EAT

Redefining the Farm to Table movement
Reservations
Reservations

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

24 HOUR OATMEAL | 9
Cherry, Almond, Yogurt

EGG MUFFINS | 9
Cheddar, Chive, Bacon

BEET SMOKED SALMON TOAST | 9
Crème Fraiche, Everything Spice, Herbs

FRESH PRESSED JUICE | 5
Chef’s Daily Selection of Fruits & Vegetables

HEIRLOOM TOMATO SALAD | 14
Blueberry Jam, Burrata, Candied Almonds, Basil, Pink Peppercorn

GRILLED PEACH SALAD| 14
Grilled Peaches, Garden Greens, Macadamia Bourbon Brittle, Manchego Cheese, Zatar Vinaigrette

SILVER DOLLAR PANCAKES | 9
Wild N.J.Blueberry Jam, Maple Syrup

GRAPEFRUIT BRULEE | 9
Marsala Zabaglione

CHEF’S DAILY COFFEE CAKE | 9
Daily & Seasonally Inspired Garnish

Main

CINNAMON FRENCH TOAST | 14
Peach Compote, Cream Cheese Glaze

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

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

SMOKED WAGYU SIRLOIN| 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

Seared Scallops | 30
Fava-Mint Puree, Cherry Agrodolce, Chanterelles, Buttermilk Shellfish Brodo, Frisee

HAVARTI B.L.T. | 24
Ryland Flat Bread, Maple Bacon, Ryland Lettuce & Tomato, House Made Chips

FRIED HALF CHICKEN | 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

Fruit Salad | 7
Seasonal Mixed Fruits

House-Made Slab Bacon | 7
Maple Glaze, Thyme

Cocktails

School-Road Sparkler   12
Vodka
St. Germain
Grapefruit
Bubbles

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
Executive Sous Crawford Koeniger

Dinner

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

Snacks & Cheese 

WARM MARINATED CASTELVETRANO OLIVES | 5
Nepitella, Chili Flakes, Roasted Garlic

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

HOUSE MADE RICOTTA FOCACCIA | 5
Honey, Sea Salt, Thyme, Pink Peppercorn

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

WILD MUSHROOM & GRAPEFRUIT SALAD  | 14
Mixed, Greens, Grapefruit Segments, Dill, Provolone, Speck, Rye Crisps, Honey – Grapefruit Vinaigrette

ASIAN PEAR & KABOCHA SQUASH SALAD | 16
Field Greens, Curried Walnuts, Herbed Humbolt Fog Mousse, Cider Vinaigrette

FALL CURED BACON | 16
Apple Butter, Butternut Salsa , Watercress & Apple Salad

GRILLED OCTOPUS CEVICHE |18
Pickled Jalapeño Romesco, Saffron Aioli, Grilled Romaine Heart, Purple Potato Chips

BAKED CAULIFLOWER & TRUFFLE GNOCCI | 18/35
Roasted Cauliflower, Cauliflower Puree, Truffle Oil, Herbed Bread Crumbs

SEARED TUNA TORO  |24
Jimmy Nardello Peppers, Purple Shishito, Ground Cherries, Riesling0 Vinaigrette

SPLIT PEA SOUP | 9
Toasted Goat Cheese Crositini , Smoked Ham

FRIED VEAL SWEETBREADS | 18
Pickled Cauliflower, Veal Braised Onion, Cauliflower Puree, Cherry Blossom Demi Glace

SEARED HUDSON VALLEY FOIE GRAS | 24
Zucchini Bread, Concord Grape Preserve, Cocoa Crumble, Vanilla Mousse

Entrées

ORA KING SALMON CONFIT | 33
Chicharrones, Blistered Tomato Chimichurri, Ground Cherries, Smoked Eggplant, Caviar Cream, Kale

PAN ROASTED BLACK COD | 38
Matsutaki Mushrooms, Spaghetti Squash, Sage Spatzle, Walnuts

BRAISED MONKFISH | 36
Duck Fat Fried Potato , Chorizo, Sofrito, Bok Choy, Lemongrass Chimichurri

WOOD ROASTED STEAK FRITES| 36
Wagyu Sirloin, Garlic – Pepper Fries, Watercress Salad, Sherry – Honey Vinaigrette , Bearnaise Sauce

