EAT

Redefining the Farm to Table movement

Join us every Wednesday through Saturday night to enjoy live
performances by local artists and Bluegrass Sunday brunches!

To Start

Valley Shepherd Sheep’s Yogurt | 9
House-Made Granola, Seasonal Fruit, Honey

Fresh-Baked Breakfast Pastries| 12
Fruit Preserves

Glenn Fife Baguette | 5
Cultured Butter, Ryland Honey, Garden Herbs

Fresh Pressed Juice | 8
Chef’s Daily Selection of Fruits & Vegetables

Spring Lettuce Salad | 14
Charred Leeks, Hazelnut Vinaigrette, Garden Radish

Smoked Salmon Salad | 15
Horseradish, Green Apple, Beets

Sorrel & Butter Russet Soup | 9
Spring Caviar, Bobolink Crème Fraiche, Potato Chip

Fava Garganelli | 15/28
Pork Sausage, Chanarelle,
Fava Leaves, Spring Onion, Radish

English Pea Tisotto | 13
Hakurei Turnips, Spring Radish, English & Snap Peas, Mint

Main

Brioche French Toast | 14
Concord Grape Jam, Mascarpone, Candied Pecans

Poached  Hen Eggs | 17
Toasted English Muffin, Ryland Field Greens, Mushrooms,
Prosciutto, Hollandaise Sauce

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

Local Oats & Strawberry Pancakes | 15
Pecans, Maple, Pickled Green Strawberries

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

Ryland Burger | 18
Bacon Jam, Cheddar, Potato Chips, Brioche Chips

Olive Oil Poached Halibut | 36
Garden Snap Peas, Lemon Oyster Mushroom,
Grilled Dandelion, Lemon Confit

Ora King Salmon | 34
English Peas a la Francaise, Spring Truffle,
Braised Ramps, Pickled Pearl Onions

Croque Madame | 19
House-Made Molasses Ham, Comte,
Sunny-Side-Up Egg, Sauce Mornay

On The Side

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

Breakfast Potatoes | 7
Salsa Verde, Ricotta Salata

Heirloom Carrots| 7
Mustard Vinaigrette, Shaved Radises

House-Made Slab Bacon | 7
Maple Glaze, Thyme

Cocktails

School-Road Sparkler   12
Vodka
St. Germain
Grapefruit

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
Chef De Cuisine Daniel Brunina

Dinner

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

Snacks & Cheese 

Warm Marinated Olives | 5

Glenn Fife Baguette | 5
Cultured Herb Butter

Oak Grove Heirloom Popcorn| 5
Thyme, Chile

Charcuterie Board | 19
Chef’s Selection
Mustards, Fennel Bread, Pickled Vegetables

Cheese

3 for 15; 5 for 21

Nettlesome
Comté
Melter Skelter
Bayley Hazen
Bobolink Cave-Aged Cheddar

Appetizers

Sorrel & Butter Russet Soup | 9
Spring Caviar, Bobolink Crème Fraiche, Potato Chip

Spring Lettuce Salad | 14
Charred Leeks, Hazelnut Vinaigrette, Garden Radish

Asparagus Salad | 16
Radish, Fried Egg, Trout Roe

Prosciutto & Fava Salad | 18
Roaming Acres Prosciutto, Fava Bean,
NJ Hazelnut Pesto, Valley Shepard Pepato

Braised Rabbit Gnocchi | 17/29
Carrots, Peas, Romaine, Sunflower,Hon Shimeji Mushroom

Duet of Foie Gras | 24
Rhubarb, Spring Pea Panisse, Chanterelle Mushrooms

Wood Grilled Spring Onion Salad | 14
Castelvetrano Olive, Radish, Toasted Milk Vinaigrette, Honey, Dandelion

Fava Garganelli | 15/28
Pork Sausage, Chantarelle, Fava Leaves, Spring Onion, Radish

Oysters on the Half Shell | 18
East Coast Oysters, Red Wine Mignonette, Whitehouse Hot Sauce, Lemon

Entrées

Ora King Salmon | 34
English Peas a  la Francaise, Spring Truffle, Braised Ramps, Pickled Pearl Onion

Wood Roasted Steak Frites | 36
Wagyu Sirloin, Watercress, Au Poivre Sauce, Seasoned Hand-Cut Fries

Stuffed Griggstown Chicken | 28
Five Grain Salad, Hakurai Turnips, Turnip Greens, Spring Garlic Chicken Jus

Olive Oil Poached Halibut| 36
Garden Snap Peas, Lemon Oyster Mushroom, Grilled Dandelion, Lemon Confit

River Bend Farms Beef | 44
Butchers Select Cuts, Caramelized Onion Rosti, Braised Garden Greens

20 Miles (Or Less) Burger | 21
River Bend Angus Beef, Garden Lettuce, Oak Grove Whole Wheat Brioche,
Valley Shepherd Califon Cheese, Seasoned Hand-Cut Fries

Golden Tile Fish| 36
Artichoke Barigole, Carrot, Shitake, Spring Truffle

Vegetable Cassoulet | 28
Tri Colored Beans, Mushroom, Peas, Asparagus, Artichoke, Parsnip Persillade

Veal Porterhouse | 42
Morel Cream, Grilled Spring Onion, Green Corn and Nettle Soufflé

