Redefining the Farm to Table movement


5pm to 9pm tues-thurs
5pm to 10pm fri-sat
4pm to 8pm sun

Snacks & Cheese 

Warm Marinated Olives | 5

Pickled & Fermented Vegetables | 5

Glenn Fife Baguette | 5
Cultured Herb Butter

Baked Brie | 16
Grilled Spinach, Mushroom, Preserved Fig, Almond

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


3 for 15; 5 for 21

Jean Louis
Bayley Hazen
Bobolink Cave-Aged Cheddar


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

Squid Ink Cacio E Pepe | 15/28
Toasted Cauliflower, Black Pepper

Mushroom Mezzaluna | 17/29
Kale, Garlic Confit, Preserved Local Mushrooms

Winter Lettuce Salad | 14
Dates, Cabrales, Walnuts, Pear-Banyuls Vinaigrette

Barbeque Baked Oysters | 16
Melter Skelter, Braised Leak


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

Griggstown Chicken Fricassee | 28
Carrot, Turnip, Leek, Celery Root

Pan Seared Black Bass| 36
Cauliflower Custard, Braised Red Cabbage,
Royal Ossetra Caviar, Caper

Braised Veal Shank for Two | 72
Polenta, Stewed Root Vegetables

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

Tuscan Seafood Stew| 36
Lobster, Calamari, Scallops, Shrimp, Mussels,
Sofrito, Crushed Red Pepper, Gremolata, Grilled Sourdough

Vegetable Cassoulet | 28
Tri Colored Beans, Mushrooms, Smoked Squash, Persillade


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

Fresh Pressed Juice | 8
Chef’s Daily Selection of Fruits & Vegetables

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

Squid Ink Cacio E Pepe | 15/28
Toasted Cauliflower, Black Pepper

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


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

Black Bass Nicoise Salad | 28
Olives, Cappers, Hard Boiled Egg, Pickled Red Onion

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

Croque Madame | 19
House-Made Molasses Ham, Comte,
Sunny-Side-Up Egg, Sauce Mornay

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

House-Made Breakfast Sausage | 7
Maple, Dijon, Black Pepper


School-Road Sparkler   12
St. Germain

Morning Milk Punch   11
Small Batch Bourbon
Cinnamon Syrup

Hailmary   11
Ryland Inn House Bloody Mix

Harvey Wallbanger   10

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




Choice of Three 15          All Five 21

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

Semi-Soft, Raw Goat’s Milk
Bobolink Dairy, New Jersey

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


Winter Vegetable Salad
Chamomile, Salsify, Black truffle 

Duck Confit and Aligot Potato Salad
Poached Duck Egg, Arugula, Frisee,
Truffle Vinaigrette, Pickled Pearl Onions 

Pan Seared Black Sea Bass
Cauliflower, Caviar, Apple 

Wagyu NY Strip and Braised Shortrib
Delicata, Acorn and Butternut Squash,
Celery Root, Sauce Perigourdine


Dessert Amuse

Honey-Nougat Parfait
Toasted Hazelnuts, Caramelized figs, Crispy Phyllo

Perigord Black Truffles 28
Pan Seared Foie Gras 15

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


 Five Course Vegetarian Tasting Menu


Winter Vegetable Salad
Chamomile, Salsify, Black truffle

Apple Rutabaga Soup
Walnut, Compressed Apple, Mint

Handmade Mushroom Mezzaluna
Charred Kale, Mushrooms Ragu, Ricotta Cheese

Stuffed Cabbage
Lentils, Flageolets, Mushrooms, Garlic, Thyme,
Celery Root puree, Sour Kraut, Caraway,
Braised Red Cabbage, Black Truffle

Dessert Amuse

Chocolate Trio
Dark Chocolate Rice Pudding,
Raspberry – Milk Chocolate Mousse,
Chocolate Shavings, Tempura Raspberries

Perigord Black Truffles 28

$65per 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

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

Smoked Salmon
everything spice, fried capers, cream cheese, herb salad

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

Smoked Bourbon Sausage
bean stew, pickled red onion

Sweet Shrimp Beignets
celery root remoulade, tarragon


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