The Grazing Room
Dinner: Wednesday-Saturday 4:00-8:00 pm seatings. Sunday 4:00-7:00 pm.

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 May 22, 2025

5/30 Argentinian Wine & Barbecue
6/8 Cake & Cocktails - Free Cake! 2:00-5:00 pm

THE GRAZING ROOM BEVERAGE BOOK

GRAZE

Herbed Buttermilk Biscuits
& Maple-Sea Salt Butter – $8 small, $12 large
♦

Laotian Chicken Noodle Soup – $14
Chopped chicken, rice noodles, bean sprouts, napa cabbage
♦

Buttermilk Mushroom Soup - $14
♦

Market Greens Salad with Cider Vinaigrette – $12
♦
Brookford Farm Organic Asparagus Salad - $18
Asparagus, Black Trumpet mushrooms, fiddleheads, local goat cheese, sumac vinaigrette
♦
Burrata & Heirloom Tomato - $16
Ramp pesto, white balsamic vinaigrette, Red Gem greens
♦
Local Cheese & Charcuterie Plate - $34
Selection of local cheeses, cured meats, house-made pickles, grilled bread,
artisanal crackers, accoutrements such as fig paste, mustard
♦

Oysters on the Half Shell - $22 for half dozen; $36 for dozen
Free-Range Virgin (NH) oysters - kimchi ice, red wine mignonette
♦
Goat Cheese & Spinach Pierogies – $18
Spiced apple sauce, caramelized onions, chive and dill sour cream
♦
Portsmouth Mussel Pot - $28
Linguiça, fennel, leeks, garlic, citrus, local ale; grilled bread

FEAST

Coq Au Vin – $40
Local slow-roasted Cornish hen in red wine and bacon lardons
Suggested wine pairing: "Espirit" Côtes-du-Rhône. Brotte. France ($12/glass)
♦

Forager's Risotto - $40
Nettle basil pesto, fiddlehead ferns, asparagus, wild mushrooms, cured egg yolk, oil cured tomatoes,
Vermont Shepherd Invierno cheese
Suggested wine pairing: Sauvignon Blanc. Locations by Dave Phinney. New Zealand ($15/glass)
♦

Vegetarian Bibimbap – $40
Bamboo rice, marinated tofu, kimchi, ginger-carrot salad, cucumber salad, sesame-chili mushrooms,
maple-chili sweet potatoes, eggplant salad, inn egg, Ssamjang
Suggested wine pairing: Junmai Ginjo Sake. HeavenSake. Japan ($12/glass)
♦

Black Sea Bass– $42
Minted pea puree, spring parsnip puree, sweet peas, sea beans, lemon white balsamic vinaigrette
Suggested wine pairing: Pinot Grigio. Famiglia Castellani. Tuscany ($17/glass)

FEAST (cont'd)

♦

Allan Brother's New England Raised Ribeye – $60
Roast garlic mashed potatoes, roast asparagus and carrots, comb tooth mushrooms in smoked sea salt butter
Suggested wine pairing: "Espirit" Côtes-du-Rhône Brotte. France ($12/glass)
♦

BBQ Berkshire Porkchop - $45
Mac & cheese, tomato and corn salad
Suggested wine pairing: Grenache. Sella & Mosca. Sordinia ($12/glass)

SHARE (SIDES)
Rainbow Carrots & Haricot Verts - $12
Garlic Mashed Potatoes - $10
Malt Vinegar Steak Fries with Chive Aioli - $10
Mac & Cheese - $10
Corn & Tomato Salad - $12

Please Note: As of May 1, 2025, a 3% surcharge will apply to credit card payments to help cover processing fees and overall significant increases in operating costs since January. We will not apply this surcharge to debit cards. Thank you for your support!

INDULGE

Passionfruit Tres Leches Cake - $14
♦
Flourless Chocolate Ganache Peanut Butter Cake - $14
♦
House Sorbet Duo – orange-apricot & passion fruit; (*gf hemp seed tuille) - $12
♦
Strawberry Shortcake - maple biscuits, vanilla Chantilly cream, rhubarb compote- $12
♦
Calamansi Curd & Fresh Raspberry Tart - $12
♦
Almond Rhubarb Tart - $12

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

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HOURS of OPERATION

Seatings are available Wednesdays - Saturdays 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.

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.

CHEF'S MENUSeatings Wednesdays through Saturdays 4:00-8:00 p.m.Seatings Sundays 4:00-7:00 p.m.Updated as of May 22, 20255/30 Argentinian Wine & Barbecue6/8 Cake & Cocktails - Free Cake! 2:00-5:00 pmTHE GRAZING ROOM BEVERAGE BOOK