The Grazing Room
Dinner: Wednesday-Saturday 4:00-8:00 pm seatings. Sunday 4:00-7:00 pm.
September 14 - Wild Game & Foraging Dinner with Austrian Wine Pairings. $150 p.p. (plus tax and grat.)

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 below) 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.

MAKE DINING RESERVATIONS

CHEF'S MENU
Wednesdays through Sunday
Updated on September 25, 2024.

Friday, October 18 - Harvest Celebration Dinner with Dave Phinney's LOCATIONS Wines. $150 p.p.

Saturday, November 2. Day of the Dead Feast & Dance Party.

THE GRAZING ROOM BEVERAGE BOOK

GRAZE

Goat Buttermilk Biscuits & Maple Butter – $8 small, $12 large
♦
Roast Honeynut Squash & Cider Soup - toasted hazelnuts, hazelnut oil - $12
♦
Watermelon Salad - $16
Organic watermelon, cucumber, heirloom tomato, feta, mint, garden pea sprouts, apple balsamic
♦
Market Greens Salad with Cider Vinaigrette – $12
♦
Late Season Heirloom Tomato & Garden Bean Salad - $16
Basil, baby mozzarella, balsamic reduction, EVOO, mizuna
♦
Local Cheese & Charcuterie Plate - $34
Selection of local cheeses, cured meats, house-made pickles, grilled bread,
artisanal crackers, accoutrements such as fig paste, mustard
♦
Foraged Wild Mushroom & House-Made Goat Cheese Pierogi Platter - $20
Chive sour cream, caramelized onions
♦
Mediterranean Mezza Platter – $24
Harissa hummus, tzatziki, falafel, marinated olives, Gigante beans, braised eggplant, grilled pita
♦
Maryland Crab Cake Sliders (2 – 2 oz)– $24
Spicy coleslaw, red pepper and tomato aioli
♦
Maine Mussel Pot – $28
Linguiça local ale, fennel, leeks, orange
♦
Kimchi Ahi Poke - brown rice, ponzu, sesame, scallion - $24

FEAST

Cider-Brined Pan-Roasted Chicken Breast - $40
Early fall succotash with black-eyed peas, pan au jus
Suggested wine pairing: Gavi (dry white) – "Tenuta La Rocca". Coppo. Cannelli, Italy ($13/glass)

♦
Risotto with Inn-Garden Pesto & Roast Pepitas - $38
Locally foraged wild mushrooms,
pecorino cheese, charred tomatoes
Suggested wine pairing: Roussanne, Grenache Blanc, Viognier Blend. L'Ermite. France ($12/glass)
♦
Grilled American Red Wagyu Sirloin (12 oz.) - $62
Bordelaise sauce, Parmesan truffled steak fries, Swiss chard
Suggested wine pairing: "In Sheep's Clothing" Cabernet Sauvignon. Maison Noir. Washington ($14/glass)
♦
Monkfish "Osso Bucco" - $42
Braised monkfish tail in tomato-saffron broth, Sardinian couscous with green olives, capers and preserved lemon
Suggested wine pairing: Dão White Blend "Titular" - Portugal ($11/glass)
♦
Grilled Iberico Pork Rack in Chimichurri Sauce – $44
Garden pole bean salad, chili-lime yucca fries
Suggested wine pairing: Estate Marquette. Shara Vineyard. Concord - NH ($14/glass)
♦
Wild Boar Ragu with House-Made Pappardelle - $44
Suggested wine pairing: Pinot Noir. Anton Bauer. Austria, ($14/glass)
♦
Pan-Roasted Pheasant Breast - $45
Sweet and sour red cabbage, herbed spätzle, white wine reduction
Suggested wine pairing: Rotgipfler. Heinrich Hartl. Austria, ($14/glass)

Kale Trio with Swiss Chard, Roasted Garlic, Aleppo Pepper and Lemon - $10
♦
Shaved Zucchini Mint Salad - $8
♦
Chili Lime Yucca Fries with Cilantro Aioli - $10
♦
Truffle Parmesan Steak Fries - $10
♦
Garden Pole Bean Salad – local corn and inn tomatoes - $12
♦

INDULGE

Pumpkin Mousse Tart - caramel, candied pecans, whipped cream - $12
♦
House Sorbet Duo - wild strawberry, mango (gf tuille cookie) - $12
♦
Flourless Chocolate Genache Cake - $12
♦
Tiramisu - $14
♦
Orange Amaretto Cheesecake with White Peach Curd - crumble - $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 8:00 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.September 14 - Wild Game & Foraging Dinner with Austrian Wine Pairings. $150 p.p. (plus tax and grat.)

CHEF'S MENUWednesdays through SundayUpdated on September 25, 2024.Friday, October 18 - Harvest Celebration Dinner with Dave Phinney's LOCATIONS Wines. $150 p.p.Saturday, November 2. Day of the Dead Feast & Dance Party.THE GRAZING ROOM BEVERAGE BOOK