Wine Bar Dining


 

In our Wine Bar, Chef Ferrisi lets her imagination take charge with an innovative tapas menu, inspired macro plates and artisanal cheeses. Ferrisi’s stylized dishes are widely acclaimed and her unique desserts are another of her special talents. Choose from over fifty wines by the glass or try any of our incredibly popular wine flights. Of course, our award-winning 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 11 years running.

RESERVE A TABLE

“…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, Winter 2020

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 oil, 6.
warm, house-marinated olives, 5.

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.

warm potato soup
crisp leek, aged cheddar, truffle oil, 8.
Recommended wine: Bichot, Macon Villages

mesclun green salad
golden beet, pistachio, pickled red onion,
goat cheese, honey-lavender vinaigrette, 11.
Recommended wine: Züm, Riesling

potato gnocchi
caramelized onion, gorgonzola, garlic confit, spinach, 10.
Recommended wine: Felluga, Pinot Grigio

white asparagus risotto
parmesan, chives, truffle oil, 12.
Recommended wine: Malvolti, Prosecco

pan-seared scallops
potato cake, curried-cauliflower purée,
brown butter beurre blanc, 15.
Recommended wine: Clos Pegase, Chardonnay

grilled octopus
andouille, white bean, blistered grape tomato, 13.
Recommended wine: Barossa Valley, GSM

porketta
Okinawa sweet potato, caramelized apple,
heirloom carrot, maple-sherry gastrique, 11.
Recommended wine: Three Valleys, Zinfandel

braised lamb
roasted fennel, crisp polenta, red onion jus,
petite greens, 14.
Recommended wine: Cigale, Châteauneuf du Pape

thin crust pizza
crème fraiche, goat cheese, potato,
bacon, petite arugula, 13.
Recommended wine: Silverado, Sauvignon Blanc

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.

pan-seared Faroe Island salmon
crisp risotto, Tuscan kale, sun-dried tomato, 24.
Recommended wine: Willamette Valley, Pinot Noir

buratta ravioli
spinach-walnut pesto, feta, heirloom tomatoes,
kalamata olive, crisp artichoke,  22.
Recommended wine: Gavi Principesa

grilled, carved bistro steak
white truffle-laced pommes frites,
arugula, red wine jus,  24.
Recommended wine: Director’s Cut, Cabernet Sauvignon

Artisanal Cheeses

 Our cheese selections come from award-winning farmsteads that strive to produce superior quality cheeses. Artisan Cheese Plate 1 oz. Portions of the cheese served with bread, fruit and nuts.

  Humboldt Fog, 6.

A mild, soft-ripened, goat’s milk cheese from Humboldt County, California
has a layer of edible ash and a fresh center.  It displays  light, lemony flavor notes.
Recommended wine: Mount Nelson, Sauvignon Blanc

     Taleggio, 6.

From the famed caves of Taleggio, Italy, this semi-soft, pasteurized, cow’s milk cheese
has a pungent aroma, but a mild taste, with a characteristic tangy, fruity flavor.
Recommended wine: Chandon Brut

      Asher Blue, 6.

This raw, cow’s milk cheese is aged for 90 days and produced in Georgia by Sweet Grass Dairy.
 It has a dense, crumbly texture with an earthy, slightly sweet, mushroom flavor.
Recommended wine: Fonseca, Port

Desserts

All of our hand-crafted desserts contain only the highest quality ingredients.

espresso cheesecake
dark chocolate almond bark, Baileys chantilly, 8.50

toasted English pound cake
smoked maple and bourbon ice cream, praline crumble, sea salt caramel drizzle, 9.

lemon curd shortbread tart
toasted meringue, berry compote, 8.50

 

Trip Advisor