GRAZING ROOM logo
Colby Hill Inn is fortunate to have a 56-seat restaurant. The Grazing Room serves exceptional dinners, with grand hospitality and varied menus, year round to inn guests and the public. 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 intend to become a certified local restaurant as we are committed to New Hampshire’s outstanding farms, distilleries, vineyards, and fishermen.

We chose the name The Grazing Room because the finest, freshest local ingredients bring the best tastes to the table; so, we hope you slowly enjoy every bite of our food. Our dining rooms also provide an excellent view of our gardens and barns where you will soon see our four goats grazing. We are in the process of refurnishing the dining room with tables, crafted locally by Gil Misiaszek from a 1740 barn (due by late April), to further connect diners to our environment. The Tavern Room 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, what else but, goats and farms.

Seatings are available Mondays and Wednesdays through  Saturday from 5:30 to 8:30 p.m. and on Sundays from 5:00 -7:30 p.m. (May – November). We are closed on Tuesdays. Reservations are recommended on weekends and holidays.

bruce 2Meet our Chef Proprietor. Until recently, 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 Café at the National Museum of the American Indian.
IMG_0806

We are offer a family-friendly Supper Menu on Sundays and Mondays for $22.95 per adult (and $12.95 per child 12 and under), which includes a 3-course supper.

We do not serve dinner on Christmas Eve or Christmas Day so our staff may enjoy that time with their families. We are also closed for dinner on Superbowl Sunday and most Monday and Tuesday evenings (a reservation for at least 6 will open the doors for on these nights).

We are closed on Tuesdays.

Reservations for Dining: Call 603-428-3281 or 1-800-531-0330

or email innkeeper@colbyhillinn.com

CHI-3816-20

 

“Aaah the food. What can we say about the food? How about terrific? Amazing? Wonderful? Perfect? All these fail to capture the greatness that was the food.” M & M