Tap Room Menu
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 TM Sausage Sampler three sausage varieties served with Dijon mustard, 8.
Chilled Jumbo Shrimp Cocktail, 3.50 each
Crispy Chicken with Thai peanut sauce and sweet chili dipping sauce, 8.
Crab Dip Gratin with fried pita chips, 11.
Warm House Chips with 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
Griswold Inn’s Signature Fish n’ Chips
potato-crusted codfish, fried golden brown, served with French fries and house-made tartar sauce, 16.50
Golden Fried Shrimp
French fries, coleslaw, house-made tartar sauce, 16.
with grape tomatoes, artichoke hearts, baby spinach, feta tossed with basil and extra virgin olive oil, 18.
with Herb-Grilled Chicken, add 5. with Garlic-Marinated Shrimp, add 7.
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, 13.
Corned Beef Reuben
thick-sliced marbled rye, braised kraut, melted Gruyere 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
Dietary needs menu available upon request. Executive Chef Shaheed Toppin/Sous Chef David Mitchel