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!



wine bar menu, spring 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, citrus glaze, sesame seed, 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.

white asparagus soup
pickled scallion, almonds, 14.
Recommended wine: Malvolti Prosecco

chilled duck confit salad
watercress, compressed Asian pear,
crumbled pistachio, citrus vinaigrette, 23.
Recommended wine:  Campuget Rosé

kale salad
feta, radish, gooseberry,
mango-miso dressing, 14.
Recommended wine: Loimer Gruner Veltliner

confit garlic, lemon-herb butter,
grilled crostini, 15.
Recommended wine:  Bichot Horizon Chardonnay

chickpea fried cauliflower
labenth, apricot habanero, 12.
Recommended wine: Gran Gesta Sparkling Rosé

cacio e pepe arancini
whipped burrata, tomato coulis, basil oil, 16.
Recommended wine: Foris Pinot Blanc

Alaskan king crab cakes
charred lemon aioli, red pepper vinaigrette, arugula, 24.
Recommended wine: Sonoma Cutrer Chardonnay

shrimp spring roll
pickled carrots, cucumber, cabbage, rice paper,
peanut glaze, Fresno chili sauce, 15.
Recommended wine: St M Riesling

beef estofada
handmade tortilla, green tomato Pico de Gallo,
roasted pepper chimichurri, 18.
Recommended wine: Piatelli Malbec

thin crust pizza
smoked tomato braised chicken, Bermuda onion,
jalapeno jack, lime crema , 17.
Recommended wine:  Barossa Valley GSM

macro plates 

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

pistachio-crusted salmon
romesco, farro, sauce vierge, 33.
Recommended wine: Silverado Sauvignon Blanc

lemon-ricotta gnocchi
thyme-brown butter, crispy shitake, 25.
Recommended wine: Gavi Principessa

grilled, carved bistro steak
white truffle-laced pommes frites, arugula,
red wine jus, 36.
Recommended wine: Indian Wells Red Blend 

 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:

Fiddlehead Tomme, 8.
A firm, pasteurized, cow’s milk cheese that is from Boggy Meadow Farm in New Hampshire.
It is cave-aged for 6 months and has a rich, smooth, grassy flavor.
Recommended wine: Livon Pinot Grigio

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

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


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

chocolate decadence
hazelnut crumble, strawberry compote, 12.

Meyer lemon tart
toasted meringue, raspberry coulis, 11.                                             

Earl Grey pound cake
elderberry ice-cream, tea biscuit crumble, 12.


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.