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, Spring 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.

warm asparagus soup
pancetta, crème fraiche, crispy potato, 8.
Recommended wine: Chandon Brut, Sparkling

butter lettuce salad
goat cheese, proscuitto, almond, apple,
white balsamic vinaigrette, 10.
Recommended wine: Züm, Riesling

mesclun green salad
brie, fennel, carrot, sunflower seeds,
ginger-apricot vinaigrette, 10.
Recommended wine: Matua, Sauvignon Blanc

cavatelli pasta
basil pesto, parmesan, arugula, 12.
Recommended wine: Gavi Principessa

spring pea risotto
preserved lemon, asiago, pea tendril, 12.
Recommended wine: Malvolti, Prosecco

pan-seared scallops
sauce romesco, toasted almond,
marinated artichokes, 15.
Recommended wine: Grandes Perrieres, Sancerre

grilled octopus
chorizo, white bean, parsnip, 13.
Recommended wine: Viera Del Plato, Albarino

pan seared lamb loin
carrot puree, plum, pickled mustard seed,
kale honey jus, 16.
Recommended wine: Cigale, Chateauneuf du Pape

braised beef
purple potato, carrots, pearl onions, port sauce, 14.
Recommended wine: Collusion, Red Blend

thin crust pizza
white asparagus cream, spinach, bacon,
roasted tomato, fontina, 13.
Recommended wine: 14 Hands, Sparkling Rosé

Macro Plates

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

pan-seared Faroe Island salmon
braised fennel, cherry tomato, onion puree,
saffron-yuzu beurre blanc, nasturtium, 24.
Recommended wine: Willamette Valley, Pinot Noir

mushroom ravioli
roasted garlic cream, spinach, asiago, fried leek, 21.
Recommended wine: Felluga, Pinot Grigio

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

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.

Our spring menu features cheeses from Sweet Grass Dairy in Thomasville, Georgia:

Greenhill, 6.
Similar to Camembert, this double cream, soft ripened, cow’s milk cheese
has a smooth texture and buttery flavor.
Recommended wine: Bascou, Picpoul de Pinet 

Thomasville Tomme, 6.
A semi-soft, cow’s milk cheese, aged 60-90 days with an earthy, nutty flavor and creamy texture.
Recommended wine: Villa Maria, Pinot Noir

Asher Blue, 6.
This slightly pungent blue has a crumbly texture with
an herbal, mushroom flavor and a mild, salty finish.
Recommended wine: Fonseca, Port


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

chocolate and peanut butter trifle whipped mascarpone, caramel, heath bar, 9.
Portuguese custard tart crème anglaise, raspberry, crème chantilly, 8.50
sour cream cheesecake blueberry, white chocolate ganache, graham cracker crumble, 8.50


~ Chef David Mitchel ~