vol au Vent $3.00 House Made Buckwheat Blini $4.25 Garden vegetable, Haystack Mountain goat cheese American caviar, crème frâiche

Banquet Buffet Menu Page 9

BUFFET ENTRÉES: Minimum 75 Guests* POULTRY All dinner buffets include 3 entrée selections, 2 vegetable selections, 2 starch selections, the appropriate sauces, bread, Herb & Garlic Grilled Chicken $ 22 and butter. The price of the buffet is equal to the highest priced Crimini mushroom, pancetta, pearl onion jus entrée selected. A house salad can be added for $4 per person. Pan Roasted Chicken $ 22 Sun dried tomato, fresh herb, pinot noir sauce *For parties of 40 - 75 add $2 per person to the total cost of the buffet Chicken Piccata $ 23 CHEF CARVED ITEMS $50 per station Artichoke lemon caper cream Roasted NY Sirloin $ 35 Brandied Cherry Duck $ 29 Herb Roast Prime Rib Yorkshire pudding $ 34 caramelized sweet onion brandied cherry jus Three Pepper Crusted Tenderloin $ 37 Braised Duck & Portobello Lasagna $ 24 Beef Wellington Foie gras & mushroom stuffed $ 39 Truffled brie cream & braised fennel

Roast Leg of Lamb Rosemary & garlic $ 26 SEAFOOD & FISH Ancho Rubbed Pork Loin Apple cider glazed $ 25 Almond Gingersnap Crusted Baked Trout $ 23 Roast Salmon Wrapped in puff pastry $ 27 With a lime beurre blanc SAUCES: Select one sauce to accompany the above entrées. Colorado Striped Bass $ 27 Additional sauces & accompaniments are $2 per selection. Tomato basil coulis & red pepper nage Bordelaise Natural Beef Au Jus Grilled Salmon $ 25 Béarnaise Stilton Bleu Cheese Champagne saffron lemon beurre blanc Fresh Horseradish Cream Sauce Diane Sesame Glazed Salmon $ 25 Brandy Green Peppercorn Raifort Sweet soy & chili gastrique Wild Mushroom & Onions Pine Nut Crusted Halibut $ 30 GAME, BEEF, PORK Lobster tarragon cream New York Strip Pepper Steak $ 35 Herb Crusted Rock Cod $ 24 Green peppercorn demi Roasted shiitake & onions Nasturtium beurre blanc

Guinness Braised Beef Short Ribs $ 29 VEGETARIAN Gold potato gnocchi, baby carrots, gremolata Asparagus Sundried Tomato Risotto $ 19 London Broil $ 30 Sliced marinated flank steak, roasted chive garlic Truffle Mushroom Penne Pasta $ 22 potatoes, caramelized onions & mushrooms, au jus Shaved parmesan

Veal Piccatta $ 29 Wild Mushroom Strudel $ 23

Artichoke Lemon caper sauce Penne Pasta $ 18 Dijon Crusted Lamb T-Bone $ 34 Tomato, basil, roasted garlic marinara Tomato rosemary jus, mint pine nut pesto Fettuccini Alfredo $ 19 Garlic Roasted Lamb Sirloin $ 32 Sautéed peppers, sweet onions, syrah reduction Grilled Garden Vegetable Primavera $ 17 Apple Cider Glazed Pork Chops $ 25 Fresh herbs, extra virgin olive oil

Caramelized onion, brandy apples Goat Cheese & Ratatouille Stuffed Portobello $ 18 Honey Sage Roasted Pork Loin $ 24 Roasted sweet pepper & carrot coulis Golden ginger barbecue sauce Pork Schnitzel Lemon caper butter $ 24 Banquet Plate Service Menu (page 1) Page 10

