Join us every Wednesday through Saturday night to enjoy live
performances by local artists and Bluegrass Sunday brunches!
Valley Shepherd Sheep’s Yogurt | 9
House-Made Granola, Seasonal Fruit, Honey
Fresh-Baked Breakfast Pastries| 12
Fruit Preserves
Summer Bird Seed Bread | 5
Cultured Butter, Ryland Honey, Garden Herbs
Fresh Pressed Juice | 8
Chef’s Daily Selection of Fruits & Vegetables
Summer Lettuce Salad | 14
Garden Radish, Herbs, Wax Beans,
Charred Lemon Vinaigrette, Raspberry, Sunflower Seeds
Smoked Salmon Salad | 15
Horseradish, Green Apple, Beets
Chilled Corn Soup | 9
Corn Biscotti, Marinated Chanterelles, Charred Corn, Crème Fraiche
Ricotta Cavatelli | 17/29
Garden Basil Pesto, Grilled Patty Pan Squash, Charred Marinated Radicchio
Yellow Pepper Risotto | 13
Squash, Eggplant, Corn
Brioche French Toast | 14
Peach 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
Local Oats & Strawberry Pancakes | 15
NJ Blueberry Compote, Pickled NJ Blueberries
French-Style Scrambled Eggs | 15
Toasted Sourdough, Crème Fraiche, Spinach, Chives, Thyme, Tarragon
Olive Oil Poached Halibut | 36
Marvel of Venice Beans, Lion’s Mane Mushroom, Grilled Dandelion, Lemon Confit
20 Miles (or less) Burger | 21
River Bend Angus Beef, Garden Lettuce,
Oak Grove Whole Wheat Brioche, Valley Shepherd
Ora King Salmon | 34
Eggplant Caviar, Fried Eggplant,
Bok Choi, Jimmy Nardello Pepper, Husk Cherry Preserve
Croque Madame | 19
House-Made Molasses Ham, Comte,
Sunny-Side-Up Egg, Sauce Mornay
House-Made Breakfast Sausage | 7
Maple, Dijon, Black Pepper
Breakfast Potatoes | 7
Salsa Verde, Ricotta Salata
Heirloom Carrots| 7
Mustard Vinaigrette, Shaved Radises
House-Made Slab Bacon | 7
Maple Glaze, Thyme
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
5pm to 9pm tues-thurs
5pm to 10pm fri-sat
4pm to 8pm sun
Warm Marinated Olives | 5
Oak Grove Heirloom Popcorn| 5
Thyme, Chile
Charcuterie Board | 19
Chef’s Selection of
House-Made Salumi, Pickled & Fermented Vegetables
Summer Bird Seed Bread | 5
Cultured Herb Butter, Garden Herbs, Ryland Honey
3 for 15; 5 for 21
Comté, Gotogetagoat, Ringoes
Bayley Hazen, Bobolink Cave Aged Cheddar
Carrot Soup | 9
Cultured Dill Cream,Caraway Beignet
Roasted Octopus Provencal | 18
Tomato Vinaigrette, Wax Beans, Fennel, Garden Herbs
Oysters on the Half Shell | 18
East Coast Oysters, Red Wine Mignonette, Lemon, House-Made Hot Sauce
Fall Asian Pear Salad | 14
Buttermilk Blue Cheese, Walnuts, Arugula, Cider Vinaigrette
50 Mile Pappardelle | 14/27
Local Mushroom Ragu, Grilled Kale, Shallot Confit
Squid Ink Linguine | 16/28
Top Neck & Little Neck Clams, House-Made Bacon
Beet & Tuna Tartare | 18
Fermented & Roasted Beets, Mustard Greens,
Shiso, Uni-Aleppo Vinaigrette
Foie Gras & Blueberry Waffle | 24
Sourdough Waffle, Blueberry & Summer Savory Compote,
Sourland’s Maple, Pickled Blueberries
Butternut Squash Salad | 14
Kale, Honey, Pickled Onion, Pomegranate Seeds, Sunflower Seeds,
Glen Fife Berries, Cashew & Coconut Puree
Ora King Salmon | 34
Eggplant Caviar, Fried Eggplant,
Bok Choi, Jimmy Nardello Pepper, Husk Cherry Preserve
Pan Roasted Halibut | 36
Garden Herb Marinade, Grilled Tropea Onion,
Cherry Tomato Panzanella, Mustard Greens, Peach Vinaigrette
Day Boat Scallops | 36
Corn Succotash, Ham Hock, Chanterelle, Bay Leaf
Wood Roasted Steak Frites | 36
Wagyu Sirloin Watercress, Au Poivre Sauce, Seasoned Hand-Cut Fries
River Bend Farm’s Beef | 44
Butchers Select Cuts, Caramelized Onion Rosti, Braised Garden Greens
20 Miles (Or Less) Burger | 21
River Bend Angus Beef, Garden Lettuce,
Oak Grove Whole Wheat Brioche, Valley Shepherd Califon
Roaming Pork Duo | 36
Grilled Pork Chop, Slow Roasted Pork Short rib,
Grilled Peaches, Caramelized Sweet Onion, Potato, Pancetta
Griggstown Farm Poussin | 28
