Dinner Menu

 The Griswold Inn Classics

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 or Boss’ Soup of the Evening, 6.50

Classic ‘Gris’ Entrées

Roasted Cod Fillet
lemon-scented jasmine rice with English peas, 29.
Seared Atlantic Salmon
Roasted potatoes, leeks, grape tomatoes and mustard-chive sauce, 28.
Baked Stuffed Shrimp
Three jumbo shrimp with seafood filling, served with chef’s vegetable, 26.
Braised Short Ribs of Beef
With whipped potatoes and red wine demi-glace, 30.
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.), 37.
Served Friday, Saturday and Sunday evenings.

Featured Seasonal Cuisine ~ Autumn 2019

Seasonal Starters and Salads  

Calamari crisp banana pepper, sriracha aioli, balsamic reduction, shaved asiago, 13.
Crisp Beef Brisket green apple slaw, smoky cider BBQ sauce,  14.
Autumn Arugula Salad red Anjou pear, maple glazed walnuts, gorgonzola, honey-lavender vinaigrette, 11.
Roasted Beet and Goat Cheese Salad pumpkin seeds, pickled onion, cider vinaigrette, 12.

Seasonal Entrées 

Butternut Squash Ravioli caramelized onions, roasted pear, shaved Brussels sprouts, goat cheese, spiced pecans, 19.                                                                                                                                                               with Herb Grilled Chicken, add 5.    with Garlic Marinated Shrimp, add 7. 

*Pan Seared River Trout  autumn succotash, white truffle potato purée, crispy leeks, beurre blanc, 26.

Chicken Pot Pie  Tasso ham, butter beans, roasted squash potato, herbed veloute, puff pastry,  21

Roasted Porketta roasted fennel relish, Granny Smith slaw, whipped squash, rum-spiked cider reduction, 25. 

Seasonal Sides
6. each

White Truffle and Chive Fingerlings ~ Vermont Maple Butternut Squash            

                         Autumn Succotash ~ Haricot Verts and Carrots    

~ Executive Chef Shaheed Toppin ~