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 7 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 2017

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.
shredded Brussels sprouts, garlic, parmesan, truffle, 5.
warm, house-marinated olives, 4.

Small Plates

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

strawberry gazpacho
compressed watermelon, petite sorrel, mint, 9. Recommended wine: Zum Riesling

bibb lettuce salad
cucumber, fennel, pickled red onion, lemon-thyme vinaigrette, 8. Recommended wine: Direder Gruner Veltliner

heirloom tomato
burrata mozzarella, arugula, pesto, 11. Recommended wine: Gave Principessa

summer ratatouille
tomato, basil, chèvre, 8. Recommended wine: Gouguenheim Malbec

clams, garlic, saffron, grilled baguette, 11. Recommended Wine: Antinori White Blend

pan seared scallops
Meyer lemon, sauce Nero, summer peas, 14. Recommended wine: Sonoma Cutrer Chardonnay

tuna tartare
avocado mousse, candied ginger, wasabi-puffed rice, crisp wonton, 13. Recommended wine: Navarro Gewürztraminer

lamb sliders
red pepper jam, creamy gorgonzola, 12. Recommended wine: Girard Petite Sarah

braised beef
goat cheese polenta, re onion am, crispy leek, 13. Recommended wine: Pepperjack Red Blend

thin crust pizza
creamed leek, Asiago, bacon, arugula, truffle, 12. Recommended wine: Malvolti Prosecco

Macro Plates

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

olive oil poached flounder
carrot, red quinoa, watercress, gremolata, 24. Recommended wine: Treana Rhone Blend

artichoke ravioli
slow-roasted grape tomato, Asiago, arugula, sun-dried tomato cream, 21. Recommended wine: The Withers Rosé

grilled, carved bistro steak
white truffle-laced pommes frites, peppery arugula, red wine jus, 23. Recommended wine: Knights Valley Cabernet Sauvignon

Artisanal Cheeses

Our cheese selections come award-winning farmsteads that strive to produce superior quality hand-made cheeses.

Artisan Cheese Plate 1 oz. Portions of the cheese served with bread, fruit and nuts.

D’affinois, 5.
A soft, cow’s milk cheese from Rhone-Alpes, France, it has a creamy texture similar to Brie and a sweet, buttery
Recommended pairing wine: Chandon Brut

Garrotxa, 6.
This semi-firm cheese from Catalonia, Spain is made with pasteurized goat’s milk. It has a woodsy aroma and a delicate peppery flavor, with a crumbly, creamy texture.
Recommended wine: Sonoma Coast Sauvignon Blanc

Valdeón, 6.
A blue-veined, Spanish cheese made from a blend of cow’s and goat’s milk.  It is wrapped in sycamore maple leaves, giving it a slightly milder, balanced, earthy flavor.
Recommended wine: Fonseca Port 


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

lemon curd, puff pastry, blueberry compote, kumquat, 8.

chocolate praline cake, crème Chantilly, hazelnut cream, feuilletine, 9.

strawberry shortcake, slow roasted strawberry, strawberry compote, white chocolate whipped cream, 8.50

Chef David Mitchel