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
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
Assorted House-made Pickles |9
House Cured Meats- Bacon, Sausage, Ham|18
Assorted Fresh-Baked Pastries|12
Artisanal Five Cheese Plate |21
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
Roasted Mushroom and Salsify Puree
Smashed Fingerling Potato, Rosemary and Roasted Garlic
Spring Garden Pea Fondue
Charred Spring Onions
Savory Herbed Oatmeal
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