Lunch Menu

The Griswold Inn Classics

Our signature dishes and classic selections are available year-round in our art-filled Historic Dining rooms.


Our Signature Clam Chowder, 7.
Boss’s Soup of the Day, 6.
Potato Cakes served with sour cream and applesauce, 8.
Our Own Famous 1776 Brand™ Sausage Sampler three sausage varieties served with Dijon mustard, 8.50
Chilled Jumbo Shrimp Cocktail, 3.50 each
Crispy Chicken Thai peanut sauce, sweet chili dipping sauce, 8.
Warm House Chips Gorgonzola drizzle, smoked sea salt, scallions, 9.


Cobb Salad
herb-grilled chicken, Romaine lettuce, avocado, Applewood smoked bacon,
hard-boiled egg, grape tomatoes, and blue cheese dressing, 14.

Additions for the following salads: Herb Grilled Chicken, 5. Garlic Marinated Shrimp, 7. Seared Salmon, 10. Seared Flat Iron Steak, 12.

Mesclun Greens with Goat Cheese
dried cranberries, honey pistachios and white balsamic vinaigrette, 13.

Caesar Salad
Romaine lettuce, Asiago cheese, house-made croutons, and Caesar dressing, 10.

Garden Salad
Mesclun greens, English cucumber, carrots, grape tomatoes, French breakfast radish, croutons and our Original Garlic Asiago Dressing, 8.50


Soup and Sandwich
half sandwich of the day served with our Boss’s soup.

The following sandwiches are served with choice of side salad or Griswold Inn potato chips. Substitute French fries, 2.

Flat Iron Ciabatta
seared steak, caramelized onions, button mushrooms, aged provolone, roasted garlic aioli, 17.

Roasted Turkey
Applewood smoked bacon, cheddar, avocado, lettuce, tomato, sriracha aioli, on a whole wheat roll, 14.

Corned Beef Reuben
thick-sliced marbled rye, braised kraut, melted Gruyère and Thousand Island dressing, 14.50

Grilled Angus Burger
served on a toasted brioche bun with lettuce, tomato, choice of cheese and dill pickle, 14.

Main Dishes

Baked Cod Gremolata
herbed-Panko crust, lemon-scented jasmine rice and English peas, 17.50

Golden Fried Shrimp
French fries, coleslaw, house-made tartar sauce, 17.

Pan Seared Scallops
with lemon-basil risotto, 23.

Blackened Sliced Sirloin
roasted fingerling potatoes, sautéed baby spinach, Gorgonzola drizzle, 18.50

Chef’s Quiche of the Day
served with a side salad, 12.50

Griswold Inn’s Signature Fish n’ Chips
potato-crusted cod fried golden brown served with French fries, cole slaw and house-made tartar sauce, 16.50

Seasonal Additions ~ Autumn 2019

Starters and Salads

Slow-Roasted Butternut Squash Bisque
goat cheese crema, spiced pecans, grilled crostini, 7.50

 Autumn Arugula Salad
red Anjou pear, maple-glazed walnuts, Gorgonzola, honey-lavender vinaigrette, 11.  

Roasted Beet and Goat Cheese Salad
pumpkin seeds, pickled red onion, cider vinaigrette, 12.



Gris “Meat and Potatoes”
stout-braised beef brisket, potato cake, green apple slaw, smoky cider BBQ sauce,  15.

Grilled Turkey Sourdough
cheddar, cranberry chutney, honey crisp apple, grilled sourdough, spiced apple jus,  14.

Spice-Grilled Chicken Ciabatta
brie, sliced pear, arugula, maple-walnut aioli, 14.


Main Dishes

Butternut Squash Ravioli
caramelized onions, roasted pear, goat cheese, shaved Brussels sprouts, spiced pecans, 18.                                                                                                                                                                                                                                                                                                             with Herb Grilled Chicken, add 5.  or, with Garlic Marinated Shrimp, add 7.

Signature PLT on Grilled Sourdough crispy pork belly, heirloom tomato, romaine, smoked mozzarella, pesto aioli, 16.

Blackened Chicken on Grilled Tortilla goat cheese, pickled shallots, arugula, pico de gallo, avocado aioli, 14.


Executive Chef Shaheed Toppin