Wine Bar Dining

The single most asked question during the past 29 months has been, “When is the Wine Bar opening?” We are are thrilled to announce that we are now open for business!

Days of operation are Wednesday through Saturday evenings, opening at 5:30 pm. Due to our limited seating capacity and the anticipated demand for this special experience, we strongly encourage reservations. At this time you may make reservations by calling our Front Desk, 860.767.1776. 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 will highlight small plates, macro plates, featured wine flights and numerous wines by the glass as well as a more extensive bottle list. We have just received the Wine Spectator’s prestigious Award of Excellence yet again and our wine experience certainly reflects our “credentials”.

We look forward to welcoming you back to The Wine Bar at The Griswold Inn!

RESERVE A TABLE

wine bar menu, august/september, 2022

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, Korean barbeque, toasted sesame seeds, 6.
warm, house-marinated olives, 6.
truffle frites, 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.

celeriac soup
roasted potatoes, crispy leeks, truffle oil, 9.
Recommended wine: Pine Ridge Chenin/Viognier

salt-roasted beet salad
kale, Asian pear, spiced pepitas, feta, cider vinaigrette, 11.
Recommended wine: Malvolti Prosecco

honey crisp apple salad
herb-crusted fried goat cheese, arugula, candied walnut, lemon poppy-seed dressing, 11.
Recommended wine: Saint M Riesling

roasted Brussels sprouts
pomegranate molasses, gremolata, 10.
Recommended wine: Loimer Gruner Veltliner

seared trout
white truffle potato purée, fried capers, champagne beurre blanc, 18.
Recommended wine: Damilano Arneis

seared scallops*
parsnip two ways, red onion caviar, herb oil, petite greens, 26.
Recommended wine: Silverado, Sauvignon Blanc

wagyu beef meatballs
house-made pomodoro, parmigiano reggiano, fried basil, 15.
Recommended wine: Agriverdi Montepulciano

thin crust pizza
balsamic-roasted Brussels sprouts, applewood bacon, goat cheese crumble, hot honey, 17.
Recommended wine:  Argento Rosé

 

macro plates 

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

Faroe Island salmon*

mango-habanero glaze, street corn purée, saffron rice socarrat, black garlic gastrique, 32.
Recommended wine:  Oyster Bay Pinot Noir

orange honey-glazed duck breast*
sweet potato purée, citrus-braised kale, cipollini onions, soy vinaigrette, 30.
Recommended wine: Imagery Pinot Noir

pasta carbonara, fresh linguini, cured egg yolk, spring peas, guanciale, pecorino,  24.
Recommended wine: Gavi Principessa

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

 

charcuterie and artisanal cheeses 

chef’s charcuterie board
Prosciutto di Parma, Spanish chorizo, pecorino, pickled vegetables, gorgonzola spread, crostini, 24.
Recommended wine:  Piatelli Malbec

 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:

        Old Chatham Camembert, 7.
A mild, soft-ripened, triple cream, made with pasteurized cow’s and sheep’s milk,
from Chatham Mass. It has a velvety texture and delicious, buttery flavor.
Recommended wine: L’Orangeraie Chardonnay

Aurora Manchego, 6.
From the milk of the Manchego sheep in Spain, this four month aged, pasteurized cheese
has a crumbly texture and assertive flavor.
Recommended wine: Gran Gesta Sparkling Rosé

    Grey Bound Blue Burg, 7.
A semi-hard blue from Martha’s Vineyard, crafted from pasteurized cow’s milk.
It has a crumbly, open texture with a fresh, creamy background flavor.
Recommended wine:  Fonseca Port

 

desserts 

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

brownie à la mode
Brazilian cacao, house-made vanilla bean ice cream, hazelnuts, 11.

New York cheesecake
strawberry-balsamic compote, citrus crumble, 11.

Grand Marnier crème brulée
Valencia orange chantilly, chocolate soil, 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.