WEEKNIGHT DINNER   Served in our historic, art-filled dining rooms, Sunday-Thursday.

Please note:  This weeknight dinner menu is a representative sampling of what we offer.  Entrées range from $16 to $30.  Sundays through Thursdays we also offer a three-course supper for $19.95.

 Starters

House Salad of Gathered Greens

with tomatoes, bacon, croutons and sparkling wine vinaigrette

Winter Greens and Blue Cheese,

tossed with dried cranberries, and toasted walnut vinaigrette

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

Roasted Oysters with Brown Sugar Cured Bacon

and horseradish crust, served with house smoked tomato relish

Classic Chilled Jumbo Shrimp Cocktail

Chef’s Main Feature

Pan-Roasted Breast of Pheasant

atop a ragu of spring vegetables, smokehouse bacon and long grain and wild rice pilaf

Main Dishes

Fusilli Pasta Bolognaise

house made Bolognaise sauce with tomatoes, beef, veal and pork

Pan-Seared Mountain Trout

sauté of cauliflower, golden raisins and capers, and walnut-brown butter sauce

Classic Yankee Pot Roast  

the New England favorite slowly cooked in a rich demi-glace served with parsley boiled new potoatoes, sautéed green peas and spring-dug carrots

Marinated and Grilled Lamb Leg “Steak Frites”

with crispy fried potatoes, charred red onions and Griswold Inn signature steak sauce

From Our Signature Grill    

Each served with sautéed green beans and crispy potato cake.

Turkey Breast Steak with ginger-cranberry glaze

Top Sirloin “Bistro” Steak

New York Sirloin Steak (12 oz.) with truffle herb butter

 Ribeye Steak (14 oz.) smoked in house, with red onion marmalade     

Executive Chef Josh Berry                                    Chef de Cuisine Chris Harmon    

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