The Grazing Room

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.


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 8:00-10:00 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

CHEF'S MENU - Beginning November 16, 2022

**(Friday 12/9 Feast of Seven Wines Dinner - featuring Italian and Portuguese wines - with a Tasting Menu of the Chef's Christmas Cheer Menu. Restaurant otherwise closed).
*** Chef's Christmas Cheer Menu runs 12/7-12/30.
We require reservations.

GRAZE


House-Made Country Biscuits – Goat Cheese and Butter Spread - $7

Roast Heirloom Squash & Apple Cider Soup - $12

Lobster Bisque  - $14

Market Greens Salad – honey cider vinaigrette - $12

Fall Kale Panzanella Salad - kale, beets, oil cured tomatoes, local goat cheese, fall squash, butternut sherry vinaigrette - $16

Grilled Pear & Fresh Fig Salad - mizuna, pomegranates, Mad River blue cheese, walnuts, paw paw vinaigrette - $14


NIBBLE


Farmers' Cheese & Charcuterie Plate - $30
Selection of local cheeses, cured meats, house-made pickles, grilled bread,
artisanal crackers, accoutrements such as fig paste, quince paste 


Sweet Potato, Apple & Cheddar Cheese Pierogi Platter - $18
Chive sour cream, caramelized onions 

Maine Mussel Pot - $24
Local ale, fennel, leeks, orange, kielbasa; grilled bread

Wild Mushroom Toast - $24
Inn hen egg; Hedgehog, Black Trumpet, Winter Chanterelle mushrooms
in creamy parmesan sauce; grilled brioche 


Garden-Grown Gilled Eggplant & Shishito Peppers in Miso Glaze – $18

NH Free-Range Virgin & Osprey Oysters on Half Shell - $18 half dozen, $32 dozen

Crabapple granita, Bloody Mary cocktail sauce


FEAST

Buttermilk Fried Chicken and Waffle - $38
Late-season vegetables, chili-maple reduction


Butternut Squash & Mascarpone Gnocchi - $38
Black Trumpet & Chanterelle mushrooms, Tuscan kale, sage brown butter


Grilled Sugar-Rubbed New England Sirloin- $48
Truffled parmesan fries, roast fall vegetables



Braised Bison Short Ribs - $40
Ginger yam puree, sauteed fall greens


Greek-Inspired Pan-Roasted Bronzini - $40
Roasted cauliflorini, roast lemon potatoes, tomato vinaigrette


Grilled Double Cut Pork Chop - $38
Cheddar and roast garlic mashed potatoes, roast fall vegetables, apple-cranberry chutney


Mediterranean Spiced Lamb Chops - $42
Lemon roasted potatoes, greens i
n roast garlic, tzatziki


 

Indulge


New England Apple Pie with House Cinnamon Gelato - $12

House Sorbet Duo – Organic Raspberry and Organic Blueberry-Lavender - $10

Flourless Chocolate Ganache Cake with Berries & Vanilla Gelato - $12

Adult Cookie Platter with Bourbon Spiked Mulled Cider - $14

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 & beverage list with tasty signature cocktails too. The WineLounge 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


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 & 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.