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, Winter 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.
May we recommend three dishes per person for dinner.

warm vichyssoise
fennel jam, crab salad, crostini, 8.
Recommended wine: Chandon Brut

mesclun greens
prosciutto, apple, almond, goat cheese,
white balsamic vinaigrette, 8.
Recommended wine: Züm Riesling

cavatelli pasta
pesto cream, panceta, asiago, 9.
Recommended wine: Navarro Gewürztraminer

duck confit risotto
truffle oil, mascarpone, scallion, 11.
Recommended wine: Malvolti Prosecco

pan-seared scallops
ginger espuma, 14.
Recommended wine: Sonoma Coast Sauvignon Blanc

crisped trout
rainbow chard, toasted hazelnut,
brown butter, parsnip, 12.
Recommended wine: Wild Horse Pinot Noir

pan-seared lamb chops
Tuscan kale, coffee jus, curried apricot, 14.
Recommended wine: Guggenheim Malbec

braised beef
truffled celeriac puree, red onion and port demi,
crispy shallots, 13.
Recommended wine: Kuleto Native Son

thin crust pizza
caramelized onion, pear, arugula, spiced pecan,
gorgonzola cream, 12.
Recommended wine: The Withers Rosé

 Macro Plates

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

roasted salmon
grapefruit, fennel, Swiss chard, tomato, 24.
Recommended wine: Sonoma Cutrer Chardonnay

smoked chicken ravioli
mushroom cream, Tuscan kale, beech mushroom, 21.
Recommended wine: Gavi Principessa

grilled, carved bistro steak
white truffle-laced pommes frites, arugula, red wine jus, 23.
Recommended wine: Chateau Simon Graves

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.

Grayson, 6.
Similar to Taleggio, this Virginia, raw cow’s milk cheese has
a fine, creamy texture, pungent aroma and a prevailing beefy
and oniony flavor.
Recommended wine: Cigale Chateauneuf du Pape

Tomme de Savoie, 6.
This semi-soft cheese from the French Alps is made with
skimmed cow’s milk. It has an earthy aroma and a nutty,
citrusy flavor and creamy texture.
Recommended wine: Grandes Perrieres Sancerre

Bleu d’ Auvergne, 6.
A blue-veined, cow’s milk cheese from south-central France, it
has a pungent aroma and assertive, spicy, grassy and
herbaceous flavors.
Recommended wine: North by Northwest Riesling


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

passionfruit curd trifle genoise, orange crème, ginger, 8.

hazelnut hot cocoa toasted meringue, crumbled heath, white chocolate whipped cream, 9.

classic vanilla crème brûlée, 8.50

Chef David Mitchel