EAT

Dinner

Executive Chef Christopher Albrecht

9 each | 3 for 24 |  39 Entrée

Grilled Clams
Bacon, Garlic, Arugula, White Wine

Steamed Mussels
Flounder’s Honey Pale Ale, Celery, Garlic and Herbs

     Oysters – Baked Oysters Ryland
Creamed Spinach, Brioche, Hollandaise, Caviar

 All served with Grilled Bread

New England Seafood Pot
 Maine Lobster, White Shrimp, Littleneck Clams, PEI Mussels, Corn,
Andouille Sausage, Potatoes, Lemons, Herbs, Drawn Butter and Grilled Bread

July Weekly Seafood Specials
Priced accordingly

Week 1

Grilled Swordfish Steak
Tomato and Saffron Braised Romano Beans, Gaufrette Potatoes,
White Corn Pudding, Sautéed Hen of the Woods Mushrooms

Week 2

Seared Tuna Steak
Braised Rainbow Swiss Chard, Leeks, Roasted Garlic, Bacon,
Cherry Tomato Basil, Celery Root Puree

Week 3

Pan Roasted Halibut
Summer Vegetable Gratin, Black Barley, Almond Pesto, Cherry-Tomato Preserve

Week 4

Viking Village Sea Scallops
Coriander, Fennel, Lemon, Creamy polenta, Scallops Jus, Kale Chips, Basil Pesto

To Start

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

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

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

Crudo
Kindai Madai, White Soy, Zepher Squash,
Red Scallions, Toasted Almonds and Herb Oil

Ryland Kitchen Garden Salad
A Showcase of Raw Fruits and Vegetables from our own Garden,
Champagne-Herb Vinaigrette, Roaming Acres Prosciutto

Spiced Sea Scallops
Coriander, Fennel, mustard Seed, Red Corn Grits,
Scallop Broth, Pickled Ramps and Kale Chips

Rohan Duck Breast and Foie Gras
Peaches, Fennel and Caraway

Olive Oil-Poppy Seed Cake
Sorrel and Toasted Grain Ice Cream, Wild Blueberries

$75 per guest | $120 per guest with wine paring
Requires entire table, can be paired with vegetarian tasting

Add

Pan seared foie gras 15

Five Course Vegetarian Tasting

Pea Tendril Salad
Buttercup Brie, Rhubarb, Easter Egg Radishes, Champagne-Mint 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

Hazelnut Crèmeux
Chocolate Ribbon, Mint Ice Cream, Confit Lemon

$65 per guest | $110 per guest with wine paring
Requires entire table, can be paired with five course tasting

Executive Chef Christopher Albrecht

 75|120 With Wine Pairing

Required Participation of Entire Table

Amuse
French Beans, Bok Choi Kim Chi,
Toasted Almonds, Thai Basil

Albacore Tuna Tartar
Charred Lemon, Spring Onion, Hazelnut Purée,
Bronze Fennel, Fried Oysters, Fried Lemon
Blandy’s Five Year Sercial Madaeri

Pea Tendril Salad
Warm King’s Creamery Sheep’s Mild Camber,
Candied Rhubarb, Easter Egg Radishes,
Hemp Seed Crisp, Champagne-Mint Vinaigrette
Sourlands Gin, Carrot Juice, Ginger Cardamom

Grilled Mackerel
Asparagus, Salsify, Roasted Heirloom Garlic,
Brown Butter Dashi
Domaine Andre Neveu, Sancerre, Les Monts Damnes 2014

Jameson Farm Spring Lamb Trio
Spring Pea and Sheep’s Mils Ricotta Tortellini, Morels,
Turnips and Ryland Field Spinach
Tabarrini, Montefalco Rosso 2013

Dessert Amuse
Carrot-Yogurt Sorbet, Gingersnap

Toasted Almond Tapioca
Oatmeal, Blueberries, Spiced-Meyer Lemon Sorbet,
Bronze Fennel Syrup
Domain La Tour Vielle 2015 Banyuls

Executive Chef Christopher Albrecht

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