EAT

Redefining the Farm to Table movement
Reservations
Reservations

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

Butternut Squash Salad | 14

Kale, Honey, Pickled Onion, Pomegranate Seeds, Sunflower Seeds, Glen Fife Berries, Cashew & Coconut Puree

Kale & Grain Bowl | 15
Asian Pear, Charred Lemon Vinaigrette, Pumpkin Seed Crumble

Carrot Soup | 9
Cultured Dill Cream, Caraway Beignet

Rye Cavatelli| 17/29
Kale Pesto, Spruce,
Walnut, Lemon, Pecorino Romano, 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

Winter 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

Asparagus Salad | 14
Mint Mousse, Green Asparagus, Pea Tendrils, Friseé, Shaved Radish, Fried Poached Egg

Carrot Salad | 14
Ryland Kitchen Garden Shaved Carrots, Smoked Pickled Carrots, Basil Seeds, Carrot Top & Spring Herb Salad, Toasted Pistachio, Yogurt, Caraway

Spring Cured Bacon | 16
Cucumber and Pickled Pea Salad, Spring Garlic, Smoked Onion Puree

Riverbend Beef Carpaccio | 18
Pastrami Spice, White Asparagus, Yellow Oyster Conserva, Watercress
Hollandaise Sauce

Braised Rabbit |17/32
Ricotta Ravioli, Fava Bean, Fava Leaf, Yellowfoot Mushrooms, Pickled Ramp Bulb, Cured Duck Yolk

Prosciutto Custard | 18
Spring Vegetable Ragout, Herb Crisp

Spring Vegetable Nage a La Pistou  | 9
Baby Spring Vegetables, Vegetable Nage, Arugula & Spring Garlic Pistou

Baked Oysters| 21
Spring Herb Hollandaise, Caviar, Beluga Lentils, Sorrell

Seared Foie Gras  | 24
Brioche, Pistachio, Rhubarb, Honey Brittle

Entrées

Ora King Salmon | 33
Peas, Rhubarb Agrodolce, Romaine, Table-side Pistou Brodo

Crispy Skin Smoked Trout| 31
Onion-Horseradish Soubise, Roasted Spring onion, Roasted Radish, Beets, Lemon and Brown Butter Emulsion

Turbot En Papillote| 36
Lemon, Bronze Fennel, Littleneck Clams, Napa Cabbage, Shitake Mushrooms, Carrots, Paddlefish Caviar

Wood Roasted Steak Frites | 36
Lightly Smoked Wagyu Sirloin, Winter Green Salad, Soy-Sherry Vinaigrette, Garlic-Pepper Fries, Black Garlic Pink Peppercorn Sauce

River Bend Farm’s Beef | 44
Butchers Select Cuts, Potato & Thyme Terrine, Hubbard Squash Puree,
Roasted Hakurei Turnip, Sauce Bordelaise

Pork Chop | 34
Purple Potato, Bok Choy, Riesling Pickled Green Strawberry, Bay Leaf Jus

Pancetta Wrapped Griggstown Chicken | 28
Half Chicken Stuffed with Hard Boiled Egg & Chicken Liver, Wheat Berry Tabbouleh, Roasted Oyster Mushroom

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

Kale And Lentil Pancake  |28
Tough Mother Kale, Pickled Kale Stems, Honey Bay Vinaigrette, Taleggio Cheese

Sides

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

Roasted Mushrooms | 9
Winter Herb 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

 

Tasting Menu

Pea Salad
Pea Puree, White Pepper, Fennel Pollen, Coriander, Sugar Snap Peas,
Pea Flowers, Pickled Rhubarb, Gorgonzola, Buttermilk Cracker

Braised Rabbit
Ricotta Ravioli, Fava Bean, Fava Leaf, Yellowfoot Mushrooms, Pickled Ramp Bulb, Cured Duck Yolk

Seared Big Eye Tuna
Fava Bean, English Pea, Fingerling Coins, Ramp Leaf, Asparagus Tips, Sugar Snap, Nettle Puree, Lovage Foam

Wagyu Tri-Tip
Lightly Smoked, Potato & Thyme Terrine, Hubbard Squash Puree, Roasted Hakurei Turnip, Sauce Bordelaise

Chocolate Board
Chef’s Selection of Chocolate Preparations & Condiments

Add Pan Seared Foie Gras | 15

$75 per guest | $125 per guest with wine pairing
Requires entire table, can be paired with vegetarian tasting

 Five Course Vegetarian Tasting Menu

Pea Salad
Pea Puree, White Pepper, Fennel Pollen, Coriander, Sugar Snap Peas,
Pea Flowers, Pickled Rhubarb, Gorgonzola, Buttermilk Cracker

 Poached Hen Egg
Asparagus, Heirloom Bean, Frisee, Nettle Puree

Ricotta Ravioli
Fava Bean, Fava Leaves, Yellowfoot Mushrooms, Pickled Ramp Bulb, Cured Duck Yolk

Kale and Lentil Pancake
Tough Mother Kale, Pickled Kale Stems, Honey Bay Vinaigrette, Taleggio Cheese

Chocolate-Avacado Cake
Raspberry Puree, Cocoa Nibs, Mixed Berry Sorbet

$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

Winter Bird Seed Bread
cultured herb butter, garden herbs, Ryland Inn honey

Warm Marinated Olives
citrus, rosemary

9 each | 3 for 24

Hen of the Woods
tempura fried, charred broccoli rabe, truffle aioli

Barnegat Oysters on the ½ Shell
mignonette, lemon, hot sauce

Classic Shrimp Cocktail
Sourland’s vodka sauce, celery hearts

Clams Casino
red and yellow bell peppers, Worchester sauce, herbed bread crumbs

Crispy Fried Calamari
mojo aioli, lime, parsley

Smoked Wagyu Beef Tartar
gaufrette chips, capers, anchovy, cornichons, egg, herbs

Griggstown Farm Fried Chicken Wings
dry rubbed & sauced, blue cheese, carrots & cucumber

*

Ryland Garden Salad $11
hand cut lettuces, radishes, carrot, red onion, cucumber, champagne-mint vinaigrette
Add hot bacon lard ons $4

Artisanal Grilled Cheese $19
honey candied endive, strawberry preserve, taleggio, compte, and cheddar cheese, balthazar bakery sourdough bread

Oatmeal Battered Fish & Chips $17
dill tartar sauce, sherry vinegar giardiniera vegetables

Pulled Pork Shoulder Poutine $17
mole sauce, pickled jalapeños, chipotle crème fraiche, cilantro, fries

Famous 20 Mile Ryland Burger $21
black angus beef, Califon cheese, garden lettuce, brioche bun
Add Foie Gras $15