The Briarwood Inn - Golden, CO

Beginnings

SOUP DU JOUR
Seasonal inspirations created daily by our chef

ONION SOUP AU GRATIN
A rich Onion Broth laden with Toasted Croutons and Melted Cheese

ICED GULF SHRIMP BOWL
Large gulf Shrimp served over cracked ice with Cocktail Sauce

BRIARWOOD MEDLEY
A tempting trio of our freshly made Duck and Chicken Liver Paté, Smoked Norwegian Salmon Butter and blended Wisconsin Cheeses for spreading on our selection of imported Crackers

BRIARWOOD APPETIZER TRAY
Serves 4. Featuring: Fresh Gulf Shrimp, Duck and Chicken Liver Paté, Smoked Salmon Butter,
Fresh Vegetable Marinade, Select Cheeses blended for spreading, Spinach and Water Chestnut Mousseline

Salads

HAWAIIAN CHICKEN PLATTER
A fresh Pineapple Boat filled with chunks of perfectly roasted Chicken Breast, laced with a light Fruit Dressing, and sprinkled with Toasted Almonds. Surrounded by a medley of seasonal fruits and vegetables and avocado

AVOCADO SHRIMP SALAD
One-half California Avocado crowned with large Gulf and Rock Shrimp,
topped with our Louie Dressing and surrounded by a medley of seasonal Fruits and Vegetables

GRILLED SALMON SALAD
Delicately grilled Norwegian Salmon served on a bed of Field Greens with Roasted Red and Yellow Peppers and Fresh Asparagus, then laced with a Roasted Tomato Vinaigrette

ORIENTAL CHICKEN SALAD
A char-grilled, marinated breast of Chicken is mixed with our Garden Greens and laced with Bell Peppers, Red Cabbage, Snow Peas and Mandarin Oranges. Served with Fried Rice Noodles and a Spicy Peanut Dressing

Specialties

All entrées are served with a choice of The Briarwood Spinach Salad or our Vinaigrette Salad. Appropriate entrée accompaniments, and freshly baked Bread with Butter.

ORANGE ROUGHY
From Australia, the freshest of Fish gently sautéed in Lemon Butter. Served with lightly seasoned Buttered Mushrooms

SEAFOOD AU GRATIN
Fresh, tender Ocean and Bay Scallops and Rock Shrimp suspended in a light Cream Sauce with a hint of Sherry, then glazed with a blend of Cheeses and Hollandaise Sauce

SALMON BRIARWOOD
This King Filet is sauteéd in white wine and butter and finished with dill lemon and caper sauce.

CHICKEN ROCHAMBEAU
Atop a freshly baked Crouton, Danish Ham, Swiss Cheese and Mushrooms are layered into a boneless Chicken Breast, then oven-braised and finished with Sauce Hollandaise and Bordelaise

VEAL PICATTA
The classic. Medallions of Tender Veal sautéed in Country Butter and finished with an
inspiration of Fresh Lemon

LONDON BROIL
Tender thin slices a choice Beef marinated and broiled to your order. Laden with a Burgundy-Mushroom Sauce and served on a Sourdough Crouton

PETIT FILET MIGNON
The Eye of the Tenderloin, aged to perfection and broiled to your wishes over glowing embers

PEPPER STEAK
Choice Tenderloin, pressed with Madagascar Pepper, then sautéed in Butter, Shallots and Cognac, to which Fresh Cream is added to form its own rich sauce.

CRÉPES

CRÉPES RHEIMS
Delicate French Pancakes filled with tender chunks of Chicken. Sautéed Onions and Fresh Mushrooms are suspended in a Light Cream Sauce and glazed with Melted Cheeses

SEAFOOD CRÉPES
Freshly sautéed Crabmeat, Scallops and Shrimp, suspended in a Light Cream Sauce with a hint of Sherry and wrapped into delicate French PancakesPASTAS
All entrees are served with a choice of The Briarwood Spinach Salad or our Vinaigrette Salad.

PASTAS

SEAFOOD LINGUINI
To our Linguini, we blend fresh Bay Scallops, Gulf Shrimp and Alaskan King Crabmeat; then we delicately sauté them in Butter with Mushrooms and Shallots and lace with a rich Cream Sauce