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

CHEF'S MENU - January 2022

*
Closed Sunday, 1/9, for a private dinner
**(Sat 1/29) Japanese Dinner with Sake & Sea Smoke Wine Pairings

GRAZE

House-Made Biscuits with Butter Spread - $8

Creamy Truffled Chicken and Mushroom Soup - $10

Mediterranean Seafood Soup – Mussels, scallops, monkfish, saffron broth, pepper rouille - $16

Market Greens Salad - Champagne vinaigrette - $10

Winter Panzanella Salad – Kale, radicchio, roast squash, blood orange, apple, beets, walnuts, Brookford smoked blue cheese, white balsamic vinaigrette - $14

Poached Pear & Winter Greens Salad -
Fine herbs & black pepper goat cheese, pomegranates, fig vinaigrette - $14

NIBBLE

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

New Hampshire Oysters on Half Shell -
Bloody Mary cocktail sauce, red verjus and espelette granita – $18 ½ dozen, $32 dozen

Sogalbi-Gui -
Korean-style grilled marinated beef short ribs, kimchi, bibb lettuce, ssamjang dipping sauce – $20

Potato, Goat Cheese & Roast Apple Pierogi Platter -
Sour cream, house apple butter, caramelized onions – $18

Dutch Bitterballen (meatballs) -
Curried pulled beef, curried catsup, sharp mustard, grilled bread, house pickled vegetables - $18

Salt Cod Cakes -
Lemon caper tartare sauce - $18

Maine Mussel Pot -
Local ale, leeks, fennel, orange, grilled bread - $20

Gambas con Ajo
Shrimp -
roast garlic and peppers, capers, Spanish paprika, lemon, white wine - $20

FEAST

Buttermilk Fried Chicken and Waffle (Hop N Hen Farm) – Green apple waffle, roast garlic and chili maple syrup, winter vegetable   - $38


  • Suggested wine pairing: Pinot Grigio. Banfi Wines. Italy ($12/glass)


Sugar Rubbed Steak Frites – Creamed spinach, poutine - $40


  • Suggested wine pairing: Malbec – "Fincas Pircas". Familia Mayol. Argentina ($15/glass)


Maultaschen – rabbit confit and spinach dumplings, roast duck broth, baby carrots,
Black Trumpet and Chanterelle mushrooms - $38
  • Suggested wine pairing: Riesling (dry). Tegernseerhof. Austria ($14/glass)


Tourtière – Braised and shredded pork pie (Grant Family Farm),
sweet and sour red cabbage, Blackwater mustard - $38

  • Suggested wine pairing: Petite Sirah – "Rutherford Rust". Neal Family. Napa ($18/glass)


Taste of India – Lentil dahl, tandoori cauliflower, eggplant and chickpea curry,
lemon-saffron rice, raita, cilantro chutney, house-made naan - $36

  • Suggested wine pairing: Tannat. Bodega Garzón. Uruguay ($10/glass)


Peppercorn and Garlic-Crusted Ribeye (12 oz.)(Boyden Farms) – truffle butter,
fingerlings, broccoli and celeriac puree - $50

  • Suggested wine pairing: Pinot Noir – "Southing". Sea Smoke. Central Coast - CA ($30/glass)


Canard au Vin – Slow-braised duck legs in red wine, smoked pork, pearl onions, winter vegetables, Yukon Gold mashed potatoes - $38

  • Suggested wine pairing: Burgundy Rouge. Gevry-Chambertin. Louis Jadot. France ($18/glass)


Tunisian-Spiced Lamb Rack (Meadowview Farm) – preserved lemon couscous, kale with roast garlic, tagine reduction - $48

  • Suggested wine pairing: Tannat. Bodega Garzón. Uruguay ($10/glass)


Crisp Arcadian Red Fish – with shrimp and mussels, rice noodles, baby bok choy,
napa cabbage, sprouts, rice noodles, red curry coconut broth - $38

  • Suggested wine pairing: Clairette Blanche. . McPrice Myers. Paso Robles ($19/glass)



Indulge


Myer Lemon Tart - toasted meringue, raspberries - $12

Ricotta Cheesecake with Cranberry Apple Chutney - $12

Black Forest Cake – served with Kirschwaßer gelee - $12

House Sorbet – Prickly Pear or House Gelato – Lemon Berry - $9

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 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 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.