The Grazing Room
Dinner: Wednesday-Saturday 4:00-8:00 pm seatings. Sunday 4:00-7:00 pm.

Transforming local ingredients into scrumptious global cuisine.

The Grazing Room is driven by the availability from our own growing farm and roughly 35 farms in New Hampshire and features Chef Bruce Barnes' affinity and expertise in a wide range of global cuisine. We change our menu often to keep in touch with the local availability and the season.

The Grazing Room is a 56-seat restaurant with wonderful views of our gardens from the Garden Dining Room. The Henniker Dining Room features a wrap-around mural that depicts Henniker from an illustrated map that dates back to 1803. Artist Judy Dibble added some personal touches as our goats, dogs, and daughter for fun. The Henniker Dining Room can also be transformed into a private dining room for 10-26 guests. Adjacent to the restaurant, our two sitting parlors serve as a Wine Lounge where guests can simply enjoy a glass or flight of wine (or beverage of their choice) with appetizers (we recommend reservations also for the Wine Lounge in order to be adequately staffed). Seasonally, outdoor seating is an option on our patio (which we really hope to expand in the spring of 2025!).

MAKE DINING RESERVATIONS

CHEF'S MENU
Seatings Wednesdays through Saturdays 4:00-8:00 p.m.
Seatings Sundays 4:00-7:00 p.m.

Updated as of May 2, 2025

5/30 Argentinian Wine & Barbecue
6/8 Spring Fling Tea Hat Garden Party

THE GRAZING ROOM BEVERAGE BOOK

GRAZE

♦
Herbed Buttermilk Biscuits & Maple-Sea Salt Butter – $8 small, $12 large
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Lemon Chicken Noodle Soup - $14
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Curried Yellow Lentil Soup - $14
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Market Greens Salad with Cider Vinaigrette - $12
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Early Spring Salad - $18
Asparagus, beets, sugar snap peas, cucumber, mint, feta, shaved pickled red beet eggs, lemon-honey vinaigrette
♦
Local Cheese & Charcuterie Plate - $34
Selection of local cheeses, cured meats, house-made pickles, grilled bread,
artisanal crackers, accoutrements such as fig paste, quince paste
♦

Oysters on the Half Shell - $22 half dozen; $36 dozen
Free-Range Virgin (NH) oysters – kimchi ice, red wine mignonette
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Goat Cheese & Spinach Pierogi Platter - $18
Spiced apple sauce, caramelized onions, chive and dill sour cream
♦
Yuzu Scallop Crudo - $20
Cape Cod scallops, yuzu juice, puffed bamboo rice, togarashi, sweet pea sprouts, edamame

FEAST

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Pan Roast Chicken Breast in Citrus & Bay Leaves – $40
Mashed potatoes, carrots, & wax beans
Suggested wine pairing: Rose (Touriga Nacional). La Palma. Portugal ($14/glass)
♦
House-made Bucatini - $40
Nettle basil pesto, fiddlehead ferns, asparagus, chanterelles, cured egg yolk, oil cured tomatoes,
Vermont Shepherd Invierno cheese
Suggested wine pairing: Sauvignon Blanc. Locations by Dave Phinney. New Zealand ($15/glass)
♦
Vegetarian Bibimbap – $40
Bamboo rice, marinated tofu, kimchi, ginger-carrot salad, cucumber salad, sesame-chili mushrooms,
maple-chili sweet potatoes, eggplant salad, inn egg, Ssamjang
Suggested wine pairing: Junmai Ginjo Sake. HeavenSake. Japan ($12/glass)
♦
Pan-seared Bass– $44
Minted pea puree, chanterelle mushrooms, fondant potatoes, sweet peas,
sea beans, lemon white balsamic vinaigrette
Suggested wine pairing: Pinot Grigio. Famiglia Castellani. Tuscany ($17/glass)
♦

FEAST (cont'd)

Scallop & Oyster Étouffee – $48
Mild Cajun stew over jasmine rice, greens, sea beans, mini biscuit
Suggested wine pairing: Vinho Verde "Bicudo". Quinta das Arcas. Portugal ($12/glass)
♦
Rabbit Pot Pie – $42
Garlic mashed potatoes, spring vegetables
Suggested wine pairing: Sauvignon Blanc. Locations by Dave Phinney. New Zealand ($15/glass)
♦
Allan Brother's New England Raised Sirloin (14 oz.) – $60
Roast garlic mashed potatoes, roast asparagus and carrots, chanterelle mushrooms in smoked sea salt butter
Suggested wine pairing: "Espirit" Côtes-du-Rhône Brotte. France ($12/glass)
♦
Iberico Pork Flank Steak - $44
Sauteed garden vegetables, patatas bravas, chimichurri
Suggested wine pairing: Gamay (light red). French Alpine wines. Savoie, France ($12/glass)
♦
Portsmouth Mussel Pot with Fries - $36
Linguiça, fennel, leeks, garlic, citrus, local ale; grilled bread

SHARE

Rainbow Carrots & Haricot Verts- $12

Malt Vinegar Steak Fries with Chive Aioli - $10
Garlic Mashed Potatoes - $10

Please Note: As of May 1, 2025, a 3% surcharge will apply to credit card payments to help cover processing fees and overall significant increases in operating costs since January. We will not apply this surcharge to debit cards. Thank you for your support!

