The Wine Bistro At The Griswold Inn - Full Menu

with assorted meats, vegetables, and cheeses

roasted garlic puree, conserved mushrooms, asiago, arugula, rosemary oil. recommended wine: rosso di montalcino; alternate wine: cueto rioja

four jumbo shrimp with seafood filling, served with chef’s vegetable

served with sour cream and applesauce

with sausage, mushroom and herb filling

broiled in the shell with garlic, butter and sweet pepper, topped with bacon

with bourbon-barbecue dunk and slaw. recommended wine: willamette valley pinot noir; alternate wine: ridge three valleys

with Portobello mushrooms, caramelized onions, Asiago and sage-cream sauce

with sweet chile-garlic sauce

with feta cheese, red onions, and artichoke hearts tossed in olive oil and herbs

sautéed baby spinach and roasted fingerling potatoes. recommended wine: oyster bay pinot noir; alternate wine: mountain door malbec

with Butterscotch Sauce

with whipped potatoes and red wine demi-glace

with Crab and Butter Crumb Crust white wine-lemon sauce and chef’s vegetable

with numb and hot dipping sauce. recommended wine: prum essence riesling; alternate wine: goulaine muscadet

parsnip puree, roasted grapes, pomegranate glaze. recommended wine: wild horse pinot noir; alternate wine: laurent miguel syrah /grenache

with mixed greens, sliced radishes and our original Garlic-Asiago dressing

Asiago cheese, house-made croutons and Caesar dressing

served with maître d’hôtel butter and chef’s vegetable

with assorted fruit toppings, nuts, chocolate sauce, whipped cream, and warm maple syrup

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

with baked potato, au jus and fresh rasped horseradish. Served Friday, Saturday and Sunday evenings

with white truffle-laced pommes frites and peppery arugula. recommended wine: indian wells merlot; alternate wine: souverain cabernet sauvignon

vintage cheddar cheese melted with harvest riesling, served with toasted bread, cornichons and green apples for dipping

apple brown butter puree and sage foam. recommended wine: laporte sancerre; alternate wine: false bay sauvignon blanc

with gorgonzola flan and red zin caramel. recommended wine: gougenheim malbec; alternate wine: westside troublemaker

recommended wine: false bay sauvignon blanc; alternate wine: tomero torrontes

with mixed greens and cider vinaigrette. recommended wine: malvolti prosecco; alternate wine: felsner gruner veltliner

with vanilla ice cream

Oreo Cookie Crust filled with Mocha Ice Cream and Almonds

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

Sausage Sampler, three sausage varieties with Dijon mustard

house-made BBQ sauce and potato salad

with pepitas, apple cider vinaigrette and balsamic glaze

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

with sparkling vinaigrette

with corn and red wine vinaigrette

served with grilled leeks, grape tomatoes, herbed polenta and lemon-butter sauce

served with cranberry compote, mashed potatoes and chef’s vegetable

our slow-roasted half chicken rubbed with lemon and herbs, served with sautéed broccolini, mashed potatoes and sauce supréme

roasted potatoes, leeks, grape tomatoes and mustard-chive sauce