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Join us for our next Wine Dinner Party – Wines of Summer June 26

Dinner seatings between 5:00 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

 

CHEF’s MENU

THE GRAZING ROOM IS CLOSED UNTIL AT LEAST 5/5/2020 DUE TO THE CORONAVIRUS

TAKE-OUT MENU CURRENTLY AVAILABLE

GRAZING ROOM WINE LIST

 

 

GRAZE

Asparagus Bisque – goat cheese croustade, fresh asparagus garnish  –  $10

Tuscan White Bean Soup – kale, roasted tomatoes, pork rosemary sausage  – $10

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

Winter Greens – blood orange, roast baby beets, goat cheese, walnuts, cider vinaigrette – $12

Grilled Bosc Pear Salad – Middlebury smoked blue cheese, micro kale, candied bacon, Cabernet reduction  –   $14

NIBBLE

Bread Plate (serves 2) – crisp Tuscan-style bread. house-blended goat butter –  $4 

Local Cheese Platter – selection of local cheese (Brookford Farm, Vermont Farmstead), honeycomb, fig paste, grilled bread    – $18

Farmers’ Cheese & Charcuterie Plate  – local cheese, cured meats,  house-made pickles, grilled bread, artisanal crackers, accoutrements such fig paste, honey – $28

Potato & Caramelized Onion Pierogies (5) – dill sour cream – $16

Korean Short Ribs – marinated cucumber   –  $16

Mussel Pot with Local Ale – orange, leeks, fennel, grilled bread, pork and rosemary sausage           (+$8 fries and vegetables)    –  $18

 

FEAST                                                                   

Pan-Roasted Hen in Citrus & Rosemary – butter poached fingerlings, French beans, carrots  –  $30

Wine Pairing:  Chardonnay (unoaked), “Francine’s Selection”, Toad Hollow, Mendocino – CA ($10 per glass)  

Spinach & Ricotta Gnocchi – porcini mushroom ragu    -$30

Wine Pairing:  Trebbiano, Passerina & Pecorino (white) blend, “Telusiano”, Rio Maggio, Marche – Italy  ($14 glass)

Steak Frites – grilled Boyden Farms skirt steak, chimichurri, Yukon Gold French fries   –  $34

Wine Pairing:   Cabernet Sauvignon blend (Petit Verdot, Cabernet Franc), “Propuesta”, Echeverria Vineyards, Chile ($10 per glass)

Bavarian Schweinshaxe – roast pork hock, sauerkraut, herbed spätzle, caraway carrots  –  $32

Wine Pairing:   Pinot Noir, Wagram, Anton Bauer – Austria ($12 per glass)

Grilled Lamb Chop (Meadowview Farm) in Rosemary & Lemon – lemon potatoes, asparagus  –  $38

Wine Pairing:   Pinot Noir, Wagram, Anton Bauer – Austria ($12 per glass)

Braised Veal Osso Bucco  –  fingerlings, seasonal vegetables –  $38

Wine Pairing:   Montepulciano (70%) Sangiovese (30%) blend, “Rosso Piceno”, Rio Maggio, Marche – Italy ($12 per glass)

Pan-Roasted Salmon – corganic charred broccoli, spiced lentils, lemon and cumin vinaigrette  –  $34

Wine Pairing:  Chardonnay (unoaked), “Francine’s Selection”, Toad Hollow, Mendocino – CA ($10 per glass)  

 

INDULGE

Flourless Chocolate Cake with Vanilla Gelato & Whipped Cream   – $10

Banana Cake with Vanilla Buttercream – sea caramel gelato, caramel sauce  – $10

Sorbet Duo – Ginger Pear and Passionfruit Raspberry – almond tuile cookie    –  $10

Passionfruit Coconut Panna Cotta – fresh raspberries, whipped cream, pepita brittle – $10

Maple Bourbon Crème Brûlée – $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

 

 


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!


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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.