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

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

Jean Louis
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

Butternut Squash Salad | 13
Apple, Fennel, Walnut, Garden Arugula

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

10 OZ 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

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

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

Delicata Squash| 9
Aji Dulce, Maple, Pickled Cranberry

Executive Chef Christopher Albrecht
Chef De Cusine Daniel Brunina

To Start

Greek 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

Garden Zucchini Salad | 13
Cucumber, Fennel, Spring Onion, Herbs, Hazelnuts,
Dried Olives, Young Greens

Cottage Mozzarella &Heirloom Tomatoes | 13
Pecans, Pink Peppercorns, Basil

Smoked Salmon Salad | 13
Horseradish, Green Apple, Beets

Yellow Pepper Bisque | 14
Basil, Herb Oil

House-Made Agnolotti | 15
Ricotta Cheese, Prosciutto, Ramps, Easter Egg Radish,
Chinese Kale, Pine Nuts, Spring Garlic

Jersey Sweet Corn Risotto | 13
Cherry Tomato, Garden Basil, Parmesan

Main

Brioche French Toast | 14
Peach Preserve, Mascarpone, Candied Pecans

Poached Eggs | 17
Toasted English Muffin, Ryland Field Greens, Mushrooms,
Prosciutto, Hollandaise Sauce

Green Markey Frittata | 14
Swiss chard, Smoked Gouda Cheese, Fingerling Potatoes, Green Onion

Lemon & Ricotta Pancakes | 15
Strawberry Jam, 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

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

Hot Smoked Choho Salmon | 32
Pepper Caponata, Fried Green Tomatoes, Garden Basil

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

On The Side

House-Made Slab Bacon | 7
Maple Glaze

Breakfast Potatoes | 7
Salsa Verde, Ricotta Salata

Roasted Baby Carrots| 9
Toasted Sunflower Seeds,
Coriander Vinaigrette, Golden Raisins

Cocktails

School-Road Sparkler   12
Stoli
St. Germain
Grapefruit

Morning Milk Punch   11
Small Batch Bourbon
Cinnamon Syrup
Milk

Hailmary   11
Stoli
Ryland Inn House Bloody Mix

Harvey Wallbanger   10
Stoli
Galliano
Orange

Reposado Crusta | 14
Herradura Resposado, Lime, Pomegranate, Brown Sugar

Executive Chef Christopher Albrecht
Chef De Cuisine Daniel Brunina

Desserts – 12

Apple Custard
12 Hour Apples, Oatmeal Raisin Cookie, Sassafras

Chocolate Trio
Chocolate Rice Pudding, Tempura Raspberries, Candied Mint

Maple Walnut Tart
Sherry Maple Syrup, Whipped Cream

Pear Fennel and Cranberry Crumble
Raspberry- Apple Cider Sorbet

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

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

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

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

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

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

$75 per guest | $120 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 Bobolink Dairy Butter, Garden Herbs

Warm Marinated Olives
Citrus, Rosemary

*

9 each | 3 for 24

Blistered Shishito Peppers
Honey, Lime, Coriander, Hazelnut, Mint

House Made Kielbasa
Duo of Sauerkraut, Pretzel, Mustard

Oysters on the Half Shell
East Coast Oysters, Red Wine Mignonette, Lemon, Whitehouse Hot Sauce

Pastrami Spiced Elk Carpaccio
Red Onion, Jalapeno, Sprouts, Worcestershire Aioli

Buttermilk Fried Chicken
Chili Honey, Pickle, Black Pepper Biscuit

Roaming Acres Pork Terrine
Plum Mostarda, Pretzel Bread, Herb Salad

Sweet Crab Beignets
Celery Root Remoulade, Tarragon

*

Ryland Burger | 19
White Cheddar, Bacon Onion Jam, Horseradish Aioli,
Brioche Bun, Malted Vinegar Steak Fries
Add Foie Gras | 15

Happy Thanksgiving from all of us at the Ryland Inn!
12pm-6pm

$79 per adult
$29 per child under 12
Tax, Gratuity and Beverage Additional

 

First Course

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

or

Fig and Kale Salad
Caramelized Figs, Baby Kale, Pumpkin,
Concord Vinaigrette, Wild Puff Rice, & Goat Cheese Crostata

or

Nantucket Bay Scallops
Heirloom Red Corn Grits, Grilled Radicchio,
Bone Marrow, Chestnuts, & Cabernet Reduction

Thanksgiving Dinner

Purely Farm Heritage Turkey
Sage Infused Roasted Breast, Stuffed & Braised Boneless Thigh
Traditional Turkey Gravy, Cranberry Relish

or

Pan Roasted Ora King Salmon
Sunchoke Puree, Herb Salad

or

Red Wine Braised Beef Short Rib
Smashed Yukon Gold Potatoes

or

Pumpkin Stuffed Cabbage
Black & Tan Rice, Beluga Lentils, Mustard Greens,
Hen of the Woods Mushrooms, Red & White Sauerkraut

Sides Served At the Center of the Table:
Potato Turnip & Celery Root Gratin, Maple Sweet Potatoes,
Chestnut-Sausage Apple & Fennel Stuffing,Brussels Sprouts, Baby Carrots,
Cippolini Onions & Field Greens, Assorted Local Mushrooms

Dessert

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

or

Chocolate Rice Pudding
Tempura Bananas, Mint, Chocolate Sauce, & Chocolate Shavings

or

Pear fennel & Cranberry Crumble
Sweet Cream Ice Cream & Ryland Honey

 

Our Community of Farms

Daegle Farm | Bloomin Glenn | Carversville Farm Foundation
Ryland Kitchen Garden | Tuscarora | Kings Kreamery | Purely Farm | Muth Family Farm

 

 

Executive Chef | Christopher Albrecht

Chef de Cuisine | Daniel Brunina