GRAZING ROOM logo


C H E F ‘ S    M E N U 

December 13-21, 2017

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

Seatings from 5:30 and 8:30 pm Wednesday-Saturday

Sundays We seat from 5:00-7:00 p.m.

Closed on Mondays and Tuesdays

Reservations Requested

 

 

GRAZE

Fall Squash & Cider Soup – maple creme fraiche –  $10                                       

Organic Market Greens Salad – house vinaigrette   –   $8 

Fall Greens & Grilled Pear Salad –   walnut, blue cheese, cider vinaigrette   –  $12

Shaved Brussel Sprouts – grapefruit, pomegranate, beets, fennel-scented goat cheese – $12

NIBBLE

Bread Plate – crisp Tuscan-style bread (The Bread Shed), house-blended local butter and honey – $4                                               

Pierogies – roast apple and sweet potato, goat cheese, cinnamon crème fraiche, caramelized onion  –    $14                                                                                                                 

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          –   $22

Mussel Pot – leeks, fennel, local beer, orange, thyme      – $18

FEAST

 

Buttermilk Fried Chicken – pumpkin waffle, fall vegetables, maple cider reduction            –  $28

Pairing recommendation: Chardonnay, Buelher, CA ($9/glass)

Risotto – Cinnamon Cap and Phoenix Oyster mushrooms, goat cheese, beet kvass, kale, roast carrots    –  $26

Pairing recommendation: dry Riesling, Ravines Wine Cellars, Geneva – NY ($10/glass)

Pan-Roasted Cod – crawfish sauce, peppers, andouille sausage, cheddar grits – $30

            Pairing recommendation: Chardonnay (unoaked), La Noble, France ($9/glass)

Grilled Boyden Farms Skirt Steak – fall vegetables, rosemary and onion au jus, garlic mashed potatoes  – $28

            Pairing recommendation: Malbec, Vista Flores, Catena, Mendoza – Argentina ($9/glass)

Braised Lamb Shank – burgundy and rosemary reduction, garlic mashed potatoes, kale   – $34

            Pairing recommendation: Cabernet Sauvignon, Root: 1, Chile ($9/glass)

Sugar-Rubbed Ribeye – sweet potato and rutabaga cider mas, fall vegetables    – $42

            Pairing recommendation: Burgundy Rouge, Domaine Guillot-Broux, France ($16/glass)

INDULGE                      

Pear Cobbler – house-made vanilla ice cream   –   $10

Chocolate & Peppermint Mousse Cake – $10

Duo of House-Made Ice Cream  – Pumpkin Gelato & Pomegranate Sorbet (*gluten-free)    –  $10                                                                                                

Crème Brûlée (*gluten-free)  – $10

 

 

Wine & Cheese Hour every Friday 5:30-6:30 p.m.

Join us in the parlor by the fireplace in colder months and outside on the patio in warmer months.

$25 per person; pouring three of our favorite wines; farmer cheese & charcuterie board with house-cured pickles, grilled breads and other accoutrements

RSVPs are always appreciated

 

 

 

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.