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 9 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, Spring 2018

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.

white asparagus soup
pancetta, crispy maitake mushrooms, olive oil, 9.
Recommended wine: Felluga, Pinot Grigio

mesclun greens
smoked gouda, pistachios, pickled red onions, blueberry vinaigrette, 10.
Recommended wine: Züm, Riesling

arugula salad
roasted yellow beets, creamy goat cheese dressing,  honey almond, pomegranate, 9.
Recommended wine: Grandes Perrières, Sancerre

hand rolled potato gnocchi
asparagus cream, prosciutto, asiago, 12.
Recommended wine: Malvolti, Prosecco

spring pea risotto
lemon butter, parmesan, pea tendrils, 9.
Recommended wine: Bichot, Macon Villages

pan seared scallops
sauce romesco, crumbled almond, marinated artichokes, 14.
Recommended wine:  Viera de Plato, Albariño

fried crab cakes
avocado purée, sriracha mayo, petite salad, 14.
Recommended wine: Willamette Valley, Riesling

lamb sliders
red pepper jam, gorgonzola cream, arugula, 13.
Recommended wine: Agriverdi, Montepulciano

braised beef
carrot purée, toasted hazelnut, brandy cream, 13.
Recommended wine: Gouguenheim, Malbec

thin crust pizza 
roasted garlic cream, fontina, shaved fennel, spinach, 12.
Recommended wine:  Gavi, Principessa

 Macro Plates

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

seared salmon
beluga lentil, carrot, tuscan kale,  saffron beurre blanc, 24.
Recommended wine: Wild Horse, Pinot Noir

crab and shrimp ravioli
lemon-caper cream sauce, spinach, preserved lemon, 21.
Recommended wine: Clos Pegase, Chardonnay

grilled, carved bistro steak
white truffle-laced pommes frites, arugula, red wine jus, 23.
Recommended wine: Sebastiani, Gravel Bed

Artisanal Cheeses

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

Our Spring Menu features cheeses from Sweet Grass Dairy located in Thomasville, Georgia.

        Green Hill, 6.
This is a soft-ripened, double cream, cow’s milk cheese that has a smooth, creamy texture, buttery flavor and a bloomy, thin rind similar to Camembert.
Recommended wine: Chandon Brut

Thomasville Tomme, 6.
A semi-soft, farmhouse cheese that is aged 60-90 days and made with raw cow’s milk, has an earthy flavor and creamy texture.
Recommended wine: Dom. Lumières, Cote du Rhône

Asher Blue, 6.
This blue-veined, raw cow’s milk cheese with the slightly pungent aroma has a mildly salty, grassy flavor and crumbly texture.
Recommended wine: Fonseca, Port

 Desserts

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

flourless chocolate brownie
 hazelnut, Kahlua anglaise, mocha whipped cream, 8.

lemon curd tart
blueberry, almond, vanilla gelato, 7.50

sour cream cheesecake
rhubarb compote, ginger syrup, crème Chantilly, 8.

 

Chef David Mitchel