Wine Bar Dining

In our Wine Bar, Chef Mitchel lets his imagination take charge with an innovative tapas menu, inspired macro plates and artisanal cheeses. His stylized dishes are widely acclaimed and his unique desserts are another of his special talents. Choose from over fifty wines by the glass or try any of our incredibly popular wine flights. Of course, our award-wining bottle list and full-service bar are also available. The Wine Bar is an extraordinary space that is both classic and sophisticated. We are open for dinner Wednesdays through Sundays.

The Griswold Inn Wine Bar is the proud recipient of the Wine Spectator’s prestigious Award of Excellence for 10 years running.

“…friends of mine with palates that are relatively discerning (if not demanding) enjoyed themselves immensely here.”

-The New York Times

“This is 4.5-5 star food, throwing down the gauntlet to the shoreline’s best.”

-Hartford Courant

“The exquisite Wine Bar is a contender for a top spot among Connecticut’s best restaurants.”

– New Haven Register

Wine Bar, Winter 2019

Micro Plates

Petite portions to enjoy with your wine as you peruse the menu or as an addition to accompany your meal.

grilled flatbread with citrus olive oil, 2.
edamame, garlic, Parmesan, truffle oil, 6.
warm, house-marinated olives, 5.

Small Plates

Our tapas-style selections span many cuisines of the world and are specifically designed for sharing.
Typically, we recommend three dishes per person for dinner.

celeriac soup
apple, almond, chorizo oil, 8.
Recommended wine: Viera Del Plato Albarino

mesclun green salad
golden beet, pistachio, pickled red onion,
goat cheese, honey-lavender vinaigrette, 9.
Recommended wine: Züm, Riesling

potato gnocchi
roasted tomato sauce, arugula, asiago, 10.
Recommended wine: Agriverdi, Montepulciano

mushroom risotto
parmesan, scallion, truffle oil, 11.
Recommended wine: Bichot, Macon Villages

pan-seared scallops
chorizo, red quinoa, beurre blanc,
cauliflower purée, 14.
Recommended wine: Clos Pegase, Chardonnay

Thai chicken curry
jasmine rice, crispy leek, 12.
Recommended wine: 14 Hands, Sparkling Rosé

braised beef
goat cheese white polenta, red onion jus,
fried shallot, 14.
Recommended wine: Kuleto, Zin Blend

thin crust pizza
roasted garlic cream, Tuscan kale, caramelized
red onion, ricotta cheese, 13.
Recommended wine: Felluga, Pinot Grigio

Macro Plates

More substantial portions offered as a main dish or to share.

pan-seared Faroe Island salmon
beluga lentil, Tuscan kale, parsnip purée,
Meyer lemon, 24.
Recommended wine: Imagery, Pinot Noir

cavatelli pasta
spinach, bacon cream, sundried tomato, pancetta, 21.
Recommended wine: Gavi Principesa

grilled, carved bistro steak
white truffle-laced pommes frites, arugula,
red wine jus, 23.
Recommended wine: Trapiche Broquel, Malbec

Artisanal Cheeses

 Our cheese selections come from award-winning farmsteads that strive to produce superior quality cheeses.
Artisan Cheese Plate 1 oz. Portions of the cheese served with bread, fruit and nuts.

Bucheron, 6.
A soft-ripened, goat cheese from the Loire Valley, France; its
center has a crumbly texture and a bright lemony flavor.
Recommended wine: Grandes Perrieres, Sancerre

Zamorano, 6.
From the famed Spanish province of Zamora, this hard
textured, sheep’s milk cheese has a buttery, nutty flavor that
is similar to Manchego.
Recommended wine: Three Valleys, Zinfandel

Cambozola, 6.
This soft-ripened, cow’s milk cheese from Germany is a cross
between Camembert and Gorgonzola. It is moist and creamy
with a savory, sharp flavor and a touch of sweetness.
Recommended wine: North by Northwest, Riesling

 Desserts

All of our hand-crafted desserts contain only the highest quality ingredients and are individually presented by our chefs.   

vanilla panna cotta almond crumble, passionfruit jus, white chocolate Chantilly, 8.50
blood orange curd trifle 
honey yoghurt, ginger, vanilla sponge, 8.50
chocolate cream tart 
toasted meringue, hazelnut, coffee, 9.

 

Chef David Mitchel