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 ~ Summer 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

Clams Casino broiled in the shell with garlic, butter and sweet pepper, topped with bacon, 11.
Sea Scallop Ceviche green mango slaw, micro arugula, citrus vinaigrette, 12.50
Summer Arugula Salad candied ginger, citrus roasted almonds, feta cheese, mango vinaigrette, 13.
Boston Bibb Burrata Salad heirloom tomatoes, roasted pine nuts, basil pesto-white balsamic reduction, 13.50

Seasonal Entrees

prosciutto, asparagus, feta cheese, sun-dried tomato pesto, 19.
with Herb Grilled Chicken, add 5.    with Garlic Marinated Shrimp, add 7.

Buttermilk-Fried Statler Chicken Breast
shaved Brussels sprouts with bacon, white cheddar potato purée, sriracha tears, 21.

Seared Swordfish
grilled corn salsa, sautéed baby spinach, citrus-scented Jasmine rice with peas,
tequila-lime beurre blanc, market price.

Slow-Cooked Baby Back Pork Ribs
house-made BBQ sauce and charred corn on the cob, 25.

Emperor Salad with Sliced Sirloin
baby spinach, crisp prosciutto, grilled asparagus, pickled red onion, fried fingerling potatoes,
warm gorgonzola drizzle, 25.

 Seasonal Sides

Crispy White Truffle and Chive Fingerling Potatoes ~ Charred Corn on the Cob
Citrus-scented Jasmine Rice with Peas ~ Roasted Asparagus

6. each

Executive Chef Shaheed Toppin