Dinner Menu

 The Griswold Inn Classics

We are pleased to announce we will be offering outdoor dining on our Patio and Terrace beginning Wednesday, May 20th. Hours are from 11:30 am to 8:00 pm daily, weather permitting. We will also continue to offer our GRIS TO GO with curbside pickup. We hope to see you soon! In the meantime… Be Well and Stay Safe!


Our signature dishes and classic selections are available year-round in our art-filled Historic Dining rooms.

Classic Starters and House-made Soups

Our Own Famous 1776 Brand Sausage Sampler
three sausage varieties with Dijon mustard, 8.50
Potato Cakes served with sour cream and applesauce, 8.
Chilled Jumbo Shrimp Cocktail, 3.50 each
Garden Salad mesclun greens, English cucumber, carrots, grape tomatoes,
French breakfast radish, croutons  and our Original Garlic-Asiago Dressing, 8.50

Signature Clam Chowder, 7. or Boss’ Soup of the Evening, 6.

Classic ‘Gris’ Entrées

Roasted Cod Fillet
lemon-scented jasmine rice with English peas, 30.
Seared Atlantic Salmon
Roasted potatoes, leeks, grape tomatoes and mustard-chive sauce, 29.
Baked Stuffed Shrimp
Three jumbo shrimp with seafood filling, served with chef’s vegetable, 27.
Braised Short Ribs of Beef
With whipped potatoes and red wine demi-glace, 32.
Grilled Filet of Beef
Served with sautéed spinach,  roasted fingerling potatoes, and mushroom demi-glace (8 oz.), 38.
Signature Roasted Prime Rib of Beef
With baked potato, au jus and fresh rasped horseradish (12 oz.), 38.
Served Friday, Saturday and Sunday evenings.

Featured Seasonal Cuisine ~ 2020

Seasonal Starters and Salads  

French Onion Soup with melted Gruyère cheese and crouton, 9.
Winter Arugula Salad gorgonzola, roasted root vegetables, Bermuda onion, roasted garlic and rosemary vinaigrette, 11.
Mesclun Greens with goat cheese and cranberries, honey pistachios and white balsamic vinaigrette, 12.

Seasonal Entrées 

Cheese Tortellini blistered grape tomatoes, prosciutto, spinach and walnut pesto, 20.
with Herb Grilled Chicken, add 5.    with Garlic Marinated Shrimp, add 7.

Pan Seared Scallops roasted Brussel sprouts, bacon and fingerling potato hash, brown butter-sage beurre blanc, 29.

Crispy Duck Confit butternut squash risotto, spice hazelnut crumble, 24.

Slow Braised Pork Shank roasted fennel and caramelized apple polenta, Tuscan kale, port wine demi-glace, 21.

Seasonal Sides
6. each

White Truffle-Gorgonzola Whipped Potatoes ~ Butternut Squash Risotto         

Tuscan Kale ~ Chef’s Vegetables  

~ Executive Chef Shaheed Toppin ~