Redefining the Farm to Table movement

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

Cooking Classes held bi-monthly!

To Start

Valley Shepherd Yogurt Semifreddo | 9
Pistachio, Ryland Honey

Cinnamon Sugar Beignets | 9
Chocolate Hazelnut Ganache, Pear Coulis

Smoked Salmon Toast | 9
Crème Fraiche, Everything Spice, Herbs

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

Butternut Squash Salad | 14

Kale, Honey, Pickled Onion, Pomegranate Seeds, Sunflower Seeds, Glen Fife Berries, Cashew & Coconut Puree

Kale & Grain Bowl | 15
Asian Pear, Charred Lemon Vinaigrette, Pumpkin Seed Crumble

Carrot Soup | 9
Cultured Dill Cream, Caraway Beignet

Rye Cavatelli| 17/29
Kale Pesto, Spruce,
Walnut, Lemon, Pecorino Romano, Duck Egg

Brioche Sticky Bun | 9
Brown Sugar Caramel, Cream Cheese Icing


Bourbon Apple Baked French Toast | 14
Candied Pecans, Cinnamon Maple Whipped Cream

Poached  Hen Eggs | 17
Black Pepper Biscuit, Pork Pastrami, Mushrooms, Field Greens, Hollandaise Sauce

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

River Bend Farms Beef | 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

Day Boat Scallops | 26
Castle Valley Mills Grits,
Roasted Peppers, Smoked Mushrooms, Sauce Vert

Red Flannel Hash | 24
Poached Duck Egg, Duck Confit,
Roasted Red Beets, Fingerling Potatoes, Grilled Green Onion, Garden Herbs

Whole Fried Poussin | 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

Heirloom Carrots| 7
Mustard Vinaigrette, Shaved Radishes

House-Made Slab Bacon | 7
Maple Glaze, Thyme


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
Tequila Resposado, Lime, Pomegranate


Executive Chef Christopher Albrecht
Chef De Cuisine Daniel Brunina


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

Snacks & Cheese 

Warm Marinated Olives | 5

Oak Grove Heirloom Popcorn | 5
Thyme, Chile

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

Winter Bird Seed Bread | 5
Cultured Herb Butter, Garden Herbs, Ryland Honey


3 for 15; 5 for 21

Comté, Gotogetagoat, Ringoes
Bayley Hazen, Bobolink Cave Aged Cheddar



Bacon Avocado Salad | 16
Poached Sweet Baby Shrimp,Baby Watercress, OroBlanco, Lime, and Honey Vinaigrette

Asian Pear Salad | 14
Buttermilk Blue Cheese, Walnuts, Arugula, Cider Vinaigrette

Butternut Squash Salad | 14
Kale, Honey, Pickled Onion, Pomegranate Seeds,
Sunflower Seeds, Glen Fife Berries, Cashew & Coconut Puree

Ricotta Gnuddi | 14/27
Cauliflower, Celery Leaf, Hazelnuts, Brown Butter, Sage, Parmesan Cheese

Black Pepper Linguini |17/32
Pork Belly, Little Neck Clams

Smoked Burrata Caramelle | 16/29
Roasted Beets, Fried Kale, Lardo, Winter Herbs, Toasted Walnuts

Parsnip & Black Truffle Soup  | 9
Fried Prosciutto, Parsley, Olive Oil

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

Seared Foie Gras  | 24
Pumpkin Seed Butter, Caramelized Persimmon, Five Seed Crumble, Port Gelee


Pan Roasted Arctic Char | 33
Shaved Fennel, Leeks, Brown Beach Mushrooms, Pernod Veloute, Smoked Tea

Roasted Skate Wing| 31
Rosemary Roasted Potatoes, Brussel Sprouts, Friseé, Caramelized Sweet Onion, Brandied Shitake Mushrooms

Seafood Cacciucco| 36
Shrimp, Mussels, Razor Clams, Calamari, Monkfish, Scallops, Tomato Sofrito, Grilled Focaccia

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

River Bend Farm’s Beef | 44
Butchers Select Cuts, Potato & Thyme Terrine, Hubbard Squash Puree,
Roasted Hakurei Turnip, Sauce Bordelaise

Hudson Valley Duck | 38
Roasted Breast & Confit Leg, Roasted Cabbage, Winter Squash, Pomegranate, Blood Orange-Rosemary Jus

Warm Spiced Brined Chicken | 28
White Lentil Cake, Roasted Mushrooms, Sweet Onion Jam, Carrot Puree, Thyme Butter, Roasted Garlic Jus

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

Roasted Acorn Squash  |28
Madras Curry, Golden Raisins, Lentils, Maitake Mushroom, Yogurt Crisps


