| Our Own Famous 1776 Brand |
$8.00 |
Sausage Sampler, three sausage varieties with Dijon mustard |
| Potato Cakes |
$7.50 |
served with sour cream and applesauce |
| Clams Casino |
$11.00 |
broiled in the shell with garlic, butter and sweet pepper, topped with bacon |
| Chilled Jumbo Shrimp Cocktail |
$3.00 |
|
| Signature Clam Chowder or Boss’ Soup of the Evening |
$5.50 |
|
| Classic House Salad |
$5.50 |
with mixed greens, sliced radishes and our original Garlic-Asiago dressing |
| Roasted Cod Fillet |
$26.00 |
with Crab and Butter Crumb Crust white wine-lemon sauce and chef’s vegetable |
| Seared Atlantic Salmon |
$27.00 |
roasted potatoes, leeks, grape tomatoes and mustard-chive sauce |
| Baked Stuffed Shrimp |
$25.00 |
four jumbo shrimp with seafood filling, served with chef’s vegetable |
| Slow-Cooked Baby Back Pork Ribs |
$21.00 - $32.00 |
house-made BBQ sauce and potato salad |
| Braised Short Ribs of Beef |
$26.00 |
with whipped potatoes and red wine demi-glace |
| Grilled New York Strip |
$32.00 |
served with maître d’hôtel butter and chef’s vegetable |
| Signature Roasted Prime Rib of Beef |
$32.00 |
with baked potato, au jus and fresh rasped horseradish. Served Friday, Saturday and Sunday evenings |
| Crispy Shrimp |
$11.00 |
with sweet chile-garlic sauce |
| Baked Stuffed Mushrooms |
$10.00 |
with sausage, mushroom and herb filling |
| Caesar Salad of romaine lettuce |
$8.50 |
Asiago cheese, house-made croutons and Caesar dressing |
| Mixed Greens and Blue Cheese |
$9.50 |
with pepitas, apple cider vinaigrette and balsamic glaze |
| Butternut Squash Ravioli |
$18.00 |
with Portobello mushrooms, caramelized onions, Asiago and sage-cream sauce |
| Lemon-Herb Rotisserie Chicken |
$19.00 |
our slow-roasted half chicken rubbed with lemon and herbs, served with sautéed broccolini, mashed potatoes and sauce supréme |
| Sautéed Bacon-Wrapped Monkfish |
$29.00 |
served with grilled leeks, grape tomatoes, herbed polenta and lemon-butter sauce |
| Rotisserie Long Island Duck |
$28.00 |
served with cranberry compote, mashed potatoes and chef’s vegetable |
| Mac & Cheese w/Applewood Smoked Bacon |
$5.00 |
|
| Roasted Butternut Squash |
$5.00 |
|
| Mashed Potatoes |
$5.00 |
|
| Vegetable of the Evening |
$5.00 |
|
| Grilled Flatbread With Citrus Olive Oil |
$2.00 |
|
| Spiced Pecans |
$4.00 |
|
| Warm, House-marinated Olives |
$4.00 |
|
| Pumpkin Fritters, Maple Crème Fraîche |
$8.00 |
recommended wine: false bay sauvignon blanc; alternate wine: tomero torrontes |
| Orchard Salad Of Pears, Dried Cranberries, Spiced Pecans |
$7.00 |
with mixed greens and cider vinaigrette. recommended wine: malvolti prosecco; alternate wine: felsner gruner veltliner |
| Chestnut Crusted Sea Scallops |
$11.00 |
apple brown butter puree and sage foam. recommended wine: laporte sancerre; alternate wine: false bay sauvignon blanc |
| Glazed Shrimp |
$9.00 |
with bourbon-barbecue dunk and slaw. recommended wine: willamette valley pinot noir; alternate wine: ridge three valleys |
| Tempura Vegetables |
$8.00 |
with numb and hot dipping sauce. recommended wine: prum essence riesling; alternate wine: goulaine muscadet |
| Duck Confit |
$9.00 |
parsnip puree, roasted grapes, pomegranate glaze. recommended wine: wild horse pinot noir; alternate wine: laurent miguel syrah /grenache |
| Noisettes Of Wyoming Beef Sirloin |
$11.00 |
with gorgonzola flan and red zin caramel. recommended wine: gougenheim malbec; alternate wine: westside troublemaker |
| Thin Crust Pizza |
$9.00 |
roasted garlic puree, conserved mushrooms, asiago, arugula, rosemary oil. recommended wine: rosso di montalcino; alternate wine: cueto rioja |
| The Wine Bar’s Signature Fondue |
$15.00 |
vintage cheddar cheese melted with harvest riesling, served with toasted bread, cornichons and green apples for dipping |
| Apple Cider Glazed Salmon |
$24.00 |
sautéed baby spinach and roasted fingerling potatoes. recommended wine: oyster bay pinot noir; alternate wine: mountain door malbec |
| Butternut Squash Ravioli |
$18.00 |
chicken-apple sausage and thyme sauce. recommended wine: stags leap chardonnay; alternate wine: antinori vermentino |
| Grilled, Carved Bistro Steak |
$22.00 |
with white truffle-laced pommes frites and peppery arugula. recommended wine: indian wells merlot; alternate wine: souverain cabernet sauvignon |
