Wine Bar Dining

In our Wine Bar, Chef Ferrisi lets her imagination take charge with an innovative tapas menu, inspired macro plates and artisanal cheeses. Ferrisi’s stylized dishes are widely acclaimed and her unique desserts are another of her 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, Summer 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.

arugula salad
grilled nectaries, blueberries, pancetta,
goat cheese, bee pollen, herb vinaigrette, 10.
Recommended wine: Züm, Riesling

burrata salad
heirloom tomatoes, cucumbers, watercress,
basil, balsamic vinaigrette, 11.
Recommended wine: Malvolti, Prosecco

seared scallops
shiitakes, asparagus, cauliflower-leek purée,
lemon beurre blanc, 15.
Recommended wine: Mount Nelson, Sauvignon Blanc

cornmeal crusted crab cakes
sweet corn purée, shishito peppers, 14.
Recommended wine: Felluga, Pinot Grigio

citrus marinated swordfish
Thai slaw, tequila-lime gastrique, avocado mousse 14.
Recommended wine: 14 Hands, Sparkling Rosé

jerk chicken
crispy coconut rice, grilled pineapple relish, sriracha, 12.
Recommended wine: Navarro, Gewürztraminer

bbq glazed pork
jalapeno cornbread, sautéed kale, apricot purée,
grilled corn kernels, 12.
Recommended wine: Collusion, Red Blend

seared sirloin
chimichurri, fingerling potatoes, green beans, bacon,
pico de gallo, 14.
Recommended wine: Gouguemheim, Malbec

thin crust pizza
ratatouille, tomato sauce, arugula, Grana Padano, 13.
Recommended wine: Agriverdi, Montepulciano


Macro Plates

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

seared salmon
baby bok choy, ginger-garlic sauce,
crushed wasabi peas, 25.
Recommended wine: Wild Horse, Pinot Noir

capellini puttanesca
toasted bread crumbs, basil, feta, 19.
Recommended wine: Gavi Principessa

grilled, carved bistro steak
white truffle-laced pommes frites, arugula,
red wine jus, 24.
Recommended wine: Beaulieu, Merlot

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.

Tallegio, 6.
A semi-soft, pasteurized, cow’s milk cheese that hails from the Po
Valley, below the Italian Alps. It has a yeasty, pungent aroma, but
the flavor is mild, sweet and slightly tangy.
Recommended wine: Three Valleys Zinfandel

Mountain Gouda, 6.
This raw cow’s milk , semi-hard cheese from Jansal Valley, a local Massachusetts farmstead,
has been aged for 60 days and has a mild, nutty flavor.
Recommended wine: Clos Pegase, Chardonnay

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: Bichot, Macon Villages


All of our hand-crafted desserts contain only the highest quality ingredients.

passionfruit panna cotta kiwi, toasted coconut, 8.50

strawberry tart pastry cream, strawberry caramel, micro basil, 8.50

chocolate tasting chocolate torte cake, chocolate mousse,
dark chocolate almond bark, raspberry coulis, 9.50


~ Chef Kelly Ferrisi

Trip Advisor