I was in my black tux. Due to the ''Dressing to fit'' pamphlet, we fit right in. We gave thanks for that, as well as the food. The Greenbrier, we discovered, is an exquisite spot for fine dining. The Main Dining Room is elegantly appointed, with numerous oil portraits adorning pink walls.
Exceptional attention is paid to the lighting.
This adds to the sparkle of the crystal chandeliers, as well as the sparkle of the white wine. It contained marinated gulf shrimp with roasted red peppers and grilled portabella mushrooms. This was followed by a veal medallion with Chesapeake Bay crab meat, along with steamed asparagus and wild mushroom pastina. I started with apple grilled quail with caramelized salsify and wild mushrooms in a Madeira sauce. The entree was sauteed Chilean sea bass with braised fennel, served with tarragon whipped potatoes in an orange Pernod butter.