French Onion Soup En Crock
Served piping hot with a homemade crouton
and melted Provolone cheese.
6.95

Cheese Sticks
Deep fried Mozzarella cheese sticks.
Served with a Marinara sauce.
5.95

Crabmeat Stuffed Mushrooms
Our own delicious crabmeat dressing
baked in mushroom caps.
8.95

Escargot A La Bourguignon
French Selects served in mushroom caps and simmering garlic butter.
9.95

Fried Stuffed Shrimp
Tender shrimp stuffed with cheddar cheese and diced jalapenos. Covered with seasoned breading and fried golden brown.
8.95

Shrimp Cocktail
Tender succulent shrimp served
with cocktail sauce.
8.95

Deep Fried Lobster
A lobster tail cut into bite-size pieces, beer battered and fried to a golden brown.  Served with drawn butter.
18.95

Caesar Salad
Fresh romaine lettuce tossed with our homemade caesar dressing and topped with croutons and parmesan cheese.
9.95 / Add Chicken 12.95

House Salad
Crisp salad greens and fresh vegetables topped with baby shrimp or your choice of grilled or fried chicken strips.
11.95

Filet Mignon
Heart of the tenderloin, bacon wrapped.
5 ounce 24.95     8 ounce 32.95

New York Strip
The famous cut of the sirloin strip.
12 ounce     20.95

Smoky Mountain Strip Steak
Marinated in olive oil, fresh garlic and Italian seasonings.
12 ounce   22.95

Ribeye
Hand cut from the center of the rib.
10 ounce 23.95

We serve USDA Beef.  All cuts maybe blackened.
Rare – Red, Cool Center
Medium Rare – Red, Warm Center
Medium – Hot, Pink Center
Medium Well – Trace of Pink
Well Done – Cooked Throughout
(We regret we cannot be responsible for
 Medium Well and Well Done steaks.)

Roast Prime Rib of Beef Au Jus
Slow-roasted and hand carved.  A limited amount prepared daily to insure quality.
Please pardon us if we run out.
10 oz.-21.95 | 14 oz.-26.95

Chicken Vera Cruz
Baked whole chicken breast stuffed with crabmeat dressing and Provolone cheese.
Topped with a white wine sauce and served over a bed of rice.
22.95

Stuffed Fillet of Flounder
Stuffed with our own crabmeat dressing and baked to perfection.
21.95

Stuffed Pork Tenderloin
Baked pork medallions stuffed with our own apple and walnut dressing.
Topped with a honey glaze.
19.95

Shrimp On A Skewer
Jumbo shrimp lightly seasoned and grilled.
Served with drawn butter and rice.
18.95

Dinner entrées include: Soup du jour or house salad, homemade bread, and your choice of baked potato, rice or sautéed vegetables.
Substitute caesar salad . . . $2.95
Substitute twice-baked potato . . . $1.95
We will gladly blacken your choice of entrée . . . $1.00
An eighteen percent gratuity will be added to parties of six or more.

The main log structure of the Greenbrier Restaurant was built in the late 1930s. Operating as the Greenbrier Lodge, it catered to hunters, travelers, and vacationers. Owner Mrs. Blanche Moffet treated her guests to breakfast in the morning. Afterwards, they could explore the area or stay at the lodge and enjoy the mountains from the sun deck (now covered by the dining room floor) or relax in Gatlinburg's first concrete swimming pool. Sleeping arrangements were strict.

Married couples occupied the two rooms that now make up the lounge. Single ladies and Mrs. Moffett shared the two rooms above the kitchen while gentlemen slept bunk-style in the room across the lobby. Over the years, many renters have come and gone, including The University of Tennessee Actors Guild while they performed at Hunter Hills Theatre off Highway 321.

In 1980, Dean and Barbara Hadden purchased the building and surrounding land and opened the Greenbrier Restaurant. Through the years, all six of their children have worked at the restaurant in varying capacities. Dean and Barbara leased out the restaurant before Dean passed away in 1991. Barbara, with the help of son David and his wife Becky as managers, re-opened the restaurant in 1993.

Today David and Becky, along with their son Jordan, own and operate the Greenbrier Restaurant. The Hadden family would like to thank you for your patronage and welcome you to this unique dining experience.