Lobster Mushroom, Kale, Caramelized Onions, Corn Souffle
Roasted Acorn Squash |28
Madras Curry, Golden Raisins, Lentils, Maitake Mushroom, Yogurt Crisps
Artichoke Frito Misto| 9
Olive, Lemon, Parsley, Spring Garlic Aioli
Heirloom Carrots | 9
Golden Raisins, Toasted Sunflower, Coriander Vinaigrette
Roasted Mushrooms | 9
Stinging Nettle Sheep’s Milk Yogurt, Hazelnuts
Aligote Potato Croquette| 9
Comte, Gruyere
Executive Chef Christopher Albrecht
Chef De Cusine Daniel Brunina
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
*
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
Warre’s 2004 Late Bottle Vintage Port|15
Blandy’s 5-year Sercial Madeira|10
Blandy’s 5-year Malmsey Madeira|10
Blandy’s 10-year Sercial Madeira|13
Bodegas Tradición, Cream Sherry VOS 20 Years|18
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
Lobster and Tomato Tart
Zucchini, Sweet Onion, Black Truffle,Tomato-Coriander Vinaigrette
Grilled Mackerel
Eggplant Caponata, Toasted Pine Nuts
50 Mile Pappardelle
Local Mushroom Ragu, Grilled Kale, Shallot Confit
Butcher’s Trio
Beef Ribeye, Smoked Sirloin, Short Rib
Blue Corn Grits, Mushrooms, Swiss Chard
Ramp Chimichurri
Dark Chocolate Cremeux
Sour Cream Gelato, Candied Beets, Figs,
Chocolate Sable, Bronze Fennel
Add Pan Seared Foie Gras 15
$75 per guest | $120 per guest with wine paring
Requires entire table, can be paired with vegetarian tasting
Butternut Squash Salad
Kale, Honey, Pickled Onion, Pomegranate Seeds,
Sunflower Seeds, Glen Fife Berries, Cashew & Coconut Puree
Carrot Soup
Cultured Dill Cream, Caraway Beignet
50 Mile Pappardelle
Local Mushroom Ragu, Grilled Kale, Shallot Confit
Roasted Acorn Squash
Madras Curry, Golden Raisins, Lentils, Maitake Mushroom, Yogurt Crisps
Chocolate-Avacado Cake
Apricot Puree, Coco Nibs, Earl Grey
$65 per guest | $110 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
Glenn Fife Baguette
cultured herb butter
Warm Marinated Olives
citrus, rosemary
9 each | 3 for 24
The Ryland Dog
spring onion, relish, dijon, everything spiced potato roll
Mushroom Toast
grilled baguette, whipped ricotta, truffle vinaigrette
Smoked Salmon
everything spice, fried capers, cream cheese, herb salad
Oysters on the Half Shell
east coast oysters, red wine mignonette,
lemon, hot sauce
Buttermilk Fried Chicken
chili honey, pickle, black pepper biscuit
Spring Garlic & Herb Sausage
five grain tabbouleh
Sweet Shrimp Beignets
celery root remoulade, tarragon
*
Ryland Burger|19
white cheddar, bacon jam,
brioche bun, malted vinegar steak fries
add foie gras|15
Happy Thanksgiving from all of us at the Ryland Inn!
November 22nd
12pm-5pm
Amuse
Warm Carrot, Ginger and Honey Crisp Apple Soup
Nantucket Bay Scallops
Heirloom Red Corn Grits, Grilled Radicchio,
Bone Marrow, Chestnut and Cabernet Reduction
Poached Duck Egg
Mushroom Ragu, Heirloom Bean, Hubbard Squash,
Frisee, Truffle, NJ Hazelnut, Smoked Ham
Caramelized Fig and Baby Kale Salad
Concord Grape Vinaigrette,
Pumpkin Agrodolce, Warm Smoked Ricotta Tart
Griggstown Heritage Turkey
Sage Infused Roasted Breast,
Stuffed & Braised Boneless Thigh, Traditional Turkey Gravy, Cranberry Relish
Sole Meuniere
Brown Butter, Parsley, Lemon, Roasted Celery
Red Wine Braised Short Rib
Caramelized Onion Rosti Potato
Stuffed Delicata Squash
Wild Rice, Potato, Carrot, Celery,
Parsley, Turnip, Roasted Cippolini Onion
Potato, Turnip and Celery Root Gratin, Maple Glazed Sweet Potato,
Chestnut-Sausage Apple & Fennel Stuffing, Braised Red Cabbage,
Roasted Local Mushrooms, Braised Garden Greens and Cippolini Onion
Caramel apple crepes
sugared cranberries butternut squash gelato
Bourbon maple pecan tart
candied bacon and cinnamon gelato
Hot chocolate fudge cake
Graham cracker crumble and sweet potato and toasted marshmallow gelato
