EAT

Redefining the Farm to Table movement

Reservations

Join us every Wednesday through Saturday night to enjoy live
performances by local artists and Bluegrass Sunday brunches!

LIVE MUSIC SCHEDULE

Cooking Classes held bi-monthly!

2019 COOKING CLASS SCHEDULE

To Start

24 HOUR OATMEAL | 9
Cherry, Almond, Yogurt

EGG MUFFINS | 9
Cheddar, Chive, Bacon

BEET SMOKED SALMON TOAST | 9
Crème Fraiche, Everything Spice, Herbs

FRESH PRESSED JUICE | 5
Chef’s Daily Selection of Fruits & Vegetables

HEIRLOOM TOMATO SALAD | 14
Blueberry Jam, Burrata, Candied Almonds, Basil, Pink Peppercorn

GRILLED PEACH SALAD| 14
Grilled Peaches, Garden Greens, Macadamia Bourbon Brittle, Manchego Cheese, Zatar Vinaigrette

SILVER DOLLAR PANCAKES | 9
Wild N.J.Blueberry Jam, Maple Syrup

GRAPEFRUIT BRULEE | 9
Marsala Zabaglione

CHEF’S DAILY COFFEE CAKE | 9
Daily & Seasonally Inspired Garnish

Main

CINNAMON FRENCH TOAST | 14
Peach Compote, Cream Cheese Glaze

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

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

SMOKED WAGYU SIRLOIN| 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

Seared Scallops | 30
Fava-Mint Puree, Cherry Agrodolce, Chanterelles, Buttermilk Shellfish Brodo, Frisee

HAVARTI B.L.T. | 24
Ryland Flat Bread, Maple Bacon, Ryland Lettuce & Tomato, House Made Chips

FRIED HALF CHICKEN | 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

Fruit Salad | 7
Seasonal Mixed Fruits

House-Made Slab Bacon | 7
Maple Glaze, Thyme

Cocktails

School-Road Sparkler 12
Vodka
St. Germain
Grapefruit
Bubbles

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
Executive Sous Crawford Koeniger

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
Fine Herbs, Honey, Coriander, Fennel Seed

CHARCUTERIE BOARD | 19
Chef’s Selection of
House-Made Salumi, Pickled & Fermented Vegetables

HOUSE MADE RICOTTA FOCACCIA | 5
Honey, Sea Salt, Thyme, Pink Peppercorn

ONION ASH HAMACHI CRUDO | 8
Creole Oil, Sweet Corn Puree, Purslane Salsa, Tamarind Broth

Cheese

3 for 15; 5 for 21

Comté, Quadrello, LaClare Cheddar
Cave Aged Cheddar, Gorgonzola Dolce

Appetizers

HEIRLOOM TOMATO SALAD | 14
Blueberry Jam, Burrata, Candied Almonds, Basil, Pink Peppercorn

GRILLED PEACH SALAD| 14
Grilled Peaches, Garden Greens, Macadamia Bourbon Brittle, Manchego Cheese, Zatar Vinaigrette

SUMMER CURED BACON | 16
Blueberry BBQ Sauce, Fried Pickled Onions, Basil-Cucumber-Honeydew Salad

GRILLED OCTOPUS CEVICHE |18
Pickled Jalapeño Romesco, Saffron Aioli, Grilled Romaine Heart, Purple Potato Chips

LOBSTER GNOCCHI | 18/35
Roasted Corn, Spring Onion, Blistered Cherry Tomatoes, Sorrel & Chives

KOMBUCHA STEAMED CLAMS |18
White White, Bacon, Thyme, Scallion Cream, Toasted Focaccia

CHILLED CANTALOUPE & DATE SOUP | 9
Lemongrass, Mint, Prosciutto Crisp

WARM RED KING CRAB SALAD | 18
Arugula, Pomegranate, Pomegranate Beurre Blanc

SEARED HUDSON VALLEY FOIE GRAS | 24
Brown Butter Waffle, Mulberry Jam, Vanilla Oat Granola, Anise Mousse

Entrées

ORA KING SALMON CONFIT | 33
Chicharrones, Blistered Tomato Chimichurri, Ground Cherries, Smoked Eggplant, Caviar Cream, Kale

GOLDEN TILEFISH EN PAPILLOTE| 37
Confit Tomato, Braised Escarole, Parsley, Sherry & Leek Black Truffle

SEARED SCALLOPS| 36
Fava-Mint Puree, Cherry Agrodolce, Chanterelles, Buttermilk Shellfish Brodo, Frisee

