Join us for our next Wine Dinner Party on Friday, May 24

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

On Sundays, dinner seatings are between 5-6:00 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!




Beginning May 1, 2019


Lemon Chicken Noodle Soup – $10

Cold Carrot Dill Soup    – $10

Organic Market Greens Salad – cucumber, tomato, house cider vinaigrette –  $8

Heirloom Beet Salad – Cara Cara oranges, candied pecans, smoked blue cheese   –  $12

Spring Salad  –  white asparagus, snap peas, maple-cured egg, greens, lemon vinaigrette   –   $12


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

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

Grilled Marinated Octopus – tzatziki      –    $18



Citrus & Bay Leaf Roasted Chicken (1/2) – garlic mashed potatoes, spring vegetables   –   $30

        Wine Pairing: Savatiano (dry white)(2016), Domaine Papagiannakos – Greece ($10/glass)

Grilled Spring Lamb Chops (Meadow View Farms) – lemon fingerlings, green beans – $32

Wine Pairing:  Rosso (2014), Circa, Italy ($9 per glass)

Grilled Robie Farms Ribeye  – rosemary and pink peppercorn reduction, garlic mashed potatoes, spring vegetables   –    $38        

            Wine Pairing: Pinot Noir (2013), La Crema, Anderson Valley – CA ($16)

 Pan-Roasted Halibut – asparagus, roasted fingerlings, lemon, dill butter   –    $32

            Wine Pairing:  Chardonnay, Buehler, Russian River Valley – CA  ($9 per glass)

Carrot Spätzel –  asparagus, spinach, Oyster, Chestnut and Lion’s Mane mushrooms    (Dunk’s Mushrooms), local Gruyere    – $28

            Wine Pairing:  Sauvignon Blanc (2016), Cake Bread, Napa – CA ($10 per glass)

Venison Steak  – grilled venison flank steak, roast garlic reduction, truffle parmesan frites  – $32

            Wine Pairing:  Rosso (2014), Circa, Italy ($9 per glass)

Mansaf (Jordanian Braised Lamb) – yogurt sauce, saffron rice (dates and almonds),            lavash, eggplant and chic pea salad                                                                                               $32

            Wine Pairing:  Merlot (2014), Gran Reserva, Echeverria Vineyards, Chile ($10 per glass)

Spring Cassoulet  –   duck confit, lamb rosemary sausage, smoked pork sausage, cannellini beans, bread crumbs, smoked tomato broth   – $30

            Wine Pairing:  Grignolino d’Asti, San Patelu (2014), Crotin, Piedmont – Italy ($10)

Braised (Brookford Farm) Berkshire Pork Shank – sage and goat cheese polenta, Tuscan kale  – $28

            Wine Pairing:  Primitivo, “Teres”, Fatalone, Puglia – Italy ($10 per glass)



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

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

Maple Bourbon Crème Brûlée – $9

Mixed Berry Shortcake Parfait – $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.