INDULGE

Maple Walnut Spring Parsnip Cake - butter bourbon pecan gelato - $14
♦
Flourless Chocolate Ganache Peanut Butter Cake - $14
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House Sorbet Duo – orange-apricot & passion fruit; (*gf hemp seed tuille) - $12
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Strawberry Shortcake - maple biscuits, vanilla Chantilly cream, rhubarb compote- $12
♦
Sweet Berry Crepe - pastry cream, berry jam - $12

Dine & Stay Specials

Dining Destination Package – add $150 (not incl. tax and grat.) to your guestroom for a 3-course dinner and a "suggested pairing" glass of wine for two. (this savings deal must be booked when reserving your room). The package does not include entrees in excess of $55.

Dine & Stay – Any diner inquiring for an available guestroom after 9:00 a.m. the SAME day of your dinner reservation — we'll make a room available for you for just $129 (plus sales tax), and that includes a full breakfast the next day!

Wine Lounge

If dinner is not on your agenda, join us in the Wine Lounge, by the fireplace or in its front parlor, for selections from our extensive wine list and delectable signature cocktails. The Wine Lounge also easily extends to the patio.

Wine Lounge Special Deal - $95 per couple ($24 per 3rd or 4th guest)

A Flight of three exceptional wine pours (3 oz pours) - LOCATIONS by Dave Phinney
Shared Farmer's Cheese & Charcuterie Board (feeds up to 4)
Pick 1 additional appetizers, including soup and salad
Additional appetizers available á la carte

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HOURS of OPERATION

Seatings are available Wednesdays - Saturdays 4:00 to 8:00 p.m.
The bar closes at 9:30 p.m.

Sundays we offer seatings from 4:00 -7:00 p.m.

We also offer BREAKFAST to the public at $30 p.p. Sat and Sunday from 8:00-10:00 a.m. with RSVP.

We are closed for dinner on Mondays and Tuesdays except for private parties and some holidays.

History & Setting

Our chef brings a global flare to the freshest and finest foods sourced in New Hampshire and within no more than 150 miles from the Inn when possible. We are so fortunate that New Hampshire has such a diversity of outstanding farms, distilleries, vineyards, and fishermen.

We chose the name The Grazing Room because we want our guests to take time to appreciate the finest, freshest local ingredients brought to the table with our Chef's recognized culinary talents. So, we hope you slowly enjoy every bite of our food and explore the menu by sharing across the table with your companions. Our dining rooms have wide-planked flooring and provide an excellent view of our gardens and barns where you will surely see our four French Alpine goats grazing. The dining room tables were crafted locally by Gil Misiaszek from a 1740 barn (due by late April), to further connect diners to our environment. The Henniker Dining Room, decorated with a Rufus Porter-style mural by Judy Dibble, has removable panels that allow us to offer an ideal spot for your private wedding reception, meeting, retreat, or party. Both rooms showcase some of our original artwork of farm scenes.

The Chef Proprietor

Meet our Chef Proprietor. Prior to leaving D.C. in 2015, Bruce R. Barnes was the senior executive Chef at the World Bank in Washington, D.C., a top account for his company Restaurant Associates where he oversaw daily food service for over 6,000 guests, including royalty and heads of state. Over 14 years, he earned top chef status at Restaurant Associates where he led accounts at renowned cultural institutions and top corporations in New York City and Washington, DC, and winning the "Chef of the Year" title in 2012. He has often been a guest chef at high-profile events, including D.C. Cultural Tourism's Embassy Chefs' Challenge; on "Good Morning America," he won the Polar Bear Chef's Challenge in 2003. In the 1990s, he owned the popular Harvest and Universal Grill restaurants in NYC's East Village. During Harvest's heyday, Velvet Underground leader and solo artist Lou Reed closed Harvest for private Thanksgiving dinners with his wife Laurie Anderson. Bruce gained his early culinary training from chefs in Provincetown, Mass., and NYC. He has regularly worked with food stylists and developed a cookbook for the Mitsitam Cafe at the National Museum of the American Indian.

The Grazing RoomDinner: Wednesday-Saturday 4:00-8:00 pm seatings. Sunday 4:00-7:00 pm.

CHEF'S MENUSeatings Wednesdays through Saturdays 4:00-8:00 p.m.Seatings Sundays 4:00-7:00 p.m.Updated as of May 2, 20255/30 Argentinian Wine & Barbecue6/8 Spring Fling Tea Hat Garden PartyTHE GRAZING ROOM BEVERAGE BOOK