WAGYU FILET | 69
Swiss Chard , Maitake Mushrooms, Blue Cheese Grits, Cipollini Agro Dolce

VENISON LOIN | 36
Honey Roasted Acorn Squash, Fennel Pureee, Bleu Cheese Crumbles, Black Lentils

BUTTERMILK POACHED GRIGGSTOWN CHICKEN | 28
Fried Thigh, Arugula, German Potato Salad, Parsnip Chips, Broccolini

RYLAND BURGER | 21
Watercress Salad, Brioche Bun, Arugula, Ryland Aioli , Comte Cheese

LEGUME CASSOULET | 28
Wild Mushrooms, Farm Greens , Lentil, Beans , Herbed Breadcrumbs

Sides

SWEET POTATO & COCONUT PUREE  |9

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

CHEDDAR & ROSEMARY ROAST POTATOES  |9

Executive Chef Christopher Albrecht
Executive Sous Chef Crawford Koeniger

Desserts

Corn and Sage Panna-Cotta | 12
Layered With Pepper Corn Cake & Dulce De Leche

Warm Blueberry Bread Pudding | 12
Lavender Mascarpone Ice Cream

Chocolate Ryland Garden Mint Bar   | 12
Dark Chocolate Mousse, Spearmint Mousse, Chocolate Cookie, Peppermint Syrup

Peach Melba Cheesecake | 12
Peach Ricotta Cheesecake, Graham Cracker Crust, Peach Compote, Raspberries, Ginger Crisp

Cherry Plum Pie | 12
Sweet Cream Vanilla Ice Cream

*

Artisan Cheese Selection
3 for 15   or  5 for 21

Comte
Semi-Hard, Cow’s Milk, France

Quadrello
Taleggio Style, Buffalo Milk, Italy

LaClare Cheddar
Sweet, Fresh, Rich, Nutty, Goat’s Milk, Wisconsin

Bobolink Cave Aged Cheddar
Aged 2 Years, Raw Grass-Fed Cow’s Milk, Bobolink Diary, New Jersey

Gorgonzola Dolce
Milky, Unctuous, Cow’s Milk, Italy

Coffee
Regular | 4.50
Decaf | 4.50
Espresso | 5
Macchiato | 5.50
Cappuccino | 6.50
Latte | 6.50

Tea
Earl Grey | 5
English Breakfast | 5
Floral Green | 5.50
Midsummer Peach | 5.50
Cherry Blossom| 5.50
White Symphony | 5.50
Peppermint | 4
Chamomile | 4
Cinnamon Spice | 3.50

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

Dessert Wine
Inniskillin, Riesling, Icewine, Niagara, 2017 25
2006 Château D’Yquem | 65
2016, Domaine La Tou Vielle, Blanc Doux, Banyuls | 17
2016 Bera, Brachetto, Piemonte | 8

Blended Scotch
Johnny Walker Black| 16
Johnny Walker Gold| 20
Johnny Walker Platinum| 28
Dewars White Label| 9
Dewars 12-year| 12
Compass Box, The Lost Blend| 35 

Single Malt Scotch
Balvenie 12yr Single Barrel | 18
Balvenie 12yr Doublewood | 18
Balvenie 14yr Caribbean Cask | 25
Glenfiddich 12 | 15
Glenfiddich 14yr Bourbon Barrel Reserve | 22
Glenfiddich 18yr Small Batch Reserve | 35
Glenrothes Bourbon Cask Reserve | 14
Highland Park 12yr Viking Honor | 17
Highland Park 15 | 25
Highland Park 18 | 36
Highland Park Magnus | 14
Highland Park Valkyrie | 25
Oban 14 | 19
Lagavulin 16 | 18
Glenlivet 12 | 15
Macallan 12 | 16
Macallan 18 Triple Cask | 38
Macallan 18 Sherry Oak | 38
Macallan Rare Cask 1 oz | 28

Cognac
Remy Martin VSOP | 17
Remy Martin XO | 41
Tesseron 53 | 32
Tesseron 76 | 12
Normandin-Mercier,
Cognac Fine Champagne
Prestige | 35
Normandin-Mercier,
Petite Champagne
Christmas Cognac (NV) | 40
Camus Borderies XO | 65

