EAT

Redefining the Farm to Table movement

Dinner

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

Snacks & Cheese 

Warm Marinated Olives | 9

Sweet & Spicy Peanuts | 9

Pickled Vegetables | 7

Chef’s Market Fresh Crudo | local herbs | 18

Black Pepper Beef Jerky | 9

Cheese

3 for 15; 5 for 21

Jean Louis
Comté
Castelmango
Bayley Hazen
Bobolink Cave-Aged Cheddar

Appetizers

Charcuterie Board | 19
Chef’s Selection Served with Mustards, Fennel Bread, Pickled Vegetables

Mixed Market Greens | 13
Candied Butternut Squash, Goat Cheese, Asian pears, Golden Raisins, Apple Cider Vinaigrette, Puffed Wild Rice

Oysters on the Half Shell | 18
Pemaquid Oysters, Red Wine Mignonette, Whitehouse Hot Sauce, Lemon

Pan Seared Foie Gras | 22
Rhubarb, Cucumber, Macadamia Nut

House-Made Agnolotti | 15/28
Pulled Chicken, Nutmeg, Butternut Squash, Brussels Sprout Leaves, Parmesan

Spring Pea Salad | 15
Dill, Buttermilk, Crispy Shallot

Duck Egg Tagliatelle | 14/26
Confit Rabbit, Black Trumpet Mushrooms, Peas

Dashi Braised Octopus | 19
Fresh “Hummus”, Pappas Bravas, Chorizo

Entrées

Pan-Roasted King Salmon | 32
White Asparagus, Pistou, Rhubarb

Pan Roasted Cod | 36
Crab, Uni, Celery, Celery Root, Fingerling Potato Puree

Roasted Griggstown Poussin| 28
White Asparagus, Spring Garlic Sausage, Garlic Mustard Greens, Braised Thigh, Leeks, Paprika

Skirt Steak Frites | 36
Watercress, Au Poivre Sauce, Malted Vinegar Steak Fries

Dry-Aged NY Strip Steak | 54
Morels, Collard Greens, Vidalia Onion and Potato Rosti

Pan Roasted Monkfish | 34
Celeriac, Lobster, Curry, Coconut Milk

Sides

Spring Vegetable Succotash | 9
Asparagus, Peas, Salsify, Fava Beans

Smashed Peas | 9
Local Prosciutto, Sweet Onion, Mint, Tarragon

Roasted Mushrooms | 9
Carrot-Ginger Puree

Grilled Asparagus | 9
Easter Egg Radish, Caviar, Béarnaise Sauce

Executive Chef Christopher Albrecht
Chef de Cuisine AJ Capella

To Start

RISOTTO | 13
squash, truffle

GREEK YOGURT | 9
house-made granola, seasonal fruit, honey

FRESH-BAKED BREAKFAST PASTRIES | 12
fruit preserves

BAKED RICOTTA & FIG SALAD | 15
baby assorted kale, radish, Vin Cotto vinaigrette, pink peppercorns, granola

MIXED MARKET GREENS| 13
candied butternut squash, goat cheese, Asian pears, golden raisins,
apple cider vinaigrette, puffed wild rice

SMOKED TROUT SALAD | 13
horseradish, green apple, beets

ROASTED SQUASH SOUP I 14
apples, walnuts, cider, marshmallow

HOUSE-MADE AGNOLOTTI| 15
pulled chicken, nutmeg, butternut squash,
Brussels sprouts leaves, parmesan, hazelnuts

Main

CAROLINA WHITE SHRIMP & RED CORN GRITS | 26
aged cheddar, pickled jalapeño, micro arugula, pepperonata

POACHED EGGS | 17
English muffin, prosciutto, hollandaise sauce

LEMON & RICOTTA PANCAKES | 15
pears, whiskey, marcona almonds

BRIOCHE FRENCH TOAST | 14
strawberry preserve, mascarpone, candied pecans

FRENCH-STYLE SCRAMBLED EGGS | 15
spinach, créme fraîche, house-made sourdough

RYLAND BURGER | 18
bacon jam, cheddar, potato chips

GREEN MARKET FRITTATA | 14
Swiss chard, cheddar cheese, fingerling potatoes, green onion

