The Grazing Room
Dinner: Wednesday-Saturday 5:00-8:00 pm seatings. Sunday 4:00-7:00 pm.

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 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.

CHEF'S MENU - November 3, 2023
The menu is updated daily prior to service.
*Please note that our next upcoming Wine Dinner  will be held on Friday, 12/1. 6-Course Lebanese Pairing Dinner. $150 pp

For more information on Food and Wine events, visit our Wine Dinner page.


Classic Country Buttermilk Biscuits – maple butter - $8

Roast Cauliflower & Kohlrabi Za'Atar Soup
– house made cheddar oyster crackers - $14

Coconut & Panang Curry Seafood Stew
- mussels, halibut - $14

Market Greens Salad – maple sherry vinaigrette - $12

Classic Organic Beet Salad – roast beets, green apple, candied walnuts,
local goat cheese, fig vinaigrette - $16

Autumn Salad – warm Tuscan kale, roast honeynut squash, pepitas,
toasted quinoa, cranberries, honey cider vinaigrette - $16


Farmers' Cheese & Charcuterie Plate
Selection of local cheeses, cured meats, house-made pickles, grilled bread,
artisanal crackers, accoutrements such as fig paste, quince paste - $32

Apple & Smoked Cheddar Potato Pierogi Platter
Chive sour cream, dill, caramelized onions – $18

Wild Mushroom "Scampi" Toast
Shrimp of the Woods, Hen of the Woods and Honeycap mushrooms;
shallots, roast garlic, vermouth, lemon, caper butter, herbs, parmesan - $28

Portsmouth Mussel Pot
Local ale (or white wine for gfree), linguica, orange, fennel, leeks; grilled bread - $24

Crispy Fried Vietnamese Calamari
Lime dipping sauce - $22


Pan-Roasted Cod - $44
Quinoa-chickpea salad, charred delicata squash, citrus curry vinaigrette

Wild Game Cassoulet - $42
Confit of rabbit and game hen, smoked wild boar, spicy sausage,
white beans in hearty smoked pork broth

Buttermilk Fried Chicken (Hop N Hen) - $40
Pumpkin waffle, roast garlic and chili maple syrup

Venison & Chanterelle Pot Pie - $44
Whipped potatoes

Heirloom Pumpkin Risotto - $38
Charred fall squash, crisp balsamic Brussels sprouts,
Hen of the Woods mushrooms, crumbled goat cheese

Grilled Berkshire Heritage Pork Sirloin Asado  - $42
Yucca chili fries, chimichurri, fire-roasted peppers and squash

Grilled Black Angus Skirt Steak  - $44
Truffled parmesan fries, fall vegetables, black garlic butter

Malaysian Lamb Rendang - $42
Leg of lamb braised in coconut and Penang curry, coconut rice, charred eggplant salad



Cider Spiced Zeppoles – maple cider reduction - $12

Fall Spiced Apple Walnut Cake –
salted caramel buttercream; pistachio icecream - $12

Mexican Chocolate Pot de Crème-
whipped cream - $12

Pumpkin Cheesecake -whipped cream; candied pecans - $12

Mango & Blood Orange Raspberry Sorbet Duo – fresh berries - $12

Dine & Stay Specials

Dining Destination Package – add $130 (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

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


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 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.
new logo

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.