*
Amaro
Averna|12
Foro|12
Nonino|15

Tasting Menu | $75

WILD MUSHROOM & GRAPEFRUIT SALAD
Mixed Greens, Grapefruit Segments, Dill, Provolone, Speck, Rye Crisps, Honey- Grapefruit Vinaigrette

BAKED CAULIFLOWER & TRUFFLE GNOCCI
Roasted Cauliflower, Cauliflower Puree, Truffle Oil, Herbed Bread Crumbs

SCALLOP SAINT JACQUES
Morney Sauce, Maitake, Kale, Herbed Bread Crumbs

WAGYU TRI-TIP
Swiss Chard , Chanterelle Mushrooms, Blue Cheese Grits, Cipollini Agro Dolce

CAKE FLIGHT
Walnut Carrot Cake , Frozen Chocolate Parfait, Warm Butter Cake W/ Apple Butter

Add Wine Pairings | 50 

Add Pan Seared Foie Gras | 15

 VEGETARIAN TASTING MENU | $65

WILD MUSHROOM & GRAPEFRUIT SALAD
Mixed Greens, Grapefruit Segments , Dill, Provolone, Speck , Rye Crisps, Honey – Grapefruit Vinaigrette

POACHED HEN EGG & BROCCOLINI
Spring Vegetable Salsa

BAKED CAULIFLOWER & TRUFFLE GNOCCI
Roasted Cauliflower, Cauliflower Puree , Truffle Oil, Herbed Bread Crumbs

LEGUME CASSOULET | 28
Wild Mushrooms, Farm Greens, Lentil, Beans, Herbed Breadcrumbs

APPLE OUE
Apple Cider Sorbet

 

Executive Chef Christopher Albrecht
Executive Sous Chef Crawford Koeniger

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

Crispy Fried Calamari | $4
mojo aioli, lime, parsley

Turkey Falafel | $5
pineapple chili chutney, poppy seed hummus, thyme

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

9 each | 3 for 24

Focaccia Pizza
Fig, Onion, Provolone, Prosciutto, Arugula

Barnegat Oysters on the 1/2 Shell
Mignonette, Lemon, Hot Sauce

Classic Shrimp Cocktail
Sourlands’ Vodka Cocktail Sauce

Drunk Mussels
Bacon Jam, Thyme, Guiness , 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 $21
House Pastrami, Sauerkraut, Russian Dressing, Gruyere, Rye Bread

BBQ Brisket Sandwhich $15 
Coleslaw, Brioche Bun

Ryland Burger $21 
Comte Cheese, Watercress Salad, Brioche Bun, Ryland Aioli

Add Foie Gras $15

*

Thanksgiving Menu

November 28th 2019
12pm-5pm
$79 adults/ $30 for children 12 years and under

Amuse– Carrot, Ginger and Honey Crisp Apple Soup (TBD)

First Course

Nantucket Bay Scallops

Heirloom Red Corn Grits, Grilled Radicchio, Bone Marrow, Chestnut and Cabernet Reduction

Maple Glazed Pork Belly

Heirloom Beans, Hubbard Squash, Frisee, Watercress, Truffle, NJ Hazelnut, Cracklins

Caramelized Fig and Baby Kale Salad

Wild NJ Blueberry Vinaigrette, Pumpkin Agrodolce, Warm Smoked Ricotta Tart

Entrée

Roaming Acres Heritage Turkey

Sage Infused Roasted Breast, Stuffed & Braised Boneless Thigh, Traditional Turkey Gravy, Cranberry Relish

Golden Tilefish en Papillot

Root Vegetables, Bronze Fennel, Lemon, Roasted Celery, Steamed Mussels

Red Wine Braised Short Rib

Caramelized Onion and Sweet Potato Rosti

Kale, Long Island Cheese Pumpkin and Lentil Pancake

Black beluga lentils, Carrot, Pickled Celery, Parsley, Roasted Cippolini Onion

Sides

Potato, Turnip and Celery Root Gratin, Maple Glazed Sweet Potato, Chestnut-Sausage Apple & Fennel Stuffing, Braised Red Cabbage, Roasted Local Mushrooms, Braised Garden Greens and Cippolini Onion