Delicata Squash | 9
Brown Butter, Pomegranate, Sage

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

Roasted Mushrooms | 9
Winter Herb Sheep’s Milk Yogurt, Hazelnuts

Aligote Potato Croquette | 9
Comte, Gruyere

Executive Chef Christopher Albrecht
Chef De Cusine Daniel Brunina

Desserts – 12

Italian Butternut Custard 
Bourbon Caramel, Pistachio,Bourbon Shortbread

Maple Molasses Cake 
Prosecco Poached Pears, Fig Compote
Citrus, Black Pepper Sabayon

Caramel Marjolaine Cake 
Hazelnuts, Caramel Crunch,
Dark Chocolate Ganache, Apricot Coulis

Chocolate Pumpkin Mousse Torte 
Espresso Gelatom, Cinnamon Crème Fraiche Cream,
Blood Orange Reduction

Apple Fennel Cranberry Crisp 
Caramel Ice Cream


Artisan Cheese Selection
3 for 15   or  5 for 21

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

Semi-Hard, Raw Sheep’s Milk
Valley Shepherd Creamery, New Jersey

Aged 3 Months, Raw Goat’s Milk
Valley Shepherd Creamery, New Jersey

Bobolink Cave Aged Cheddar
Aged 2 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



Black Ginger Peach|5
Blood Orange|5.50
White Symphony|5.50
Earl Grey|5
Earl Grey Decaf|5

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
Blandy’s 10-year Sercial Madeira|13

Dessert Wine

2014 Château Haut-Mayne, Sauternes|15
2016 Bera, Brachetto, Piemonte |8
2017 Saracco, Moscato D’Asti |8
2016 Inniskillin, Ice Wine, Niagara Peninsula |18
2013 Royal Tokaji, Tokaj 6 Puttonyos Aszú Gold Label |25


Tasting Menu

Bacon Avocado Salad
Poached Sweet Baby Shrimp, Lime, Baby Watercress

 Smoked Burrata Caramelle
Saffron, Meyer Lemon, Bronze Fennel, Rainbow Chard, Fingerling Potato Coins, Melted Leeks

Braised Veal Breast
OakGrove Polenta, Maitake Mushroom, Mustard Greens

Triple Creme Cheesecake
Phyllo, Poached Apples, Apple Blossom, Pink Peppercorn, Walnut

Add Pan Seared Foie Gras | 15

$75 per guest | $125 per guest with wine pairing
Requires entire table, can be paired with vegetarian tasting


 Five Course Vegetarian Tasting Menu

Butternut Squash Salad
Kale, Honey, Pickled Onion, Pomegranate Seeds, Sunflower Seeds, Glen Fife Berries, Cashew & Coconut Puree

 Poached Hen Egg
Butternut Squash, Heirloom Bean, Frisee, Black Truffle

Ricotta Gnuddi
Cauliflower, Celery Leaf, Hazelnuts, Brown Butter, Sage, Parmesan Cheese

Roasted Acorn Squash
Madras Curry, Golden Raisins, Lentils, Maitake Mushroom, Yogurt Crisps

Chocolate-Avacado Cake
Apricot Puree, Coco Nibs, Earl Grey

$65 per guest | $115 per guest with wine paring
Requires entire table, can be paired with five course tasting


Executive Chef Christopher Albrecht
Chef De Cusine Daniel Brunina

Join us at our Duck Bar for a special Happy Hour menu
Offered Tuesday, Wednesday & Thursday


Oak Grove Heirloom Popcorn | $1
thyme, chile

The Ryland Dog | $5
spring onion, relish, dijon, everything spiced potato roll

 House Seasoned Fries | $3

Grilled Focaccia Flatbread | $4
local cheese, caramelized onions, castelvetrano olives, spinach


$5 off glass wine pours

$5 bottled and draft beer


vodka, cointreau, cranberry, lime

Brown Derby
bourbon, grapefruit, honey

gin, lime, simple, mint

rum, lime, simple

tequila, grapefruit, lime, simple

rye, absinthe, peychauds, sugar

5 each

Oak Grove Heirloom Popcorn
thyme, chile

Winter Bird Seed Bread
cultured herb butter, garden herbs, Ryland Inn honey

Warm Marinated Olives
citrus, rosemary

9 each | 3 for 24

Ryland Inn Hot Dog
onion relish, dijon mustard, chucrut, everything spiced Brioche

Foraged Hen of the Woods
tempura fried, black truffle aioli

Mushroom Toast
grilled baguette, whipped ricotta, truffle vinaigrette

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

Buttermilk Fried Chicken
chili honey, pickle, black pepper biscuit

kidney bean, kale, potato, fermented chili

Sweet Shrimp Beignets
celery root remoulade, tarragon


River Bend Beef Broth|12
Ricotta Meatballs, Bone Marrow Toast

20 Mile Burger|21

River Bend Angus Beef, Garden Lettuce, Oak Grove Whole Wheat Brioche, Valley Shepherd Cheddar
add foie gras|15

Easter Brunch at the Ryland Inn
April 21st, 2019 | 12:00-5 PM $79 per person $29 children 12 and under


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

Add On

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