Easter at The Ryland Inn

Join us for Easter at The Ryland Inn on Sunday, April 21, 2019!

Our Annual Easter Egg Hunt will kick off at 11am. In addition to the hunt, we will have a petting zoo, face painting, crafts, and a visit from the Easter bunny! Our Easter Egg Hunt is free for all ages.

Following our Easter Egg Hunt will we open for Easter Brunch and Lunch from 12pm-5pm. We will be serving a wonderful holiday 4 course prix fixe menu !
$79 per adult, $29 per child 12 and under.
Not inclusive of tax & gratuity

For Reservations call 908.534.4011

 

Appetizer-

Warm Grilled Asparagus Salad- Ryland Country Ham, Sauce Gribiche, Pea Tendrils, Radish

Baked Egg Cocotte- Glenn Baguette, Kale, Swiss Chard, Goat Cheese, Tomato Conserve

Valley Shepard Yogurt Parfait- Honey Almond Granola, Banyuls Poached Pear, Tarragon

Pink Grapefruit Brulee- Madeira- Star Anise Zabaglione

Lobster & Artichoke Salad- Baby Green Spinach, Artichoke Barigoule, Artichoke Vinaigrette

Sorrell, Potato and Leek Soup- Caviar Toast

Spring Arugula & Burrata Salad- Pickled Carrots, Rhubarb, Chianti Vinaigrette, Black Pepper-Buttermilk Cracker

Add On

Assorted House-made Pickles |9

House Cured Meats- Bacon, Sausage, Ham|18

Assorted Fresh-Baked Pastries|12

Artisanal Five Cheese Plate |21

Entrée-

Pan Perdu- Bay Leaf Anglaise, Raspberry Coulis, Sweet Ricotta, Cinnamon

Egg White Frittata- Stinging Nettle, Valley Shephard Nettlesome, Mushroom, Rutgers Hazelnut Pesto

Roasted Halibut- Spring Garlic, Morels

Ora King Salmon “En Pappillot”- Ramp, Meyer Lemon

Braised Lamb Shank- Scarlet Turnip and Greens

Wagyu Steak and Local Eggs- Skirt Steak, Shady Tree Farm Eggs, Chimmi churri, Cippolini

Ryland Honey Glazed Duck Breast & Confit Leg- Roasted Carrots and Onions

 

Sides-

Roasted Mushroom and Salsify Puree

Smashed Fingerling Potato, Rosemary and Roasted Garlic

Spring Garden Pea Fondue

Charred Spring Onions

Savory Herbed Oatmeal

Dessert-

Strawberry, Blackberry and Rhubarb Cobbler- Local Oat Crumble, Madagascar Vanilla Ice Cream

Vanilla Crepes- Candied Blue Berry, Ginger Ice Cream, Meyer Lemon Curd

Chamomile Crème Brulee- Blood Orange, Whipped Lavender Crème Fraiche

Dark Chocolate Pate- Chef’s favorite Condiments