Wine Bar Dining

Days of operation are Wednesday through Saturday evenings, opening at 5:30 pm. 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.

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: our wine experience certainly reflects our “credentials”.

We look forward to welcoming you!

 

RESERVE A TABLE

wine bar menu, winter 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, spicy garlic, 6.
warm, house-marinated olives, 5.
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.

red lentil soup
mint oil, curried cauliflower, 9.
Recommended wine: Campuget Rosé

shredded kale salad
candied pecans, five spice butternut squash, crispy prosciutto, gorgonzola, maple-Dijon vinaigrette, 12.
Recommended wine: Malvolti Prosecco

salt-roasted beets
petite greens, pickled kumquat, yogurt crema, pistachios, crumbled goat cheese, citrus reduction vinaigrette, 14.
Recommended wine: Damilano Arneis

crispy Brussels sprouts
bacon, cranberry, sherry-maple gastrique, 11.
Recommended wine: Loimer Gruner Veltliner

seared scallops
sriracha-carrot purée, ginger espuma, ponzu pearls, 26.
Recommended wine: St M Riesling

lamb samosa
tomato-cucumber crudo, tamarind-ginger glaze, 15.
Recommended wine: Tamarack Cabernet Franc

seared pork belly
buttered turnip purée, apple-celery gel, madeira demi, 15.
Recommended wine: Barossa Valley GSM

braised beef
fondant potatoes, smoked shallot purée, demi-glace, 16.
Recommended wine: Piatelli Malbec

thin crust pizza
roasted garlic, black mission fig, caramelized onion, gorgonzola, arugula, 17.
Recommended wine: Agriverdi Montepulciano

 

macro plates 

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

signature fondue
vintage cheddar cheese melted with harvest Riesling, served with toasted bread, cornichons, and green apples for dipping, 16.

seared salmon
red beet purée, crispy potato, beluga lentil, roasted root vegetables, rosé beurre blanc, 32.
Recommended wine: Argyle Pinot Noir

house made duck confit ravioli
arugula pesto, ras el hanout, walnuts, shaved feta, 25.
Recommended wine: Antinori Toscana Rosso

grilled, carved bistro steak
white truffle-laced pommes frites, arugula, red wine jus,  36.
Recommended wine: Bellacosa 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:

        Port du Salut, 8.
A semi-soft, washed rind, pasteurized, cow’s milk cheese, from the Loire Valley in France has a rich, mild and savory flavor.
Recommended wine: Pine Ridge Chenin Blanc/Viognier

Lake’s Edge, 8.
A mild, goat’s milk cheese from Blue Ledge Farm in VT, that is similar to Humbolt Fog with a layer of edible ash and fresh center. It has a fudgy texture and light, lemony flavor notes.
Recommended wine: Silverado Sauvignon Blanc

    Bayley Hazen Blue, 8.
This blue-veined, raw cow’s milk cheese from Jasper Hill farm in VT has a dense, creamy texture with a peppery, grassy character, and toasted nut sweetness.
Recommended wine: North by Northwest Riesling

 

desserts 

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

chocolate tiramisu roll
espresso mousse, chili-spiked cashew, 11.

lemon olive oil cake
crème fraiche ice cream, raspberry coulis 11.

hibiscus and orange poached pear
mascarpone, granola, 10.

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 14 years running.