Redefining the Farm to Table movement

Over 90 percent of the ingredients used in Ryland Inn's kitchen are from the local area. You can really taste the difference.

MENU

  • Brunch
  • Dinner
  • Dessert
  • Chef Tasting
  • Happy Hour
  • Bar Snacks
  • Valentine's Day Menu $79 PP

To Start

24 HOUR OATMEAL | 9
Cherry, Almond, Yogurt

EGG MUFFINS | 9
Cheddar, Chive, Bacon

BEET SMOKED SALMON TOAST | 9
Crème Fraiche, Everything Spice, Herbs

FRESH PRESSED JUICE | 5
Chef’s Daily Selection of Fruits & Vegetables

HEIRLOOM TOMATO SALAD | 14
Blueberry Jam, Burrata, Candied Almonds, Basil, Pink Peppercorn

GRILLED PEACH SALAD| 14
Grilled Peaches, Garden Greens, Macadamia Bourbon Brittle, Manchego Cheese, Zatar Vinaigrette

SILVER DOLLAR PANCAKES | 9
Wild N.J.Blueberry Jam, Maple Syrup

GRAPEFRUIT BRULEE | 9
Marsala Zabaglione

CHEF’S DAILY COFFEE CAKE | 9
Daily & Seasonally Inspired Garnish

Main

CINNAMON FRENCH TOAST | 14
Peach Compote, Cream Cheese Glaze

Poached  Hen Eggs 17
Ryland English Muffin, Ham, Mushrooms, Field Greens, Hollandaise Sauce

Green Market Frittata | 14
Swiss chard, Gruyere Cheese, Fingerling Potatoes, Green Onion

SMOKED WAGYU SIRLOIN| 28
Butcher’s Select Cut, Hen Eggs, Steak Fries, Watercress Salad, Chimichurri

French-Style Scrambled Eggs | 15
Toasted Sourdough, Crème Fraiche, Spinach, Chives, Thyme, Tarragon

20 Miles (or less) Burger | 21
River Bend Angus Beef, Garden Lettuce,
Oak Grove Whole Wheat Brioche, Valley Shepherd Califon

Seared Scallops 30
Fava-Mint Puree, Cherry Agrodolce, Chanterelles, Buttermilk Shellfish Brodo, Frisee

HAVARTI B.L.T. | 24
Ryland Flat Bread, Maple Bacon, Ryland Lettuce & Tomato, House Made Chips

FRIED HALF CHICKEN | 24
Black Pepper Biscuits, White Gravy, Field Greens

 

On The Side

House-Made Breakfast Sausage | 7
Maple, Dijon, Black Pepper

Breakfast Potatoes | 7
Salsa Verde, Ricotta Salata

Fruit Salad | 7
Seasonal Mixed Fruits

House-Made Slab Bacon | 7
Maple Glaze, Thyme

Cocktails

School-Road Sparkler   12
Vodka
St. Germain
Grapefruit
Bubbles

Morning Milk Punch   11
Small Batch Bourbon
Cinnamon Syrup
Milk

Hailmary   11
Vodka
Ryland Inn House Bloody Mix

Harvey Wallbanger   10
Vodka
Galliano
Orange

Reposado Crusta 14
Tequila Resposado, Lime, Pomegranate

Executive Chef Christopher Albrecht
Executive Sous Crawford Koeniger

Dinner

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

Snacks & Cheese 

WARM MARINATED CASTELVETRANO OLIVES | 5
Nepitella, Chili Flakes, Roasted Garlic

CHARCUTERIE BOARD | 19
Chef’s Selection of
House-Made Salumi, Pickled & Fermented Vegetables

HOUSE MADE RICOTTA FOCACCIA | 5
Honey, Sea Salt, Thyme, Pink Peppercorn

OAK GROVE HEIRLOOM POPCORN | 5
Honey, Thyme

OYSTERS ON THE HALF SHELL  18
Red Wine Mignonette, Lemon, House-Made Hot Sauce

Cheese

3 for 15 | 5 for 21

Comté, Valencay, Tomme Brulee Cave Aged Cheddar, Fourme D’Ambert

 

Appetizers

WILD MUSHROOM & GRAPEFRUIT SALAD  | 14
Mixed, Greens, Grapefruit Segments, Dill, Provolone, Speck, Rye Crisps, Honey – Grapefruit Vinaigrette

