The Grazing Room

Transforming local ingredients into scrumptious global cuisine.

The Grazing Room is a 56-seat restaurant and Wine Lounge
with wonderful views of our gardens from the Garden Dining Room. The Henniker Dining Room features a wrap-around mural that depicts Henniker from an illustrated map that dates back to 1803. Artist Judy Dibble added some personal touches as our goats, dogs, and daughter for fun. The Henniker Dining Room can also be transformed into a private dining room for 10-26 guests.

The Grazing Room is driven by the availability from our own growing farm and roughly 35 farms in New Hampshire.
We change our menu often to keep in touch with the local availability and the season.

Our Chef's Menu (located bel0w) is offered Wednesday through Sunday
and features Chef Bruce Barnes' affinity and expertise in a wide range of global cuisine.

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

Dining Reservations are Required.

CHEF'S MENU - September 6, 2023
The menu is updated daily prior to service.
*Please note that our next upcoming Wine Dinner will be a Game & Foraging Dinner on 10/14 featuring selections from our Fall Wine List.

For more information on Food and Wine events, visit our Wine Dinner page.


Garden Herb & Black Garlic Biscuits - maple butter – $8

Lobster & Smoked Halibut Bisque - cornbread croutons - $16

Market Greens Salad – maple sherry vinaigrette - $12

Watermelon Salad – garden tomato, arugula and basil; feta, fig vinaigrette - $16

Organic Heirloom Tomato Salad – garden arugula, Narragansette mozzarella,
basil flower, balsamic reduction - $16


Farmers' Cheese & Charcuterie Plate - $32
Selection of local cheeses, cured meats, house-made pickles, grilled bread,
artisanal crackers, accoutrements such as fig paste, quince paste 

Cheddar , Scallion & Potato Pierogi Platter - $18
Chive sour cream, dill, caramelized onions 

Tuscan-Inspired Grilled Local Quail -  $24
Garden arugula, fresh figs, quail egg, balsamic fig and orange vinaigrette - $24

Locally Foraged Black Wild Mushroom Toast  – $32

Local burrata cheese, truffle oil, salt, fennel, leeks 

Portsmouth Mussel Pot - $24
Local ale (white wine for gf), fennel, leeks, orange, garlic, linguiça; grilled bread

Summer Croustade Trio - $28
Roast garden zucchini with capers; fresh baby mozzarella, truffle tomato spread, arugula; blue fin tuna confit, heirloom tomato, white anchovies 


Pan-Roasted Halibut  - $42
Warm summer pole bean salad, corn pudding, orange-basil vinaigrette

Saffron Risotto with Local Scallops - $48
Locally foraged Chanterelle mushrooms, garden English peas, organic spinach, parmesan

Wood-Fired Peruvian Roast Chicken (1/2) (Hop N Hen Farm) - $40
Chili-lime yucca fries, spicy slaw, cilantro sauce

Mediterranean Mezza Platter - $38
Falafel, hummus, tabouleh, tzatziki, Moroccan greens salad, eggplant caponata,
marinated olives, flat bread

Grilled Black Angus Sirloin (14 oz.) - $52
Vinegar fries; summer garden vegetables, charred baby onions, rosemary demi

Slow Braised, Smoky Pork Osso Bucco  - $42
Cheddar, scallion and roast garlic mashed potatoes; Swiss chard

Grilled Greek-Inspired Lamb Chops (Meadowview Farms) - $50
Organic lemon baby potatoes, caponata, harissa au jus



Peach Crisp with Annabelle's Sweet Cream Maple Ice Cream - $14

Chocolate Decadence Goat Buttermilk Cake - $12

Profiteroles – Sea salt caramel & Amarena cherry gelatos in crisp eclair pastry, Belgian chocolate sauce, fresh berries, whipped cream - $12

Passion Fruit & Raspberry Sorbet Duo – fresh berries - $12

Honey Corn Cake with Sweet Cream Corn Ice Cream –chili caramel popped corn, caramel sauce - $12

Dine & Stay Specials

Dining Destination Package – add $130 (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

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 and beverage list with tasty signature cocktails. The Wine Lounge 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


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 at $30 p.p. 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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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.