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!

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

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

Summer 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

Carrot Soup | 9
Cultured Dill Cream,Caraway Beignet

Fall 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

Beet & Tuna Tartare | 18
Fermented & Roasted Beets, Mustard Greens,
Shiso, Uni-Aleppo Vinaigrette

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
Lobster 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

 

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
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

 

Seven Course Holiday Tasting Menu

December 1 – December 31st
$99 per guest | $164 per guest with wine paring
Not inclusive of Tax & Gratuity

Amuse
 Five Onion Soup with Gruyere Crouton

Winter Vegetable Salad
Sunchoke puree, Mushroom Tempura

Caviar Toast
 Bone Marrow, Sourdough, Roasted Garlic

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

Smoked Sturgeon
Dill Yogurt, Melted leek and Apple, Collard Greens

Black Truffle Capon
 Cauliflower, Coriander Vinaigrette, Currant

Millbrook Venison Loin
 Pastrami Spice, Woods Sausage, Braised Red Cabbage, Acorn Squash

Dessert Amuse

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

 

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

Celebrate Christmas Eve at The Ryland Inn with a special four course prix-fixe menu of holiday favorites!

Monday, December 24th
4pm – 7:30pm

$79 per guest
$30 per child under 12
Not inclusive of Tax & Gratuity 

 

Amuse
 Carrot, Sweet Potato and Turmeric Soup- Fennel, Orange and Golden Beet

 

First Courses

Caramelized Pear Salad
Red Watercress, Cracked Wheat and Almond Cracker, Currant, Robiolo Cheese

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

Lobster Cannelloni
Sauce Americaine, Oven Dried Tomato,
Mascarpone, Tarragon, Chive, Compressed Celery.

Herb Marinated Grilled Quail
Lentil, Radicchio, Orange, Ham, Pickled Red Pearl Onion,

Smoked Venison Carpaccio
Spruce, Sunchoke Chips, Pickled Huckleberry, Micro Mustard

 

Entrees

Roasted Delicata Squash
Wild Rice, Black Eyed Pea, Pickled Cranberry, Turnip

Sea Scallops
Chamomile Salsify Puree, Crispy Salsify

Black Sea Bass
Truffle, Cauliflower Puree, Romanesco

Salt Baked Prime Rib
Yorkshire Pudding, Sauce Bearnaise

Tea Brined Smoked Duck Breast
Dirty Wild Rice, Pickled Cranberry

Menu Supplements

Pan Seared Foie Gras 18

Tableside Shaved Black Truffles Burgundy 24

Tableside Shaved White Alba Truffles 42

 

Sides Served Table Side

Roasted Winter Root Vegetables with Dates and Walnut

Truffle Creamed Kale Gratin

Brussles Sprouts with Pomegranate and Speck

Roasted Mushrooms

Twice Baked Potato

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

 

Desserts

Bouche de Noel
Chocolate Sponge Cake, Apricot and Cream Filling, Dark Chocolate Ganache,
Meringue Mushrooms, Coffee Caramel Sauce

Spiced Eggnog Crème Brulee
Gingerbread Cookies

Warm Sticky Toffee Pudding
Winter Spice Plum Compote, Chantilly Crème

 

New Year’s Eve Dinner

Ring in 2019 with us!
Enjoy a five course menu in our Dining Room.
4pm-7pm | $99 per guest
Not inclusive of Tax & Gratuity

 

 

Amuse
 Beet, Pomegranate and Cranberry Soup- Carrot, Aleppo, Red Cabbage

First Course

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

Hibiscus Cured Rockfish
Fennel, Blood Orange, Fermented Beet, Finger Lime

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

Duck, Mushroom and Foie Gras Terrine
Speck, Black Trumpet Mustard, Focaccia Toast
(Caramelized Onion, Cremini, Pickled Pearl Onion, Herb Plouche)

Add-on: Royal Ossetra Caviar
Malted Barley Blini, Cream Fraiche, Egg Mimosa 99

 Mid Course

Cara Cara Orange in Chartreuse Gelee

Entrees

Hoppin’ John
Tempura Vegetable Garden, Onion and Poppy Jam, Root Vegetables

Tuscan Seafood Stew
Calamari, Scallop, Shrimp, Mussles, Clam,
Sofrito, Crushed Red pepper, Gremolata

Pancetta Wrapped Hen
Herbed White Bean, White Bean Puree, Brunoise Mirepoix, Escarole

Lamb Porterhouse
Potato and leek Terrine, Black Garlic Jus,
Spaghetti Squash, Hazelnut, Apple,  Fried Kale

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

Desserts

Chocolate Trio
Butternut-gianduja mousse cake,
olive oil crumble & olive oil ganache, hot chocolate shooter

Tropical Fruit Salad
Champagne sorbet, mandarin orange soup, basil syrup

Peanut butter & jelly funnel cake ice cream sandwich 

 

Party into 2019 at the Ryland Inn!

New Year’s Eve Bash
December 31st, 2018
9pm-1am

Cocktail Hour
Four Course Prix Fixe Menu
Open Bar with Champagne toast at midnight
Live Music & DJ

Dance through the End of the Year and into 2019!

 $150 per adult
Not inclusive of Tax & Gratuity

 

Stations

Action Station
Grill Station : wagyu skewers, bay scallop skewers, pumpkin

Raw Bar
 King Crab, Lobster, Oyster, Clam, Shrimp, Smoked Trout Roe,
Salmon Roe, Smoked Sturgeon, Scallop Ceviche, Chilled Mussel Salad

Cheese Board
ASST of Valley Shepard, Bobolink, Cherry Grove Cheeses, Baked Brie

Accompaniments
Crackers, Nuts, Fruit Preserves, Honey

Fruit
Assorted Fruits

Meat and Charcuterie Board-
Assorted Salumi, House-made Pate en Croute,
Chicken Liver Mousse with Black Truffle,
Ballantine of Game, Olives, Marinated Mushrooms

Marinated Vegetable
Assorted Local Vegetables

Mediterranean Station
Hummus, Artichoke Dip, Tapenade Bread Bowls, Fried Pita, Focaccia,

Carving Station
Lamb Steamship, Halibut En Croute

Passed Hors
Choice of 8 Passed Hors D’ Oeuvres

 

Dinner 

Amuse
Fermented Beet with VS Carrot-zaatar yogurt, Micro Chervil

Salad
Roasted winter vegetable salad, salsify, black truffle vinaigrette, kale glass

Palate Cleanser
Cara Cara orange in Green Chartreuse Gelee

Entrée
Choice of –

Wagyu Beef Duo
Sirloin and Shortrib, Sauce Perigiordine,
Potato Puree, Braised Greens, Mushroom Tart

Tea Brined Smoked Duck Breast
Very Dirty Wild Rice, Hakurei Turnips and greens, Pickled Cranberry

Tuscan Seafood Stew
Calamari, Scallop, Shrimp, Mussles, Clam,
Sofrito, Crushed Red pepper, Gremolata

Hoppin’ John
Tempura Vegetable Garden, Onion and Poppy Jam, Root Vegetables

 

Dessert

Viennese Station
chocolate dipped strawberries
macaroons
passion fruit rice pudding cups
opera torte
mini mimosa cupcake
mini berry parfait 

Action Station
liquid nitrogen a la minute ice cream cones