WEEKNIGHT DINNER   Served in the Library and Tap Room, Sunday-Thursday.

Please note:  This weeknight dinner menu is a representative sampling of what we offer during the winter months.  Entrées range from $16 to $30.

Starters

Griswold Inn Signature Clam Chowder or Chef’s Soup of the Evening

Pair of "Sliders"

two mini burgers on warm rolls with fruit wood smoked bacon and cheddar cheese,

house-smoked tomato ketchup

Baked Stuffed Clams Casino Style

broiled in the shell with smoky bacon and sweet pepper confetti

Griswold Inn House Cut Potato Chips with ranch dip

Long Island Duck Liver Pâté

apple cider braised onions, fig chutney, petite greens, crostini

Classic Chilled Jumbo Shrimp Cocktail

Salads & Sandwiches

House Salad of Gathered Greens

with sparkling wine vinaigrette

Salad of Field Greens

tossed with dried cranberries, blue cheese and toasted walnut vinaigrette

Chicken Salad Wrap

house-made natural chicken salad wrapped with gathered greens and sliced tomato

Grilled "1776" Sausage

served on a hoagie roll with mustard and sauerkraut

Grilled Sirloin Burger

served on a toasted Kaiser bun with lettuce, tomato, dill pickle, and fries,

with or without American cheese

Grilled Chicken Quesadilla

house-smoked tomatoes, melted cheese, green onions

Entrées

Orecchiette Pasta

roasted pumpkin, pancetta, flat leaf parsley, brown butter, asiago cheese

With Grilled Chicken or Shrimp

Crispy Shrimp Basket

golden fried shrimp with French fries and a side of cocktail sauce

New England Coastal "Fish n' Chips"

potato crusted codfish fried golden brown with French fries and tartar sauce

Grilled Bistro Steak (10oz)

signature steak sauce, crispy potato cake and sauteed green beans

Grilled Ribeye Steak (14oz)

smoked in  house with red onion marmalade, crispy potato cake and sautéed green beans

Executive Chef Josh Berry                                    Chef de Cuisine Chris Harmon    

Some menu items may change over the course of the season.