The Grazing Room

The Grazing Room is a 56-seat restaurant and Wine Lounge
with wonderful views of our gardens.

The Grazing Room is certified as one of three gold-level Farm-to-Table restaurants
in the state by the NH Farm to Restaurant Connection.

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.

Consider a private stylized dinner event
in The Woods, by The Creek, in The Barn, or in The Meadow.

Dining Reservations are Required.

Seatings are available Wednesdays - Saturdays from 5:00 to 8:30 p.m. 
The bar closes at 10:00 p.m.
Sundays we offer seatings from 4:00 -7:30 p.m.  The dining room closes at 9:30 p.m.

We also offer BREAKFAST to the public 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.
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CHEF'S MENU - Week of May 19, 2022

*(Saturday 7/30 - Blues & Blueberry Wine Dinner)
**(Sunday 7/31 - Blues & New England Lobster Bake. Blueberry Baking Contest)

Live Music every Sunday in Barn (5/8-10/2) 4:00-7:00 pm

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House-Made Biscuits & Sourdough Rolls – Goat Cheese and Butter Spread - $ 7

Chickpea & Lentil Soup –$12

Creamy Tomato & Scallop Bisque –$12

Market Greens Salad – honey cider vinaigrette - $10

Organic Arugula Salad
Local arugula (Hop N Hen Farm), baby kale, baby mozzarella,
heirloom tomatoes, aged apple-balsamic vinegar, EVOO - $14

Organic Chopped Salad
Red romaine, kale, heirloom tomatoes, cucumber, red onion, beets,
crisp bacon, tarragon buttermilk dressing - $14


Farmers' Cheese & Charcuterie Plate -
Selection of local cheeses, cured meats, house-made pickles, grilled bread,
artisanal crackers, accoutrements such as fig paste, quince paste - $30

Potato, Goat Cheese & Spinach Pierogi Platter - Chive sour cream, caramelized onions – $18

Sweet Pea Ravioli - ramp pesto, arugula - $16

NH Oysters on the Half Shell -
Cherry blossom mignonette, house cocktail sauce, lemon - $18 half dozen; $32 dozen

Buttermilk Fried Chicken (Grant Family Farm) with Herbed Buttermilk Waffles - $38
Roast garlic and chili-maple reduction; spring vegetables
Suggested wine pairing: Albariño – "Sea Queen". Cadre. Edna - California ($14/glass)

Saffron Risotto - $38
Morel mushrooms, fava beans, spinach, asparagus, Pecorino cheese, truffle butter

Seared Beef Tenderloin - $49
Roast potatoes, baby carrots and asparagus; burgundy reduction

Wiener Schnitzel - $38
Pounded pork cutlet topped with sunny-side-up egg; mixed greens, French fries, lemon reduction

Greek-Style Grilled Lamb Chop - $49
Roast potatoes, sauteed broccoli rabe, tzatziki

Classic Baked Stuffed 1 ¼ lb Portsmouth Lobster – $52
Leek and scallop stuffing, herbed sherry butter; truffle fries, spring vegetable

Pan Roasted Salmon - $38
Curried red lentils, grilled local asparagus, cilantro chutney, za'atar vinaigrette



Orange Blossom Cheesecake with Blueberry Compote - $12

Chocolate Cake with Mocha butter Cream – Bailey's whipped cream - $12

House Sorbet Duo – Lemon Sorbet; Strawberry-Honey Sorbet - $9

Strawberry Rhubarb Pie – house-made French vanilla ice cream - $12

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. (this savings deal 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 & beverage list with tasty signature cocktails too. The WineLounge also easily extends to the patio.

Wine Pairing & Appetizer Special for Two $100 per couple
  • A Flight of three exceptional wine pours (3 oz pours)
  • Farmer's Cheese & Charcuterie Board
  • Pick 1 additional appetizers, including soup and salad to share

Sunday Barn Dining: We add in some fun summer seafood and barbecue items. Live Music every week.
Sundays, May-October, 2022. 4:00-7:00 pm (Music at 4:00)
  • Craft Beer, Sake & Wine Flights
  • New Hampshire Oysters every week
  • 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.