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 ~ Spring 2018

Seasonal Starters and Salads

Seared Rare Ahi Tuna citrus slaw, wasabi-pea crumble, black garlic purée, ginger vinaigrette, 13.
“Burnt Ends” Slow-cooked Beef Brisket, glazed with house barbeque sauce and finished with crisp onion, 9.
Tuscan Kale Salad shaved Brussels sprouts, Gorgonzola, yellow beets, pickled carrots, red onion, caramelized honey-Dijon vinaigrette, 10.50
Spring Arugula Salad with Goat Cheese  gooseberries, honey-glazed almonds, citrus vinaigrette, 10.50

Seasonal Entrées

Cheese Tortellini
grape tomatoes, artichoke hearts, baby spinach and feta, tossed with basil-extra virgin olive oil, 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
roasted Brussels sprouts, lemon-scented Jasmine rice and peas, Meyer lemon-pomegranate gastrique, 28.

Bone-in Blackened Pork Chop
chili-spiced Asian pear slaw, black mission fig and port purée, roasted asparagus spears, whipped white sweet potatoes, 25.

Seasonal Sides

Whipped White Sweet Potatoes with maple butter              Roasted Asparagus

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


~ Executive Chef Shaheed Toppin ~