Desserts

Pecan Pie

Cinnamon Whipped Cream, Butternut squash gelato

Heirloom Apple & Ginger Cake

Sweet Cream & Rum-Vanilla Ice Cream

Flourless Dark Chocolate – Orange Cake

Cranberry compote

New Year’s Eve
4pm-6pm
$99 Per Person

Amuse– Beet, Pomegranate and Cranberry Soup

First Course

Baby Beet and Candied Carrot Salad– Black Lentil, Arugula, Citrus Vinaigrette, Mustard Greens

Hibiscus Cured Hamachi– Fennel, Blood Orange, Fermented Beet, Finger Lime

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

Gorgonzola, Almond, and Caramelized Onion Tart –Speck, Black Trumpet Mushrooms, Kale and red currant Jam

Add-on: Caviar Toast –Focaccia, roasted garlic butter, American Paddlefish Caviar 24

Mid Course-

Assorted Berries – Champagne Zabaglione, bronze fennel

Entrees

Roasted Cauliflower Steak- Romesco Sauce, Fennel Fries, Raisins, Spinach, Brown butter

Tuscan Seafood Stew- Calamari, Scallop, Shrimp, Mussels, Clam, Sofrito, Crushed Red pepper, Gremolata, Grilled Bread

Spice Roasted Duck Breast- Braised Red Cabbage, Pomegranate, Butternut Squash, Porcini Mushrooms, Duck Jus

New York State Lamb Rack- Potato and leek Gratin, Black Garlic Jus, Spaghetti Squash, Hazelnut, Roasted Apple

Wagyu New York Strip Steak- Bone Marrow, Sweet Potato Puree, Collards, Mushroom & Caramelized Onion Strudel

Desserts

Strawberry – Rose Champagne Shortcake – Strawberries, Tarragon syrup, Cream

Pomegranite Cheesecake – Graham Cracker Crust, Warm Citrus Fruit, Herbs

Black & White Cake – Candied plums, Banyuls, Cardamom

Christmas Eve Dinner December 24, 2019
$79 for Adults, $30 for children 12 years and under

Amuse- TBD

First Courses

Caramelized Pear Salad- Red Watercress, Cracked Wheat & Almond Cracker, Currant, Camembert Cheese, Sauterne Vinaigrette

Baked East Coast Oysters– Bacon, Melter Skelter Cheese, Braised Leek, Mignonette

Lobster Garganelli- Lobster Cream, Oven Dried Tomato, Mascarpone, Tarragon, Chive, Compressed Celery.

Foie Gras Torchon- Lentils, Candied Endive, Balsamic, Roasted Hubbard Squash, Pickled Red Pearl Onion,

Smoked Venison Carpaccio- Spruce, Sunchoke Chips, Pickled Celery & Huckleberry, Micro Mustard

Entrees

Roasted Golden Acorn Squash- Wild Rice, Black Eyed Pea, Pickled Cranberry, Turnips and Greens

Diver Sea Scallops- Chamomile, Salsify Puree, Crispy Salsify

Roasted Black Sea Bass- Truffle, Cauliflower Puree, Romanesco

Salt Baked Prime Rib-, Sauce Bearnaise

Tea Brined Smoked Duck Breast- Dirty Wild Rice, Pickled Cranberries, Duck confit

Menu Supplements

Caviar Toast – Bone Marrow, Garlic and American Paddlefish Caviar 24

Pan Seared Foie Gras 18

Tableside Shaved Black Truffles Burgundy 24

Tableside Shaved White Alba Truffles 42 

Sides Served Tableside

Roasted Winter Root Vegetables, Dates and Walnut

Truffle Creamed Kale and Leeks

Brussles Sprouts with Pomegranate and Bacon Lardons

Roasted Mushrooms

Creamy Potato and Roasted Garlic Gratin

Red Grains and Greens- Quinoa, Amaranth, Red Pearl Onion, Swiss Chard, Dried Cranberry, Garlic Confit

Desserts

Bouche de Noel –chocolate sponge cake, Chestnut Cream, Apricot, dark chocolate ganache

meringue mushrooms, coffee caramel sauce

Warm Baked Apple Pie – Cinnamon Ice Cream, Candied Walnuts

Eggnog Flan – Gingerbread, Salted Rum Caramel