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 – 18 years running: our wine experience certainly reflects our “credentials”.

We encourage reservations, 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!

RESERVE A TABLE

wine bar menu, fall, 2026

micro plates

Petite portions to enjoy with your wine as you peruse the menu, or as an addition to accompany your meal.

flatbread  – finishing salt, citrus oil, rosemary, 3.  v

pomme frites – house-cut, parmesan, truffle aioli dip, 10.   v · gf

warm olives  – citrus zest, fresh herbs, toasted fennel seed, 10.  v · gf

 drunken goat stuffed dates
bacon-wrapped, red wine reduction,thyme, shaved almonds, flaky sea salt, 10.  gf

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.

 smoked trout spread  – pickled mustard seeds, pickled red onion, fresh dill, crostini, 15.
Recommended wine: Mont Marçal Vinicola Cava, Brut

salmon crudo  gf
spicy mayo, chives, toasted sesame, mustard seeds, avocado, crispy tapioca cracker, 18.
Recommended wine: Gris 250 Sparkling Rosé, Lodi

mushroom toast  v
sautéed wild mushrooms, honey goat cheese spread, beet chips, chives, artisanal toast, 16.
Recommended wine: Drew Family Cellars Pinot Noir, Mendocino

radicchio salad  v · gf
apples, pecans, parmesan, maple-dijon vinaigrette, 16.
Recommended wine: Terra Alpina Dolomiti Chardonnay, Alto-Adige

italian fall salad v · gf
roasted delicata squash, sundried tomatoes, crispy spiced chickpeas, pickled red onions, red wine vinaigrette, 16.Recommended wine: Suavia, Soave Classico, Veneto

crispy brussels sprouts  gf
blackberry molasses, pancetta, fresh mint, crumbled pecans, lemon squeeze, 12.
Recommended wine: Klinker Brick ‘Brickmason’ Zinfandel, Lodi

savory squash doughnuts  v
delicata rings, sea salt, hot honey, sweetie drop peppers, togarashi spice, goat cheese crema, 15.
Recommended wine: Antonin Rodet, Crémant De Bourgogne

pan-seared mushroom “scallops”  v · gf
thick-cut king oyster mushroom medallions, silky
celery root purée, shaved brussels sprouts, roasted carrots, and pecan gremolata, 16.
Recommended wine: Davis Bynum Pinot Noir, Russian River Valley

duck flatbread
duck confit, honey, goat cheese, red onions,  pecans, chives, balsamic vinegar, 22.
Recommended wine: Château de Rouanne, Vinsobres, Rhône

macro plates 

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

bolognese
barolo red wine reduction, fresh tagliatelle, pecorino, whipped ricotta dollop, 26.
Recommended wine: Marchesi di Gresy, Langhe Nebbiolo

roasted chicken  gf
airline chicken breast, fingerling potato hash, brussels sprouts, carrots, crispy sage, pan jus, 25.
Recommended wine: Raeburn Pinot Noir, Sonoma County

pan-seared salmon  gf
squash & wild mushroom risotto, apple-fennel slaw, charred lemon, 28.
Recommended wine: Vasse Felix ‘Filius’ Chardonnay, Australia

bistro steak  gf
demi-glace, truffle fries, arugula salad, 36.
Recommended wine: Alexander Valley Vineyards Cabernet

 artisan cheese plate
Our cheese selections come from award-winning farmsteads that strive to produce superior quality cheeses. 

alternating weekly selection of cheeses
1 oz. portions of our cheese served with bread, fruit, nuts, and fig jam, 8/oz., 12.

desserts

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

           spiced dark chocolate & orange olive oil cake  v
dark cocoa, citrus notes, flaky sea salt, 10.

butterscotch pots de crème  gf
rich butterscotch pudding topped with velvety whipped cream, and a crunchy espresso crumble, 10.

apple crisp
baked cinnamon-nutmeg apples, buttery brown sugar oat crumble, vanilla ice cream, 10.

coffee

regular or decaf, 3.
espresso, 3.25
Irish Coffee with Jamesons Irish Whiskey, 9.

Chip Shot Coffee with Tuaca and Baileys, 9.

B-52 Coffee with Grand Marnier, Baileys and Kahlua, 9.

dessert wine / sherry / port 3 oz.

Moscato d’Asti, Michele Chiarlo, ‘Nivole’ 10.

 Wagner Ice Wine, 21.

Suduiraut, Premier Cru Sauternes 28.

Osborne Pedro Ximénez Sherry 8.

Port, Fonseca, Bin #27, 8.

Port, Fonseca, 20-Year Aged Tawny, 25.

~ Chef Jacob Reiser ~

~ Wine Director Nicole Boutilier ~

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 18 years running!