The Grazing Room
Dinner: Wednesday-Saturday 4:00-8:00 pm seatings. Sunday 4:00-7:00 pm.
Global Small Bites & Flights Series - Friday Nights in January-February (mini wine dinners!)

Transforming local ingredients into scrumptious global cuisine.

The Grazing Room is driven by the availability from our own growing farm and roughly 35 farms in New Hampshire and features Chef Bruce Barnes' affinity and expertise in a wide range of global cuisine. We change our menu often to keep in touch with the local availability and the season.

The Grazing Room is a 56-seat restaurant 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. Adjacent to the restaurant, our two sitting parlors serve as a Wine Lounge where guests can simply enjoy a glass or flight of wine (or beverage of their choice) with appetizers (we recommend reservations also for the Wine Lounge in order to be adequately staffed). Seasonally, outdoor seating is an option on our patio (which we really hope to expand in the spring of 2025!).

MAKE DINING RESERVATIONS

CHEF'S MENU
Seatings Wednesdays through Saturdays 4:00-8:00 p.m.
Seatings Sundays 4:00-7:00 p.m.

Updated as of January 15, 2025

THE GRAZING ROOM BEVERAGE BOOK

GRAZE

Rosemary Pink Peppercorn Biscuits & Maple-Sea Salt Butter – $8 small, $12 large
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Caldo Verde with Poached Egg & Grilled Bread – Portuguese green soup with linguiça and kale
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Lobster Bisque – house made oyster crackers - $14
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Market Greens Salad with Cider Vinaigrette – $12
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Winter Citrus Salad – $16
Frisee, radicchio, shaved Brussels sprouts, Cara Cara oranges, grapefruit, blood orange,
toasted almonds, herbed goat cheese, tangerine vinaigrette
♦
Warm Kale Panzanella Salad - $16
Kale, corn bread croutons, oil-cured tomatoes, roasted beets, Delicata squash,
toasted hemp hearts and quinoa, sour cherry vinaigrette
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Local Cheese & Charcuterie Plate - $34
Selection of local cheeses, cured meats, house-made pickles, grilled bread,
artisanal crackers, accoutrements such as fig paste, mustard
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Cheddar, Potato & Bacon Pierogi Platter – $18
Crab apple sauce, caramelized onions, dill sour cream
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Dutch Bitterballen (meatballs) – $22
Curried pulled beef, curried catsup, sharp mustard, grilled bread, house-pickled vegetables
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Portuguese Cod Fritters – $18
Smoked paprika aioli
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Tokyo Tuna Tartare – $20
Seaweed salad, tobiko, crisp nori
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Maine Mussel Pot - $24
Leeks, fennel, Andouille sausage, orange, local ale (white wine as GF sub), grilled bread

FEAST

Jamaican Jerk Chicken (half chicken) – $40
Rice and peas, braised callaloo (leafy greens)
Suggested wine pairing: Leptir "orange wine" (dry white blend of Pinot Blanc,
Chardonnay, Pinot Gris). Sanctum Wines. Slovenia. ($12/glass)
♦
House-Made Bucatini with Duck Ragu - $42
Fresh ricotta with pink peppercorn, rosemary and sea salt
Suggested wine pairing: Pinot Noir. Albert Bichot. Burgundy – France ($16/glass)
♦
Berber Vegetarian Platter – $38
Kik Alicha (braised yellow split peas), Akara (black-eyed pea fritters), Gomen Wat (braised greens), Key Sir Alicha (beets and potatoes), grilled flat bread
Suggested wine pairing: Chenin Blanc. Kumusha Wines. South Africa ($14/glass)
♦
Seared Togarashi Yellow Fin Tuna – $46
Potato puree with miso and ginger, daikon salad, chili yuzu dressing
Suggested wine pairing: Sauvignon Blanc "Blank Stare". Orin Swift. Napa, CA ($16/glass)
♦
Seared Sea Scallops in Niter Kibbeh Butter – $44
Tandoori cauliflower, black caraway, braised lentils with sorghum
Suggested wine pairing: Sauvignon Blanc "Blank Stare". Orin Swift. Napa, CA ($16/glass)
♦

FEAST (cont'd)

Pave Steak au Poivre – $48
Brandy-pink peppercorn reduction, Chanterelle mushrooms, winter has, vinegar fries

Suggested wine pairing: "Bordo Antico" Cabernet
Franc. Anthony Nappa. North Fork ($18/glass)
♦
Iberico Abanico (Fan-Shaped Cut) Pork – $40
Patas bravas, winter vegetable
Suggested wine pairing: "Locations" Syrah & Cabernet Blend. Dave Phinney. CA ($15/glass)
♦
Malaysian Lamb Rendang – $44
Braised lamb in mild coconut curry, Pandan rice, sauteed bok choi
Suggested wine pairing: "Locations" Syrah & Cabernet Blend. Dave Phinney. CA ($15/glass)
♦

SHARE
Sweet and Sour Red Cabbage - $10
Winter Hash - $10
Tandoori Cauliflower - $10
Truffle Parmesan Steak Fries - $10

INDULGE

Vanilla Buttermilk Crème Brûlee (*gf) - $10
♦
Almond Citrus Laurel Cake - almond brittle, vanilla gelato, citrus laurel drizzle (*gf) - $12
♦
House Sorbet Duo – pomegranate & passion fruit (*gf tuille) - $12

♦
White Chocolate Cheesecake – sunflower crumble, calamansi coulis, raspberries - $12
♦
Flourless Chocolate Cake - whipped cream, berry coulis (*gf) - $14

Dine & Stay Specials

Dining Destination Package – add $150 (not incl. tax and grat.) to your guestroom for a 3-course dinner and a "suggested pairing" glass of wine for two. (this savings deal must be booked when reserving your room). The package does not include entrees in excess of $55.

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 in its front parlor, for selections from our extensive wine list and delectable signature cocktails. The Wine Lounge also easily extends to the patio.

Wine Lounge Special Deal - $95 per couple ($24 per 3rd or 4th guest)

A Flight of three exceptional wine pours (3 oz pours) - LOCATIONS by Dave Phinney
Shared Farmer's Cheese & Charcuterie Board (feeds up to 4)
Pick 1 additional appetizers, including soup and salad
Additional appetizers available á la carte

HOURS of OPERATION

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

Sundays we offer seatings from 4:00 -7:00 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.

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.

The Grazing RoomDinner: Wednesday-Saturday 4:00-8:00 pm seatings. Sunday 4:00-7:00 pm.Global Small Bites & Flights Series - Friday Nights in January-February (mini wine dinners!)

CHEF'S MENUSeatings Wednesdays through Saturdays 4:00-8:00 p.m.Seatings Sundays 4:00-7:00 p.m.Updated as of January 15, 2025THE GRAZING ROOM BEVERAGE BOOK