The new owners of the Colby Hill Inn have renamed the dining room The Grazing Room. Chef/owner Bruce Barnes comes with an incredible culinary background via his own restaurants in New York City (Universal Grill and Harvest) and multi-cultural experience in Washington, DC where he helped develop the menu at Mitsitam Cafe in the National Museum of the American Indian. Most recently, he was senior executive chef at the World Bank. Local sourcing is taken seriously by Barnes with everything from eggs and cheeses to local poultry. Dishes are exquisitely plated for both the eye and taste buds, and the menu changes weekly with the season.