EAT

Redefining the Farm to Table movement

Reservations

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

LIVE MUSIC SCHEDULE

Cooking Classes held bi-monthly!

2019 COOKING CLASS SCHEDULE

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

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

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

Carrot Soup | 9
Cultured Dill Cream, Caraway Beignet

50 Mile Pappardelle | 17/29
Local Mushroom Ragu, Grilled Kale,
Shallot Confit, Poached Duck Egg

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

Main

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

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

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

Cheese

3 for 15; 5 for 21

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

Appetizers

Heirloom Carrot Soup | 9
Cultured Dill Cream,Caraway Beignet

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

50 Mile Pappardelle | 14/27
Local Mushroom Ragu, Grilled Kale, Shallot Confit

Wild Boar Ravioli |17/32
Chestnut Puree, Orange, Swiss Chard, Sunflower Seeds

White Truffle Lasagna | 65
White Truffle, Beurre Fondue, Whipped Ricotta, Semolina Pasta

Baked Oysters | 16
Summer Peach Mignonette,
Melted Leek, Parsley Breadcrumb, Smoked Trout Roe

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

Entrées

Ora King Salmon | 34
Eggplant Caviar, Fried Eggplant,
Bok Choi, Jimmy Nardello Pepper, Husk Cherry Preserve

Pan Roasted Cod| 32
Turnip Chowder, PEI Mussels, Smoked Paprika Oil, Collard Greens

Day Boat Scallops | 36
Rosemary Chimichurri, Rye “Risotto”, Pickled Pumpkin, Kabocha Squash

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 Breast | 38
“Dirty” Wild rice, Honeynut Squash, Pickled Cranberry, Spicebush

Griggstown Farm Poussin | 28
Chanterelle Mushroom, Kale, Caramelized Onions, Corn Souffle

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

Sides

Delicata Squash | 9
Brown Butter, Pomegranate, Sage

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

Roasted Mushrooms | 9
Stinging Nettle 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

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

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

Gotogetagoat
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

Fortified Wine

Dessert Wine

Five Course Tasting Menu

Winter Vegetable Salad
Sunchoke Puree,Tempura Mushroom

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

Nantucket Bay Scallop
Pumpkin Puree, Roasted Pumpkin,
Five Seed Crumble, Caviar Beurre Blanc

Wagyu Strip Steak
Beef Consommé, Bone Marrow,
Sweet Potato, Collards, Mushroom Tortellini

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 paring
Requires entire table, can be paired with vegetarian tasting

Five Course Vegetarian Tasting Menu

Winter Vegetable Salad
Sunchoke Puree,Tempura Mushroom

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

Rye Cavatelli
Kale, Walnut, and Spruce Pesto, Purple Haze Carrot, Pecorino

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
4:30pm-6:30pm

SNACKS

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

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

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

Valentines Day Dinner
Offered February 14th , 15th & 16th

$79 per guest

Not inclusive of Tax & Gratuity

Amuse

Blood Orange, Heirloom Carrot, Ginger, Turmeric Kombucha

First Course

Veal, Ricotta and Black truffle Meatballs
Grilled Sourdough Bread, Charred & spiced tomato sauce

Ryland Young Green Salad
Warm Camembert stuffed figs, watermelon radish,
toasted almonds, champagne-mint vinaigrette

Bacon Avocado and Fried Maine Pink Shrimp Salad,
lime, baby watercress, Oro Blanco-lime-honey vinaigrette, (Bacon?)

Chicken Fried Oysters,
pickled fennel, seabeans, purple radish, roasted garlic aioli, parsley

-Add on-

Caviar Toast
Toasted Focaccia, American paddlefish caviar, Bone marrow,
Roasted Heirloom garlic, cultured butter 20

Pasta Course

Lightly Smoked Burrata Caramelli
Roasted Beets, Fried Kale, Lardo, Winter Herbs, Toasted Walnuts

Entrée

Red Grouper Al Cartoccio
Saffron, Meyer lemon, bronze fennel,
sautéed rainbow swiss chard, fingerling potato coins, Melted leeks

Sofrito Braised Veal Breast
Creamy oak grove polenta,
Maitake Mushroom Tempura, Sautéed mustard greens

Wagyu Beef Tenderloin
Grilled Radicchio, Acorn Squash, Cippolini onions, sauce Perigourdine

Cauliflower Risotto
Black trumpet mushrooms, Baby Carrots,
red wine agrodolce cippolini onions, Punterelle

Pan Seared Nantucket Bay Scallops
Stinging nettle puree, Parsnip puree and chips, Pomegranate

Dessert

Blood orange curd and rose creme pavlova with citrus supreme

Passion Fruit Pot de Creme
bruleed bananas and toasted coconut shortbread

Mexican Spiced Chocolate Layer Cake
mango mousse and caramel sauce

-Add Ons-

Hot Foie Gras – 15

Tableside Sliced Périgord Black Truffle- 24

-Take Home-

Boxed Chocolate Hearts(4) – 1 per table

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EAT