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 | 5

Pickled & Fermented Vegetables | 5

Scallop Crudo | 18
Fried Brussels Sprouts, Pickled Ginger, Seseme

Glenn Fife Baguette | 5
Cultured Herb Butter

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

Cheese

3 for 15; 5 for 21

Gotogetagoat
Comté
Castelmango
Bayley Hazen
Bobolink Cave-Aged Cheddar

Appetizers

Roasted Beet Salad | 14
Tarragon, Citrus, Beet Jus, Carversville Foundation Herb Goat Cheese

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

Pan Seared Foie Gras | 22
Banyuls Poached Pear, Foie-Walnut Butter, Grilled Brioche, Pickled Shallot

Elk Carpaccio | 12
Pastrami Spiced, Olive Oil Croutons, Worcestershire Aoli, Jalapeno, Micro Herb Salad

Apple Rutabega Soup | 9
Apple Butter, Walnut

Crispy Sweetbreads| 16
Smoked Ham, Parsnip Puree, Pickled NJ Blueberries, Blueberry Jus

Fettuccini A La Chitarra |15/28
Guanciale, Heirloom Garlic, Preserved Tomato

Autumn Squash Ragu | 17/29
Garden Kale, Heirloom Garlic, Toasted Hazelnut,
Durham Iraq Cresto Di Gallo, Pickled NJ Cranberries

Brussels Sprout Salad | 14
Warm Bacon Vinaigrette, Whole Grain Mustard, Marble Rye Crisps

Entrées

Ora King Salmon | 34
Sunchoke, Swiss Chard, Black Lentil, Blood Orange Jus

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

Dry-Aged Wagyu Strip Loin| 54
Potato and Turnip Gratin, Escarole

Roasted Griggstown Chicken| 28
Porcini Mille Feuille, Cranberry Bean,
Garden Herb Pak Choi, Natural Jus

Chili Crusted Yellowfin Tuna| 36
White Bean, Pomegranate, Celery, Treviso, Gremolata

Butter Poached Black Bass| 36
Truffled Leeks, Wild Rice, Tomato Truffle Jam, Shaved Black Truffles

30oz Pork Chop for Two | 68
Braised Kale, Apple Butter, Potato, Mustard Jus

Ryland Grass-Fed Burger | 19
White Cheddar, Bacon Onion Jam,
Malted Vinegar Steak Fries, Horseradish Aioli

Nantucket Bay Scallops | 34
Bone Marrow, Fennel, Endive, Bordelaise

Sides

Tri-Color Cauliflower| 9
Currant, Brown Butter, Garden Sage

Heirloom Carrots | 9
Golden Raisins, Toasted Sunflower, Coriander Vinaigrette

Roasted Mushrooms | 9
Carrot-Ginger Puree

Potato Gratin| 9
Turnip, Celery Root, Cream

 

Executive Chef Christopher Albrecht
Chef De Cusine Daniel Brunina

To Start

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

Fresh-Baked Breakfast Pastries| 12
Fruit Preserves

Glenn Fife Baguette | 5
Cultured Butter, Ryland Honey, Garden Herbs

Brussels Sprout Salad | 13
Warm Bacon Vinaigrette, Whole Grain Mustard, Marble Rye Crisps

Roasted Beet Salad | 13
Tarragon, Citrus, Beet Jus,
Carversville Foundaton Herb Goat Cheese

Smoked Salmon Salad | 13
Horseradish, Green Apple, Beets

Apple-Rutabaga Soup| 9
Apple Butter, Walnut

Autumn Squash Ragu| 17
Garden Kale, Heirloom Garlic, Toasted Hazelnut,
Durham Iraq Cresto Di Gallo, Pickled NJ Cranberries

Fall Squash Risotto| 13
Acorn, Butternut, Scallions, Greens, Pumpkin Seeds

Main

Brioche French Toast | 14
Concord Grape 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

