Join us for our next Wine Dinner Party – French Country Picnic – August 22

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

Reservations Always Requested

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

Closed on Mondays and Tuesdays except for private parties


CHEF’s MENU – WEEK of August 5

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

Grazing Room Wine & Bar List


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

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

Watermelon Salad – organic watermelon, garden tomatoes and mint, feta, red mizuna, cider vinaigrette    –  $14

Maple Brook Burrata Salad – inn garden tomato, arugula, EVOO, red wine vinaigrette; grilled Tuscan bread  – $14

House Herbed Buttermilk Biscuits – with Goat Cheese Savory Butter (for 2)    –  $4 



Local Farmers’ Cheese & Charcuterie Plate  – Gilden Fern Creamery’s (Contoocook) “Beau Cerveau” Triple Cream, “Black Water” Bleu, and sheep and cow blended  “Briar Patch” Manchego, cured meats, Foggy Bottom Meadow’s “Fiddle Head” Tomme; New England Charcuterie’s smoked chorizo and dry salami;  house-made pickled green beans, cured olives, walnuts; grilled bread, artisanal crackers, accoutrements such as fig paste, honey  (no meat less $4)   –  $26

Blueberry & Goat Cheese Pierogies  – fresh peach chutney, sour cream  – $16                             

Maine Mussel Pot  – local ale, kielbasa, orange, leek, fennel   – $20 (OUT)

Chili & Sesame Fried Calamari – sour lime dipping sauce    -$18

Crisp Smoked Maple Cheddar Mac & Cheese Balls – roasted tomato sauce  –   $16                         



Pours of Mollydooker’s Miss Molly (Sparking Shiraz), The Violinist (Verdelho), and The Boxer (Shiraz). Paired with The Grazing Room’s Local Farmer’s Board, Pierogies and Calamari – $100.                                                                      

Receive 20% off any bottle of Mollydooker with an entrée order.


Brazilian Lobster & Mussel Moqueca –  savory tomato coconut stew over cilantro rice, garlic spinach (gf). Whole deconstructed chick lobster, local mussels   – $34

Pan-Roasted NH Sea Scallops  – summer succotash, roast corn and sage sauce    –  $36

Seared Beef Tenderloin (Boyden Farms)  –  Chanterelle mushrooms, pink peppercorn reduction, garlic green beans, roasted fingerling potatoes    – $42 

Sautéed Sole Piccata  – lemon, capers, oil cure tomatoes; summer greens, fingerlings     –     $32

Peruvian Roast Chicken – Hop N Hen Farm chicken, zucchini & charred tomatoes, fried yucca, chili mayo (gf)      –  $32

Taste of India – potato pea samosa, yellow split pea dahl, roast curry eggplant, Tandoori zucchini, Basmati rice, cilantro chutney, raita    – $30

Fresh Fettuccine  –  guanciale, English peas, local chanterelles, garlic scape-walnut-arugula pesto, local ricotta   –  $32

Grilled Sugar Rubbed Skirt Steak Frites – French fries, summer greens    – $32



House-Made White Peach Sorbet with Almond Chocolate Brownie (gf)   –  $9

Organic Blueberry Crisp – local vanilla ice cream    – $10

Flourless Chocolate Cake – fresh crème anglaise, berries    – $10

Classic Crème Brûlée    – $9

Rhubarb Custard Tart with Strawberries – fresh whipped cream  –  $9

Lemon Shortcake – apricot filling, honey butter cream    – $10

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. RSVPs are required due to preparation.

$100 per couple (plus sales tax and gratuity); pouring three of our favorite wines for the season; farmer cheese & charcuterie board with house-cured pickles, grilled breads and other accoutrements; Add two items from the GRAZE or NIBBLE menus of your choice.




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!

GRAZING GOATS combined logo

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.