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Join us for our next Wine Dinner Party on Tuesday, January 22  – NH Wine Week! 

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

On Sundays, we seat between 5:00-7:00 p.m. – Reservations Required

Closed on Mondays and Tuesdays

 

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

Beginning January 9, 2019 (closed Saturday 1/12 for private dinner)

GRAZE

New York Style Oyster Chowder – Cheddar oyster crackers    –   $10

Roast Hubbard Squash & Cider Soup – cinnamon cream, maple biscuit       –       $10

Organic Market Greens Salad –  house cider vinaigrette –   $8  

Warm Frisée Salad – grilled pears, pancetta crackling, walnuts, goat cheese      – $12

Citrus Salad – winter greens, grapefruit, Cara Cara oranges, blue cheese    –    $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 as local honeycomb, fig paste, mustard       –  $24

Roast Garlic, Goat Cheese & Potato Pierogies  –  dill, sour cream  – $14

Mussel Pot – local ale, fennel, leeks, citrus, kielbasa, grilled bread   –    $18

Crisp Sesame Calamari – sour lime and ginger dipping sauce  -$16

Saffron & Porcini Arancini (rice balls – gluten free)   –   $14

FEAST

Roast Half Chicken in Bay Leaves & Clementine – garlic mashed potatoes, roast vegetables  – $30

Wine Pairing: Chenin Blanc, L’Ecole No. 41,  Columbia Valley – Washington   ($10/glass)

Ramen Noodle Bowl – sesame tofu, bok choy, snow peas, carrot, poached duck egg, dashi kombu broth  –   $28

            Wine Pairing: Rioja Blanca (2015), Solar de Randez, Spain ($9 per glass)

Grilled Sugar-Rubbed Ribeye – foie gras butter, fingerlings, green beans     – $38

            Wine Pairing: Rioja (Gran Reserva), LAN, Spain ($15 per glass)

Portuguese Fisherman’s Stew – Monkfish, squid, little neck clams, mussels, kale, linguiça, potato, grilled bread  –   $34

            Wine Pairing:  Merlot, The Path, Napa – CA ($9 per glass)

Braised Pork Shank Feijoada – stewed black beans, Cara Cara orange, rice, pão de queijo (cheese biscuits), kale   –  $28

            Wine Pairing: Zinfandel, “Ancient Vines”, Cline Vineyards, CA ($9 per glass)

Wiener Schnitzel – garlic mashed, winter vegetables   –    $28

            Wine Pairing:  Pinot Noir, Culpeo, Chile ($9 per glass)

 

NDULGE            After Dinner Drink Specials –

  • Late Harvest Sauvignon Blanc, Echeverria Vineyards, Chile ($6 per glass)

Apple & Cranberry Crisp – vanilla ice cream   –      $9

New Year Trio – champagne and pomegranate granita, chocolate peppermint mousse,         mocha chocolate bark      –   $12

Mexican Spiced Chocolate Pot de Crème  – whipped cream      – $9

Apple Spice Cake – cream cheese frosting, caramel sauce         –   $9

Chocolate Fondue for Two – strawberries, marshmallows, macaroons, berries, cookies   –  $20

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.