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, Autumn 2019

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, 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.

mulligatawny soup
green apple slaw,  8.
Recommended wine: Züm, Riesling

arugula salad
caramelized figs, spiced pecans, goat cheese,
prosciutto, white balsamic-date vinaigrette, 12.
Recommended wine: 14 Hands, Sparkling Rosé

autumn greens
honey crisp apples, fennel, gorgonzola,
dried cranberries, maple walnut vinaigrette, 11.
Recommended wine: Malvolti, Prosecco

seared scallops
butternut squash purée,
roasted Brussels sprouts, pancetta 15.
Recommended wine: Silverado, Sauvignon Blanc

pan seared trout
roasted cauliflower, haricot verts,
caper-brown butter, 12.
Recommended wine: Viera Del Plato, Albarino

seared duck breast
rutabagas, braised escarole and apples,
cranberry-Grand Marnier demi-glace,  14.
Recommended wine: Willamette Valley, Pinot Noir

butternut squash risotto
baby spinach, spiced pepitas, parsnip chips, 12.
Recommended wine: Navarro, Gewürztraminer

braised beef
goat cheese polenta, roasted root
vegetables, demi-glace, 14.
Recommended wine: Cigale, Chateauneuf du Pape

thin crust pizza
sage-laced mornay sauce, mélange of mushrooms,
caramelized onions, truffle oil, 13.
Recommended wine:  Clos Pegase, Chardonnay

 

Macro Plates

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

pan seared cod
white beans, greens, chorizo, crispy leeks, 25.
Recommended wine: Mount Nelson, Sauvignon Blanc

Sicilian ragu with tagliatelle
ricotta, basil, shaved parmesan, 19.
Recommended wine: Agriverde, Montipulciano

grilled, carved bistro steak
white truffle-laced pommes frites,
arugula, red wine jus,  24.
Recommended wine: Chateau Simon, Graves

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.

Port du Salut, 6.
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: Bichot, Macon Villages

Mimolette,6.
This semi hard, cow’s milk cheese from Normandy, France
has a firm texture and fruity aroma, with nutty, slightly salty,
butterscotch flavors.
Recommended wine: Marcel Hugg, Riesling

Valdeon, 6.
This bold, aromatic blue hails from the Valdeon Valley
in northwestern Spain. Made with a mixture of cow’s and goat’s milk,
it has a creamy texture and a spicy, smoky flavor.
Recommended wine: Collusion, Red Blend

 

 Desserts

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

port poached Anjou pear
filled with fruit and nuts, 8.

five-spice cake
cream cheese buttercream, pumpkin gelato,
maple-pecan crumble,  9.

chocolate espresso crème brulée, 8.50

 

~ Chef Kelly Ferrisi

Trip Advisor