All dinners include
Signature Briarwood Appetizer Cocktail shrimp, chicken liver paté, smoked salmon butter, olive tapenade,
blended Wisconsin cheddar cheese with port wine, spinach and water chestnut mousseline
Choice of Salad
House Spinach Salad Spinach greens, sliced mushrooms, Bermuda onions, bacon,
and Mandarin oranges tossed with a specialty-blended hot bacon dressing
Vinaigrette Salad Watercress and arugula with a cherry, vanilla and shallot vinaigrette,
topped with slivered almonds, dried cherries and crumbled goat cheese
Choice of Seasonal Desserts
Main Entrées
Filet Mignon Tenderloin filet over roasted garlic and fennel mashed potatoes,
demi-glace and baby carrots
8oz $58 11oz $64
Medallions Briarwood A trio of veal scaloppini, South African lobster tail,
and filet bordelaise
$65
Tournedos “Excelsior” Filets of beef sautéed in butter and shallots atop golden eggplant rounds with béarnaise and bordelaise sauces
$58
Filet Wellington Tenderloin filet over duxelles, baked in a flaky pastry until golden brown accompanied by bordelaise sauce
$62
Elk Medallions Tenderloin of Elk, sliced and fanned over wild rice with a raspberry port wine reduction
$58
New York Steak One of the most flavorful cuts of beef, served bone-in, over roasted garlic and fennel mashed potatoes
16oz $58
Pepper Steak Tenderloin pressed with Madagascar pepper and sautéed in a sauce of butter, shallots, cognac and cream with roasted garlic and fennel mashed potatoes
$62
USDA Prime Ribeye Bone-in Ribeye served over roasted garlic and fennel mashed potatoes
18oz $69
Prime Rib of Beef Colorado dry-aged beef, slowly roasted with a rosemary and salt, served with a baked potato
$59
Lemon Polenta Lemon polenta cake over wilted spinach and spicy tomato coulis with chickpea puree, grilled cucumber, red onion, tomato, roasted corn, feta cheese and microgreens
$42
King Crab Legs Steamed and served with drawn butter
22oz Mkt Price
Maine Lobster Tail Broiled and served with drawn butter
16oz Mkt Price
Veal a l'Oskar White asparagus and crab fingers atop tender veal medallions,
laden with béarnaise sauce
$49
Filet of Salmon King salmon filet glazed with sweet mustard and herbs over
wilted spinach, basil, roasted garlic and fennel mashed potatoes,
and baby carrots
$48
Lobster Ravioli Homemade raviolis, filled with lobster, ricotta cheese, and shallots finished with a basil beurre blanc
$65
Duck Breast Tender duck breast with an orange-amaretto sauce and roasted pepper and basil quinoa
$54
Cioppino Steamed clams, crabmeat, shrimp and scallops prepared in a zesty tomato broth accented with red wine, garlic, mushrooms, herbs and spices
$65
Chicken Rochambeau Chicken breast wrapped with Prosciutto di Parma, with mornay sauce and mushroom bordelaise, accompanied by roasted pepper and basil quinoa
$46
Rocky Mountain Ruby Red Trout Filet of trout with sautéed shrimp, bay scallops, and king crabmeat, finished with hollandaise
$48
Seafood au Gratin Sautéed lobster, crabmeat, bay scallops and shrimp in a sherry cream sauce, layered with melted cheese
56
Prices subject to change Executive Chef - Tom Morris Executive Sous Chef - Dan Black
