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.

The Chef's Christmas Cheer Menu fully begins on 12/11/24!!!
(see below)

THE GRAZING ROOM BEVERAGE BOOK

GRAZE

Goat Buttermilk Biscuits & Maple-Sea Salt Butter – $8 small, $12 large
♦
Traditional Slovak Sour Mushroom Soup – barley, mushrooms, sauerkraut - $12
♦
Lobster Bisque – house made oyster crackers - $14
♦
Market Greens Salad with Cider Vinaigrette – $12
♦
Roast Lady Apple Salad – $16
Lavender and black pepper goat cheese, winter greens,
pomegranate, toasted pepitas, verjus vinaigrette
♦
Shaved Brussels Sprout Salad - $16
Grapefruit, beets, walnuts, smoked blue cheese
♦
Local Cheese & Charcuterie Plate - $34
Selection of local cheeses, cured meats, house-made pickles, grilled bread,
artisanal crackers, accoutrements such as fig paste, mustard
♦
Sweet Potato & House-Made Goat Cheese Pierogi Platter – $18
Crab apple sauce, caramelized onions, cinnamon crème fraiche
♦
Dutch Bitterballen (meatballs) – $22
Curried pulled beef, curried catsup, sharp mustard, grilled bread, house-pickled vegetables
♦
House-Cured Salmon Gravlax "Tartare" - $20
Boiled inn egg, marinated dilly beets with red onion, black bread
♦
Malakama (NH) Oysters on the Half Shell - $22 half dozen, $36 dozen
Kimchi granita, mignonette, lemon
♦
Maine Mussel Pot - $24
Linguiça, local ale, fennel, leeks, orange, grilled bread
♦
Mushroom Toast - $24
Chanterelle, Crimini, and Oyster mushrooms in a brandy truffle cream sauce, topped with Inn egg

FEAST

Slow-Roasted Chicken Paprikash (Hop N Hen Farm) – $44
Knedliky (steamed Czech bread dumpling), sweet and sour cabbage
Suggested wine pairing: Gewürtztraminer. Alexander Valley Vineyards. Healdsburg ($13/glass)
♦
Lobster & Scallop Pot Pie – whipped potatoes and garlic confit - $54
Suggested wine pairing: "Coquille Blanc" (Roussanne, Viognier, Marsanne, Grenache Blanc).
Carol Shelton. Paso Robles, CA ($16/glass)
♦
Winter Squash, Spinach & Farmers Cheese Maultaschen – $40
(German filled dumplings) broccoli rabe, Chanterelle and Black Trumpet mushrooms, truffle
Suggested wine pairing: Chardonnay (unoaked). Netzl. Austria ($16/glass)
♦
Grilled Kuro American Wagya Sirloin (A+ Prime Blue Grade) – $105
Burgundy potato gratin, winter vegetable, bone marrow bordelaise
Suggested wine pairing: Cab. Sauvignon (Malbec, Petite Verdot). Bold Wine Co. Paso Robles ($15/glass)
♦
Tandoori Pan-Roasted Cod – $44
Tandoori cauliflower, coconut rice, Madras citrus vinaigrette
Suggested wine pairing: Sauvignon Blanc "Blank Stare". Orin Swift. Napa, CA ($16/glass)

FEAST (cont'd)

♦
Grilled Rack of Lamb in Juniper & Rosemary – $54
Winter vegetables, duck fat potatoes
Suggested wine pairing: Burgundy Red Blend. Locations by Dave Phinney. France ($17/glass)
♦
Pork Wiener Schnitzel – $44
Cucumber dill salad, sweet and sour red cabbage, crisp vinegar steak fries
Suggested wine pairing: Syrah Blend "High On the Hog". McPrice Myers. Paso Robles ($14)
♦
Herb Crusted Beef Wellington – $60
Porcini duxelles, foie gras butter, Bordeaux glace, winter vegetables, duck fat potatoes - $60
Suggested wine pairing: Petite Sirah Blend,. Locations by Dave Phinney. CA ($16/glass)
♦
Hunter's Cassoulet - $42
Rabbit confit, boudin noir, smoked pork, white beans
Suggested wine pairing: Pinot Noir. Albert Bichot. Burgundy – France ($16/glass)

INDULGE

Apple Strudel – black walnut ice cream - $14
♦
House Sorbet Duo – pineapple, mixed berry (*gf tuille) - $12
♦
Black Forest Cake - whipped cream - $12
♦
Ricotta Cheesecake – candied nuts, vanilla oat crumble - $14
♦
Christmas Cookie Tray with Adult Hot Chocolate - $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 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.The Chef's Christmas Cheer Menu fully begins on 12/11/24!!!(see below)THE GRAZING ROOM BEVERAGE BOOK