ASIAN PEAR & KABOCHA SQUASH SALAD | 16
Field Greens, Curried Walnuts, Herbed Humbolt Fog Mousse, Cider Vinaigrette

FALL CURED BACON | 16
Apple Butter, Butternut Salsa , Watercress & Apple Salad

GRILLED OCTOPUS CEVICHE |18
Pickled Jalapeño Romesco, Saffron Aioli, Grilled Romaine Heart, Purple Potato Chips

BAKED CAULIFLOWER & TRUFFLE GNOCCI | 18/35
Roasted Cauliflower, Cauliflower Puree, Truffle Oil, Herbed Bread Crumbs

SEARED TUNA TORO  |24
Jimmy Nardello Peppers, Purple Shishito, Ground Cherries, Riesling0 Vinaigrette

SPLIT PEA SOUP | 9
Toasted Goat Cheese Crositini , Smoked Ham

FRIED VEAL SWEETBREADS | 18
Pickled Cauliflower, Veal Braised Onion, Cauliflower Puree, Cherry Blossom Demi Glace

SEARED HUDSON VALLEY FOIE GRAS | 24
Zucchini Bread, Concord Grape Preserve, Cocoa Crumble, Vanilla Mousse

Entrées

ORA KING SALMON CONFIT | 33
Chicharrones, Blistered Tomato Chimichurri, Ground Cherries, Smoked Eggplant, Caviar Cream, Kale

PAN ROASTED BLACK COD | 38
Matsutaki Mushrooms, Spaghetti Squash, Sage Spatzle, Walnuts

BRAISED MONKFISH | 36
Duck Fat Fried Potato , Chorizo, Sofrito, Bok Choy, Lemongrass Chimichurri

WOOD ROASTED STEAK FRITES| 36
Wagyu Sirloin, Garlic – Pepper Fries, Watercress Salad, Sherry – Honey Vinaigrette , Bearnaise Sauce

WAGYU FILET | 69
Swiss Chard , Maitake Mushrooms, Blue Cheese Grits, Cipollini Agro Dolce

VENISON LOIN | 36
Honey Roasted Acorn Squash, Fennel Pureee, Bleu Cheese Crumbles, Black Lentils

BUTTERMILK POACHED GRIGGSTOWN CHICKEN | 28
Fried Thigh, Arugula, German Potato Salad, Parsnip Chips, Broccolini

RYLAND BURGER | 21
Watercress Salad, Brioche Bun, Arugula, Ryland Aioli , Comte Cheese

LEGUME CASSOULET 28
Wild Mushrooms, Farm Greens , Lentil, Beans , Herbed Breadcrumbs

Sides

SWEET POTATO & COCONUT PUREE  |9

ROASTED MUSHROOMS | 9
Fried Shallots, Roasted Garlic, Vin Cotto

CHEDDAR & ROSEMARY ROAST POTATOES  |9

Executive Chef Christopher Albrecht
Executive Sous Chef Crawford Koeniger

DESSERTS

Orange Cranberry Chiffon Cake | 12

Buttermilk Rum Crème Anglaise,

Cinnamon Ice Cream

Spiced Pear Cake | 12

Poached Pear, Grand Marnier Marscapone

Milk Chocolate Pear Bread Pudding | 12

Chocolate Ice Cream

Sweet Potato & Sour Cream

Cheesecake | 12

Marshmallow Fluff, Bourbon Raisin Sauce

Apple Pie | 12

Apple Cider Sorbet, Apple Butter

*

Artisan Cheese Selection

3 for 15 or 5 for 21

Comte

Semi-Hard, Cow’s Milk, France

Valencay

Citrus Flavor, Goat Aroma,

Blue-Grey Edible Mold, Raw Goat’s Milk,France

Tomme Brulee

Raw Sheep’s Milk, Cheddar Family,

Smokey Sweet Flavor, Pungent Aroma, France

Bobolink Cave Aged Cheddar

Aged 2 Years, Raw Grass-Fed Cow’s Milk, Bobolink Diary, New Jersey

Fourme D’Ambert

Raw Cow’s Milk, Wood Aroma, Aged 40 days, Tangy Flavor, France

*

 

