EAT

Redefining the Farm to Table movement

Dinner

5pm to 9pm tues-thurs
5pm to 10pm fri-sat
4pm to 8pm sun

Snacks & Cheese 

Warm Marinated Olives | 6

Sweet & Spicy Peanuts | 7

Pickled Vegetables | 7

Chef’s Market Fresh Crudo | local herbs | 18

Black Pepper Beef Jerky | 8

Cheese

3 for 15; 5 for 21

Jean Louis
Comté
Castelmango
Bayley Hazen
Bobolink Cave-Aged Cheddar

Appetizers

Charcuterie Board | 19
Chef’s Selection Served with Mustards, Fennel Bread, Pickled Vegetables

Mixed Market Greens | 13
Candied Butternut Squash, Goat Cheese, Asian pears, Golden Raisins, Apple Cider Vinaigrette, Puffed Wild Rice

Baked Ricotta & Fig Salad | 15
Baby Assorted Kale, Radish, Vin Cotto Vinaigrette, Pink Peppercorns, Granola

Oysters on the Half Shell | 18
Pemaquid Oysters, Red Wine Mignonette, Whitehouse Hot Sauce, Lemon

Octopus Carpaccio | 17
Green Papaya, Fried Peanuts, Cilantro

Pan Seared Foie Gras | 22
Tangerine, Pretzel Bread, Fennel, Mustard Seeds

House-Made Agnolotti | 15/28
Pulled Chicken, Nutmeg, Butternut Squash, Brussels Sprout Leaves, Parmesan

Squid Ink Pappardelle | 15/28
Venison Bolognese, Chocolate, Aleppo

Entrées

Pan-Roasted King Salmon | 32
Salmon Fritter, Salmon Roe, Red Beets, Gingerbread Gnocchi, Parsnip, Bacon Dust

Pan Roasted Cod | 36
Crab, Uni, Celery, Celery Root, Fingerling Potato Puree

Griggstown Chicken | 28
Acorn Squash Puree, Napa Cabbage, Poppy Seed Spaetzle, Field Greens

Flat Iron Frites | 36
Watercress, Au Poivre Sauce, Malted Vinegar Steak Fries

Dry-Aged NY Strip Steak | 54
Oyster Mushrooms, Baby Carrots, Garden Beans, Red Wine

Pan Roasted Monkfish | 34
Chestnut Puree, Black Barley, Sunchokes

Nantucket Bay Scallops | 22/38
grilled radicchio, red corn grits, bone marrow, cabernet reduction

Ryland Burger | 22
White Cheddar, Bacon Jam, Brioche Bun, Malted Vinegar Steak Fries
Add Foie Gras – 15

Sides

Roasted Spaghetti Squash | 9
Caramelized Apples, Walnuts, Herbs

Roasted Brussels Sprouts | 9
Crispy Bacon, Pomegranate, Apple Cider Vinegar

Roasted Mushrooms | 9
Celery Root, Truffles

Fingerling Sweet Potatoes | 9
Toasted Meringue, Warm Spices

Executive Chef Christopher Albrecht
Chef de Cuisine AJ Capella

To Start

RISOTTO | 13
squash, truffle

GREEK YOGURT | 9
house-made granola, seasonal fruit, honey

FRESH-BAKED BREAKFAST PASTRIES | 12
fruit preserves

BAKED RICOTTA & FIG SALAD | 15
baby assorted kale, radish, Vin Cotto vinaigrette, pink peppercorns, granola

MIXED MARKET GREENS| 13
candied butternut squash, goat cheese, Asian pears, golden raisins,
apple cider vinaigrette, puffed wild rice

SMOKED TROUT SALAD | 13
horseradish, green apple, beets

ROASTED SQUASH SOUP I 14
apples, walnuts, cider, marshmallow

HOUSE-MADE AGNOLOTTI| 15
pulled chicken, nutmeg, butternut squash,
Brussels sprouts leaves, parmesan, hazelnuts

Main

CAROLINA WHITE SHRIMP & RED CORN GRITS | 26
aged cheddar, pickled jalapeño, micro arugula, pepperonata

POACHED EGGS | 17
English muffin, prosciutto, hollandaise sauce

LEMON & RICOTTA PANCAKES | 15
pears, whiskey, marcona almonds

BRIOCHE FRENCH TOAST | 14
strawberry preserve, mascarpone, candied pecans

FRENCH-STYLE SCRAMBLED EGGS | 15
spinach, créme fraîche, house-made sourdough

RYLAND BURGER | 18
bacon jam, cheddar, potato chips

GREEN MARKET FRITTATA | 14
Swiss chard, cheddar cheese, fingerling potatoes, green onion

