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C H E F ‘ S    M A P L E   M E N U 

March 22 – 26, 2017

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

Reservations Requested

Sundays 5:00-7:30 p.m. – We only open with Reservations in Advance

Join us for our next Wine Dinner Party on Thursday, March 16

GRAZE

New England Clam Chowder  –  $10

Split Pea & Ham Soup – bacon sour cream  –   $10

Organic Market Greens Salad  –  $8

Grilled Asparagus – Chioggia beets, Sunset Rock Farm fennel & black pepper goat cheese, truffle cured egg, maple cider vinaigrette   –   $12

Radicchio & Organic Spinach Salad  –  shaved local prosciutto, mango, Brookford Farm blue cheese, balsamic glaze  –  $12

NIBBLE

Plentiful Plate of Local Cheeses – cured meats, house-made pickles, grilled breads, artisanal crackers, accouterments such as local honey comb, fig paste, home-grown grapes   – $18

Pot of Mussels – Andouille sausage, leeks, fennel, local Henniker ale – $16

Mediterranean Antipasti – Sweet potato kibbeh stuffed with Brook-Ford Farm smoked feta and spinach; walnut and eggplant hummus with sumac, traditional tabbouleh, grilled lavash – $14

Roast Garlic Potato & Goat Cheese Pierogies – bacon sour cream  – $14

Crisp Brussel Sprouts – Balsamic and blood orange glaze, pistachios –   $12

FEAST

Buttermilk Fried Chicken  – pumpkin waffle, maple-cider reduction –  $26

Pairing recommendation: Riesling (dry), Louis Guntrum, Germany ($9 a glass)

 Grilled Spicy Maple Sugar Rubbed Buffalo Sirloin (Yankee Farms) – mashed potatoes, organic carrots and Brussel sprouts  –  $38

Pairing recommendation: Petite Sirah, Bogle, CA ($9 per glass)

Amaranth Asparagus Risotto – Royal Trumpet, Maitake and Hon Shimeji mushrooms, oil cured tomatoes, Sunset Rock Farm goat cheese – $26

Pairing recommendation: Tokaji Yellow Muscat (dry), Patricius (2012), Hungary ($8)

Grilled Adobo Pork Chop (Brookford Farm) – Brazilian black beans, sautéed kale, citrus     –  $30

Pairing recommendation: Pinot Grigio, di Jacopo, Nec Otium (2015), Udine – Italy ($9)

 Pan-Roast Monkfish – maple-parsnip puree, kumkuat, kale, grapefruit vinaigrette –  $30

Pairing recommendation: White Bordeaux, Entre Deux Mers, France, ($9 per glass)

Yankee Farm Venison Ribeye – peppered rosemary-maple reduction, potato rösti ,  spring greens   –    $40

Pairing recommendation: Zweigelt, Höpler (2013), Austria   ($12 per glass)

 Veal Tarragon Bolognese with Linguini – organic spinach, shaved parmesan  – $26

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

 Grilled Greek-Style Meadow View Farm Lamb Loin Chops – tzatziki, couscous, organic carrots and Brussel sprouts –    $36

Pairing recommendation: Merlot, The Path, Napa – CA ($8 per glass)

 

INDULGE                     *add a glass of 5 Puttonyos Royal Tokaji Aszú dessert wine, Hungary ($6)   

Maple Cinnamon Beignets with hot maple syrup    – $10

Spiced Apple Crisp with maple-walnut ice cream    –  $10

Maple Trio – maple crème brûlée with maple sugar, maple chocolate truffle, biscotti in maple soak –  $12

Maple Lemon Tart – lemon curd sweetened with maple in pâte sucrée crust   –    $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

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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.