We request menu selections 60 days prior to your function if you are planning a plate service dinner. This allows time for RSVP of entrée VEGETARIAN selections. You may offer a selection of 3 to 5 entrées depending on Brown Butter Seared Gold Potato Gnocchi $ 21 the size of your party. Exact counts for each of the entreés MUST be received 10 days prior to your function. If your party is 75 people or Sage, poached pear, grilled radicchio, shiitake, chard, Haystack Mountain goat cheese less and you cannot provide counts, a $3.50 charge per entrée will be applied to the bill and extra time must be allowed for service. If Rosemary and Sage Gnocchi $ 22 your party is larger than 75 you must provide counts, offer a single Artichoke hearts, butternut squash, roasted beets, entrée, a combination plate, or a buffet. Plate service entrées include walnuts, marsala sauce bread and butter. A house salad can be added for $4 per person Wild Mushroom Strudel $ 23 and a sorbet course can be added for $1.50 per person. Grilled portobello, baby spinach, caramelized onions, rosemary truffle cream sauce POULTRY Portobello Mushroom Wellington $ 23 Crispy Chicken Breast Carbonara $ 24 Sautéed spinach, asiago cheese, caramelized onions, Crispy pancetta, hard boiled egg, scallions, caramelized red pepper and asparagus zucchini wrap, cabernet roasted garlic & onion, wilted spinach, pancetta cream & fettuccini vegetable demi, béarnaise sauce

Roasted Chicken Saltimbocca $ 24 Grilled Garden Vegetable Pasta Primavera $ 22 Parma ham, fontina, basil risotto, Marsala jus Fresh herbs, extra virgin olive oil, shaved parmesan

Asparagus, Sundried Tomato Risotto $ 20 Garlic & Herb Grilled Chicken Breast $ 24 Toasted Pine Nuts, Basil Oil, Shaved Parmesan Truffled asparagus, tomatoes, potato gnocchi, parmesan broth Mirin Glazed Grilled Tofu $ 19 Maple Glazed Chicken Breast $ 24 Scallion, ginger, roasted shitake mushroom, baby bok Pan seared, served with garlic whipped Yukon gold choy, Japanese eggplant, sesame sweet soy emulsion potatoes, glazed apples, toasted walnuts, and natural jus Wild Mushroom Penne Pasta $ 22 Stuffed Chicken Breast Florentine $ 24 Grilled foraged mushrooms, asparagus tips, grape tomatoes, truffled Saint André cream Pine nuts, spinach, feta cheese, olive tapanade, & fresh herb-garlic-tomato coulis with sautéed corn polenta House Made Pappardelle Pasta $ 20 Oven dried tomato, zucchini, fennel, carrot, onion confit, Roasted Duck Breast $ 28 basil, roasted red pepper Brandied Cherry, whipped sweet potatoes, toasted pecans Ratatouille Filled Grilled Portobello $ 21 Sonoma Duck Breast Rendered Crisp $ 29 Haystack Mountain goat cheese, roasted sweet Confit of duck cake, frenched green beans, sherry gastrique pepper & carrot coulis

Honey and Citrus Glazed Roasted Duck $ 28 House Raviolis $ 23 Wild rice pilaf, pistachio - orange relish, fresh thyme Fresh farm cheese, oyster mushroom, broccolini, red pepper nage, parmesan Reggiano infused duck jus Roasted Artichoke & Brie Tart $ 23 Pheasant en Croûte $ 30 Served on a bed of ratatouille with baby spinach, Wrapped in puff pastry with arugula, and Camembert, sundried tomato cream, and basil pesto served with mushroom truffle risotto and herb pheasant jus Banquet Plate Service Menu (page 2) Page 11 SEAFOOD & FISH GAME, BEEF, PORK

Bouillabaisse D’ Marseille $ 31 Goat Cheese & Dijon Crusted Lamb Rack $ 49 Goat cheese, ratatouille, roasted red potato, rosemary jus Colorado bass, Prince Edward Island mussels, shrimp, diver caught scallop, carrot, fennel, leek, brioche crouton Grilled Colorado Lamb Sirloin $ 33 Creamy polenta, cherry tomato chutney, syrah jus Prosciutto Wrapped Yellow Fin Tuna $ 30 Orzo, arugula, cherry tomato, tonnato sauce Five Spice Seared Venison or Blackbuck Antelope $ 35 Wild rice, escarole, trumpet mushrooms, port wine reduction

