C H E F ‘ S    M E N U 

October 11-15, 2017

Join us for our next Wine Dinner Party on Friday, October 20

Seatings from 5:30 and 8:30 pm Wednesday-Saturday

Closed on Mondays and Tuesdays

Reservations Requested

Sundays We seat from 5:00-6:30 p.m. – We only open with Reservations in Advance



Butternut Squash Soup, maple crème   –      $10

Organic Market Greens Salad  – $8

Grilled Pear Salad –   walnuts, Brookford Farm smoked blue cheese, organic kale, pomegranate, cider vinaigrette  –  $12

Roast Baby Beet Salad – arugula, radish, egg, local feta –   $12



Goat Cheese & Dill Perogies – dill sour cream, caramelized onions   –  $14                     

Crisp Fried Brussel Sprouts – pistachios, balsamic reduction  –   $14

Mussel Pot – local ale, fennel, leeks, chorizo, orange, grilled bread  –  $16

Local Cheese Platter – selection of local cheese, honey comb, fig paste, grilled breads    – $16

Farmers’ Cheese & Charcuterie Plate (meant to share) – local cheese, cured meats, house-made pickles, grilled breads, artisanal crackers, accoutrements such as local honeycomb, fig paste, mustard    –  $22




Buttermilk Fried Chicken – zucchini waffle, garden vegetables, maple cider reduction  – $28

Pairing recommendation: Rosé ‘Wild Thing’, Carol Shelton, Placer Co. ($10 a glass)

Cauliflower Spaetzle – locally foraged Matsutake and Waitaki mushrooms, organic greens, roast cauliflower, Grafton truffled cheddar cheese   –   $26

Pairing recommendation: Riesling, Ryan Patrick, Washington ($10 per glass)

Robie Farms Sugar-Rubbed Ribeye – truffled mashed potato, organic vegetables   –  $42

Pairing recommendation: Petite Sirah, Bogle, California  ($9 a glass)

Pan-Roasted Cod – purple bok choy, tatsoi, Asian turnip, ramen noodle, kombu broth   – $28

            Pairing recommendation: White Cuvée, Amrita, Anne Amie, Oregon ($10 per glass)

Veal Osso Bucco in Burgundy Reduction –  risotto, roast vegetables, braised greens –   $36

            Pairing recommendation: Bordeaux, Château  Charrier, France ($10 per glass)

Cider-Brined Pork Tenderloin –  white bean “cassoulet” –  $28

            Pairing recommendation:  Cinsault (2012), France ($10 per glass)

Petite Roast Leg of Lamb – Moroccan spice, lentil and tomato salad, eggplant caponata – $30

            Pairing recommendation:  Moinho do Gato, Quinta do Romeu, Portugal ($10 per glass)



Mousse Duo – Milk Chocolate and White Chocolate  –   $8

Apple Pie with Whipped Cream   –   $10

Decadent Flourless Chocolate Cake – maple walnut gelato  – $10

House-Made Gelato Duo –  Passion Fruit and Cherry White Chocolate  – $10           



Wine & Cheese Hour every Friday 5:30-6:30 p.m.

Join us in the parlor by the fireplace in colder months and outside on the patio in warmer months.

$25 per person; pouring three of our favorite wines; farmer cheese & charcuterie board with house-cured pickles, grilled breads and other accoutrements

RSVPs are always appreciated




GRAZING GOATS combined logo

Did you know….Chef Bruce Barnes won Good Morning America’s Polar Bear Chef Tasting Contest. That’s right, among all the chefs in NYC, polar bears preferred his food! In 2015, Bruce also had the pleasure to prepare a full luncheon for Prince William.