DINNER is served in our historic, art-filled dining rooms seven nights a week.

Please note:  This dinner menu is a representative sampling of what we offer and is subject to change.    Entrées range from $17 to $30. 

Starters

Classic Chilled Jumbo Shrimp Cocktail, 3. each

Heirloom Tomato Tart with Arugula

lemon-olive oil dressing & asiago cheese, 8.

Signature Long Island Duck Patè

apple braised onions, fig chutney, petite greens, crostini, 7.

Pan Seared Crab Cake

house made pepper jelly and grilled vegetable slaw, 10.

Baked Stuffed Clams “Casino Style”

broiled in the shell with smoky bacon and sweet pepper confetti, 12.

Chef’s Cheese Course

three featured cheeses served with the appropriate accompaniments, 10.

Soups and Salads

Griswold Inn Signature Clam Chowder or

Chef’s Soup of the Evening, 5.50

House Salad of Gathered Greens

with grape tomatoes, bacon, croutons and sparkling wine vinaigrette, 5.50

Summer Greens with Smoked Gouda,

blueberry vinaigrette and sunflower seeds, 9.

Griswold Inn Caesar

parmesan, chopped egg, house smoked garlic dressing, croutons, 9.50

Chef’s Main Features

Fusilli Pasta

roast plum tomato, braised yellow peppers, house made arugula pesto, 17.

With Grilled Chicken add 4. Grilled Shrimp add 7.

Proscuitto Wrapped Loin of Cod

summer vegetable ratatouille, saffron infused tomato broth, rouille, 24.

Half Chicken Cooked “Under a Brick”

slow cooked white beans & braised greens, smoked ham broth, 21.

Griswold Inn Lobster Pot Pie

Maine lobster cooked with summer corn, onions, potatoes,

fresh herbs and savory lobster cream, with flaky pastry lid, Market Price.

Grilled Porterhouse Steak for Two, Served Tableside

roast red bliss potato, sautéed green beans, natural jus, 56.

.

From Our Signature Grill    Each served with sautéed green beans.  

Fillet of Atlantic Salmon with cilantro oil, 24. 

Brochette of Seasoned Shrimp and Scallops, 28.

Top Sirloin “Bistro” Steak, 24.

New York Sirloin Steak with truffle herb butter, 30.

Sides, each 4.

sautéed gathered mushrooms                 corn off the cob

truffle-scented pomme frittes                    mashed potatoes

signature potato salad                              sautéed green beans

Some items may change during the course of the season.

Executive Chef Jim Gallagher