| Bucheron |
$4.00 |
a soft-ripened, goat cheese from the loire valley, france; it’s center has a crumbly texture and a bright lemony flavor. recommended wine: vigneau-chevreau vouvray |
| Abbaye De Belloc |
$4.00 |
this is a fine textured, dense sheep’s milk cheese from the pyrenees region of france that has a rich, caramel flavor. recommended wine: lestage simon haut medoc |
| Black River Gorgonzola |
$4.00 |
a blue-veined, semi-soft, cow’s milk cheese hailing from wisconsin; it is firm, yet crumbly with a tangy, robust flavor and mild aftertaste. recommended wine: candor zinfandel |
| Sticky Toffee Pudding |
$7.50 |
with Butterscotch Sauce |
| Granny Smith Apple Croustade |
$7.50 |
with vanilla ice cream |
| Gris Mud Pie |
$7.00 |
Oreo Cookie Crust filled with Mocha Ice Cream and Almonds |
| Regular or Decaf |
$3.00 |
|
| Espresso |
$3.25 |
|
| Cappuccino |
$3.75 |
|
| Latte |
$3.75 |
|
| Essensia, Orange Muscat, Quady |
$7.00 |
|
| Selaks Ice Wine |
$10.00 |
|
| Chateau Coutet Sauternes |
$17.00 |
|
| Port, Fonseca, Bin #27 |
$7.00 |
|
| Port, Fonseca, 20 Year Aged |
$18.00 |
|
| Chambord |
$10.00 |
|
| Grand Marnier |
$11.00 |
|
| Remy Martin VSOP |
$14.00 |
|
| Martell Cordon Bleu |
$31.00 |
|
| Gavi Principessa, Piedmont |
|
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| Campanile Pinot Grigio, Friuli |
|
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| Antinori Vermentino, Tuscany |
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| False Bay, South Africa |
|
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| Matua, Marlbourogh, NZ |
|
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| Serge Laporte Sancerre, Loire |
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| Château St. Jean, Sonoma Valley |
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| St. Supery, Napa Valley |
|
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| Stag’s Leap, Napa Valley |
|
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| Vigneau-Chevreau Vouvray, Loire |
|
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| Serge Laporte Sancerre, Loire |
|
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| Tavel Rosé, Rhone |
|
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| Laurent-Miquel, Syrah-Grenache, Rhone |
|
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| Troublemaker, Rhone Blend, Paso Robles |
|
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| Simon Haut-Medoc, Bordeaux |
|
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| Candor, Paso Robles |
|
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| Ridge, Three Valleys, Sonoma Valley |
|
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| Duckhorn Decoy, Sonoma Valley |
|
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| Batasiolo Barbera D'Alba, Piedmont |
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| Rosso di Montalcino, Tuscany |
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| Banfi Chianti Classico, Tuscany |
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| Willamette Valley Vineyards, Oregon |
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| Oyster Bay, New Zealand |
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| Wild Horse, Central Coast |
|
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| Girard Petite Sirah, Napa Valley |
|
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| Troublemaker, Rhone Blend, Paso Robles |
|
|
| Cigale Chateauneuf du Pape, Rhone |
|
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| Griswold Inn Signature Clam Chowder |
|
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| Weddings/rehearsal Dinners |
|
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| House Salad Of Gathered Greens |
|
|
| Soup Of The Day Or Griswold Inn Signature Clam Chowder |
|
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| Warmdinner Rolls & Butter |
|
|
| Griswold Inn Signature Clam Chowder |
|
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| Fresh Baked Rolls With Sweet Butter |
|
|
| Griswold Inn Signature Clam Chowder |
|
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| Fresh Baked Rolls With Sweet Butter |
|
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| Fresh Fruit Salad |
