Our Chef's Menu (located bel0w) is offered Wednesday through Sunday and features the freshest from each week's local harvest.
The Henniker Dining Room can be transformed into a private dining room for 12-26 guests.
Outdoor dining will be available again in April!
Consider a private stylized dinner event in The Woods, by The Creek, in The Barn, or in The Meadow.
We always recommend reservations in advance.
Seatings are available Wednesdays - Saturdays from 5:00 to 8:30 p.m. The dining room closes at 10:30 p.m.
Sundays we offer seatings from 4:00 -7:30 p.m. The dining room closes at 9:30 p.m.
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.
Local Farmers' Cheese & Charcuterie Plate – a selection of four local kinds of cheese and two charcuterie; house-made pickled vegetables; grilled bread, artisanal crackers, accouterments such as fig paste, honey (no meatless $6) – $29
Spinach & Farmers Cheese Pierogi – green onion sour cream – $16 Fresh Crab Summer Roll – crab, avocado, sprouts, cucumber, grapefruit, soy sauce – $18 Maine Mussel Pot – Andouille sausage, fennel, local ale; grilled bread – $20
Five Mushroom Toast - Yellow Foot, Hedgehog, Chanterelle, Black Trumpet & Truffles; leeks, shallots, sweet cream grilled rustic baguette, inn hen egg - $24
Prime Rib Smoked with Pink Peppercorn and Rosemary – horseradish, fingerling potatoes, spring vegetables – $38
Shrimp Moqueca – savory Brazilian shrimp, spinach, tomato and coconut stew over cilantro rice - $36
Pan-Roasted Halibut with Grapefruit & Verjus Vinaigrette – green lentils with pomegranates, asparagus - $34 Maultaschen (dumplings) with Stinging Nettles & Local Mushrooms – Black Trumpet & Hedge Hog mushrooms, wild ramps, truffle cream - $36
Grilled Sugar-Rubbed Tomahawk Steak (Grant Family Farm)(32 oz.) – truffled roasted potatoes, crisp Brussels sprouts - $60 Malaysian Lamb (Meadow View Farms) Rendang – grilled naan (bread); Nasi Lemak (coconut rice with dried anchovies, peanuts, cucumber) - $40 Spring Turkey Pot Pie – garlic mashed potatoes, spring vegetables - $32
Buttermilk Fried Grant Family Farms Chicken –herbed waffle, sriracha maple, seasonal vegetable – $36
Lavender Crème Brûlee with fresh fruit- (gf) $10 Shortbread Tart with Lemon Curd & Meringue – fresh berries - $10
Chocolate Sea Salt Caramel Cake – whipped cream, sea salt caramel gelato, and berries - $10 Bourbon Maple Pecan Cake - maple cream cheese frosting, sea salt caramel gelato - $10
Maple Walnut Cake - $10
Frozen Duo – house-made strawberry gelato, rose sorbet; citrus tuille (gf) - $10
Dine & Stay Specials
Dining Destination Package – add $120 (not incl. tax and grat.) to your guestroom for a 3-course dinner and a glass of wine for two. (must be booked when reserving your room)
Dine & Stay – Any diner inquiring for an available guestroom after 9:00 a.m. the same day of your dinner reservation — $239 (not incl. tax and grat.) for room and Dining Destination Package!
Wine Lounge & Sunday Dine-Out
If dinner is not on your agenda, join us in the Wine Lounge by the fireplace or its front parlor for selections from our extensive wine list or enjoy some of our craft signature cocktails. The WineLounge also easily extends to the patio.
Wine Pairing & Appetizer Special for Two $100 per couple
A Flight of three wine pours (3 oz pours)
Farmer's Cheese & Charcuterie Board
Pick 1-2 (depending upon wine flight selection) additional appetizers, including soup and salad to share
Sunday Dine-Out: Raw Bar & Barbecue Events with Live Music Sundays, May 2 - September 5. 3:00-7:00 pm
Craft Beer, Sake & Wine Flights
New Hampshire Oysters and other Seafood served by the outdoor Goat Barn Bar (*event Barn in rain)
Bringing out the grill and smoker for delicious meats and sides
Live Music weekly
Bocce court (coming soon) and lawn games
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.