Pine Nut Crusted Halibut $ 31 Garlic Herb Grilled Buffalo Strip Loin $ 42 Served with sundried tomato & roasted garlic cous cous, Sweet potato gratin, haricot vert, cabernet wine reduction pinot gris butter sauce, & fresh basil pesto Beef Tournedos Diane and Garlic Shrimp $ 37 Halibut Saltimbocca $ 32 Chive whipped potatoes, Swiss chard Wrapped with prosciutto, gruyere, and fresh sage, served Filet Oscar $ 39 With basmati rice and sauce Americaine Grilled filet of beef with lump blue crab, truffle potato risotto, and bordelaise & béarnaise sauces Seared Colorado Striped Bass & Rock Shrimp $ 29 Creamy polenta, sautéed spinach, Traditional Beef Wellington $ 39 nasturtium chive & chile beurre blanc Tenderloin baked with foie gras and mushrooms in puff pastry, served with truffle whipped potatoes, Chef’s Ruby Red Trout & Scallop $ 25 vegetables, Béarnaise and Bordelaise sauces Roasted fingerling potato, oyster mushroom, London Broil $ 30 house pancetta, baby spinach, watercress sauce Grilled flank steak, roasted garlic chive potatoes, caramelized

Tiger Prawns & Fettuccini $ 24 Onions & mushrooms, Chef’s vegetables, au jus Fettuccini tossed with garlic and herb prawns, tomatoes, Filet of Beef $ 36 scallions, lemon, and white wine Truffle whipped potatoes, zucchini wrapped red pepper and asparagus, steak butter, bordelaise sauce

Salmon Oscar $ 30 Grilled New York Strip Loin $ 34 Lump crab, asparagus, red bliss potato gratin, Truffle whipped potatoes, broccolini, red pepper, cabernet sauce Béarnaise sauce Roasted Prime Rib (requires 10 or more orders) $ 34 Grilled Salmon $ 24 Yorkshire pudding, zucchini wrapped red pepper and asparagus, Creamy white polenta, ratatouille, lemon beurre blanc au jus, Raifort sauce

Mustard Glazed King Salmon $ 24 Guinness Braised Beef Short Ribs $ 28 Gold potato gnocchi, baby carrots, gremolata Cipollini onion, green beans, whipped gold potato purée Apple Cider Glazed Pork Loin $ 25 Hazelnut & Gingersnap Crusted Trout $ 23 Grilled zucchini, parmesan risotto, caramelized onion, Pan fried Rainbow trout with chive whipped potatoes apple brandy jus

and lime beurre blanc Cumin Crusted Pork Chops $ 27 Creamy sage polenta, broccolini, agave bouillon

*Add Shrimp for $ 6 or Scallops for $ 12 to any entree Pork Tenderloin en Croûte $ 26 Stuffed with spinach, mushrooms, and fontina cheese, served with a pommery mustard cream Brunch Buffet Menu Page 12

The Greenbriar Inn offers a wonderful buffet brunch that can be served SALAD Choose Three in either of our dining rooms as well as on our garden patios. All brunches Mixed Greens Salad must begin between 10:00 am and 11:30 am and be completed by 4:00 pm. Dill Potato Salad Cous Cous Salad The regular brunch price of $29 per person ($14.50 for children ages 3-10) Mediterranean Pasta Salad Three Bean Salad includes a selection of the following items. Additional items may be added White Balsamic Tabbouleh Grilled Vegetable Salad for the quoted price. Please note that for parties from 40 to 75, the cost of the brunch will be increased by $2. ENTRÉES Choose Two Beef Selections: Tenderloin Tips served with: BRUNCH ITEMS Diane Sauce, Wild Mushroom Truffle Sauce, or Peppercorn Sauce Assorted Cheese Display Seafood Selections: Fresh Seasonal Fruit Ahi Tuna Cakes Sesame Salmon Roasted Red Bliss Potatoes Tilapia with white wine, lemon, & dill sauce

Choose Two Belgian Waffles, French Toast, Mussels Provençal $ 3 Sour Cream & Orange Silver Dollar Pancakes Chicken Selections: Served with Vermont maple syrup and fruit compote Chicken Dijon Cream Chicken Piccata Chicken Marsala Choose Two Roasted Pork Loin Selections: Croissants Quick Breads Muffins Herb tomato roasted pepper jus Choose One Bacon, Sausage, or Bratwurst Caramelized sweet onion apple brandy

