Redefining the Farm to Table movement


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

Snacks & Cheese 

Warm Marinated Olives | 9

Pickled & Fermented Vegetables | 7

Scallop & Smoked Mussel Crudo | 18
Lime, Aleppo, Thai Basil

Glenn Fife Baguette | 5
Cultured Herb Butter

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


3 for 15; 5 for 21

Bayley Hazen
Bobolink Cave-Aged Cheddar


Roasted Beet Salad | 14
Hibiscus, Cloumage, Pistachio

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

Pan Seared Foie Gras | 22
Smoked Cherries, Grilled Brioche, Smoked Cherry-Chocolate Mole

Garden Zucchini Salad| 13
Cucumber, Fennel, Spring Onion, Herbs, Hazelnuts, Dried Olives, Young Greens

50 Mile Papardelle Pasta | 16/28
Glenn Fife Wheat, Chanterelle, Black Trumpet, Garden Kale

Elk Carpaccio | 12
Olive Oil Croutons, Worcestershire Aoli, Jalapeno

Cottage Mozzarella & Heirloom Tomatoes | 13
Pecans, Pink Peppercorns, Basil

House-Made Agnolotti | 15/28
Ricotta Cheese, Easter Egg Radish, Mascarpone Parmesan, Ramps,
Chinese Kale, Pine Nuts, Spring Garlic

Heirloom Melon & Prosciutto | 19
Parmesan, Toasted Pumpkin Seed, Garden Shiso


Hot Smoked Coho Salmon | 32
Pepper Caponata, Fried Green Tomatoes, Basil Oil

Hanger Steak Frites | 36
Watercress, Au Poivre Sauce, Malted Vinegar Steak Fries

Bone-In 14OZ Dry-Aged NY Strip Steak | 54
Chanterelle Mushrooms, Collard Greens, Vidalia Onion and Potato Rosti

Roasted Griggstown Chicken| 28
Eggplant, Chick Peas, Panelle, Onion Agrodolce, Piquillo Pepper,
Gield Greens and Mushroom Duxelle

Pan Seared Yellowfin Tuna | 36
Mussel and Chanterelle Chowder, Ricotta Cnocchi,
Corn, Sweet Onion, Puntarelle

Butter Poached Black Bass| 36
Truffled Leeks, Wild Rice, Tomato Truffle Jam


Sofrito Braised New Ark Farms Bush Beans | 9
Garlic, Tomato, Basil

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

Roasted Mushrooms | 9
Carrot-Ginger Puree

Caponata | 9
Eggplant, Pepper, Preserved Lemon

Executive Chef Christopher Albrecht
Chef De Cusine Daniel Brunina

To Start

Greek Yogurt | 9
House-Made Granola, Seasonal Fruit, Honey

Fresh-Baked Breakfast Pastries| 12
Fruit Preserves

Garden Zucchini Salad | 13
Cucumber, Fennel, Spring Onion, Herbs, Hazelnuts,
Dried Olives, Young Greens

Cottage Mozzarella &Heirloom Tomatoes | 13
Pecans, Pink Peppercorns, Basil

Smoked Salmon Salad | 13
Horseradish, Green Apple, Beets

Yellow Pepper Bisque | 14
Basil, Herb Oil

House-Made Agnolotti | 15
Ricotta Cheese, Prosciutto, Ramps, Easter Egg Radish,
Chinese Kale, Pine Nuts, Spring Garlic

Zucchini Risotto | 13
Starburst and Zephyr, Squash Blossom


Brioche French Toast | 14
Peach Preserve, Mascarpone, Candied Pecans

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

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

Lemon & Ricotta Pancakes | 15
Strawberry Jam, Whiskey- Maple, Marcona Almonds

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

Ryland Burger | 18
Bacon Jam, Cheddar, Potato Chips

Spice Roasted Sea Scallops & Red Corn Grits | 26
Aged Cheddar, Pickled Jalapeno, Micro Arugula, Pepperonata

Pan Roasted Sockeye Salmon | 32
Sprouted Barley Celery Hollandaise, Kombu Grilled Peaches,
Red Currants, Salmon Roe

