Briarwood Inn

Name: Briarwood Inn
Address: 1630 Eighth St., 80401, CO, 80401
Telephone: 303-279-3121

1630 Eighth St., Golden, CO 80401, US

• Monday: 11:30AM-9:00PM •Tuesday: 11:30AM-9:00PM •Wednesday: 11:30AM-9:00PM •Thursday: 11:30AM-9:00PM •Friday: 11:30AM-10:00PM •Saturday: 11:30AM-10:00PM •Sunday: 10:30AM-8:00PM •

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Details

Cuisine: Continental
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Jacket Suggested
Wheelchair Accessible:
Seating:
Music Type:

BRUNCH MENU

BRUNCH

Eggs Columbia

Fresh Norwegian King Salmon, lightly poached in White Wine and served in Pastry with an Asparagus Cream Sauce, then topped with a Poached Egg and laced with Fresh Dill Butter.

Monte Cristo

Sourdough BreadJilled with layers oj sliced Breast oj Turkey, Danish Ham, and Swiss Cheese, dipped in Egg Batter and carefully fried until golden brown; served with Powdered Sugar and Strawberry Preserves.

Crepes Rheims

Delicate French Pancakes filled with tender chunks of Chicken, sauteed Onions, and fresh Mushrooms suspended in a light Cream Sauce and glazed with melted Cheeses.

Seafood Crepes

Fresh sauteed Lobster, Crabmeat, Scallops, and Shrimp, suspended in a light Cream Sauce flavored with Cheese and a hint of Sherry; wrapped into delicate French Pancakes.

Omelettes

Three country fresh Eggs gently whipped with Cream until fluJfy; served with your choice oj filling: Danish Ham, Swiss Cheese, Crisp Bacon, Sauteed Onion, Sauteed Mushrooms, Cheddar Cheese, Avocado or Tomato

Eggs Briarwood

Poached Eggs, California Avocados, and Sliced Tomatoes served atop toasted English Muffins, glazed with Hollandaise Sauce and crowned with extra large Gulf Shrimp.

Eggs Benedict

Poached Eggs and imported Ham atop English Muffins; glazed with a velvety Hollandaise Sauce.

Prime Benedict

A Briarwood specialty. Prime Rib and Eggs Benedict together; to make a special Sunday delight.

Roast Prime Rib of Beef

Select Prime Rib, dry-aged and slowly roasted to a tender perfection. Served with Creamed Horseradish and Au jus

LUNCH MENU

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

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

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

DINNER MENU

All dinners include:

The Briarwood Appetizer Tray

Featuring: Fresh Gulf Shrimp, Duck and Chicken Liver Paté, Smoked Salmon Butter, Fresh Vegetable Marinade, Select Cheeses blended for dipping, Spinach and Water Chestnut Mousseline.

Choice of Salad

| Spinach Salad | Vinaigrette Salad

Main Entreés

Filet Mignon

The Eye of the Tenderloin, aged to perfection and broiled to your wishes over glowing embers. Served with Baked Potato.

Tournedos “Excelsior”

Tender Filets of Beef gently sautéed in Butter and Shallots atop Golden Eggplant Rounds, served with a Béarnaise and a Bordelaise Sauce, and crowned with a Giant Mushroom Cap.

Filet Wellington

Choice Filet of Beef covered with a Rich Duxcelle and baked in a Flaky Pastry until golden brown. Accompanied by Bordelaise Sauce.

Pepper Steak

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

Prime Rib of Beef

The finest Colorado Beef, dry-aged and slowly roasted on a Bed of Rock Salt. Accompanied by Creamed Horseradish and Au Jus. Served with Baked Potato.

Medallions Briarwood

An Epicurean delight. A Filet Bordelaise, a tender Scallopini of Veal, and a Broiled Australian Lobster Tail form the perfect trio.

Rack of Lamb

Specially selected Rack of Lamb, prepared to your specifications and served with a sauce of Natural Juices, Poupon Mustard and Roasted Garlic.

Elk Medallions

Tender medallions of elk, gently sauteed, then finished with a natural reduction flavored with a hint of raspberry and port wine.

Veal Picatta

The classic. Medallions of tender Veal sautéed in Butter and White Wine, then finished with an inspiration of fresh Lemon and Capers.

Veal a l’Oskar

Fresh Asparagus Spears and Crab Fingers atop tender Veal Medallions; laden with a rich Béarnaise Sauce.

Veal Chop

This farm-raised Frenched Veal Chop is meticulously prepared, then finished with a natural Demi-Glaze accented with Wild Mushrooms and Scallions.

Chicken Rochambeau

Atop a freshly Baked Crouton, Danish Ham, Swiss Cheese and Mushrooms are layered into a Boneless Chicken Breast, oven braised and finished with Sauce Hollandaise and Bordelaise.

Duck a l’Amaretto

Tender Duckling, seared until crispy, then carefully roasted and glazed with an Amaretto Sauce, sprinkled with Slivered Almonds.

Dover Sole

One of the most delicate of Seafoods sautéed to perfection and topped with a Blend of Herbs and Mushrooms, then accented with Dutchess Potatoes.

Filet of Salmon

A Northern King Salmon Filet is delicately broiled and served with a sauce of Butter, White Wine and Fresh Dill.

Rocky Mountain Rainbow Trout

To Colorado’s favorite we add Sautéed Shrimp, Bay Scallops and King Crabmeat; then top with Hollandaise.

Coconut-Fried Prawns

Colossal fried to a golden brown Gulf Prawns dipped in a Light Batter and rolled in Toasted Coconut, then carefully.

Seafood au Gratin

Freshly sautéed Lobster, Crabmeat, Fresh Bay Scallops and Shrimp suspended in a Light Cream Sauce flavored with Cheeses and a hint of Sherry.

Filet of Halibut

Delicately sauteed with a sauce of Orange, Ginger, Fresh Butter and Herbs; then topped with a crown of lightly crusted Onion

Scampi alla Linguini

Select Jumbo Prawns, Butterflied, then sautéed in a rich Buttery Sauce enhanced with Garlic and Sun-Dried Tomatoes. Served on a bed of Homemade Linguini.

Australian Lobster Tail

From the icy waters of Australia; the finest Beachport Lobster Tail available, broiled to a succulent tenderness and served with Fresh-Drawn Country Butter.

Lobster Thermidore

Delicious pieces of Lobster gently sautéed in a delicate Mustard Sauce, graciously enhanced with Shallots and Sherry, baked in its own shell.

Cioppino (Sha-peen’-o)

This outstanding Fish Stew originated among the Italian and Portuguese fishermen of the California coast. Steamed Clams, Crabmeat, Shrimp and Scallops are combined with a Zesty Tomato Broth accented with Red Wine, Garlic, Mushrooms and Blended Herbs and Spices.

Briarwood Dessert Tray