Choose One Oysters on the 1/2 Shell or *Two Chef Selection Vegetable Dishes will be included with the entrees Bagels with Cream Cheese & Lox Shrimp Cocktail $ 4 BEVERAGES

CHEF CARVED ITEMS Choose Two Coffee, Tea, & Iced Tea Included Roast Prime Rib Raifort Sauce and Au Jus Espresso, Cappuccino, Latte $3.50-$5.75 Roast Pork Loin Mustard Sauce Assorted Juices ( 1/2 Liter Carafes) $ 8 Roast Leg of Lamb Mint Jus House Champagne $ 30/BT Martinelli’s Sparkling Cider $ 10/BT Roast Turkey Cranberry Sauce Honey Glazed Ham Brandy Apple Jus DESSERT BUFFET Beef Tenderloin Green Peppercorn Sauce $ 4 Three Selections $ 8 Four Selections $ 10 EGG DISHES Choose Two Five Selections $ 12 Six Selections $ 14

Omelet Bar Selections: (Additional selections available upon request) Quiche Tomato- Vegetable Basil Crème Brûlée Cheesecake Pear Almond Tart Ham & Gruyere or Lorraine Chocolate Truffles Clichy Torte Lemon Tart Smoked Salmon & Asparagus $ 3 Chocolate Torte Fruit Tart Éclairs Eggs Benedict Traditional or Vegetarian White and Dark Chocolate Mousse Cups Lump Crab & Spinach $ 3 Chocolate Dipped Strawberries

Luncheon Menu Page 13 SOUP ENTRÉES

Lobster Bisque $ 8 French Onion Soup $ 6 Filet of Beef 5oz $ 30 Potato Leek Soup (served chilled or hot) $ 5 Truffle whipped potatoes, zucchini wrapped red pepper & asparagus, steak butter & bordelaise sauce Please ask for seasonal soup selections

ENTRÉE SALADS London Broil 5oz $ 25 Sliced marinated grilled flank steak, roasted garlic chive potatoes, Salmon or Chicken Caesar $16 caramelized onions & mushrooms, Chef’s vegetables, au jus Traditional Greenbriar Preparation Crouton & fresh grated Parmesan Pan Seared Maple Glazed Chicken Breast $ 17 Sautéed baby spinach, creamy wild mushroom risotto, Pan Seared Lump Crab Cake $17 parmesan broth Baby field greens, gazpacho salsa & cucumber vinaigrette

Hickory Smoked Ruby Red Trout $15 Garlic & Herb Grilled Natural Chicken Breast $ 18 Spinach, Macadamia Nut, Celeriac, Warm House Sautéed baby spinach, creamy wild mushroom risotto, Pancetta Vinaigrette parmesan broth

Smoked Chicken Breast $15 Grilled Salmon $ 18 English cucumber, grape tomato, hazelnuts, roasted sweet Creamy white polenta ratatouille, lemon beurre blanc pepper, ricotta salata, rouille dressing

Roasted Baby Beet Salad $14 Mustard Glazed King Salmon $ 18 Cipollini onion, green beans, whipped gold potato puree Pistachio, Haystack Mountain goat cheese, arugula

SANDWICHES Ruby Red Trout & Scallop $ 21 Roasted fingerling potato, oyster mushroom, house pancetta, All sandwiches served with the choice of the following: baby spinach, watercress sauce Pasta Salad, Potato Salad, Fresh Fruit or field greens

Slow Roasted Prime Rib Steak $21 Tiger Prawns & Fettuccini $ 18 French roll, romaine, tomato, gruyere, Raifort Fettuccini tossed with garlic and herb prawns, tomatoes, scallions, lemon, and white wine Sesame Seared Ahi Tuna $17 House made roll, watercress, tomato, roasted red pepper aioli Ratatouille Stuffed Grilled Portobello $ 15

Pesto Grilled Chicken Breast $15 Haystack Mountain goat cheese, roasted sweet pepper House made roll, romaine, tomato, creamy pesto, warm brie & carrot coulis