|
|
| Freshly Baked Cornbread and Scones |
|
|
| Scrambled Eggs |
|
|
| Fruit-wood Smoked Bacon and Link Sausage |
|
|
| Omelet Station |
|
with assorted meats, vegetables, and cheeses |
| Belgian Waffle Station |
|
with assorted fruit toppings, nuts, chocolate sauce, whipped cream, and warm maple syrup |
| Pecan and Caramel French Toast Soufflé |
|
|
| Mixed Salad of assorted greens |
|
with sparkling vinaigrette |
| Penne Pasta |
|
with feta cheese, red onions, and artichoke hearts tossed in olive oil and herbs |
| Two Bean Salad |
|
with corn and red wine vinaigrette |
| Zucchini and Carrots |
|
|
| Home Fries |
|
|
| Herb Roasted Chicken with chicken jus |
|
|
| Baked Cod with a tomato cream sauce |
|
|
| Chocolate Brownie Pudding |
|
|
| Roast Whole Sirloin Of Beef |
$40.00 |
with braised onions and sweet wine demi-glace |
| Paupiette Of Sole |
$38.00 |
stuffed with maine crabmeat and fresh herbs with a light mustard cream |
| Breast Of Chicken |
$29.00 |
wrapped with fruit-wood smoked bacon with cider vinegar jus |
| Ginger Crusted Salmon Fillet |
$38.00 |
with baby shrimp and lemongrass sauce soy caramel |
| Roast Pork Tenderloin |
$32.00 |
with honey, toasted walnuts and an applejack cream sauce |
| Pasta |
$33.00 |
tossed with grilled shrimp, fire-roasted peppers, mushrooms and garlic cream sauce |
| Mixed Berry Short Cake |
|
with biscuit and lightly whipped cream |
| Double Chocolate Mousse |
|
|
| Individual Apple Cobbler |
|
with lightly whipped cream |
| Warm Chocolate Cake |
|
with vanilla ice cream |
| Mixed Berry Shortcake |
|
with biscuit and lightly whipped cream |
| Double Chocolate Mousse |
|
|
| Individual Apple Crisp |
|
with streusel topping and whipped cream |
| Freshly Brewed Coffee Or Tea |
|
|
| Freshly Brewed Coffee Or Tea |
|
|
| House Salad Of Gathered Greens |
|
|
| Spinach Salad |
|
with warm bacon dressing |
| Classic Caesar Salad |
|
with toasted croutons & asiago cheese |
| House Salad Of Gathered Greens |
|
with our famous garlic-marsala dressing |
| Baby Spinach Salad |
|
with bacon, chopped egg, red onion, and poppy seed dressing |
| Classic Caesar Salad |
|
with toasted croutons & parmesan cheese |
| House Salad Of Gathered Greens |
|
with our famous sparkling wine dressing |
| Baby Spinach Salad |
|
with bacon, chopped egg, red onion, and poppy seed dressing |
| Grilled Filet Of Beef |
$50.00 |
with port wine glaze and pearl onions |
| Sliced Roasted Prime Rib Of Beef |
$49.00 |
with béarnaise sauce |
| Georges Bank Baked Flounder |
$45.00 |
with a lemon butter sauce |
| Breast Of Chicken Stuffed |
$35.00 |
with roast garlic, pancetta, and fresh basil. with a sun-dried tomato and boursin cheese sauce |
| “pinwheel” Of Salmon |
$43.00 |
with a lobster cream sauce |
| Orecchiette Pasta |
$38.00 |
with roast tomato, olives, capers and fresh herbs with grilled shrimp |
| “filet” Of Pork Tenderloin |
$39.00 |
wrapped in apple-wood smoked bacon with rosemary demi-glace |
| Potato Gratin |
|
|
| Roast Red Bliss Potato |
|
|
| Fresh Steamed Asparagus |
|
with roast red peppers and sweet butter |
| Sautéed Green Beans Almandine |
|
|
| Chicken Breast |
|
sautéed with wild mushrooms and marsala wine |
| Duck Breast |
|
with raspberry and pecan sauce |
| Roast Sirloin Of Beef |
|
with shallots and garlic |
| Sliced Tenderloin Of Beef |
|
with sauce bearnaise |
| Baked Native Cod |
|
with crab and cornbread crust |
| Atlantic Salmon |
|
with ginger-bell pepper chutney and soy caramel |
| Penne Pasta |
|
with roast tomatoes, black olives, capers and garlic |
| Orecchiette Pasta |
|
with baby spinach, pancetta, and wild mushrooms |
| Warm Brownie Pudding |
|
|
| Mixed Berry Cobbler |
|
|
| New England Escalloped Potatoes |
|
|
| Roast Red Bliss Potato |
|
|
| Brownie Pudding |
|
|
| Mixed Berry Cobbler |
|
|
| Assorted Dessert Selection |
|
|
| Freshly Brewed Coffee Or Tea |
|
|
| Assorted Dessert Selection |
|
|
| Freshly Brewed Coffee Or Tea |
|
|
| Glazed Baby Carrots And Green Beans Almondine |
|
|
| Pan-seared Breast Of Chicken |
|
with sun dried tomato and boursin cream sauce |
| Sliced Pork Loin |
|
with house-made applesauce |
| Grilled Atlantic Salmon |
|
with roast plum tomato sauce |
| Roast Top Sirloin Of Beef |
|
with roast shallot and wild mushroom pan sauce |
