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, Fall 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.


roasted butternut squash soup

crumbled hazelnut, 8.
Recommended wine: Chandon Brut

mesclun greens
gorgonzola, dried cranberries, candied walnuts, walnut vinaigrette, 9.
Recommended wine: Züm, Riesling

arugula salad
aged cheddar, bacon, spiced pecans, sherry-maple vinaigrette, 9.
Recommended wine: Picpoul de Pinet

fettuccine carbonara
parmesan cream, bacon, peas, egg yolk, 10.
Recommended wine: Gavi Principesa

Spanish paella
chicken, shrimp, Andouille sausage, white beans, 11.
Recommended wine: Gouguenheim, Malbec

pan-seared scallops
black rice, carrots, white wine cream, 14.
Recommended wine: Sonoma Cutrer, Chardonnay

lamb chops
apricot Vadouvan purée, Swiss chard, crispy leeks, red pepper demi, 15.
Recommended wine: Collusion Red Blend

roasted duck breast
parsnip purée, Tuscan kale, coffee-cocoa jus, 13.
Recommended wine: Imagery, Pinot Noir

braised beef
truffled celeriac purée, red pepper jam, fried shallot, port wine sauce, 14.
Recommended wine: Beaulieu, Merlot

thin crust pizza
pumpkin, goat cheese, caramelized onion, arugula, sherry gastrique, 13.
Recommended wine: 14 Hands, Sparkling Rosé

 

Macro Plates

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

pan-seared salmon
shaved Brussels sprouts, bacon, Dijon cream sauce, melted leeks, onion puree, 24.
Recommended wine: Clos Pegase, Chardonnay

butternut squash ravioli
brown butter, fried sage, toasted walnut, 21.
Recommended wine: Willamette Valley, Pino Noir

grilled, carved bistro steak
white truffle-laced pommes frites, arugula, red wine jus, 23.
Recommended wine: Kuleto, Zinfandel Blend

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.

Midnight Moon, 6.
This pasteurized goat cheese made in Holland has a delicious, nutty caramel flavor. Through ageing, the dense, creamy
texture is dotted with protein crystals that provide a slight crunch.
Recommended wine: Three Valleys, Zinfandel

  Humboldt Fog, 6.
A mild, goat’s milk cheese from Humboldt County, California with a layer of edible ash and fresh center.
It has a fudgy texture and light, lemony flavor notes.
Recommended wine: Grandes Perrieres, Sancerre

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

 Desserts

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

classic vanilla crème brulee, 8.50
toasted apple pound cake oat crumble, apple compote, vanilla gelato, crème anglaise, 8.50
midnight chocolate torte chocolate mousse, peanut butter cream, peanut crumble, 9.

Chef David Mitchel