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 ~ Winter 2019

Seasonal Starters and Salads 

French Onion Soup with melted Gruyere cheese and crouton, 8.

“Burnt Ends”  slow-cooked beef brisket, glazed with house barbeque sauce and finished with crisp onion, 9.

Winter Arugula Salad  Gorgonzola, roasted yellow beets, Bermuda onion, roasted garlic-rosemary vinaigrette, 11.

Mesclun Greens with Goat Cheese dried cranberries, honey pistachios and white balsamic vinaigrette, 12.

 Seasonal Entrées 

Farfalle with Proscuitto and Artichoke Hearts
roasted garlic, heirloom grape tomatoes, shaved Asiago, basil-extra virgin olive oil, 18.
with Herb Grilled Chicken, add 5.   with Garlic Sautéed Shrimp, add 7.     

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

Pan Roasted Trout
white bean and roasted tomato ragout, citrus braised kale, 23.

Herb Roasted Pork Tenderloin
ginger-butternut squash puree, port wine reduction, garlic buttered haricot vert,  23.

Seasonal Sides
6. each

White Truffle-Gorgonzola Whipped Potatoes  ~  Citrus Braised Kale

Chef’s Vegetables   ~  White Bean and Roasted Tomato Ragout

~ Executive Chef Shaheed Toppin ~