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.
Potato Cakes served with sour cream and applesauce, 7.50
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, 5.50

Classic ‘Gris’ Entrées

Roasted Cod Fillet
with Crab and Butter Crumb Crust white wine-lemon sauce and chef’s vegetable, 28.
Seared Atlantic Salmon
Roasted potatoes, leeks, grape tomatoes and mustard-chive sauce, 27.
Baked Stuffed Shrimp
Four jumbo shrimp with seafood filling, served with chef’s vegetable, 25.
Braised Short Ribs of Beef
With whipped potatoes and red wine demi-glace, 28.
Grilled Filet of Beef
Served with sautéed spinach,  roasted fingerling potatoes, and mushroom demi-glace (8 oz.), 36.
Signature Roasted Prime Rib of Beef
With baked potato, au jus and fresh rasped horseradish (12 oz.), 35.
Served Friday, Saturday and Sunday evenings.

Featured Seasonal Cuisine ~ Autumn 2017

Chef Toppin’s menus capture the spirit of each season and showcase the finest products from the farms
and waters of the 
Connecticut River Valley and New England shore.

Seasonal Starters and Salads

Baked Brie En Croûte warm apple compote, spiced pecans, rustic bread, 15.
Calamari crisp banana pepper, sriracha aioli, balsamic reduction, shaved asiago, 11.50
Autumn Arugula Salad red Anjou pear, maple glazed walnuts,
Gorgonzola, honey-lavender vinaigrette, 11.
Roasted Beet Salad goat cheese, pumpkin seeds, pickled red onion, blood orange vinaigrette, 12.

Seasonal Entrees

Butternut Squash Ravioli caramelized onions, shaved Brussels sprouts,
roasted pear, goat cheese, spiced pecans, sage-infused butter, 19.
with Herb Grilled Chicken, add 5. with Garlic Marinated Shrimp, add 7.

Pan Seared Sea Scallops autumn succotash, white truffle potato purée, chili-spiced candied bacon, 28.

Chicken Pot Pie tasso ham, butter beans, beech mushrooms, roasted squash, potato,
herbed velouté, puff pastry, 21.

Roasted Porketta caramelized fennel relish, Granny Smith slaw, whipped squash,
black rum-maple reduction, 25.

 Seasonal Sides

Roasted Fingerlings with rosemary and garlic        Vegetable Risotto
Vermont Maple Butternut Squash        Haricot Verts with rustic tomato-basil butter

6. each

Executive Chef Shaheed Toppin