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Join us for our next Wine Dinner Party on Friday, November 16 

Normal dinner seatings between 5:30 and 8:30 pm Wednesday-Saturday

On Sundays, we seat between 5:00-7:00 p.m.

Closed on Mondays and Tuesdays

Reservations Requested

 

Dine & Stay Specials

Dining Destination Package – add $109 (incl tax) to your guestroom for a 3-course dinner for two AND two glasses of wine prior to dinner (must be booked when reserving your room)

Dine & Stay – Any diner inquiring for an available guestroom after 9:00 a.m. the same day — $218 (incl tax) for room and 3-course dinner for two!

 

 

C H E F ‘ S    M E N U

For November 17-30, 2018 (*special menu for Thanksgiving)

GRAZE

Fall Squash & Cider Soup     –  $10

Organic Market Greens Salad –  house cider vinaigrette     –    $8  

Harvest Salad – roast delicata squash, Chioggia beets, pomegranates, walnuts, local goat cheese      –   $12

Grilled Pear Salad – kale, Jasper Hill Creamery’s Bayley Hazen blue cheese, crispy bacon, sundried cranberries, cider vinaigrette  –  $12

NIBBLE

Bread Plate (serves 2) – crisp Tuscan-style bread. house-blended goat butter   –  $4 

Local Cheese Platter – a selection of local cheese, honeycomb, fig paste, grilled bread  – $16

Farmers’ Cheese & Charcuterie Plate (meant to share) – local cheese, cured meats,

house-made pickles, grilled bread, artisanal crackers, accoutrements such as local honeycomb, fig paste, mustard      – $24

Sweet Potato, Apple & Goat Cheese Pierogies     – $14

Truffled Mushroom Toast – Cinnamon Cap & Oyster mushrooms, bourbon, local cheddar, quail eggs     – $16

Crisp Sesame Calamari – wasabi soy dipping sauce    –  $16

Spiced Lamb Kofta – wheatberry tabbouleh, harissa spiced yogurt  –        $16

 

FEAST

Crisp Portland Whole Flounder – ginger scallion sauce, sesame noodles  –   $30

Wine Pairing: White Cuvée (Trebbiano, Passerina, Pecorino), “Telusiano”,                       Rio Maggio, Marche – Italy ($14/glass)

Buttermilk Fried Chicken  –  pumpkin waffle, maple cider reduction, fall vegetables                 $28

Wine Pairing: Cabernet Sauvignon Rosé, Mulderbosch, South Africa ($9/glass)

Butternut Squash Polenta – Chestnut and Oyster mushrooms, blue cheese  – $28

            Wine Pairing: Chardonnay (unwooded), Reserve, Echeverria, Chile ($10/glass)

Boyden Farm Skirt Steak Frites – truffled poutine French fries, fall vegetables    – $30

            Wine Pairing: Malbec (single-vineyard), Familia Mayol, Argentina ($12/glass)

Lacquered Duck Breast – miso-glazed sweet potatoes, sesame cucumbers, pomegranate  – $32

 Wine Pairing: Merlot Blend (Syrah & Cojón de Gato), “Cojón de Gato”,                                Viños Divertidos, Spain ($10/glass)

Portuguese Fishermen’s Stew – squid, monkfish, mussels, linguiça, clams, potato, kale, grilled bread    –  $30

            Wine Pairing: Viognier (2016), Cinquante-Cinq, France ($9/glass)

Mussel Frites – white wine, fire-roasted tomato, sage, leek, fennel; French fries, baby Brussel sprouts and kale tips  –  $28

            Wine Pairing: Sauvignon Blanc, Outer Sounds, New Zealand ($10/glass)

Braised Rabbit in Red Wine with Smoked Pork – carrot spätzle, spinach    – $28

            Wine Pairing: Bobal, “Clos Lojen”, Bodegas y Viñedos Ponce, Spain ($10/glass)

Meyer Farms Beef Tenderloin – foie gras butter, pink peppercorn reduction, duck fat     roasted Brussel sprouts, cheddar potato aligot    –   $40

            Wine Pairing:  Rosso Piceno, “Vallone”, Rio Maggion, Marche – Italy ($14/glass)

 

INDULGE           After Dinner Drink Special –  Late Harvest Gewürtztraminer, Navarro Vineyards, Mendocino – CA ($6 per glass)

Apple Layer Cake  – caramel sauce    –  $10

Chocolate Pumpkin Tart – whipped cream, chocolate sauce     –   $10

Bourbon Bread Pudding    –    $9

Crème Brûlée – marinated cranberries and walnuts       –   $9

Pineapple-Ginger Sorbet – ginger shortbread cookie    –   $8

Meyer Lemon Curd – ginger tuile and shortbread    –   $8

 

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

Join us in the parlor any night (Wed-Sun) by the fireplace in colder months and outside on the patio in warmer months.

$35 per person; pouring three of our favorite wines for the season; farmer cheese & charcuterie board with house-cured pickles, grilled breads and other accoutrements

RSVPs are always appreciated

 

 

 

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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.