KING SALMON | 32
cauliflower, mustard greens, capers, raisins

DUCK SAUSAGE | 20
duck confit hash, broccoli rabe, fried egg

On The Side

House-Made Slab Bacon | 7
Maple Glaze

Breakfast Potatoes | 7
Salsa Verde

Roasted Brussels Sprouts | 9
Crispy Bacon, Pomegranate, Apple Cider Vinegar 

Cocktails

School-Road Sparkler   12
Stoli
St. Germain
Grapefruit
Bubbles

Morning Milk Punch   11
Small Batch Bourbon
Cinnamon Syrup
Milk

Ramos Fizz   12
Ford’s Gin
Lemon & Lime Cream
Orange Blossom Water
Egg White
Soda

Hailmary   11
Stoli
Ryland Inn House Bloody Mix

Reposado Crusta   14
Herradura Reposado
Lime
Pomegranate
Brown Sugar

Harvey Wallbanger   10
Stoli
Galliano
Orange

Executive Chef Christopher Albrecht
Chef de Cuisine AJ Capella

Desserts – 12

Carrot Cake
Golden Raisins, Candied Walnuts, Rum Raisin Ice Cream

Pumpkin Cheesecake
Twenty-Hour Apples & Butternut Squash, Blueberries, and Hazelnut-Cocoa Nib Brittle

Warm Double Chocolate Quinoa Brownie
Red Beet and Crystalized Ginger Ice Cream, Cherry-Port Compote, Vanilla Whipped Cream

Honey Roasted & Poached Pears
Lemon Verbena-Créme Fraiche Sorbet, Philo, Pine Nuts, Port Wine

Maple Flan
Earl Grey Citrus Salad, “Boardwalk” Funnel Cake, Cinnamon Whipped Cream

 

 

ARTISAN CHEESE SELECTION

Choice of Three 15          All Five 21

Comté
Semi-Hard Cow’s Milk,
Franche-Comté, France

Jean Louis
Semi-Soft, Raw Cow’s Milk,
Bobolink Dairy, New Jersey

Castelmango
Semi-Hard, Mixed Milk,
Piedmont, Italy

Bobolink Cave Aged Cheddar
Aged 12 Months, Raw Grass Fed Cow’s Milk
Bobolink Dairy, New Jersey

Bayley Hazen
Dense & Creamy Blue Cheese, Raw Cow’s Milk
Jasper Hill Farm, Vermont

Five Course Tasting Menu

Amuse
Complimentary

Baked Ricotta and Fig Salad
Assorted young kale, shaved winter radishes, vin cotto vinaigrette, pink peppercorns, thyme

House-made Tortellini
Pulled duck, pheasant, and rabbit, swiss chard, ricotta cheese, smoked game broth

Nantucket Bay Scallops
Creamy red corn grits, grilled radicchio, bone marrow, red wine-beef reduction

Braised & Roasted Beef Duo
Potato & Swiss chard gratin, braised red cabbage, hen of the wood mushrooms

Dessert Amuse
Complimentary

Double Chocolate Quinoa Brownie
Red beet and crystalized ginger Ice cream, Port & cherry reduction

75 per guest, requires entire table, can be paired with vegetarian tasting

Add

shaved black truffles 24

Pan seared foie gras 15

Five Course Vegetarian Tasting

Amuse
Complimentary

Toasted Grains Salad
Roasted vegetable terrine, young Winter lettuces, Champagne Vinaigrette

French Onion Soup
Gruyere, Fig jam, grilled sourdough

House-made Gold Beet Gargonelli
Roasted Acorn Squash, brussels sprout leaves, pomegranate and toasted almonds

Cauliflower and Mushroom Cassoulet
Black eyed peas, flageolets, fennel, leeks, brioche

Dessert Amuse
Complimentary

Double Chocolate quinoa brownie
Red beet and crystalized ginger Ice cream, Port & cherry reduction

75 per guest, requires entire table, can be paired with five course tasting

Add
shaved black truffles
24

Executive Chef Christopher Albrecht
Chef de Cuisine AJ Capella

Seven Course Tasting

Amuse
Complimentary

The Ryland Salad
Candied Butternut Squash, goat cheese puree, watercress & frisee, apple cider vinaigrette,
Asian pears and golden raisins

House-made Tortellini
Pulled duck, pheasant, and rabbit, swiss chard, ricotta cheese, smoked game broth

Pan Roasted Local John Dory
Butter-braised napa cabbage, cippolini onions, shitake mushrooms

Roasted Capon Breast
Roasted root vegetable and black truffle risotto, thyme

Apple Fed NY State Lamb
Potato & Swiss chard gratin, braised red cabbage, hen of the wood mushrooms

Pancetta Wrapped Venison Loin
Spaghetti Squash, caramelized apples, black trumpet mushrooms, sunchokes and juniper

Dessert Amuse
Complimentary

Double Chocolate quinoa brownie
Red beet and crystalized ginger Ice cream, Port & cherry reduction

Available during the month of December

99 per guest, 159 per guest with beverage pairing, participation of entire table required

Add

shaved black truffles | 24

Pan seared foie gras | 15

Executive Chef Christopher Albrecht
Chef de Cuisine AJ Capella