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, Spring 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.
edamame, 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.

chilled carrot soup
crystallized ginger, creme fraiche, micro arugula oil, 9. Recommended wine: Navarro Gewürztraminer

mesclun green salad
carrot, radish, Asiago, herb dressing, 8. Recommended wine: Direder Gruner Veltliner

arugula salad
strawberries, goat cheese, honey almonds, white balsamic vinaigrette, 9. Recommended wine: Willamette Pinot Gris

beech mushrooms, garlic, cream, sage, 10. Recommended wine: Antinori White Blend

pan seared scallops
arugula pesto grapefruit, brown butter, 14. Recommended wine: Sonoma Coast Sauvignon Blanc

seared cod
Thai curry, jasmine rice, scallions, 12. Recommended wine: Zum Riesling

roasted lamb loin
apricot, vadouvan, Tuscan kale, red pepper port demi, 14. Recommended wine: Kuleto Native Son

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.

blackened Atlantic salmon
beet, pomegranate, asparagus, Tuscan kale, 24. Recommended wine: Wild Horse Pinot Noir

spinach Florentine ravioli
Boursin cream, crispy artichoke, arugula, 21. Recommended wine: Bichot Macon Villages

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.

Toma Piedmontese, 6.
This semi-soft, cow’s milk cheese is one of the oldest cheeses produced in Italy. It has a smooth, creamy texture, delicate fragrance and a sweet, nutty flavor.
Recommended wine: Gave Principessa

Cana de Cabra, 6.
A soft-ripened, Spanish cheese from pasteurized goat’s milk, it has a delicious, mild citrus and buttery flavor and a soft, creamy texture.
Recommended wine: Grandes Perrieres Sancerre

Buttermilk Blue, 6.
This raw cow’s milk cheese from Wisconsin has a creamy, moist, crumbly texture and is aged for 3 months. It has a tangy bite with a sweet, clean finish.
Recommended wine: Essensia Orange Muscat


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

vanilla panna cotta, blueberry, almond, Meyer lemon, 8.

flourless chocolate brownie, sea salt ganache, stout anglaise, hazelnut ice cream, 9.

pineapple upside-down cake, cherry compote, coconut, lychee, 8.

Chef David Mitchel