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Join us for our next Wine Dinner Party on Friday, March 22

Normal dinner seatings between 5:30 and 8:30 pm Wednesday-Saturday – Reservations Requested

On Sundays, we only open for advance reservations. Or, join us for brunch!

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

Beginning March 1, 2019

March 13 – 17. Special St. Patrick’s 3-Course Pre-Fixe $40.

*House Biscuits
*Course 1 – Potato, Leek & Spinach Soup OR Green Salad
*Course 2 – Corned Beef & Cabbage; Pan-Roasted Salmon with Dill Sauce; OR Lamb Shank Braised in Stout 
*Dessert – Any on our Dessert List (if you want green or Irish, we recommend the Grasshopper Cheese Cake or Chocolate Stout Cake with Irish Cream Frosting!)

GRAZE

Tuscan Chic Pea & Tomato Soup – turkey confit   –  $10

Potato, Leek & Spinach Soup – garlic crème    –   $10

Organic Market Greens Salad –  house cider vinaigrette    –   $8  

Roast Pear Salad – winter greens, heirloom beets, sundried cranberries, local blue cheese  –  $12

Citrus Salad –  winter greens, candied pecans, grapefruit, Cara Cara oranges, goat cheese  – $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 as local honeycomb, fig paste, mustard    –  $24

Potato, Goat Cheese, Dill & Chive Pierogies  –  caramelized onions, dill crème   – $14

Berkshire Pork Belly – cheddar grits, sweet fern reduction   – $16

Mushroom Toast with Quail Eggs – Dunk’s mushrooms, rosemary, grilled peasant bread  –  $18

Pot of Mussels – kielbasa, local ale, leeks, fennel (+$6 as entrée w/ frites & veggies)   – $18

Crisp Calamari – sour lime dipping sauce  –    $16

FEAST

Roast Half Chicken in Bay Leaves & Clementine – onion jus, garlic mashed potatoes, roast vegetables  –  $30

Wine Pairing: Chardonnay (Reserve), Echeverria Vineyards, Chile  ($10/glass)

Stout-Braised Lamb Shank (Meadow View Farms) – Irish champ, dates, roast vegetables – $30

Wine Pairing: Grenache, Reserve, Sella & Mosca, Sardinia ` ($9 per glass)

Grilled Quebec Veal Rib Chop – rosemary and pink peppercorn reduction, roasted fingerlings, winter vegetables   –    $40          

            Wine Pairing: Cabernet Blend (Petit Verdot, Cab. Franc), “Propuesta”, Echeverria, Chile ($9 per glass)

 Pan-Roasted Salmon – asparagus, roasted fingerlings, lemon dill sauce    –     $30

            Wine Pairing:  Picpoul de Pinet, Saint-Jean des Sources, France  ($0 per glass)

Asparagus, Spinach & Mushrooms (Dunk’s Mushrooms) Spätzel –  Oyster, Chestnut and Lion’s Mane mushrooms, local Gruyere    –   $28

            Wine Pairing:  Chardonnay, “Mirth”, Owen Roe Vineyards, Napa – CA  ($9 per glass)

House Corned Beef – braised cabbage, carrots, new potatoes    – $30

            Beer Pairing:  Murphy’s Irish Stout Lager ($6 per glass)

Venison Steak  – grilled venison flank steak, roast garlic reduction, truffle parmesan frites  – $30

            Wine Pairing:  Chianti Classico, Rocca delle Macie, Italy ($9 per glass)

INDULGE           After Dinner Drink Specials –

  • Late Harvest Sauvignon Blanc, Echeverria Vineyards, Chile ($6 per glass)

Lemon Curd Tart – Limoncello macerated raspberries, whipped cream    –  $10

Grasshopper Cheese Cake – $10

Chocolate Stout Cake with Irish Cream Frosting  (available Friday) – $10

Chocolate Walnut Tart – sea salt caramel gelato     –     $9

Chocolate Peanut Butter Cake – vanilla ice cream  – $10

Hibiscus Sorbet with Linzer Cookies –  $8

Fresh Cherry Pie      –  $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.

$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.