English Cucumber, Roma Tomato, and Tabbouleh $13 Brown Butter Seared Gold Potato Gnocchi $ 15 Walnut wheat bread with pea sprouts, watercress, pesto remoulade Sage, poached pear, grilled radicchio, shitake, chard,

Grilled Marinated Garden Vegetables $13 Haystack Mountain goat cheese

Focaccia, zucchini, roasted red peppers, artichoke hearts, Grilled Garden Vegetable Primavera $ 14 mushrooms, eggplant, fresh mozzarella, sun dried tomato tapenade Fresh herbs, extra virgin olive oil, shaved parmesan Dessert Selections Page 14 BANQUET DESSERTS SPECIALTY CAKES

Strawberry Shortcake $ 6 Weddings, Anniversaries, Birthdays Fresh strawberries, buttermilk biscuit, whipped cream The Greenbriar Inn makes beautiful and delicious specialty cakes using Espresso White Chocolate Cheesecake $ 7 only the freshest ingredients. The flavors listed below are just a sample of Blackberry sauce our pastry chef’s creations, however we can customize any cake to your

Clichy Torte $ 6 specifications. All wedding cakes include one flavor with a simple, classic Layers of almond joconde cake, chocolate ganache, & hazelnut design but, if you have a more elaborate specific cake design in mind, we buttercream, served with raspberry sauce would be happy to work with you to make your dream cake a reality. For multiple flavored cakes and square shaped cakes add $1 per Chocolate Dipped Strawberries (4 per person) $ 5 selection. Depending on the size of your event, there may be an Four Chocolate Torte $ 7 additional charge for a three or four tier wedding cake. Raspberry coulis

New York Style Cheesecake $ 6 Almond Joconde $ 6 Frosted with white chocolate butter cream and layered with Strawberry sauce fresh fruit and Bavarian cream White & Dark Chocolate Mousse Parfait $ 5 Black Forest $ 7 Lemon Pound Cake $ 6 Rich chocolate cake layered with brandied cherries and Topped with fruit compote & whipped cream Whipped cream and covered with chocolate ganache

Baked Alaska **not available on a dessert buffet $ 8 Lemon Poppy Seed $ 5 Chocolate cake & vanilla ice cream roulade, topped with Layered with raspberry coulis and whipped cream, topped with toasted Italian meringue, served with raspberry sauce white chocolate butter cream

Crème Brûlée $ 6 Carrot Pecan $ 5 Choice of vanilla bean, chocolate, coconut, or maple Carrot pecan cake with cream cheese frosting

House Sorbet & Ice Cream **not available on a dessert buffet $ 7 White Velvet $ 5 Chocolate Ganache Tart $ 7 Layered with fresh fruit, vanilla pastry cream, frosted with Orange marmalade sauce vanilla butter cream

Assorted Chocolate Truffles (4 per person) $ 7 Chocolate $ 5

Lemon Tart $ 6 Layered with Kahlua chocolate mousse, frosted with vanilla butter cream Pear Almond Tart $ 6

Seasonal Fruit Tart $ 6 WEDDING CUPCAKES Fresh fruit and Bavarian cream covered with an apricot napage Select from the above flavors or customize your own

Tarte Tatin $ 7 One or Two Flavor Selections $ 5 Apple tart served with warm vanilla brie cream Three Flavor Selections $ 7 Dessert Buffet **choose from the above selections A wedding cake can be one of the selections on the buffet for an Gourmet Coffee Bar (prepared for 60% of the total guest count) $4.50 additional $2 per person Silver Canyon regular & decaf coffee, whipped cream, vanilla, hazelnut & amaretto syrups, chocolate covered 3 Selections $ 8 4 Selections $10 5 Selections $12 espresso beans, & chocolate dipped spoons

