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
Clams Casino broiled in the shell with garlic, butter and sweet pepper, topped with bacon, 11.
Chilled Jumbo Shrimp Cocktail, 3. each
Signature Clam Chowder or Boss’ Soup of the Evening, 5.50
Classic House Salad with mixed greens, sliced radishes and our original Garlic-Asiago dressing, 5.50

Classic ‘Gris’ Entrées

Roasted Cod Fillet with Crab and Butter Crumb Crust white wine-lemon sauce and chef’s vegetable, 26.
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, 26.
Grilled Filet of Beef
Served with sautéed spinach,  roasted fingerling potatoes, and mushroom demi-glace (8 oz.), 32.
Signature Roasted Prime Rib of Beef
With baked potato, au jus and fresh rasped horseradish (12 oz.), 32.
Served Friday, Saturday and Sunday evenings.

Featured Seasonal Cuisine ~ Winter 2017

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

Seasonal Starters and Salad

French Onion Soup with melted Gruyère cheese and crouton, 8.
Creamy Mushroom Risotto baby mushrooms, mascarpone, crispy leeks, 9.50
Winter Arugula Salad Gorgonzola, roasted yellow beets, spicy candied bacon, Bermuda onion, roasted garlic-rosemary vinaigrette, 9.
Mesclun Greens with Goat Cheese dried cranberries, honey pistachios, white balsamic vinaigrette, 9.

Seasonal Entrées

Farfalle with Prosciutto & Artichoke Hearts
roasted garlic, heirloom grape tomatoes, shaved Asiago, basil-extra virgin olive oil, 18.
With Herb Grilled Chicken, add 5. With Garlic Marinated Shrimp, add 7.
Rotisserie Chicken Pot Pie
carrots, potatoes, peas, yellow beets, mushrooms, celery and chicken in a creamy, white wine sauce, baked with a puff pastry lid, 19.
Blackened Pork Tenderloin
apple-cranberry compote, maple-bourbon sweet potato mash, braised Tuscan kale, cider reduction, 23.
Slow Braised Lamb Shank
whipped potatoes, roasted winter vegetables, Tuscan kale, beech mushroom-demi-glace, 25.

Seasonal Sides
White Truffle-Gorgonzola Whipped Potatoes     Chef’s Vegetables
Braised Tuscan Kale    Maple-Bourbon Sweet Potato Mash

6. each

Executive Chef Shaheed Toppin