• +908-418-4186
  • events@landmarkvenues.com

Due to the current state of our communities, the Governor and CDC has made the decision that mandates we close. We will share reopening information when that becomes available. Our property is open Friday, Saturday and Sunday – by appointment only – to anyone who wishes to book a future event. At the end of the day, we are one community and we will overcome this together. For more information, please click here to speak with our concierge team.

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
  • CHEESE MENU
  • Dinner
  • Dessert
  • Happy Hour
  • Bar Snacks
  • 5 COURSE TASTING MENU | $75.00 PP
  • 5 COURSE VEGETARIAN TASTING MENU | $65.00 PP
  • 7 COURSE TASTING MENU | $129.00 PP

To Start

 

HOT CINNAMON-APPLE MORGANIC’S OATMEAL | 9

Brown Sugar, Cultured Butter

 

EGG MINI MUFFINS | 9

Cheddar, Chive, Bacon

 

BEET CURED SMOKED SALMON BLINI | 12

Crème Fraiche, Everything Spice, Herbs

 

FRESH PRESSED JUICE | 5

Chef’s Daily Selection of Fruits & Vegetables

 

GRAIN SALAD | 14

Quinoa, Farro, Cous-Cous, Swiss Chard, Olive, Brussels, Citrus Vinaigrette,
5 Seed Crumble

 

BUTTERNUT SQUASH SALAD 16

Coconut Cashew Butter, Sunflower Seed,Kale, Pickled Onion, Farro, Roasted and Pickled Butternut, Pomegranate, Sherry Vinaigrette

 

SILVER DOLLAR PANCAKES | 9

Asian Pear Jam, Maple Syrup

 

GRAPEFRUIT BRULEE | 9

Marsala Zabaglione

 

MONKEY BREAD | 10

Cinnamon Sugar

 

MAIN

 

FRENCH TOAST | 14

Cinnamon Raisin Bread, Bananas Foster

 

EGGS BENEDICT | 17

Ryland English Muffin, Ham, Mushrooms, Field Greens, Hollandaise Sauce

 

GREEN MARKET FRITTATA | 14

Swiss Chard, Gruyere Cheese, Fingerling Potatoes, Green Onion

 

STEAK & EGGS | 28

Butcher’s Select Cut, Hen Eggs, Steak Fries, Watercress Salad, Chimichurri

 

FRENCH-STYLE SCRAMBLED EGGS | 15

Toasted Sourdough, Créme Fraiche,

 

TAYLOR HAM, EGG, & CHEESE| 15

Local Hen Eggs, American Cheese, Brioche Bun, Watercress Salad

 

RYLAND REUBEN | 24

House Pastrami, Sauerkraut, Russian, Gruyere, Rye Bread

 

FRIED GRIGGSTOWN CHICKEN & BELGIAN WAFFLES | 24

Vermont Maple Syrup

 

RYLAND BURGER | 21

Watercress Salad, Brioche Bun, Arugula, Ryland Aioli, Comte Cheese

 

 

SIDES

 

HOUSE-MADE BREAKAST SAUSAGE | 7

Maple, Dijon, Black Pepper

BREAKFAST POTATOES | 7

Salsa Verde, Ricotta Salata

FRUIT SALAD | 7

Mixed Fruits

HOUSE-MADE SLAB BACON | 7

Maple Glaze, Thyme

1) Comte: unpasteurized cow's milk, French, Semi Hard, aged 1 Year

 
Firm with a salty, nutty flavor Not Vegetarian

 

2) Valencay: unpasteurized goat milk, French, aged 3-5 weeks

 
Firm to soft depending on ripeness, covered in blue ash, Citrusy flavor Not Vegetarian

 

3) Tomme de Brulee: Raw sheep’s milk, French, semi hard, aged 3 Months

Supple with a salty barnyard flavor Not Vegetarian

 

4) Bobolink Cave aged Cheddar: Raw Grass feed cow milk, New Jersey, hard, aged 15 months

Crumbly with a full mellow cheddar flavor, Vegetarian

 

5) Queso de Valdeon: pasteurized cow and goat milk, Spain, creamy blue cheese, aged 2-3 months

