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Join us for our next Wine Dinner Party on Friday, July 26

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

July, 2019

GRAZE

Andalusian Gazpacho – heirloom tomatoes, cucumber, chopped egg    – $10

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

Arugula & Watermelon Salad – baby arugula, watermelon, heirloom tomatoes,  Maple Brook feta, balsamic vinegar, EVOO  –  $12

Organic Russian Kale Salad – pickled beets, sliced marinated sunchokes, inn garden  snap peas, heirloom tomatoes, Brookford Farm smoked blue cheese     –    $14

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

Spinach & Roast Garlic Pierogies  –  dill, caramelized onions, scallion cream cheese     – $14

Lobster Salad Profiteroles – fresh avocado and cilantro crème  – $18

Tempura Zucchini Blossoms – Brookford Farm dill quark cheese, balsamic drizzle     –  $18

 

FEAST

Buttermilk Fried Chicken with Herbed Waffle –  summer vegetables,  cider-maple reduction  –  $30

            Wine Pairing:  Riesling, “Ravenna”, Corvidae Wine Co., Washington ($10 per glass)

Bucatini Pasta with Local Mushrooms – Chestnut, Oyster & Lion’s Mane mushrooms, fava beans, inn garden peas, pesto, ricotta    –  $33

Wine Pairing:  “White Cap” (Viognier, Marsanne, Rousanne, Grenache Blanc), Tower 15 – Pali Wine Co., Sta. Barbara Co. – CA ($12 per glass)

Za’atar Spiced Lamb Chops (Miles Smith Farm) – lemon potatoes, cucumber tzatziki    –  $36

Wine Pairing:  Montepulciano (70%), Sangiovese (30%), ”Rosso Piceno”, Rio Maggio, Marche – Italy ($14 glass)

Pan-Seared Beef Tenderloin  – morels and chanterelles in pink peppercorn reduction,  inn-grown summer squash, roasted fingerlings    –  $42

Wine Pairing:  Montepulciano (70%), Sangiovese (30%), ”Rosso Piceno”, Rio Maggio, Marche – Italy ($14 glass)

Pan-Roasted Duck Breast Margret  – red wine blueberry reduction, summer vegetables,  roasted fingerlings     –  $34

Wine Pairing:  Pinot Noir “Huntington”  (2016)(91 Points WS), Pali Wine Co., Sta. Barbara Co. – CA       ($14 per glass)

Pan-Roasted Scallops  – kohlrabi three ways (mashed, pickled and sautéed), heirloom cauliflower (Romanesco), lemon, wild capers, charred tomatoes    –  $33

Wine Pairing:  “White Cap” (Viognier, Marsanne, Rousanne, Grenache Blanc), Tower 15 – Pali Wine Co., Sta. Barbara Co. – CA ($12 per glass)

Smoked Short Ribs – roasted corn, grilled pepper and zucchini, smoky cheddar grits     with bacon, Texas slop sauce          $38

Wine Pairing:  Pinot Noir “Huntington”  (2016)(91 Points WS), Pali Wine Co., Sta. Barbara Co. – CA       ($14 per glass)

 

INDULGE          

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

Chocolate Cake with Layers of Sea Salted Caramel & Chocolate Ganache – $9

Crème Brûlée – $9

Strawberry Rhubarb Crisp with whipped cream or ice cream – $9

Key Lime Tart with Strawberries – $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.