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!

To Start

Valley Shepherd Sheep’s Yogurt | 9
House-Made Granola, Seasonal Fruit, Honey

Fresh-Baked Breakfast Pastries| 12
Fruit Preserves

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

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

Summer Lettuce Salad | 14
Garden Radish, Herbs, Wax Beans,
Charred Lemon Vinaigrette, Raspberry, Sunflower Seeds

Smoked Salmon Salad | 15
Horseradish, Green Apple, Beets

Chilled Corn Soup | 9
Corn Biscotti, Marinated Chanterelles, Charred Corn, Crème Fraiche

Ricotta Cavatelli  | 17/29
Garden Basil Pesto, Grilled Patty Pan Squash, Charred Marinated Radicchio

Yellow Pepper Risotto | 13
Squash, Eggplant, Corn

Main

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

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

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

Local Oats & Strawberry Pancakes | 15
NJ Blueberry Compote, Pickled NJ Blueberries

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

Olive Oil Poached Halibut | 36
Marvel of Venice Beans, Lion’s Mane Mushroom, Grilled Dandelion, Lemon Confit

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

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

Croque Madame | 19
House-Made Molasses Ham, Comte,
Sunny-Side-Up Egg, Sauce Mornay

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 Radises

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

Roasted Octopus Provencal | 18
Tomato Vinaigrette, Wax Beans, Fennel, Garden Herbs

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

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

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

Squid Ink Linguine | 16/28
Top Neck & Little Neck Clams, House-Made Bacon

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

Foie Gras & Blueberry Waffle | 24
Sourdough Waffle, Blueberry & Summer Savory Compote,
Sourland’s Maple, Pickled Blueberries

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

Entrées

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

Pan Roasted Halibut | 36
Garden Herb Marinade, Grilled Tropea Onion,
Cherry Tomato Panzanella, Mustard Greens, Peach Vinaigrette

Day Boat Scallops | 36
Corn Succotash, Ham Hock, Chanterelle, Bay Leaf

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

River Bend Farm’s Beef | 44
Butchers Select Cuts, Caramelized Onion Rosti, Braised Garden Greens

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

Roaming Pork Duo | 36
Grilled Pork Chop, Slow Roasted Pork Short rib,
Grilled Peaches, Caramelized Sweet Onion, Potato, Pancetta

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

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

Sides

Artichoke Frito Misto| 9
Olive, Lemon, Parsley, Spring Garlic Aioli

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

*

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
Warre’s 2004 Late Bottle Vintage Port|15
Blandy’s 5-year Sercial Madeira|10
Blandy’s 5-year Malmsey Madeira|10
Blandy’s 10-year Sercial Madeira|13
Bodegas Tradición, Cream Sherry VOS 20 Years|18

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

 

Five Course Tasting Menu

Lobster and Tomato Tart
Zucchini, Sweet Onion, Black Truffle,Tomato-Coriander Vinaigrette

 Grilled Mackerel
Eggplant Caponata, Toasted Pine Nuts

50 Mile Pappardelle
Local Mushroom Ragu,  Grilled Kale, Shallot Confit

Butcher’s Trio
Beef Ribeye, Smoked Sirloin, Short Rib
Blue Corn Grits, Mushrooms, Swiss Chard
Ramp Chimichurri 

Dark Chocolate Cremeux
Sour Cream Gelato, Candied Beets, Figs,
Chocolate Sable, Bronze Fennel

 

Add Pan Seared Foie Gras 15

$75 per guest | $120 per guest with wine paring
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

Carrot Soup
Cultured Dill Cream, Caraway Beignet

50 Mile Pappardelle
Local Mushroom Ragu,  Grilled Kale, Shallot Confit

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

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

$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

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

Happy Thanksgiving from all of us at the Ryland Inn!
November 22nd
12pm-5pm

 

Amuse
 Warm Carrot, Ginger and Honey Crisp Apple Soup

First Course

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

Poached Duck Egg
Mushroom Ragu, Heirloom Bean, Hubbard Squash,
Frisee, Truffle, NJ Hazelnut, Smoked Ham

Caramelized Fig and Baby Kale Salad
Concord Grape Vinaigrette,
Pumpkin Agrodolce, Warm Smoked Ricotta Tart

Entrée

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

Sole Meuniere
Brown Butter, Parsley, Lemon, Roasted Celery

Red Wine Braised Short Rib
Caramelized Onion Rosti Potato

Stuffed Delicata Squash
Wild Rice, Potato, Carrot, Celery,
Parsley, Turnip, 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

Caramel apple crepes
sugared cranberries butternut squash gelato

Bourbon maple pecan tart
candied bacon and cinnamon gelato

Hot chocolate fudge cake
Graham cracker crumble and sweet potato and toasted marshmallow gelato