Creamy with a salty spicy (black pepper) flavor Not Vegetarian

Dinner

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

Snacks & Cheese 

WARM MARINATED CASTELVETRANO OLIVES | 5
Rosemary and Grapefruit 

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

BONE MARROW & SHORT RIB JAM | 5
Avocado Toast

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

GRAIN SALAD  | 14
Quinoa, Farro, Cous-Cous, Swiss Chard, Olive, Brussels, Citrus Vinaigrette, 5 Seed Crumble

WHITE BEAN & ESCAROLE SOUP | 9
Grilled Foccacia

BUTTERNUT SQUASH SALAD | 16
Coconut Cashew Butter, Sunflower Seed, Kale, Pickled Onion, Farro, Roasted and Pickled Butternut, Pomegranate, Sherry Vinaigrette

CONFIT BACON |16
Hazelnut Brittle, Parsnip, Cider Jam, Celery Salad, Horseradish, Chamomile

SQUID INK CAPELLINI| 18/35
Manilla Clam, Pork Belly, Alba White Truffle Sauce, Chicaron

BLACK TRUFFLE AND MUSHROOM MOUSSE TORTELLINI  |16 / 31
Taleggio Foam, Vin Cotto, Grilled Onion Consommé, Parsley

TURNIP AND PROSCIUTTO SALAD | 16
Arugula, Dried Apricot, Candied Walnut, Honey-Peppercorn Vinaigrette

ESCARGOT | 18
Black Garlic Aioli, Brioche, Chimichurri, Sage Aioli

FOIE GRAS TORCHON BRULEE | 24
Gooseberry Gelee, Pickled Sweet Peppers, Sauternes Zabaglione, Toasted Sourdough

Entrées

SEAFOOD PAELLA | 33
Clams, Mussels, Shrimp, Scallop, Chorizo, Sofrito, Saffron

PAN ROASTED BLACK COD | 38
Matsutaki Mushrooms, Spaghetti Squash, Sage Spätzle, Walnuts & Beurre Noisette

ROOT VEGETABLE CRUSTED & SMOKED SWORDFISH| 36
Baby Carrots, Turnips, Swiss Chard, Shiitake a la Grecque, Lemon-Leek Soubise

STEAK FRITES | 36
N.Y. Strip, Parmesan-Rosemary Fries, Broccoli Spigarello, Perigord Sauce

BRAISED SHORT RIB | 36
Cheesy Cornbread Pudding, Collard Greens, Hollandaise

ALINA DUCK BREAST | 39
Fried Blue Corn Grits & Confit Cake, Candied Treviso, Spinach, Spiced Honey

WARM SPICE BRINED CHICKEN | 28
Smoked Potato Puree, Bok Choy, Oyster Mushrooms, Garlic-Thyme Jus

RYLAND BURGER | 21
Watercress Salad, Brioche Bun, Arugula, Ryland Aioli, Comte Cheese,Parmesan-Rosemary Fries

WOOD FIRED GRILLED CABBAGE STEAK 28
Romesco, Brown Butter Powder, Basil Salsa, Maitake, Sauerkraut, Carrot Chips, Harissa Granola

Sides

ACORN SQUASH TEMPURA  |9

Romesco Sauce 

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

CHEDDAR & ROSEMARY ROAST POTATOES  |9

Pomegranate, Bacon

 

Executive Chef Christopher Albrecht
Executive Sous Chef Crawford Koeniger

DESSERTS

 

 

Salted Caramel Chocolate Tart (vegan)| 12

Chocolate Oat Crust, Salted Caramel, Dark Chocolate, Chocolate Sorbet, Coconut Tuile

 

Pistachio Baba | 12

Pistachio Cake Soaked in Wine and Orange, Caramelized Citrus, Pistachio Ice Cream & Brittle

 

Napoleon | 12

Puff Pastry, Malted Cappuccino Cream, Brandied Cherries, Mocha Cocoa, Marshmallows

 

Tropical Carrot Cake| 12

Macadamia, Mango, Pineapple, Coconut Cream Cheese Frosting

 

