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

Dinner seatings between 5:30 and 8:30 pm Wednesday-Saturday

Reservations Always Requested

On Sundays, dinner seatings are between 5-6:30 pm. (May-October)

Closed on Mondays and Tuesdays except for private parties

 

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!

 

 

CHEF’s MENU

September 8, 2019

GRAZE

Local Sweet Corn & Sage Soup – house-made cheddar oyster crackers –  $10

Organic Market Greens Salad – cucumber, tomato, house cider vinaigrette –  $10

Local Roast Beet Salad – walnuts, Middlebury blue cheese, arugula, cabernet vinaigrette  –  $12

Grilled Peaches –  herbed feta, anise hyssop, baby mizuna, honey cider vinaigrette  – $12

NIBBLE

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

Local Cheese Platter – 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 fig paste, honey  – $24

Roasted Garlic & Spinach Pierogies – scallion sour cream, caramelized onions  – $16

Mussel Pot – local ale, fennel, orange, leek, linguiça  – $18

Half Dozen Cider Point Oysters (NH) – garden pepper jam and apple cider mignonette  –  $18

Late Summer Mushroom Toast – local King Oyster & Chestnut mushrooms, garden leeks, beet greens smoked cheddar cream, Bantam egg – $18

 

FEAST 

Buttermilk Fried Chicken (Hop N Hen Farm) with Zucchini Waffle –  summer vegetables,  cider-reduction     – $30

            Wine Pairing:  Pinot Gris, “Tradition”, Cave de Turckheim, Alsace – France ($10 per glass)

Boullibaise – half lobster, local hake, little neck clams, mussels, shrimp, fennel, saffron broth, grilled bread  –  $39

Wine Pairing:  Sauvignon Blanc (2017)(92 pts WE), Strauss, Austria ($12 per glass)

Roast Butternut Squash Gnocchi – King Oyster & Chestnut mushrooms, peas   sage brown butter, EVOO   – $30

Wine Pairing:  Rosso di Montalcino (2 014), Albatreti, Italy  ($12 per glass)

Cider-Brined Heritage Pork Tenderloin (Willowdale Farm) –  drizzled with white spruce cone syrup (Dunk’s Mushrooms & Forest Products); summer vegetables, garlic mashed potato – $34

Wine Pairing:  Merlot, Grand Reserve (2014), Echeverria Wines, Chile ($10 per glass)

Grilled Sugar-Rubbed Grass-Fed Ribeye (Boydon Farms) – summer vegetables, garlic mashed potato, rosemary reduction  – $42

Wine Pairing:  Burgundy Rouge, “Les Genievrieries”, Domaine Guillot-Broux, France          ($15 per glass)

Grilled Flank Steak – red wine peppercorn reduction, truffled poutine with cheddar curds,  summer vegetables     –  $38

Wine Pairing:  Zinfandel (2014), “Rutherford Rust”, Neal Family Vineyards,                       Napa Valley – CA ($14 per glass)

Crispy Sesame Hake (Portsmouth) – house-made chili cucumber pickles, scallion carrot salad, kimchi rice, sesame dipping sauce  – $32 (*sub tofu for fish for our “silent” vegan option)

Wine Pairing:  Sauvignon Blanc (2017)(92 pts WE), Strauss, Austria ($12 per glass)

 

INDULGE          

Profiterole Sundae –  vanilla gelato, strawberries, hot Belgian chocolate –  $9

Chocolate Mocha Cake with Sea Salt Caramel Buttercream  – $9

Blueberry-Hibiscus Crème Brûlée – $9

Peach Pie with whipped cream or ice cream – $9

 

 

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

Join us in the parlor any night (Wed-Sat) 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.