Pond House Grille is a Food Forward Family Friendly American Restaurant with Global Influences. We strive to give our guests an entertaining dining experience that they will not soon forget. From our warm, friendly service to a luscious array of classic yet Contemporary American preparations with beautiful eye catching presentations, to nitrogen prepared foods and beverages as well as aromatherapy table presentations designed to WOW you.
Our lounge is impressive with current music and cocktail specialties. Our Wine List deep with recognizable wines all at reasonable prices for you to further enjoy your experience at Pond House Grille!
We are a food first, family friendly eatery that supports the Glastonbury community.
We are here to exceed the expectations of our guests on every visit. We create a valuable experience for our guests through creative service standards, creative food, creative beverages, creative lighting, music, aroma therapy moments & special nuances of food that are prepared by our chefs. Our food, beverages and wines are of the highest quality, yet reasonable priced, to create a real value to our guests. Our service is cutting edge, fast and most importantly FRIENDLY. This will take the guests that visit Pond House Grille and make them loyal friends that look forward to returning to our restaurant over and over again!
Creative foods and beverages are a wonderful blend of luscious classic American and global favorites of food, beverage and wine from around the WORLD.
Pond House Grille creates foods as classic as the American pot pie yet as inspired as sous vide food preparation. As familiar as our grandparent’s crock pot with beef stew, to our sought after four hour braised short rib of beef in a sauce of love that can only make you smile. Our food and beverage presentations are a work of ART!
Pond House Grille beverages have found their place of fame in both our past and in today’s current trends with an ever present curiosity for what is next in our future. Whether it is a Muddled Old Fashion from our Prohibitionary days or our Nitrogen Martinis on our current daily menu, Our Challenge? Is to identify what is in our future and create it NOW.