COFFEE

Regular | 4.50
Decaf | 4.50
Espresso | 5

Macchiato | 5.50

Cappuccino | 6.50
Latte | 6.50

Tea

Earl Grey | 5
English Breakfast | 5
Floral Green | 5.50

Midsummer Peach | 5.50
Cherry Blossom| 5.50
White Symphony | 5.50

Peppermint | 4

Chamomile | 4

Cinnamon Spice | 3.50

*

Fortified Wine

Warre’s Otima 10-year Tawny Port | 10
Warre’s Otima 20-year Tawny Port | 15

Blandy’s 5-year Sercial Madeira | 10

Blandy’s 5-year Malmsey Madeira | 10

*

Dessert Wine

Inniskillin, Riesling, Icewine, Niagara, 2017 25

2006 Château D’Yquem, Sauternes | 65

1999, Château Suduirat, Sauternes | 15

2017 Bera, Brachetto, Piemonte | 8

Blended Scotch

Johnny Walker Black| 16

Johnny Walker Gold| 20

Johnny Walker Platinum| 28

Dewars White Label| 9

Dewars 12-year| 12

Compass Box, The Lost Blend| 35

Single Malt Scotch

Balvenie 12yr Single Barrel | 18

Balvenie 12yr Doublewood | 18

Balvenie 14yr Caribbean Cask | 25

Glenfiddich 12 | 15

Glenfiddich 14yr Bourbon Barrel Reserve | 22

Glenfiddich 18yr Small Batch Reserve | 35

Glenrothes Bourbon Cask Reserve | 14

Highland Park 12yr Viking Honor | 17

Highland Park 15 | 25

Highland Park 18 | 36

Highland Park Magnus | 14

Highland Park Valkyrie | 25

Oban 14 | 19

Lagavulin 16 | 18

Glenlivet 12 | 15

Macallan 12 | 16

Macallan 18 Triple Cask | 38

Macallan 18 Sherry Oak | 38

Macallan Rare Cask 1 oz | 28

 

Cognac

Remy Martin VSOP | 17

Remy Martin XO | 41

Tesseron 53 | 32

Tesseron 76 | 12

Normandin-Mercier,
Cognac Fine Champagne
Prestige
 | 35

Normandin-Mercier,
Petite Champagne
Christmas Cognac (NV)
 | 40

Camus Borderies XO | 65

*

 

Amaro

Averna|12

Foro|12

Nonino|15

Tasting Menu | $75

WILD MUSHROOM & GRAPEFRUIT SALAD
Mixed Greens, Grapefruit Segments, Dill, Provolone, Speck, Rye Crisps, Honey- Grapefruit Vinaigrette

BAKED CAULIFLOWER & TRUFFLE GNOCCI
Roasted Cauliflower, Cauliflower Puree, Truffle Oil, Herbed Bread Crumbs

SCALLOP SAINT JACQUES
Morney Sauce, Maitake, Kale, Herbed Bread Crumbs

WAGYU TRI-TIP
Swiss Chard , Chanterelle Mushrooms, Blue Cheese Grits, Cipollini Agro Dolce

CAKE FLIGHT
Walnut Carrot Cake , Frozen Chocolate Parfait, Warm Butter Cake W/ Apple Butter

Add Wine Pairings | 50 

Add Pan Seared Foie Gras | 15

 VEGETARIAN TASTING MENU | $65

WILD MUSHROOM & GRAPEFRUIT SALAD
Mixed Greens, Grapefruit Segments , Dill, Provolone, Speck , Rye Crisps, Honey – Grapefruit Vinaigrette

POACHED HEN EGG & BROCCOLINI
Spring Vegetable Salsa

BAKED CAULIFLOWER & TRUFFLE GNOCCI
Roasted Cauliflower, Cauliflower Puree , Truffle Oil, Herbed Bread Crumbs

LEGUME CASSOULET | 28
Wild Mushrooms, Farm Greens, Lentil, Beans, Herbed Breadcrumbs

APPLE OUE
Apple Cider Sorbet

 

Executive Chef Christopher Albrecht
Executive Sous Chef Crawford Koeniger

Join us at our Duck Bar for a special Happy Hour menu
Offered Tuesday, Wednesday & Thursday
4:30pm-6:30pm

