Dinner Menu

 The Griswold Inn Classics

Our signature dishes and classic selections are available year-round in our art-filled Historic Dining rooms.

Classic Starters and House-made Soups

Our Own Famous 1776 Brand Sausage Sampler
three sausage varieties with Dijon mustard, 8.50
Potato Cakes served with sour cream and applesauce, 8.
Chilled Jumbo Shrimp Cocktail, 3.50 each
Garden Salad mesclun greens, English cucumber, carrots, grape tomatoes,
French breakfast radish, croutons  and our Original Garlic-Asiago Dressing, 8.50

Signature Clam Chowder or Boss’ Soup of the Evening, 6.50

Classic ‘Gris’ Entrées

Roasted Cod Fillet
lemon-scented jasmine rice with English peas, 29.
Seared Atlantic Salmon
Roasted potatoes, leeks, grape tomatoes and mustard-chive sauce, 28.
Baked Stuffed Shrimp
Four jumbo shrimp with seafood filling, served with chef’s vegetable, 26.
Braised Short Ribs of Beef
With whipped potatoes and red wine demi-glace, 30.
Grilled Filet of Beef
Served with sautéed spinach,  roasted fingerling potatoes, and mushroom demi-glace (8 oz.), 38.
Signature Roasted Prime Rib of Beef
With baked potato, au jus and fresh rasped horseradish (12 oz.), 37.
Served Friday, Saturday and Sunday evenings.

Featured Seasonal Cuisine ~ Spring 2019

Seasonal Starters and Salads  

Seared Ahi Tuna  citrus slaw, wasabi-pea crumble, black garlic purée, ginger vinaigrette, 14.

 Boston Bibb and Warm Duck Confit  Holly Grove Farm blue chèvre, heirloom grape tomatoes,
Bermuda onion, roasted pepper vinaigrette, 18.

Tuscan Kale Salad  gorgonzola, roasted Brussels sprouts, yellow beets, pickled carrots, red onion, caramelized honey-Dijon vinaigrette, 10.50

Spring Arugula with Goat Cheese  gooseberries, honey-glazed almonds, citrus vinaigrette, 12.

Seasonal Entrées 

Cheese Tortellini heirloom grape tomatoes, peas, pancetta and pesto cream sauce, 18.
with Herb Grilled Chicken, add 5.   or, with Garlic Sautéed Shrimp, add 7.      

Buttermilk Fried Statler Chicken Breast white cheddar-potato purée, Tuscan kale, sriracha tears, 21.

Seared Sea Scallops spring pea puree, pea shoots, lemon-scented Jasmine rice and peas, carrot-ginger beurre blanc, 31.

Spice-Rubbed New York Strip gorgonzola fondue, roasted asparagus, whipped potatoes, 33.

Seasonal Sides
6. each

Spring Pea and Parmesan Risotto  ~   Roasted Asparagus                

Brussels Sprouts with bacon and balsamic ~   White Truffle and Chive Fingerling Potatoes

~ Executive Chef Shaheed Toppin ~