The Grazing Room
Dinner: Wednesday-Saturday 4:00-8:00 pm seatings. Sunday 4:00-7:00 pm.


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

Wednesdays through Sunday
Updated on July 12, 2024.
Happy Hour Special - Wine or Cocktails - $3 discount with appetizers 4;00-5:15 pm


Blues & Blueberry Weekend - July 20 & 21
Summer Wine Dinner - July 20. Bluegrass band
Annual New England Lobster Feast - July 21. Blues band

GRAZE


House Country Biscuits & Maple Sea Salt Butter – $8 small, $12 large

Portuguese Seafood Soup - $18
Oysters, Bay scallops, halibut, linguiça, potatoes, tomato-lobster broth

Chilled Sweet Corn and Sage Soup - $12

Watermelon Salad - $16
Organic watermelon, cucumber, heirloom tomato, feta, mint, garden pea sprouts, apple balsamic

Market Greens Salad with Cider Vinaigrette – $12

Heirloom Tomato & Burrata Salad – $16
Organic arugula, shaved fennel, smoked sea salt, sour cherry vinegar, EVOO

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

Spinach and Goat Cheese Pierogi Platter - $20
Chive sour cream, caramelized onions

Mediterranean Mezza Platter – $24
Harissa hummus, tzatziki, falafel, marinated olives, grape leaf dolma, Gigante white beans, grilled pita

Crab and Ricotta Stuffed Squash Blossoms – $24
Tempura batter, roasted pepper aioli

FEAST

Organic Peruvian Style Roast Half Chicken - $40
Hop N Hen Farm chicken, chili-lime yucca fries, cilantro aji sauce
Suggested wine pairing. Cabernet Sauvigon Rose. Steininger. Austria. ($12/glass)

Garlic Scape Pesto Risotto - $38
Locally foraged Chanterelles, New York Morel mushrooms, pecorino cheese, charred tomatoes
Suggested wine pairing: Chablis. Domaine du Colombier. Burgundy – France ($15/glass)

Black Angus Ribeye - $58
Rosemary demi-glace, truffle butter, inn garden broccoli rabe with roast garlic
Suggested wine pairing: Bordeaux (Cabernet, Merlot, Petit Verdot). Chateau Pauillac. France ($21/glass)

Pan-Roasted Halibut - $42
Shaved zucchini mint salad, orange basil vinaigrette
Suggested wine pairing: Chablis. Domaine du Colombier. Burgundy – France ($15/glass)

Grilled Berkshire Pork Chop in Maple-Bourbon Reduction – $40
Fried green tomatoes
Suggested wine pairing: "Seacoast Red" Chancellor. Blue Heron. Newfields, NH ($13/glass)

Cider-Brined Pan-Roasted Duck Breast– $44
Blueberry, Espelette pepper and lavender pan sauce, green bean and corn salad
Suggested wine pairing: "Cara Sucia" Cereza (chilled red). Durigutti. Argentina ($12/glass)

Smoked Beer-Braised BBQ Beef Short Ribs– $40
Garlic mashed potatoes
Suggested wine pairing: "Seacoast Red" Chancellor. Blue Heron. Newfields, NH ($13/glass)

SHARE


Shaved Zucchini Mint Salad - $8

Organic Broccoli Rabe with Roast Garlic and Aleppo Pepper - $8

Chili Lime Yucca Fries with Cilantro Aioli - $10

Truffle Parmesan Steak Fries - $10

Fried Green Tomatoes with Ramp Hot Sauce - $10

Smoked Cheddar Mac and Cheese - $12

Garlic Mashed Potatoes - $10

INDULGE


Summer Fruit Tart - orange blossom cream, whipped peach curd, apricot and raisin glaze, chocolate graham tart, apricots and organic blueberries - $14

Profiterole Sundae - Amarena cherry gelato, organic berries, Belgian chocolate, whipped cream - $14

House Sorbet Duo - wild strawberry, mango (gf tuille cookie) - $12

Strawberry Rhubarb Crisp - vanilla gelato - $12

Chocolate Ganache S'Mores Tart - marshmallow meringue - $14

Dine & Stay Specials

Dining Destination Package – add $150 (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 — we'll  make a room available for you for just $129 (plus sales tax), and that includes a full breakfast the next day!

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


HOURS of OPERATION

Seatings are available Wednesdays - Saturdays from 4:00 to 8:30 p.m. 
The bar closes at 9:30 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 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.
new logo

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.