Banquet Wine List Page 15

The Greenbriar Inn has earned the Wine Spectator’s “Best of Award The Greenbriar Inn has special 1.5L, 3L or 6L bottle of wines available of Excellence” for our extensive wine list of over 1200 selections. for your event. Having your guests sign the bottle is a wonderful way to We have selected the following wines for your review because we remember your special day. feel they work well for banquets. If you would like a larger selection to choose from, our entire wine list is available on our website or upon PINOT NOIR/ BURGUNDY: request. Castle Rock Pinot Noir (California) $ 26 Barton & Guestier, “Bistro Pinot” (France) $ 28 SPARKLING WINES: Beaulieu Vineyards Pinot Noir (California) $ 32 Domaine Ste. Michelle, Brut (Washington) $ 30 Ballard Lane, Pinot Noir (California) $ 33 Bolla Prosecco (Italy) $ 30 Laforet Bourgone “Rouge” (France) $ 38 Lunetta Prosecco (Italy) $ 32 24 Knots (Central Coast California) $ 39 Ruffino Prosecco (Italy) $ 36 Coppola “Silver” Pinot Noir (Napa) $ 40 Gruet, Brut or Rosé (New Mexico) $ 40

MERLOT / MALBEC: Tilia, Malbec (Argentina) $ 28 PINOT GRIGIO, RIESLING, & OTHER WHITE VARIETALS: Alamos Ridge, Malbec (Argentina) $ 32 Stella Pinot Grigio (Italy) $ 25 Beaulieu Vineyards Merlot (California) $ 32 Liana, Pinot Grigio (Italy) $ 28 Fat Bastard Merlot (France) $ 32 Kris, Pinot Grigio (Itlay) $ 36 Ruta 22 Malbec (Argentina) $ 36 Postales, Sauvignon Blanc/Semillon (Argentina) $ 28 Coppola Diamond Series, Merlot (Napa) $ 40

Chateau St Michelle, Sauvignon Blanc (Washington) $ 28 Chateau St Michelle, Riesling (Washington) $ 28 CABERNET SAUVIGNON / MERITAGE: Domaine de Pouy, “Cotes de Gasgone” (France) $ 28 Rothschild, Cadet d’Oc Cabernet Sauvignon (France) $ 28 Ballard Lane, Sauvignon Blanc (California) $ 29 Alamos Ridge, Cabernet Sauvignon (Argentina) $ 30 Matua, Sauvignon Blanc (New Zealand) $ 30 Beaulieu Vineyards Cabernet Sauvignon (California) $ 32 La Cappucina, Soave Classico (Italy) $ 32 Columbia Crest, “Amitage” RTW (Washington) $ 32 Emile Beyer Riesling (Alsace) $ 37 Sterling, Meritage (Central Coast) $ 33 Emile Beyer Pinot Blanc $ 37 William Hill, Cabernet Sauvignon (Central Coast) $ 34

Smash Berry RTW (California) $ 34 Chateau Lescalles (Bordeaux) $ 43 CHARDONNAY/ WHITE BURGUNDY: Castle Rock Chardonnay (California) $ 26 Columbia Crest “Two Vines” (California) $ 28 ZINFADEL, SYRAH, and OTHER RED VARIETALS: Ballard Lane, Chardonnay (California) $ 30 Fosso Corno “Ares” Montepluciano (Italy) $ 26 Beaulieu Vineyards Chardonnay (California) $ 32 Rosemount Estate, Shiraz (Australia) $ 28 Rodney Strong Chardonnay (Sonoma) $ 32 Ravenswood, Zinfandel (California) $ 32 Ruffino Unoaked Chardonnay (Italy) $ 32 Ramon Bilbao, Crianza Rioja (Spain) $ 37 Laforet Bourgone Blanc (France) $ 33 Ruffino, “il Ducale” (Italy) $ 38 William Hill Chardonnay (California) $ 34 Feudi Arancio, Nero D’Avola (Italy) $ 38

Bar & Beverages Additional Information Page 16 Rental Upgrades Cocktails & Mixed Drinks Well Liquor $ 6.50 per drink *Propane Stand Heaters $65.00 Call Liquor $ 7 - 12 *Propane Stand Heaters with Tented Balcony $45.00 Premium $ 13 - 25 (up to 3 can be added on the day of the event) Top Shelf $ 26+ White Umbrella Linens (for outside cocktail tables) $11.00

Assorted Bottled Beer $ 3.50 - 6/ btl 3’ Cabaret Tables (30” or 42”) $ 7.00 Beer on Tap 1/4 Barrel (75-80 Glasses) $ 180 - 260 120” round linens basic colors $11.50 1/2 Barrel (150-160 Glasses) $ 350 - 550 Contact us for additional colors and fabric

