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The Greenbriar Inn

Details

Menu Price: $45.00

Opened in 1967, The Greenbriar Inn is an elegant restaurant, tavern and private event space located in the north Boulder countryside and nestled at the foot of the Rocky Mountains. The surrounding 20 acres features two ponds, striking woodland and thriving vegetable, fruit, and flower gardens. The cuisine focuses on seasonal, American classics and is complemented by a 900-label award-winning wine cellar.

Amenities

General
Accommodations
General
  • Indoor Fire Code: 350
  • Total Capacity (if applicable): 140
Accommodations
  • Facility & Décor Description: A fine dining restaurant and banquet facility in a beautiful foothills setting. We welcome business meetings, fundraisers, wedding receptions and other special events. Located on 20 acres, we feature an on-site herb garden, vegetable gardens, and an extensive wine cellar. Awards included 2007 Wine Spectator "Best of Award of Excellence."

Meeting Facilities

Facility Info
Meeting Rooms
  • Description A fine dining restaurant and banquet facility in a beautiful foothills setting. We welcome business meetings, fundraisers, wedding receptions and other special events. Located on 20 acres, we feature an on-site herb garden, vegetable gardens, and an extensive wine cellar. Awards included 2007 Wine Spectator "Best of Award of Excellence."
  • Catering In-house
  • Type of Venue Restaurant, Special Events Venue
  • Type of Event Reception, Banquet, Meeting Theatre , Meeting Classroom
Main Dining Room
  • Total Sq. Ft.: 1600
  • Classroom Capacity: 150
  • Banquet Capacity: 140
  • Reception Capacity: 140
Atrium
  • Total Sq. Ft.: 700
  • Classroom Capacity: 45
  • Banquet Capacity: 55
  • Reception Capacity: 55
Upstairs Dining Room
  • Total Sq. Ft.: 900
  • Classroom Capacity: 100
  • Banquet Capacity: 110
  • Reception Capacity: 110

Menu

First Course

Choice of:

Lentil Soup
Crispy Parsnips, chive oil, creme fraiche

Arugula Salad
Grilled asparagus, potatoes, cherry tomtotes, red wine vinaigrette

Passionfruit Glazed Pork Belly
Yucca frita, aji

Tonno Fagioli
Oil poached tuna, cannellini bean puree, red onion, herbs

Intermezzo

Seasonal House Sorbet

Third Course

Choice of:

Grilled Manhattan Steak
Potato puree, asparagus, Bordelaise

Seared Duck Breast
Shredded potato cake, haricot verts, balsamic butter

Champagne Poached Salmon
Seared gnocchi, melted leeks, vegetable timballo

Sweet Potato Risotto Cake
Marsala glazed garbanzos, pearl onions, asparagus, honey-turmeric yogurt

Fouth Course

Chocolate Hazelnut Crepe
Raspberry Bavarian cream, raspberry coulis, toasted hazelnuts, chocolate shavings

Pistachio Honey Crème Brulee
Chai shortbread

Lemon Pound Cake
St. Germain berries, mango ice cream