Sides

Artichoke Frito Misto| 9
Olive, Lemon, Parsley, Spring Garlic Aioli

Heirloom Carrots | 9
Golden Raisins, Toasted Sunflower, Coriander Vinaigrette

Roasted Mushrooms | 9
Stinging Nettle Sheep’s Milk Yogurt, Hazelnuts

Grilled Asparagus| 9
Mustard Vinaigrette, Shaved Radishes

 

Executive Chef Christopher Albrecht
Chef De Cusine Daniel Brunina

Desserts – 12

Brown Butter Almond Rhubarb Cake |12
Star Anise-Blood Orange Anglaise
Strawberry-Fennel Sorbet

Spring Custard Trio |12
Strawberry Basil Rice Pudding
Lemon Verbena Crème Brulee
Goat and Honey Panna Cotta

Vanilla Anise Crêpe |12
Candied Blueberry, Mango Sorbet,
Navel Orange Custard

Cherry Chocolate Rotolo |12
Black Mint Ice Cream
Bing Cherries, Graham Crumble

Mixed Berry Cobbler|12
Strawberry, Blueberry, Raspberry,
Blackberry, Crème Fraiche Ice Cream

 

ARTISAN CHEESE SELECTION

Choice of Three for 15  | All Five 21

Comté
Semi-Hard Cow’s Milk,
Franche-Comté, France

Nettlesome
Semi-Hard, Raw Cow’s Milk with Nettles
Valley Shephard Creamery, New Jersey

Melter Skelter
Raw Cow’s Milk, Soft, Aromatic
Valley Shephard Creamery, New Jersey

Bobolink Cave Aged Cheddar
Aged 5 Years,
Raw Grass Fed Cow’s Milk
Bobolink Dairy, New Jersey

Bayley Hazen
Dense & Creamy Blue Cheese,
Raw Cow’s Milk
Jasper Hill Farm, Vermont

 

Coffee
Regular|3
Decaf|3
Cappuccino|5
Espresso|4
Latte|5
Macchiato|4

Tea
Black Ginger Peach|5
Blood Orange|5.50
White Symphony|5.50
Chamomile|4
Darjeeling|4
Earl Grey|5
Earl Grey Decaf|5
Jasmine|5
Peppermint|4
Sencha|4

Fortified Wine
Warre’s Otima 10-year Tawny Port|10
Warre’s Otima 20-year Tawny Port|15
Warre’s 2004 Late Bottle Vintage Port|15

Blandy’s 5-year Sercial Madeira|10

Blandy’s 5-year Malmsey Madeira|10
Blandy’s 10-year Sercial Madeira|13

Bodegas Tradición, Cream Sherry VOS 20 Years|18

Dessert Wine
2014 Paul Jaboulet Ainé, Muscat De Beaumes-De-Venise |8
2015 Barton & Guestier, Sauternes|15
2016 Bera, Brachetto, Piemonte |8

 

5 each

Oak Grove Heirloom Popcorn
thyme, chile

Glenn Fife Baguette
cultured herb butter

Warm Marinated Olives
citrus, rosemary

9 each | 3 for 24

The Ryland Dog
spring onion, relish, dijon, everything spiced potato roll

Mushroom Toast
grilled baguette, whipped ricotta, truffle vinaigrette

Smoked Salmon
everything spice, fried capers, cream cheese, herb salad

Oysters on the Half Shell
east coast oysters, red wine mignonette,
lemon, hot sauce

Buttermilk Fried Chicken
chili honey, pickle, black pepper biscuit

Spring Garlic & Herb Sausage
five grain tabbouleh

Sweet Shrimp Beignets
celery root remoulade, tarragon

*

Ryland Burger|19
white cheddar, bacon jam,
brioche bun, malted vinegar steak fries
add foie gras|15

Five Course Tasting Menu

Amuse

Spring Vegetable Salad
Pea, Mint, Nettle, Champagne, Black truffle

 Ossetra Caviar
Artichoke Barigoule, Poached Shrimp, Leek 

Fava Garganelli
Pork Sausage, Chanterelle
Fava Leaves, Spring Onion, Radish

Butcher’s Trio
Beef Ribeye, Smoked Sirloin, Short Rib
Blue Corn Grits, Mushrooms, Swiss Chard
Ramp Chimichurri 

Dessert Amuse

Warm Triple Crème Tart
Strawberry, Almonds

 

AddPan Seared Foie Gras 15

$75 per guest | $120 per guest with wine paring
Requires entire table, can be paired with vegetarian tasting

 

 Five Course Vegetarian Tasting Menu

Amuse

Spring Vegetable Salad
Pea, Mint, Nettle, Champagne, Black Truffle

Sorrel & Butter Russet Soup
Bobolink Crème Fraiche, Potato Chip 

Fava Garganelli
Chantarelle, Fava Leaves, Spring Onion, Radish

Stuffed Cabbage
Lentils, Flageolets, Mushrooms, Garlic, Thyme,
Celery Root puree, Sauerkraut, Caraway,
Braised Red Cabbage, Black Truffle 

Dessert Amuse

Coconut Arancini
Strawberry, Almonds

$65per guest | $110 per guest with wine paring
Requires entire table, can be paired with five course tasting

 

Executive Chef Christopher Albrecht
Chef De Cusine Daniel Brunina

It’s Lobster Month!

Featuring

Lobster Rolls available at our bars

Lobster Boil available on our patio

August 9th : Lobster Cooking Class

August 12th : Farmers & Family Dinner featuring Lobster Boil