The Grazing Room

The Grazing Room serves exceptional dinners with grand hospitality year-round to inn guests and the public.
Our Chef's Menu is offered Wednesday through Sunday and features the freshest from each week's local harvest.

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.

Colby Hill Inn is fortunate to have a 56-seat restaurant with wonderful views of our gardens.
In fact, we welcome you to sit on the patio or in the gardens to fully enjoy our outdoor spaces.

The Henniker Room can also be transformed into a private dining room for 12-26 guests.

We always recommend reservations in advance.

Seatings are available Wednesdays through 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 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 - January 2021


Malaysian Curried WInter Squash & Coconut Soup  – $10

Field Greens Salad – carrots, radishes, house vinaigrette – $10

Verjus Poached Seckel Pear Salad – lavender black pepper goat cheese, fresh figs, pomegranate, mixed greens, verjus vinaigrette – $14

Winter Greens – grapefruit, beets, walnuts, smoked blue cheese, cider vinaigrette – $14

House Herbed Buttermilk Biscuits & Anadama Bread – goat cheese savory butter – $7



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

Sweet Potato, Roasted Apple & Goat Cheese Pierogies – house apple butter, sour cream – $16

Mussel Pot – Andouille sausage, fennel, local ale; grilled bread  – $18

Crisp Salt Cod Cakes – lemon caper tartare sauce – $18

New Hampshire Oysters on the Half Shell – ponzu dipping sauce – $18 1/2 dz, $32 dz  (OUT)

Dutch Bitterballen (meatballs) –curried pulled beef, curried catsup, Espellette mustard, grilled bread, house-pickled vegetables   – $16


Pork Wiener Schnitzel – cucumber salad, sweet and sour red cabbage, French fries    – $32

Roasted Whole Bass with Citrus & Rosemary – broccoli rabe, gnocchi with roast garlic and parmesan - $40

Vegetarian Indian Platter
 – lentil dahl, palak paneer, potato pea samosa, cilantro chutney, raita, grilled naan, basmati rice – $32

 Chili-Glazed Scallop Bipbimbap– crisp tofu, sesame cucumber salad, eggplant salad, kimchi, inn egg, mirin rice  – $36

Sugar-Rubbed Ribeye  – truffled foie gras butter, winter vegetables, poutine with cheddar curds  – $42

Maple-Glazed Duck Breast  – dunk pancetta with peas, wild mushrooms spätzle - $36

Skillet-Roasted and Cider-Brined Chicken Au Jus – Flageolet beans, Andouille sausage, smoked pork, rabbit confit – $34


Fluffernutter Cheesecake – chocolate crust, candied peanuts - $10

Tiramisu in a Whiskey Soak - $9

Ginger & Pineapple – pineapple and ginger sorbet, warm caramelized pineapple, hazelnuts, puffed honey - $12

Meyer Lemon & Green Tea – Meyer lemon curd,  5-spice graham cracker crumble, green tea ice cream, puffed rice - $12

Winter Citrus – citrus tuille, grapefruit supremes, candied orange, crispy lemon meringue, toasted sesame cake, blood orange sorbet - $12

Variations on Chocolate – dark chocolate ganache, cake crumble, tuille, white chocolate crumble, chocolate sauce, milk chocolate gelato - $12

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 & Barn Bar

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
  • Three top wine pours (3 oz pours)
  • Farmer's Cheese & Charcuterie Board
  • Pick two more appetizers, including soup and salad to share

Outdoor Raw Bar & Barbecue
Sundays, May 2 - October 17. 3:00-7:00 pm
  • 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.