Colby Hill Inn was built in 1797 as a private residence and became a working farm in the 1820s with up to 200 acres at one time. It was established as an inn in 1959 and currently consists of 5 acres that include meadows with heirloom apple trees; organic culinary gardens; a smaller barn that contains our “Goat Bar” for outdoor events; a gazebo; patio for outdoor dining; perennial gardens; an in-ground swimming pool; stables for four goats and a chicken coop. The Inn also operates a farm-to-table restaurant named The Grazing Room under the direction of Chef Proprietor Bruce Barnes, formerly the Senior Executive Chef at the World Bank in Washington, D.C. and the owner of two restaurants in the East Village in the 1990s.