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.
served with sour cream and applesauce,
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 ~ Spring 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
Cold Smoked Ahi Tuna Asian slaw, black garlic and ginger vinaigrette, 13.
Flash Fried Calamari vinegar peppers, charred lemon aioli, Thai basil, 11.
Burgundy Bibb Salad Gorgonzola, bacon, heirloom grape tomatoes, green tomato-basil vinaigrette, 9.50
Spring Arugula with Goat Cheese gooseberries, honey-glazed almonds, citrus vinaigrette, 10.50
with grape tomatoes, artichoke hearts, baby spinach, feta tossed with basil and extra virgin olive oil,
with Herb Grilled Chicken, add 5. with Garlic Marinated Shrimp, add 7.
Buttermilk Fried Statler Chicken Breast
white cheddar-potato purée, Tuscan kale, sriracha tears, 20.
Seared Sea Scallops
sautéed Brussels sprout petals, lemon-scented Jasmine rice and peas,
limoncello-pomegranate reduction, 28.
Boneless Lamb Sirloin
asparagus spears, roasted garlic and Gorgonzola-stuffed fingerling potatoes,
port wine demi glace, 35.
White Truffle-Gorgonzola Whipped Potatoes Chef’s Vegetables
Braised Tuscan Kale Maple-Bourbon Sweet Potato Mash
Executive Chef Shaheed Toppin