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Join us for our next The Feast of the Beast Halloween Dinner (10/31 at 5:30)

Dinner seatings any time between 5:00-8:30 pm Wednesday-Saturday

On Sundays, dinner seatings are between 4-7:00 pm.

Reservations Always Requested.

Seating available outdoors in the gardens or by firepit too!

Closed on Mondays and Tuesdays except for private parties

 

CHEF’s MENU – October 16

THE GRAZING ROOM is now open (50% limited capacity)

Grazing Room Wine & Bar List

 

GRAZE

New England Clam & Sweet Corn Chowder  – house-made cheddar oyster crackers     –   $12

Cider Pumpkin Soup – cinnamon crème  – $12

Field Greens Salad – cucumber, tomato, house vinaigrette    – $10

Pear Salad – poached pears, endive frisée, walnuts, orange supremes,  Jasper Hill blue cheese, verjus vinaigrette    –   $12

Baby Kale Salad – fresh figs, baby beets, pistachio vinaigrette, pomegranate, fennel-scented goat cheese – $14

House Herbed Buttermilk Biscuits & Onion Brioche Rolls – goat cheese savory butter   –   $7 

 

NIBBLE

Local Farmers’ Cheese & Charcuterie Plate  – a selection of four local cheeses and two charcuterie;  house-made pickled vegetables; grilled bread, artisanal crackers, accoutrements such as fig paste, honey  (no meat less $5)   – $28

Sweet Potato, Roasted Apple & Goat Cheese Pierogies  – chives, sour cream, caramelized onions   –   $16

Korean Bo Ssam Pork Buns – kimchi, sesame cucumber salad   –  $18

Maine Mussel Pot – Andouille sausage, fennel, leek, orange, local ale, grilled bread  – $20

Thai Scallop Toast – cilantro coulis, fresh lime    –   $18

 

FEAST                                                                   

Pan-Roasted Cod  – squash risotto, late-season arugula, corn relish, sumac vinaigrette  –  $36

Grilled Berkshire Kurobuta Pork Chop – maple bourbon reduction, smoked cheddar mac & cheese, braised collard greens – $38

Buttermilk Fried Hop N Hen Farm Chicken with Corn Jalapeño Johnny Cakes  – fall vegetables, cider maple reduction   – $32

House-Made Mushroom & Goat Cheese Ravioli  –  Honey Nut squash,  Chanterelle mushrooms, local mushrooms, Tuscan kale –  $34

Veal Wiener Schnitzel  – French fries, inn egg, braised red cabbage with bacon,  cucumber salad    –      $36

Grilled Ribeye (Boyden Farms) – chanterelles and local (Lobster) mushrooms in red wine,  duck fat fingerlings, crisp Brussels sprouts, Hakurei turnips  – $56

Malaysian Lamb Rendang (Meadowview Farms) – coconut rice, potato pea samosa, house-made naan – $36

Sugar-Rubbed Steak Frites – fall vegetables, malt vinegar French fries –    $34

Moroccan Spiced Duck Breast – charred cauliflower, dates, cinnamon-scented couscous – $38

 

INDULGE

House-Made Watermelon & Jalapeño Sorbet (gf) – $9

Chocolate Orange  – flourless chocolate cake, sea salt chocolate crumble, candied orange, chocolate pastry cream, chocolate tuile – $10

Pennsylvania Dutch Apple Dumpling – maple bourbon caramel, buttermilk crème Anglaise – $10

S’Mores Cheesecake – chocolate cheese cake, graham crust, torched marshmallow fluff – $10

Pumpkin Panna Cotta – ginger and caramelized white chocolate crumble, candied citrus and yellow beet   – $10

 


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!


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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.