SNACKS

Oak Grove Heirloom Popcorn | $1
fines herbs, honey, coriander, fennel seed

 House Seasoned Fries | $3

Crispy Fried Calamari | $4
mojo aioli, lime, parsley

Turkey Falafel | $5
pineapple chili chutney, poppy seed hummus, thyme

SPIRITS 

$5 off glass wine pours

$5 bottled and draft beer

COCKTAILS

Cosmo
vodka, cointreau, cranberry, lime

Brown Derby
bourbon, grapefruit, honey

Southside
gin, lime, simple, mint

Daiquiri
rum, lime, simple

Paloma
tequila, grapefruit, lime, simple

Sazerac
rye, absinthe, peychauds, sugar

The Ryland Inn Bar Snacks

9 each | 3 for 24

Focaccia Pizza Fig, Onion, Provolone, Prosciutto, Arugula

Barnegat Oysters on the ½ Shell mignonette, lemon, hot sauce

Classic Shrimp Cocktail sourland’s vodka cocktail sauce

Drunk Mussels Bacon Jam, Thyme, Guinness, Garlic Aioli, Focaccia

House Mozzarella in Carrozza Marinara

Smoked Wagyu Beef Tartar potato chips, capers, anchovy, cornichons, egg, herbs

Fried Griggstown Chicken Tenders Honey Mustard, BBQ Sauce

* *

Ryland Garden Salad $11 hand cut lettuces, radishes, carrot, red onion, cucumber, champagne-mint vinaigrette

Add Shrimp, Chicken, or Beef Tips $9

French Onion Grilled Cheese $19 Caramelized Onion, Concord Grape Jam

Ryland Reuben $18 House Pastrami, Sauerkraut, Russian, Gruyere, Rye Bread

BBQ Brisket Sandwich $15 Coleslaw, Brioche Bun

Ryland Burger $21 Comte Cheese, Watercress Salad, Brioche Bun, Ryland Aioli

Add Foie Gras $15

Valentine’s Day, February 14th

This menu available only on 2/14

Special Valentine’s day 5 course tasting menu available 2/13-16 in addition to a la carte.

$79pp 5-9pm 130 covers Main Dining Room

Rose/carnation (flower) for ladies

Amuse

Kombucha – carrot, blood orange, turmeric, ginger

First Courses

Butter Poached Lobster, Belgian Endive, Sweet potato, Uni

Apricot and Baked Oma (Jasper Hill) cheese, mixed early spring greens, pistachio, dried apricots, apricot-Riesling vinaigrette

Valentines Bacon, Cayenne cocoa, strawberry-rose jam, baby watercress, pickled red onions

Grilled Focaccia, Local Ricotta Cheese, Sweet Sopresatta, Hot honey, pickled-smoked carrots, fried capers, arugula salad

Add ons

Buratta, house-made, classic basil pesto, toasted pine nuts, grilled focaccia

Oysters on the Half shell, with or without caviar

Pasta Course

Rock Shrimp Agnolotti del Plin, roasted tomato, shrimp-saffron glace, bronze fennel

Entrees

Chanterelle and Truffle Steamed Flounder, Scarlet Turnips, Spinach, Smoked celery Mornay Sauce, Roasted Root vegetables

Roasted Beef Filet Mignon, Garden Kale, Roasted Garlic Potato Puree, Caramelized Vidalia Onions, Madeira Sauce

Boneless Spiced Venison Loin, Butternut Squash, Wild rice, mushrooms, blue cheese, pomegranate and Radicchio

Pan Fried Skatewing, Shitake-Brandy Cream Sauce, Fregola, preserved lemon, roasted shitake mushrooms

(Farro Risotto – Creamy Blue Corn Polenta), wild mushrooms and Roasted Red Beets, black lentils, kale and pickled gold beets

Add ons

Pan Seared Foie Gras 18p

Tableside sliced truffles black 24

3 cheese, chef’s choice

Desserts

Warm Poached Pear, pomegranate, phyllo nest, chestnut paste

Passion Fruit & Hazelnut Dacquoise Cake, kiwi strawberry salad

Chocolate Dome, dark chocolate mousse, raspberry jam, chocolate cake, champagne sabayon

Take home…Box of 4 molded heart chocolates (for 2pp)

FOOD GALLERY

VALENTINES DAY DINNER

February 13th-16th

5 COURSE TASTING MENU