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, 6.50
Boss’s Soup of the Day, 5.50
Served with sour cream and applesauce, 7.50
Our Own Famous 1776 Brand™ Sausage Sampler
Three sausage varieties served with braised kraut
and Revolutionary Ale mustard, 8.
Chilled Jumbo Shrimp Cocktail, 3.50 each
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.
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, 11.
Romaine lettuce, Asiago cheese, house-made croutons, and Caesar dressing, 9.50
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, 16.
Applewood smoked bacon, cheddar, avocado, lettuce, tomato, sriracha aioli, on a whole wheat roll, 12.50
Corned Beef Reuben
Thick-sliced marbled rye, braised kraut, melted Gruyère and Thousand Island dressing, 13.
Grilled Angus Burger
Served on a toasted brioche bun with lettuce, tomato, choice of cheese and dill pickle, 13.50
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
risotto, preserved lemon, tomato-basil purée, 18.
Grilled Flat Iron Steak
roasted fingerling potatoes, port wine reduction, chef’s vegetable, 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 ~ Winter 2017
Starters and Salads
French Onion Soup
with melted Gruyére cheese and crouton, 8.
Winter Arugula Salad
Gorgonzola, roasted yellow beets, spicy candied bacon, Bermuda onion, roasted garlic-rosemary vinaigrette, 9.
Baby Spinach Salad
cucumber, heirloom tomato, feta, Kalamata olive, lemon-basil vinaigrette, 9.
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, lettuce, green apple slaw, Dijon aioli, 13.
Sriracha Fried Chicken on Grilled Brioche
Sriracha marinated chicken, bacon-buttermilk ranch, lettuce, tomato, 12.
Farfalle with Prosciutto and Artichoke Hearts
roasted garlic, heirloom grape tomatoes, shaved Asiago, basil-extra virgin olive oil, 17.
with Herb Grilled Chicken, add 5. or, with Garlic Marinated Shrimp, add 7.
Blackened Pork Tenderloin
apple-cranberry compote, maple bourbon sweet potato mash, cider reduction, 14.