WOOD ROASTED STEAK FRITES| 36
Lightly Smoked Wagyu Sirloin, Winter Green Salad, Soy-Sherry Vinaigrette, Garlic-Pepper Fries, Black Garlic Pink Peppercorn Sauce

DRY AGED NEW YORK STRIP| 49
Red Wine Shallots, Swiss Chard, Cherry Tomatoes, Sweet Corn, Brandied Shitakes

ROAMING ACRES’ PORK CHOP| 34
Grilled Plums, Mustard Greens,Toasted Onion Yogurt, Bacon Jam

BUTTERMILK POACHED GRIGGSTOWN CHICKEN| 28
Fried Thigh, Arugula, German Potato Salad, Parsnip Chips

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

GRILLED JUMBO ASPARAGUS |9
Spring Vegetable Salsa

ROASTED MUSHROOMS |9
Fried Shallots, Roasted Garlic, Vin Cotto

POTATO & FENNEL GRATIN |9
Comte, Gruyere

Executive Chef Christopher Albrecht
Executive Sous Chef Crawford Koeniger

Desserts

Corn and Sage Panna-Cotta | 12
Layered With Pepper Corn Cake & Dulce De Leche

Warm Blueberry Bread Pudding | 12
Lavender Mascarpone Ice Cream

Chocolate Ryland Garden Mint Bar | 12
Dark Chocolate Mousse, Spearmint Mousse, Chocolate Cookie, Peppermint Syrup

Peach Melba Cheesecake | 12
Peach Ricotta Cheesecake, Graham Cracker Crust, Peach Compote, Raspberries, Ginger Crisp

Cherry Plum Pie | 12
Sweet Cream Vanilla Ice Cream

Artisan Cheese Selection
3 for 15 or 5 for 21

Comte
Semi-Hard, Cow’s Milk, France

Quadrello
Taleggio Style, Buffalo Milk, Italy

LaClare Cheddar
Sweet, Fresh, Rich, Nutty, Goat’s Milk, Wisconsin

Bobolink Cave Aged Cheddar
Aged 2 Years, Raw Grass-Fed Cow’s Milk, Bobolink Diary, New Jersey

Gorgonzola Dolce
Milky, Unctuous, Cow’s Milk, Italy

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

Dessert Wine
Inniskillin, Riesling, Icewine, Niagara, 2017 25
2006 Château D’Yquem | 65
2016, Domaine La Tou Vielle, Blanc Doux, Banyuls | 17
2016 Bera, Brachetto, Piemonte | 8

*
Amaro
Averna|12
Foro|12
Nonino|15

Tasting Menu

HEIRLOOM TOMATO SALAD
Blueberry Jam, Burrata Cream, Candied Almonds, Basil, Pink Peppercorn

LOBSTER GNOCCHI
Roasted Corn, Spring Onion, Blistered, Cherry Tomatoes, Sorrel & Chives

SEARED BIG EYE TUNA
Rainbow Swiss Chard, Pancetta, Roasted Garlic, Fingerling Potatoes

WAGYU TRI-TIP
Red Wine Shallots, Swiss Chard, Cherry Tomatoes, Sweet Corn, Brandied Shitakes

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

HEIRLOOM TOMATO SALAD
Blueberry Jam, Burrata Cream, Candied Almonds, Basil, Pink Peppercorn

POACHED HEN EGG & ASPARAGUS
Spring Vegetable Salsa

RICOTTA GNOCCHI
Roasted Corn, Spring Onion, Blistered, Cherry Tomatoes, Sorrel & Chives

KALE AND LENTIL PANCAKE
Tough Mother Kale, Pickled Kale Stems, Honey Bay Vinaigrette, Taleggio Cheese

CHOCOLATE AVOCADO 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
Executive Sous Chef Crawford Koeniger

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
fines herbs, honey, coriander, fennel seed

House Seasoned Fries | $3

Crispy Fried Calamari | $4
mojo aioli, lime, parsley

Turkey Falafel | $5
pineapple chili chutney, poppy seed hummus, thyme

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
indian coriander, fennel pollen, chive, tarragon, parsley

Roasted Spiced Nuts
warm spices, salt, sugar

Warm Marinated Olives
citrus, spices, rosemary

Chicharrons
avocado, lime, purple basil, spanish paprika

9 each | 3 for 24

Cheesy Cast Iron Cornbread
Cultured Butter, Jalapeno

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

Turkey Falafel
Pineapple Chili Chutney, Poppy Seed Hummus, Thyme

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

Custom Pages

Portfolio

EAT