Wine Bar Dining

PLEASE NOTE: The Wine Bar will be closed on Friday, September 28th for a private family celebration. We apologize for any inconvenience and hope to see you again soon!

 

Our stunning Wine Bar & Bistro opens its doors at 5:30 pm, Wednesday through Saturday evenings. Our menu highlights small plates, macro plates, featured wine flights and numerous wines by the glass as well as a more extensive bottle list. Our cruvinet system also allows us to offer a selection of highly-regarded “next level” wines by the glass. We have received the Wine Spectator’s prestigious Award of Excellence yet again – 15 years running: our wine experience certainly reflects our “credentials”.

We encourage reservations which may be made by calling our Front Desk, 860.767.1776, or online through the link below. Please note that seating at the bar and communal table are offered on a first-come, first-served basis. If you prefer sitting at either of those spots, so as not to be disappointed, we recommend making a table reservation. If space is available at the bar and/or communal table upon your arrival, we can accommodate your preference.

We look forward to welcoming you!

 

RESERVE A TABLE

wine bar menu, autumn 2023

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, 3.

edamame, roasted garlic, Romano, harissa, 6.

warm, house-marinated olives, 6.

truffle frites, grated parmesan, chives, 7.

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.

crème di chestnut soup
caramelized chestnuts, gruyère baguette, 12.
Recommended wine: Horizon Chardonnay

shaved sprout salad
pumpkin seeds, dried cranberry, honey crisp apple, shaved parmesan, Dijon vinaigrette, 14.
Recommended wine: Malvolti Prosecco

salt-roasted beet salad
ricotta salata, Tuscan kale, sunflower seeds, bee pollen vinaigrette, 14.
Recommended wine: Hugl Gruner Veltliner

romesco and romanesco
crispy romanesco, romesco sauce, almond dust, 12.
Recommended wine: Gran Gesta Sparkling Rosé

seared cod loin
garlic-tomato consommé, sautéed spinach, white bean purée, blistered grape tomato, pine nut crumble, 24.
Recommended wine: Montemassi Vermentino

duck confit risotto
mushroom mélange, walnut crumble, crème fraiche, 20.
Recommended wine: L’Auriere Muscadet

seared scallops
butternut squash caponata, fried capers, 26.
Recommended wine: Grandes Perrieres Sancerre

crispy lamb chop
sweet potato purée, mint chimichurri, pomegranate reduction, 17.
Recommended wine: Garzon Cabernet Franc

cabernet braised beef
Roquefort potato purée, heirloom carrots, merchant du vin,  18.
Recommended wine: Piatelli Malbec

thin crust pizza
kale-walnut pesto, butternut squash, prosciutto, goat cheese, apple cider reduction, 17.
Recommended wine: Campuget Rosé

macro plates 

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

crispy skin salmon
glazed fennel, red beet purée, smashed garlic potatoes, leek soubise, 33.
Recommended wine: Willamette Valley Vineyards Pinot Noir

pear and mascarpone purses
browned butter, fried sage, pecans, 26.
Recommended wine: Gavi Principessa

grilled, carved bistro steak
white truffle-laced pommes frites, arugula, red wine jus, 36.
Recommended wine: BR Cohn Cabernet Sauvignon

 artisanal cheeses 

 artisan cheese plate
Our cheese selections come from award-winning farmsteads that strive to produce superior quality cheeses. 

1 oz. portions of the cheese served with bread, fruit and nuts:

White Stilton Cranberry, 8.
A sweet, crumbly, white cheese from England made from pasteurized cow’s milk. It’s speckled with tangy cranberries for a distinctive, fruity flavor.
Recommended wine: Saint M Riesling

Purple Haze, 8.
This fresh, subtly sweet goat cheese from Cypress Grove farmstead in California is infused with flavors of lavender and wild, fennel pollen.
Recommended wine: Silverado Sauvignon Blanc

Point Reyes Blue, 8.
This blue-veined, raw cow’s milk cheese from California has an ultra-creamy texture, a medium-strong blue flavor, with a peppery finish.
Recommended wine: Austin Cabernet Sauvignon

      desserts 

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

apple tarte tatin
house made whiskey caramel, vanilla-chai ice cream, matcha dust, 12.

pumpkin cheesecake brûlée
                                          praline crème anglaise, ginger cookie crust, 11.                                             

triple chocolate trifle
whipped espresso, milk chips, 12.

coffee

regular or decaf, 3.
espresso, 3.25
Irish Coffee with Jamesons Irish Whiskey, 8.75
Chip Shot Coffee with Tuaca and Baileys, 8.75
B-52 Coffee with Grand Marnier, Baileys and Kahlua, 8.75

dessert wine/ port/ sherry/ liqueurs 3 oz.

Essensia, Orange Muscat, Quady, 7.50
Wagner Ice Wine, 12.
Riesling, North By Northwest, 11.
Port, Fonseca, Bin #27, 7.
Port, Fonseca, 20-Year Aged, 18.
Chambord, 10.
Grand Marnier, 11.
Remy Martin VSOP, 15.
Martell Cordon Bleu, 31.

Chef Eric Bond
Wine Director Alan Barone
Wine Bar Manager Steven Gray

Every Wednesday evening, we serve all wines by the glass at half price for women.

 

The Griswold Inn is the proud recipient of the Wine Spectator’s prestigious Award of Excellence for 15 years running.