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.


6. each

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


Featured Seasonal Cuisine ~ Winter 2018

Seasonal Starters and Salads

French Onion Soup with melted Gruyère 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, 10.
Mesclun Greens with Goat Cheese dried cranberries, honey pistachios, white balsamic vinaigrette, 10.

Seasonal Entrées

Farfalle with Prosciutto and Artichoke Hearts
roasted garlic, heirloom grape tomatoes, shaved Asiago, basil-extra virgin olive oil, 18.
with Herb Grilled Chicken, add 5. or, with Garlic Sautéed Shrimp, add 7.
Chicken Pot Pie
Tasso ham, butter beans, beech mushrooms, roasted squash, potato, herbed velouté, puff pastry, 21.
Pan Roasted Trout
white bean and roasted tomato ragout, citrus braised kale, 23.
Slow Braised Lamb Shank
whipped potatoes, roasted winter vegetables, sautéed spinach, rosemary Burgundy demi, 25.

Seasonal Sides

White Truffle-Gorgonzola                 Whipped Potatoes Citrus Braised Kale

Chef’s Vegetables                White Bean and Roasted Tomato Ragout


Executive Chef Shaheed Toppin