Lunch Menu

The Griswold Inn Classics

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

Starters

Our Signature Clam Chowder, 6.50
Boss’s Soup of the Day, 5.50
Potato Cakes served with sour cream and applesauce, 7.50
Our Own Famous 1776 Brand™ Sausage Sampler three sausage varieties served with Dijon mustard, 8.
Chilled Jumbo Shrimp Cocktail, 3.50 each
Crispy Chicken Thai peanut sauce, sweet chili dipping sauce, 8.
Crab Dip Gratin with fried pita chips, 11.
Warm House Chips Gorgonzola drizzle, smoked sea salt, scallions, 9.

Salads

Cobb Salad
herb-grilled chicken, Romaine lettuce, avocado, Applewood smoked bacon,
hard-boiled egg, grape tomatoes, and blue cheese dressing, 12.50

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, 10.

Caesar Salad
Romaine lettuce, Asiago cheese, house-made croutons, and Caesar dressing, 9.50

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

Sandwiches

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, 16.

Roasted Turkey
Applewood smoked bacon, cheddar, avocado, lettuce, tomato, sriracha aioli, on a whole wheat roll, 13.

Corned Beef Reuben
thick-sliced marbled rye, braised kraut, melted Gruyère and Thousand Island dressing, 13.50

Grilled Angus Burger
served on a toasted brioche bun with lettuce, tomato, choice of cheese and dill pickle, 13.50

Main Dishes

Baked Cod Gremolata
herbed-Panko crust, lemon-scented jasmine rice and English peas, 17.

Golden Fried Shrimp
French fries, coleslaw, house-made tartar sauce, 16.

Pan Seared Scallops
with lemon-basil risotto, 18.

Blackened Sliced Sirloin
roasted fingerling potatoes, sautéed baby spinach, Gorgonzola drizzle, 18.

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 ~ Spring 2018

Starters and Salads

Seared Rare Ahi Tuna
citrus slaw, black garlic purée, wasabi-pea crumble, ginger vinaigrette, 13.

Spring Arugula with Goat Cheese
gooseberries, honey-glazed almonds, citrus vinaigrette, 10.50

Tuscan Kale Salad
shaved Brussels sprouts, Gorgonzola, yellow beets, red onion, pickled carrots,
caramelized honey-Dijon vinaigrette, 10.50

Sandwiches

Rare Roast Beef on Grilled Ciabatta
lettuce, red onion, roasted red pepper jam, warm gorgonzola drizzle, 14.50

 Honey Baked Ham and Melted Gruyere
whole wheat ciabatta, green apple slaw, Dijon aioli, 13.

      Blackened Chicken Foccacia
roasted red pepper hummus, cucumber, tomato, arugula, 12.

 Main Dishes

Cheese Tortellini
with grape tomatoes, artichoke hearts, baby spinach, feta, tossed with basil and extra virgin olive oil, 16.
with Herb Grilled Chicken, add 5.  or, with Garlic Marinated Shrimp, add 7.

   Baked Stuffed Sole
lemon-scented jasmine rice and peas, lobster-sherry cream sauce, 16.

Executive Chef Shaheed Toppin