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Join us for our next Wine Dinner Party – THE BEST OF AUSTRIA – on Friday, November 8

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

Reservations Always Requested

On Sundays, dinner seatings are between 5-7:00 pm.

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

October 26, 2019

GRAZE

New England Clam Chowder – house-made cheddar oyster crackers   – $10

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

Early Fall Salad – roast Seckle pears, Brookland Farms smoked blue, pomegranate, crisp pork belly, Turkish figs, cider vinaigrette   –     $14

Organic Beet Salad – walnuts, Meadow View Farm goat cheese, fall greens           –   $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 Apple, Sweet Potato & Goat Cheese Pierogies – cinnamon cream,  caramelized onions      –    $16

Local Mussel Pot – local ale, fennel, orange, leek, chorizo  –  $18

Fall Mushroom Toast – Chanterelles, Lion’s Mane, King & Blue Oyster mushrooms; leeks, inn-harvested pullet egg   – $18

FEAST

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

Wine Pairing:  White Blend (Gewürtztraminer, Chardonnay, Moscato) – “Estival”, Viñedo de los Vientos, Uruguay ($11 per glass)

Pan-Seared Scallops  – celery root and roast garlic purée, crispy Brussel sprouts,  balsam fir syrup, white locust vinegar  –    $36

Wine Pairing:  Chardonnay (unoaked) – “Naked”, Ryan Patrick, Washington     ($10 per glass)

Southwestern Pesole (vegetable stew) – grilled zucchini, avocado, roast mushrooms, cilantro rice   –   $30

Wine Pairing:  Chardonnay (unoaked) – “Naked”, Ryan Patrick, Washington     ($10 per glass)

Grilled Sugar-Rubbed Grass-Fed Ribeye (Boydon Farms) – organic broccoli, roast garlic, truffled poutine  –    $42

Wine Pairing:  Tannat, Viñedo de los Vientos, Uruguay  ($10 per glass)

Pan-Roasted Guinea Hen Paprikas – paprika sauce, sweet and sour cabbage, leek and mushroom spätzle    –  $32

Wine Pairing: Bobal, Viñedos Ponce, Spain ($10 per glass)

 

Slow-Braised Pork Shank (Brookford Farms) – peppered rosemary and goat cheese polenta, Tuscan kale      –   $34

Wine Pairing: Bobal, Viñedos Ponce, Spain ($10 per glass)

 

INDULGE

Dutch Chocolate Beignets    –  $10

Maple Crème Brûlée  –  $10

Pumpkin Spice Cake – cream cheese layers with vanilla buttercream  – $10

Mocha Walnut Cake – walnut brittle and crumble, coffee syrup     –  $10

Wine Poached Pears – vanilla or walnut ice 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.

$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 requested

 

 

 

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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.