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 8:00-10:30 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.
new logo

Menu - Beginning September 2, 2021

**Saturday, September 4 - Feast of the Farmers Wine Dinner featuring Brick & Mortar Wines. Wine market during Dessert Station. Live Music.

*We will be closed Wednesday, 9/8 due to travel


House Herbed Biscuits with Maple Butter Spread - $7

Lobster & Scallop Gumbo – Andouille sausage, corn, peppers - $14

Market Greens Salad – tomato, cucumber, honey cider vinaigrette - $10

Grilled Peach Salad – field greens, figs, walnuts, feta cheese,
white balsamic vinaigrette - $14

Heirloom Garden Tomato Salad – baby burrata cheese, garden basil,
crisp bacon, aged Cabernet vinegar, smoked olive oil - $14


Local Farmers' Cheese & Charcuterie Plate -
Four local cheese and two charcuterie selections; house-made pickled vegetables; grilled bread, artisanal crackers, accoutrements such as fig paste, honey (no meat = $5 less) - $29

Goat Cheese, Mushroom and Potato Pierogi Plate - 
Chive sour cream, caramelized onions - $18

Fish ‘n' Chips -
Beer-battered haddock, parmesan steak fries, tarter sauce, red cabbage slaw - $24

Portsmouth Mussel Pot -
Leeks, fennel, linguiça, local ale, orange; grilled bread - $22

Little Gem & Jade Shoals - Oysters (MA) on Half Shell
Tarragon mignonette; Bloody Mary cocktail sauce -
$18 half dozen; $32 dozen


Buttermilk Fried Chicken (Hop N Hen Farm) & Zucchini Waffles – summer vegetables, garlic, chili maple reduction - $38

Fresh Bucatini Pasta – Locally foraged Hedge Hog and Bolete mushrooms, Pecorino cheese, organic spinach -$38

Grilled Akaushi (Red Wagyu) Ribeye (10 oz) – local broccoli, wax beans, roast garlic, duck fat fingerling potatoes, truffle butter - $63

Pan-Roasted Tunisian Spiced Duck Breast – couscous, roast garlic and broccoli rabe, eggplant puree, au jus - $45

Skirt Steak Frites – Dijon reduction, Parmesan steak frites, green beans - $38

Pan-Roasted Alaskan Salmon – zucchini and mint salad, lemon fingerling potatoes - $40


Vanilla Cheesecake – fresh berries, raspberry sauce - $10

Blueberry Crisp – oat crumble, vanilla ice cream - $10

Chocolate Mousse Bomb – chocolate sauce, cake base, meringue - $10

Daily Selection of House-Made Gelatos & Sorbets: two selections - $10

Ricotta Zeppoles – chocolate and raspberry sauce - $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 (Music at 4:00)
  • 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.