The property will be closed Friday, May 24 and Saturday, May 25 for a private event.

Slow Birding Boot Camp with the Bird Diva

June 8 & 9, 2019

In partnership with The Nature Museum, the Grafton Inn is happy to host a Birding Boot Camp weekend with Bridget Butler, aka: Bird Diva!

With our 1,200 acres of forest and open land, Grafton is a special place to observe birds. Bridget Butler has been doing that for 20 years. While most of of us simply check our list while observing birds, Bridget will show you how to slow down, how to read their body language, and how to listen beyond their songs. All while enjoying an intimate look at our natural world.

Bird Diva Boot Camp

Weekend Overview

Birding Boot Camp Talk: Saturday, June 8
5 – 6:30 PM at the Inn in the Homestead Room
Kick off your birding weekend with a presentation from the Bird Diva herself, complete with skill-building exercises and helpful quizzes that will leave everyone in attendance a savvier birder.
Purchase Tickets

Dinner with the Bird Diva: Saturday, June 8
7 – 9 PM in the Garden Room
Please call the Inn for reservations (required by June 5). Participants are responsible for purchasing their own meals/drinks (menu below).

Our Phelps Barn Pub will be closed for a private function this evening and we will have live music in the Pine Room Bar from 7-9:30 PM.

Birding Boot Camp Walk with the Bird Diva: Sunday, June 9 
7 – 9 AM
Join the Bird Diva for an “in the field” walk beginning at the Grafton Trails & Outdoor Center. Registration required
Purchase Tickets

Breakfast with the Bird Diva: Sunday, June 9
9-10 AM in the Garden Room
Wrap up your birding weekend with a buffet breakfast with Bridget in the Inn’s Garden Room. Please call the Inn directly to make breakfast reservations. Participants are responsible for purchasing their own meals/drinks.

Learn more about each event and register for the weekend by visiting The Nature Museum’s event calendar.

Learn more about Bridget Butler, the Bird Diva:


Dinner Menu


Butter Lettuce Salad
Butter Lettuce, Fried Quail Egg, Strawberries, Baby Camembert, Champagne Fig Vinaigrette


Asparagus Bisque
Creamy Asparagus Bisque topped with VT Feta Cheese and Toasted Pecans


Duck Breast
Seared Crispy Skinned Duck Breast with a Chive Potato Cake, Pomegranate Gastrique, and Shaved Brussel Sprouts


Chocolate Mousse Napoleon
Layered White, Dark and Milk Chocolate Mousse with Candied Ginger and Shaved Chocolate