Wine Bar Dining

In our Wine Bar, Chef Mitchel lets his imagination take charge with an innovative tapas menu, inspired macro plates and artisanal cheeses. His stylized dishes are widely acclaimed and his unique desserts are another of his special talents. Choose from over fifty wines by the glass or try any of our incredibly popular wine flights. Of course, our award-wining 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 10 years running.

“…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, Summer 2018

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.

gazpacho soup
marinated cucumber, micro basil, extra virgin olive oil, 9.
Recommended wine: Züm, Riesling 

bibb lettuce salad
goat cheese, toasted cashew, pickled onion, white balsamic vinaigrette 11.
Recommended wine: Willamette Valley, Riesling

burrata mozzarella salad
basil pesto, heirloom tomato, arugula, lemon-thyme vinaigrette, 13.
Recommended wine: Gavi Principessa

cavatelli pasta
lobster cream sauce, spinach, fried leeks, 12.
Recommended wine: Malvolti, Prosecco

corn risotto
parmesan, grilled corn, bacon, 9.
Recommended wine: Bichot, Macon Villages

pan seared scallops
sweet pea purée, beluga lentil, beurre blanc, 15.
Recommended wine: Clos Pegase, Chardonnay

ahi tuna tartare
avocado mousse, candied ginger, wasabi puff rice, crostini, 15.
Recommended wine: 14 Hands, Sparkling Rosé 

blackened pork tenderloin
cider jus, farro, carrot purée, 12.
Recommended wine: Lumieres, Cote du Rhone

braised beef
swiss chard, crispy fingerling potato, red onion jus, 13.
Recommended wine: Beaulieu, Merlot

pizza margherita
mozzarella, heirloom cherry tomato, basil pesto, 12.
Recommended wine:  Agriverdi, Montepulciano

Macro Plates

pan seared faroe island salmon
blood orange, Tuscan kale, tomato, fennel, 24.
Recommended wine: Willamette Valley, Pinot Noir

artichoke ravioli
sundried tomato cream, boursin, arugula, truffle oil, fried artichokes, 21.
Recommended wine: Vieira de Plata, Albariño

grilled, carved bistro steak
white truffle-laced pommes frites, arugula, red wine jus, 23.
Recommended wine: Kuleto, Zinfandel Blend

Artisanal Cheeses

Artisan Cheese Plate 1 oz. Portions of the cheese served with bread, fruit and nuts.       

D’affinois, 6.
A soft, cow’s milk cheese from Rhone-Alpes, France, it has a creamy texture similar to Brie and a sweet, buttery flavor
Recommended wine: Chandon Brut

      Drunken Goat, 6.
A semi-firm goat cheese from Spain that has been soaked in wine made from the Monastrell grape.  It is mild and smooth with a touch of fruitiness in the finish.
Recommended wine: Grandes Perrieres, Sancerre

      Capra Verde Blue, 6.
This dense, pleasant goat’s milk, blue cheese from Lombardy, Italy has a moist, creamy texture and a slightly sweet, mildly sharp flavor.
Recommended wine: Quady Essensia


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

dark chocolate crémeux hazelnut crumble, vanilla gelato, hazelnut cream, 8. 
strawberry shortcake toasted angel food cake slow roasted strawberries, white chocolate whipped cream, strawberry compote, 8.
key lime parfait granola, blackberry, crème chantilly, 7.50


Chef David Mitchel