Lemon & Ricotta Pancakes | 15
PearJam, Whiskey- Maple, Marcona Almonds

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

Ryland Burger | 18
Bacon Jam, Cheddar, Potato Chips, Brioche Chips

Spice Roasted Sea Scallops | 26
Coriander, Fennel, Mustard Seed, Smoked Acorn Squash, Crispy Shallot

Ora King Salmon | 34
Sunchoke, Swiss Chard, Black Lentil, Blood Orange Jus

Scotch Duck Egg | 20
Roaming Acres Breakfast Sausage,  Spring Onions,
Pickled Swiss Chard Stems, Pesto

On The Side

House-Made Slab Bacon | 7
Maple Glaze, Thyme

Breakfast Potatoes | 7
Salsa Verde, Ricotta Salata

Heirloom Carrots| 7
Toasted Sunflower Seeds,
Coriander Vinaigrette, Golden Raisins

Breakfast Sausage | 7
Fennel, Coriander, Caraway

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

Desserts – 12

Apple Custard
20 Hour Apples, Oatmeal Raisin Cookie, Lemon Verbena

Chocolate Trio
Chocolate Rice Pudding, Tempura Raspberries, Candied Mint

Maple Walnut Tart
Sherry Maple Syrup, Whipped Cream

Pear Fennel and Cranberry Crumble
Lavender Mascarpone Ice Cream

Carrot Cake
Lemon Mascarpone, Walnut, Coconut Sorbet

 

 

ARTISAN CHEESE SELECTION

Choice of Three 15          All Five 21

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

Gotogetagoat
Semi-Soft, Raw Goat’s Milk
Valley Shephard Farms, 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

Hen Egg
Aligot Potato, Arugula, Frisee,
Truffle Vinaigrette, Pickled Onion

Spiced Sea Scallops
Coriander, Fennel, Mustard Seed,
Smoked Acorn Squash, Crispy Shallot

New York Dry Aged Guinea Hen
Tri Colored Cauliflower, Sage,
Heirloom Apple Butter, Foraged Spice Bush Jus

Short Ribs
Delicata, Acorn and Butternut Squash,
Celery Root, Sauce Perigourdine

Dessert Amuse

Chocolate Trio
Chocolate Rice Pudding, Tempura Raspberries, Candied Mint

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

Add

Pan seared foie gras | 15

 Grand Tasting Menu

Available Now Until December 30th

Amuse

Winter Vegetable Salad
Chamomile, Salsify, Black Truffle

Foie Gras
Apple-Rutabaga Soup, Compressed Apple

Ossetra Caviar
Crab Salad, Brioche

Black Bass
Fines Herbs, Fermented Beet, Crème Fraiche

Honey Spiced Duck Breast
Wild Grains, Cadamom Jus, Pickled Mustard Seed

Millbrook Venison Loin
Braised Red Cabbage, Roasted Fennel, Huckleberry

Dessert Amuse

Ryland Honey Parfait
Toasted Hazelnut, Fig, Phyllo

Add
Tuscan White Truffles 58
Perigord Black Truffles 28
Pan Seared Foie Gras 15

$99 per guest | $165 per guest with wine paring
Requires entire table, can be paired with five course tasting

 

Executive Chef Christopher Albrecht
Chef De Cusine Daniel Brunina

5 each

Pickled and Fermented Vegetables
garden herbs

Glenn Fife Baguette
cultured herb butter

Warm Marinated Olives
citrus, rosemary

9 each|3 for 24

Mushroom Toast
grilled baguette, whipped ricotta, truffle vinaigrette

House-Made Cotechino
black lentils, pickled red onion

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

Pastrami Spiced Elk Carpaccio
red onion, jalapeno, sprouts, worcestershire aioli

Buttermilk Fried Chicken
chili honey, pickle, black pepper biscuit

Crispy Pork Fritters
canadian fruit ketchup

Sweet Shrimp Beignets
celery root remoulade, tarragon

*

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