Wine Bar Dining

Our stunning Wine Bar & Bistro opens its doors at 5:30 pm, Wednesday through Saturday evenings. 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 – 15 years running: our wine experience certainly reflects our “credentials”.

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.

We look forward to welcoming you!



wine bar menu, winter 2024

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 bbq, sesame, scallion, 8.

warm, house-marinated olives, 6.

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.

crispy brussels sprouts
bacon, caramelized Vidalia onions, sherry-maple gastrique, 12.
Recommended wine: Hugl Gruner Veltliner

pasta e fagoli
toasted baguette, shaved parmigiana reggiano, 10.
Recommended wine:  Montemassi Vermentino

spinach-feta salad
candied pecans, apple, red grape, maple vinaigrette, 14.
Recommended wine:  St M Riesling

arugula-pear salad
stilton blue, hazelnuts, basil-champagne vinaigrette, 14.
Recommended wine: Malvolti Prosecco

fingerling sweet potato
parmesan, marshmallow aioli, 11.
Recommended wine: Campuget Rosé

beer-battered cod loin
crispy potato puff, Calabrian pepper remoulade, 22.
Recommended wine: Kono Sauvignon Blanc

shrimp spring roll
pickled carrots, cucumber, cabbage, rice paper, peanut glaze, Fresno chili sauce, 15.
Recommended wine: Gunlach Bunchu Gewurztraminer

lamb meatballs
tzatziki, Peruvian pepper jam, shaved feta, 16.
Recommended wine: Barossa Valley GSM

crispy-skin duck breast
salsify purée, wilted kale, blood orange gastrique, 18.
Recommended wine: Orube Rioja Crianza

braised beef
fondant potatoes, smoked shallot purée, demi-glace, 18.
Recommended wine: Intrinsic Red Blend

thin crust pizza
Anjou pear, brie, bacon, toasted pecan, balsamic reduction, 17.
Recommended wine: Gran Gesta Sparkling Rosé

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
carrot purée, crispy potato, beluga lentil, roasted root vegetables, saffron beurre blanc, 32.
Recommended wine: Ken Wright Pinot Noir

fettuccini arrabiatta
whipped burrata, garlic confit crostini, 25.
Recommended wine: Antinori Toscana Rosso

grilled, carved bistro steak
white truffle-laced pommes frites, arugula, red wine jus, 36.
Recommended wine: BR Cohn Cabernet Sauvignon

 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:

Camembert, 8.
A soft, rich, buttery cow’s milk cheese, from Arethusa farm in Litchfield, Ct. It has a sweet flavor and subtle minerality.
Recommended wine: Bichot Horizon Chardonnay

Drunken Goat, 8.
A smooth, semi-firm, pasteurized goat’s milk cheese that is immersed in red wine during its ripening process. It is from the Murcia province in southwestern Spain.
Recommended wine: Green and Social Verdejo

Papillion Black Label Roquefort, 8.
This soft, blue-veined, sheep’s milk cheese is from the Auvergne region of France. It has an unctuous and supple texture with a salty, robust aftertaste.
Recommended wine: Fonseca Port


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

chocolate pot de crème
raspberry coulis, cashew, sea salted Chantilly, 12.

banana tres leches
                                          banana crisps, peanut crumble, 12.                                             

white chocolate éclair
diplomat crème, strawberry compote, 12.


regular or decaf, 3.
espresso, 3.25
Irish Coffee with Jameson’s 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 15 years running.