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.

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 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 May 27, 2021
*Friday, May 14 - Louis Jadot French Wine Dinner
**Saturday, May 15 - Chateau La Nerthe French Wine Dinner


Sundays beginning May 2 from 4-7:00 pm - also offering Outdoor Raw Bar & Barbecue Menu. Live Music

Graze

House-Made Biscuits & Bread  - with butter spread - $7

Oyster & Shrimp Bisque - $12

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

Asparagus Salad – spicy field greens, Cara Cara orange, walnuts,
herbed goat cheese, citrus verjus - $14

Arugula & White Bean Salad – baby beets, mizuna, heirloom tomatoes,
apple balsamic vinegar, extra virgin olive oil - $14
 

Nibble

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

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

Spring Tempura - 
Asparagus, ramps, wild mushrooms; spicy soy chili dipping sauce - $16

Maine Mussel Pot - 
fennel, linguiça, local ale; grilled bread  – $22

Fried Oyster Po'Boy -
House-made brioche hoagie, spicy kimchi, chili mayo;
sea salt malted vinegar French fries – $20

NH Wildcat & Free Range Virgin Oysters on Half Shell -
With cucumber-lime mignonette and cocktail sauce
Half Dozen - $18 Dozen - $32




Feast

Peruvian Roasted Chicken (Grant Family Farm) – Elote loco (grilled corn), tomato avocado salad, cornbread, fried yuca - $36

Wiener Schnitzel – pounded pork cutlet topped with sunny-side-up inn egg; cucumber and dill salad; French fries - $32


Fettuccine with Basil & Walnut Pesto
- Morel and wild mushrooms, fava beans, Pecorino cheese, truffle butter - $34

Classic Steak Frites – grilled skirt steak, radish truffle butter, French fries, green beans - $32

Grilled Sugar-Rubbed Ribeye (16 oz.) – burgundy reduction; steak fries, broccoli rabe - $50

Tunisian Spiced Lamb – couscous, grilled spiced zucchini, summer squash, tagine broth - $38

Pan-Roasted Salmon – lentils du Puy, Swiss chard, tarragon verjus - $34


Korean Lacquered Duck with Two Salads – house-made kimchi, sesame cucumber - $36



Indulge

Citrus Crème Brûlee – fresh berries - $10

Strawberry & Rhubarb Crisp – oat crumble, whipped cream - $10

Shortbread Tart with Lime & Coconut Curd – fresh berries - $10

Chocolate Mocha Cake – whipped cream, chocolate ganache - $12

Profiterole with Strawberry & Vanilla Gelato – $10

House-Made Sorbet Duo: Champagne & Blueberry Elderflower - $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.