Dinner Menu

2006 National Beef Backer Innovator of the Year

All entrées are accompanied by homemade soup or garden salad and artisan breads.

Greenbriar Specialties

Slow Roasted Prime Rib
of Beef...22 Large Cut...26

Cajun Grilled Prime Rib of Beef...23
Large Cut...27

Beef Tenderloin de Burgo...25

Beef Tenderloin Oscar
with Crab Meat, Asparagus Spears & Béarnaise Sauce…29

Ribeye Steak Gunpowder Crust...23

Choice, Aged Iowa Steaks & Chops

Iowa Prime Top Sirloin Center Cut...18

Whiskey and Garlic Top Sirloin...19

Filet Mignon Center Cut...25

Petite Filet...21

20 oz. Porterhouse…45

New York Strip Center Cut...25

The Iowa Pork Chop...15

Cajun Style...16

Seafood

Grilled Ahi Tuna with Ginger Soy Glaze...18

Grilled Fresh Fillet of Salmon, Hollandaise...16

Baked Havarti & Crab Meat Stuffed Halibut...23

Broiled New Zealand Orange Roughy...17

Sautéed Sea Scallops & Mushrooms...19

Baked Fillet of Salmon on a Cedar Plank, Mustard Seed Encrusted, White Wine Cream...17

Jumbo Gulf Shrimp Tempura Fried or Charbroiled...16

Parmesan Encrusted Sole with Beurre Blanc Sauce...17

Steamed Alaskan King Crab Legs,
one and a half pounds... Market Price

Poultry & Pasta

Chicken & Mushroom Marsala
on Linguine...13

Parmesan Encrusted Chicken Breast
on Linguine...14

Breast of Chicken Oscar
with Crab Meat, Asparagus Spears & Béarnaise Sauce...19

Beef Stroganoff...18
caramelized onions, forest mushrooms,
homemade egg noodles,
brandied herb gloss, sour cream

Bow Tie with Garlic Cream Sauce
and Three Cheese Sauce...15
- may add Chicken, Shrimp or Salmon

Roasted Couscous & Edamame Salad...12
with Grilled Zucchini, Roasted Peppers & Onions on Avocado Vinaigrette

The customary 18% gratuity will be added to reservations and parties of six or more.

One guest check will be presented to parties of ten or more.
Thoroughly cooking foods of animal origin such as beef, eggs, fish, lamb, pork, poultry or shellfish reduces the risk of foodborne illness.

Individuals with certain health conditions may be at higher risk if these foods are consumed raw or undercooked.

Consult your physician or public health official for further information.

Appetizers

Fried Calamari Strips
Garlic Chili Vinaigrette...8

Seared Ahi Tuna
with Wasabi and Soy...10

New England Crab Cakes
Baked with Applewood Bacon...10

Baked Havarti Shrimp,
with Lemon and Garlic...10

Crab Stuffed Mushrooms Béarnaise...10

Cognac Caramelized Baked Brie
with Pecans...10

Jumbo Gulf Shrimp Cocktail...9

Bacon Wrapped Grilled Shrimp
with BBQ Sauce...9

Baked Spinach & Artichoke Dip
with Pita and Taco Chips…8

Baked Mushrooms Boursin...9

Soups, Salads & A La Carte

Baked French Onion & Mushroom Soup
as substitute for Chef’s Soup...1
a la carte Cup...4.50 Bowl...5.50

Hearty Beef Barley Soup
a la carte Cup...4 Bowl...5

Chef's Soup Selection
a la carte Cup...4 Bowl...5

Iceberg Wedge
with Maytag Blue Cheese Dressing...5.25
as substitute for house salad...3.25

Traditional Caesar Salad...7
as substitute for house salad...5

Steamed Asparagus...4

Steamed Broccoli
with Hollandaise Sauce...2

Chef’s Seasonal Vegetables...3

Baked Potato...3

Boursin Mashed Potatoes...3

Rice Pilaf…3

Steak Fries...3

Garlic Mashed Potatoes...3