TAVERN DINNER MENU
ANYTIME SNACKS
WARM MARINATED OLIVES | 7
lemon rosemary
HUMMUS | 12
english pea, mint, spices, assorted crispy things
ROASTED MARCONA ALMONDS | 8
garden rosemary, celtic sea salt
GRILLED HERBED FOCACCIA | 7
cultured butter
SALADS
CLASSIC WEDGE SALAD FOR TWO | 26
little gem lettuce, cherry tomatoes, crispy bacon, crumbled gorgonzola
KALE & SWISS CHARD CHOPPED SALAD | 16
grilled vegetables, feta cheese, charred lemon vinaigrette
SMALL PLATES & SIDES
½ DOZEN EAST COAST OYSTERS ON THE HALF SHELL | 21
charred cocktail sauce, mignonette sauce, lemon
½ POUND OLD BAY STEAMED SHRIMP COCKTAIL | 24
peel & eat maryland pink shrimp, charred cocktail sauce, lemon,
served warm
OYSTERS ROCKEFELLER | 24
creamed spinach, garlic, butter, toasted breadcrumbs
FRIED ZUCCHINI BLOSSOMS | 16
ricotta cheese, basil pesto
BONE MARROW | 18
cultured butter, grilled country bread, roasted garlic, sage, grilled onion marmalade
CHARRED BROCCOLINI | 9
raisins, cashews, crispy shallots, romesco yogurt, lime
DUCK FAT PORTERHOUSE FRENCH FRIES | 9
garlic & ryland garden herbs, truffle ketchup
LARGE PLATES
LINGUINI & WHITE CLAM SAUCE | 24
little neck clams, garden oregano, toasted breadcrumbs
SEAFOOD STEW | 28
tomato-saffron broth, mussels, clams, white fish, grilled focaccia, saffron aioli
SEARED DAYBOAT SEA SCALLOPS | 39
sweet corn, toasted shallots, jimmy nardello pepper
SUMMER VEGETABLE LASAGNA | 26
pesto, marinara, herb ricotta cheese
BURGERS & STEAKS
THE RYLAND BURGER | 23
brioche bun, caraway & sea salt, comte cheese, cognac onions, kosher dill spear
with duck fat porterhouse french fries or green salad
BURGER -ONS
$3 each
charred jalapeños
sauteed mushrooms grilled onions
wilted kale & spinach gorgonzola cheese thick cut bacon
fried hen egg
10 OZ HANGER STEAK | 39
mushroom croquette, french beans, bordelaise sauce
8 OZ DRY AGED NEW YORK STRIP STEAK | 56
mushroom croquette, french beans, bordelaise sauce
CULTURED FINISHING BUTTERS | $6 each
black truffle
garlic & herb
DESSERT
LEMON & WILD NJ BLUEBERRY TART | 12
toasted meringue, ginger-lemon syrup
WARM MEXICAN CHOCOLATE SOUFFLE | 12
vanilla-bourbon anglaise
baked to order
HONEY-THYME CRÈME BRULEE | 12
almond biscotti, raspberries
FUNNEL CAKE | 12
peaches, blackberries, corn ice cream
ICE CREAM & SORBET | 12
SUNDAY BRUNCH MENU
Every Sunday
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11am-3pm
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$49++ adults, $39++ children 12 & under
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Beverages available a la carte
(full artisanal bar, coffee/tea/espresso, bottomless mimosas, signature punch bowls)
Ryland Bakery
An Assortment of Freshly Baked Scones, Breads, Danishes, Croissants and Muffins, Whipped Cultured Butter, House-Made Jams to Reflect the Season’s Flavors
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Display of Domestic and Imported Artisanal Cheeses
With a Focus on Domestic to Reflect Flavors of Local Creameries Garnished with Fresh Fruit, Crackers, House Made Breads, & Nuts
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Homemade Granola, Yogurt, and Fresh Berries
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Seasonal Fruit Display
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Italian Antipasto
Marinated Artichoke Hearts, Grilled Vegetables, Mushrooms and Olives, Grissini, Crackers, Fresh Baked Focaccia Bread, Italian Cured Meats, Genoa Salami, Soppressata, Prosciutto, Pepperoni, Jersey Girl Mozzarella and Herbs Drizzled with Olive Oil & Plum Puree
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Smoked Fish and Seafood
Peel & Eat Warm Cocktail Shrimp
Hot Smoked Salmon & Chilled Smoked Trout, Trout Roe
Hardboiled Egg, Red Onion, Capers, Lemon, Sour Cream and Herbs Rye Toast, Fresh Bagel
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Ryland Vegetable Garden
Baby Carrot and Roasted Beet Salad – Blood Orange, Yogurt, Sesame Crunch
Green Salad – Local Raspberries, Camembert Cheese, Candied Nuts, Champagne Vinaigrette
Grain Salad – Farro, Quinoa, Lentils, Grilled & Pickled Vegetables
Fresh Pressed Green Juice
Red Sparkling Kombucha
English Pea Hummus, Spinach and Artichoke Dip
Fried Pita, Tomato and Herbed Focaccia, Rustic Breads
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Eggs Benedict Station
Poached Farm Fresh Eggs
Ham, Brisket, Spinach, Kale, Caramelized Onions, Pickled Ramps, Wild Mushrooms, Sweet Red Peppers, Cheddar Cheese, Goat Cheese, Jalapeños, Sun Dried Tomatoes Fingerling Potatoes
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French Toast
Peaches & Wild NJ Blueberries, Vermont Maple Syrup
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Applewood Smoked Bacon
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Slow Roasted and Carving Stations (selections change monthly)
Salmon Wellington, Charred Lemon Caper Sauce
Slow Roasted Porchetta, Roasted Garlic, Garden Herbs
German Potato Salad
Marinated Broccoli Rabe
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Sweet Endings
Mixed Berries and Lavender, Cheesecake Parfait
Almond–Lemon Torte, Blueberries
Triple Chocolate Trifle, White, Dulcey & Dark, Whipped Cream
Milk Chocolate- Raspberry Caramel Tart
Chamomile Crème Brulee, Citrus Salad
Warm Plum Cobbler