KING SALMON | 32
cauliflower, mustard greens, capers, raisins

DUCK SAUSAGE | 20
duck confit hash, broccoli rabe, fried egg

On The Side

House-Made Slab Bacon | 7
Maple Glaze

Breakfast Potatoes | 7
Salsa Verde

Roasted Brussels Sprouts | 9
Crispy Bacon, Pomegranate, Apple Cider Vinegar 

Cocktails

School-Road Sparkler   12
Stoli
St. Germain
Grapefruit
Bubbles

Morning Milk Punch   11
Small Batch Bourbon
Cinnamon Syrup
Milk

Ramos Fizz   12
Ford’s Gin
Lemon & Lime Cream
Orange Blossom Water
Egg White
Soda

Hailmary   11
Stoli
Ryland Inn House Bloody Mix

Reposado Crusta   14
Herradura Reposado
Lime
Pomegranate
Brown Sugar

Harvey Wallbanger   10
Stoli
Galliano
Orange

Executive Chef Christopher Albrecht
Chef de Cuisine AJ Capella

Desserts – 12

Carrot Cake
Golden Raisins, Candied Walnuts, Rum Raisin Ice Cream

Pumpkin Cheesecake
Twenty-Hour Apples & Butternut Squash, Blueberries, and Hazelnut-Cocoa Nib Brittle

Warm Double Chocolate Quinoa Brownie
Red Beet and Crystalized Ginger Ice Cream, Cherry-Port Compote, Vanilla Whipped Cream

Honey Roasted & Poached Pears
Lemon Verbena-Créme Fraiche Sorbet, Philo, Pine Nuts, Port Wine

Maple Flan
Earl Grey Citrus Salad, “Boardwalk” Funnel Cake, Cinnamon Whipped Cream

 

 

ARTISAN CHEESE SELECTION

Choice of Three 15          All Five 21

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

Jean Louis
Semi-Soft, Raw Cow’s Milk,
Bobolink Dairy, New Jersey

Castelmango
Semi-Hard, Mixed Milk,
Piedmont, Italy

Bobolink Cave Aged Cheddar
Aged 12 Months, Raw Grass Fed Cow’s Milk
Bobolink Dairy, New Jersey

Bayley Hazen
Dense & Creamy Blue Cheese, Raw Cow’s Milk
Jasper Hill Farm, Vermont

Five Course Tasting Menu

Amuse
Complimentary

Baked Ricotta and Fig Salad
Assorted young kale, shaved winter radishes, vin cotto vinaigrette, pink peppercorns, thyme

House-made Tortellini
Pulled duck, pheasant, and rabbit, swiss chard, ricotta cheese, smoked game broth

Nantucket Bay Scallops
Creamy red corn grits, grilled radicchio, bone marrow, red wine-beef reduction

Braised & Roasted Beef Duo
Potato & Swiss chard gratin, braised red cabbage, hen of the wood mushrooms

Dessert Amuse
Complimentary

Double Chocolate Quinoa Brownie
Red beet and crystalized ginger Ice cream, Port & cherry reduction

75 per guest, requires entire table, can be paired with vegetarian tasting

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

Add

shaved black truffles 24

Pan seared foie gras 15

Five Course Vegetarian Tasting

Amuse
Complimentary

Toasted Grains Salad
Roasted vegetable terrine, young Winter lettuces, Champagne Vinaigrette

French Onion Soup
Gruyere, Fig jam, grilled sourdough

House-made Gold Beet Gargonelli
Roasted Acorn Squash, brussels sprout leaves, pomegranate and toasted almonds

Cauliflower and Mushroom Cassoulet
Black eyed peas, flageolets, fennel, leeks, brioche

Dessert Amuse
Complimentary

Double Chocolate quinoa brownie
Red beet and crystalized ginger Ice cream, Port & cherry reduction

75 per guest, requires entire table, can be paired with five course tasting

$65 per guest | $110 per guest with wine paring

Add
shaved black truffles
24

Executive Chef Christopher Albrecht
Chef de Cuisine AJ Capella

9 each | 3 for 24

House-Made Assorted Pickles
garden herbs

Grass-Fed Beef Tartare
oyster, egg yolk

Warm Marinated Olives
citrus, rosemary

Crispy Cauliflower
aleppo, romesco, parsley, botarga

Sweet & Spicy Peanuts
peanut brittle, lime

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

Crab Beignets
celery root remoulade, tarragon

Matzo Balls
bacon wrapped, horseradish cream

Crispy Tots
duck confit, leek, potato

Sweet and Sour Pork
ginger, scallion pancake

Black Pepper Beef Jerky
teriyaki glaze

Ryland Burger | 19
white cheddar, bacon jam, brioche bun, malted vinegar steak fries
add foie gras|15