Scotch Duck Egg | 20
Roaming Acres Breakfast Sausage, Patty Pan Squash, Spring Onions,
Pickled Swiss Chard Stems, Pesto

On The Side

House-Made Slab Bacon | 7
Maple Glaze

Breakfast Potatoes | 7
Salsa Verde, Ricotta Salata

Roasted Baby Carrots| 9
Toasted Sunflower Seeds, Coriander Vinaigrette


School-Road Sparkler   12
St. Germain

Morning Milk Punch   11
Small Batch Bourbon
Cinnamon Syrup

Hailmary   11
Ryland Inn House Bloody Mix

Harvey Wallbanger   10

Reposado Crusta | 14
Herradura Resposado, Lime, Pomegranate, Brown Sugar

Executive Chef Christopher Albrecht
Chef De Cuisine Daniel Brunina

Desserts – 12

Carrot Cake
Golden Raisins, Candied Walnuts, Rum Raisin Ice Cream

Pumpkin Cheesecake
Twenty-Hour Apples & Butternut Squash, Blueberries, and Hazelnut-Cocoa Nib Brittle

Warm Double Chocolate Quinoa Brownie
Red Beet and Crystalized Ginger Ice Cream, Cherry-Port Compote, Vanilla Whipped Cream

Honey Roasted & Poached Pears
Lemon Verbena-Créme Fraiche Sorbet, Philo, Pine Nuts, Port Wine

Maple Flan
Earl Grey Citrus Salad, “Boardwalk” Funnel Cake, Cinnamon Whipped Cream




Choice of Three 15          All Five 21

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

Jean Louis
Semi-Soft, Raw Cow’s Milk,
Bobolink Dairy, New Jersey

Semi-Hard, Mixed Milk,
Piedmont, Italy

Bobolink Cave Aged Cheddar
Aged 12 Months, Raw Grass Fed Cow’s Milk
Bobolink Dairy, New Jersey

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

Five Course Tasting Menu


Kindai Madai, White Soy, Zepher Squash,
Red Scallions, Toasted Almonds and Herb Oil

Ryland Kitchen Garden Salad
A Showcase of Raw Fruits and Vegetables from our own Garden,
Champagne-Herb Vinaigrette, Roaming Acres Prosciutto

Spiced Sea Scallops
Coriander, Fennel, mustard Seed, Red Corn Grits,
Scallop Broth, Pickled Ramps and Kale Chips

Rohan Duck Breast and Foie Gras
Peaches, Fennel and Caraway

Olive Oil-Poppy Seed Cake
Sorrel and Toasted Grain Ice Cream, Wild Blueberries

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


Pan seared foie gras 15

Five Course Vegetarian Tasting

Pea Tendril Salad
Buttercup Brie, Rhubarb, Easter Egg Radishes, Champagne-Mint Vinaigrette

French Onion Soup
Gruyere, Fig Jam, Grilled Sourdough

House-Made Gold Beet Gargonelli
Roasted Acorn Squash, Brussels Sprout Leaves, Pomegranate and Toasted Almonds

Cauliflower and Mushroom Cassoulet
Black Eyed Peas, Flageolets, Fennel, Leeks, Brioche

Hazelnut Crèmeux
Chocolate Ribbon, Mint Ice Cream, Confit Lemon

$65 per 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

5 each

Pickled and Fermented Vegetables
Garden Herbs

Glenn Fife Baguette
Cultured Herb Butter

Warm Marinated Olives
Citrus, Rosemary


9 each | 3 for 24

Blistered Shishito Peppers
Honey, Lime, Coriander, Hazelnut, Mint

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

Pastrami Spiced Elk Carpaccio
Red Onion, Jalapeno, Sprouts, Worcestershire Aioli

Buttermilk Fried Chicken
Chili Honey, Pickle, Black Pepper Biscuit

Roaming Acres Pork Terrine
Plum Mostarda, Pretzel Bread, Herb Salad

Stone Crab Beignets
Celery Root Remoulade, Tarragon

Afternoon Delight
A Shot of Gazpacho & A Shot or Tequila


Ryland Burger | 19
White Cheddar, Bacon Jam, Brioche Bun, Malted Vinegar Steak Fries
Add Foie Gras | 15