Crème Brulée Trio | 18

Vanilla Bean, Earl Grey, Chocolate Cinnamon

 

Ice Cream / Sorbet | 3 per scoop

Daily flavors avalable*

 

Pastry Chef Michael Lantry

 

 

Salted Caramel Chocolate Tart (vegan)| 12

Chocolate Oat Crust, Salted Caramel, Dark Chocolate, Chocolate Sorbet, Coconut Tuile

 

Pistachio Baba | 12

Pistachio Cake Soaked in Wine and Orange, Caramelized Citrus, Pistachio Ice Cream & Brittle

 

Napoleon | 12

Puff Pastry, Malted Cappuccino Cream, Brandied Cherries, Mocha Cocoa, Marshmallows

 

Tropical Carrot Cake| 12

Macadamia, Mango, Pineapple, Coconut Cream Cheese Frosting

 

Crème Brulée Trio | 18

Vanilla Bean, Earl Grey, Chocolate Cinnamon

 

Ice Cream / Sorbet | 3 per scoop

Daily flavors avalable*

 

 

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

 

DRUNK MUSSELS | $5

 
Bacon jam, thyme, guinness, garlic aioli 

 

HOUSE MOZZARELLA IN CARROZZA |$4

marinara

 

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

5 COURSE TASTING MENU | $75.00 PP

 

 

TURNIP AND PROSCIUTTO SALAD

Arugula, Dried Apricot, Candied Walnut, Honey-Peppercorn Vinaigrette

SQUID INK CAPELLINI

Manilla Clam, Pork Belly, Alba White Truffle Sauce, Chicaron
 

ESCARGOT

Black Garlic Aioli, Brioche, Chimichurri, Sage Aioli

BRAISED SHORT RIB

Cheesy Cornbread Pudding, Collard Greens, Hollandaise

TRIO OF CREME BRULEE -

Vanilla Bean -Earl Grey Tea -Chocolate Cinnamon

ADD WINE PAIRINGS| 50 ADD PAN SEARED FOIE GRAS| 15

5 COURSE VEGETARIAN TASTING MENU | $65.00 PP

 

 

BUTTERNUT SQUASH SALAD

Coconut Cashew Butter, Sunflower Seed, Kale, Pickled Onion, Farro, Roasted and Pickled Butternut, Pomegranate, Sherry Vinaigrette

POACHED HEN EGG

Brussels Sprouts, Grits, Onion Consomme

 

BLACK TRUFFLE AND MUSHROOM MOUSSE TORTELLINI

Alba Truffle Butter Sauce

WOOD FIRE GRILLED CABBAGE STEAK

Romesco, Brown Butter Powder, Basil Salata, Maitake, Sauerkraut, Carrot Chips, Harissa Granola

SALTED CARAMEL CHOCOLATE TART

Oat and Chocolate Crust, Dark Chocolate sorbet, Cocoa Nibs

7 COURSE  TASTING MENU | $129.00 PP

ULTRA PREMIUM WINE PAIRING - $99

FOIE SUPPLEMENT - $15

BLACK TRUFFLE SUPPLEMENT - $24

 

 

UNI & ENDIVE SALAD

 

Asian Pear, Candied Walnut Crumble, Citrus-Tarragon Vinaigrette

 

WARM OYSTERS & CAVIAR

Riesling Buerre Blanc, Pickled Kale, Rosemary Rice Cracker

 

SQUID INK AND CAULIFLOWER CACIO E PEPE

Bottarga

 

MACKEREL

Celeriac, Truffle, Maitake, Lemon-Leek Soubise, Horseradish

 

EARL GREY PORK BELLY

White Bean Puree, Beluga Lentils, Mustard Greens

 

SHERRY BRAISED BEEF CHEEKS

Heirloom Grits, Collard Greens, Hollandaise, Beef Jus

 

CHOCOLATE PEAR CAKE

Dark Chocolate Mousse, Pear Mousse, Chocolate Cake, Chocolate Cremeux, Dried Chocolate Meringue, Gold Leaf

 

Executive Chef | Christopher Albrecht

Chef de Cuisine | Crawford Koeniger

FOOD GALLERY