Wines by the Glass $ 7 - 15 Ceremony Chairs ($2.00 setup fee is still applied) Wines by the Bottle White Folding Chairs $ 2.00 Refer to page 15 for our Banquet Wine List and White Resin “Wood Style” folding chair with padded seat $ 3.50 view our full wine list at www.greenbriarinn.com. Natural Wood Folding chair with padded seat $ 3.75 White $ 24 - 34+ Delivery fee for all chair orders $65.00

Red $ 24 - 34+ Chair Covers (for dining room chairs) Champagne & Sparkling Wine $ 30+ White Chair Covers $ 3.45 Martinelli’s Sparkling Cider $ 10 Chair Sashes (8” x 110”) Assorted Soft Drinks $ 1.75/ glass Basic Solid $ 1.50 Lemonade $ 1.75/ glass Iridescent Crush $ 2.50 Iced Tea $ 1.75/ glass (1 or 2 sashes can also be used as a runner in the middle of the tables)

Juices (cranberry, orange, grapefruit, apple) $ 8/ carafe Napkins (Available at ceremony & cocktail hour locations) Glass Jars Basic Solid $ 0.55 Plain Water $ .50 per person* Somerset Damask $ 1.15 (fruit, cucumber, herbs) Flavored Water $1.50 per person* Iridescent Crush $ 1.55 *Water jar prices include refills Lemonade and Iced Tea AV Equipment Two Gallon (20-30 glasses) $ 45 per jar * Projector Screen $ 25.00 Three Gallon (30-40 glasses) $ 75 per jar GBI Mobile Sound System (with microphones) $ 200.00 Hot Two Leaves and a Bud Tea $ 3 * Set up fee (per location) $ 25.00

Silver Canyon Coffee $ 3 Pop– up Tents Espresso / Double Espresso $ 3.50 / $ 5 * 10x10 $ 55.00 Cappuccino $ 5 * 10x15 $100.00 Latte / Mocha Latte $ 5 / $ 5.75 Ceremony Tents Gourmet Coffee Station (see page 14) $ 4.50 per person 15x35 $400.00 Basic Coffee & Tea Station $ 3 per person 15x35 with sides $550.00

* Items that can be added on the day of the event. All other rentals must be ordered 30 days prior to event to ensure availability of items and colors The Greenbriar Inn Page 17 Banquet Estimate & Information Sheet Name: Soup: $ Address: Salad: $ City/State/Zip: Email: Entrees: Choose up to 5 for a plated dinner, or 3 for a buffet Phone: Fax: 1. $ Date of Function: 2. $ Time: Number of Guests: 3. $ Type of Function: 4. $ Menu Title: 5. $ Spaces Reserved: Fee: 6. Child’s Selection: $ Deposit (nonrefundable, fully deductible): Menu Selections Due By (60 days prior to event): / / Dessert: Up to 3 for plated desserts, or up to 5 for a buffet Final Counts Due By (10 days prior to event): / / 1. $ 2. $ Bar: Choose one or both 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 $1.75-5.50 Music by: Liquor and Mixed Drinks $6.50+ Assorted Bottled Beer $4.50-6.00 Dance Floor Fee: ($150/200/250) Yes No

Beer on tap (75-150 glasses - prices vary) TBD A banquet service charge of 20% will be added to the total bill for all parties of 8 Wine and Champagne by the Bottle $26-36+ or more. 15% is allocated to the service staff and 5% is retained by the house Champagne: $ and the banquet sales staff. A 4.80% sales tax applies to all food and beverage White: $ sales. Red: $ Contacts at The Greenbriar Inn: Philip A. Goddard, III - Proprietor / General Manager Anibal Orecchio - Manager Appetizers: (Suggest 4-6 selections for Cocktail party prior to dinner) 1. $ Emma Goddard - Sales / Accounting / Marketing Kathi Jo Betsinger - Sales Assistant 2. $ Matt Ochs - Executive Chef 3. $ 4. $ (303) 440 - 7979 (800) 253-1474 5. $ (303) 449 - 2054 fax www.greenbriarinn.com [email protected] 6. $ 7. $ Notes: 8. $ 9. $ 10. $