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
Spring Lettuce Salad | 14
Charred Leeks, Hazelnut Vinaigrette, Garden Radish
Smoked Salmon Salad | 15
Horseradish, Green Apple, Beets
Sorrel & Butter Russet Soup | 9
Spring Caviar, Bobolink Crème Fraiche, Potato Chip
Fava Garganelli | 15/28
Pork Sausage, Chanarelle,
Fava Leaves, Spring Onion, Radish
English Pea Tisotto | 13
Hakurei Turnips, Spring Radish, English & Snap Peas, Mint
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
Local Oats & Strawberry Pancakes | 15
Pecans, Maple, Pickled Green Strawberries
French-Style Scrambled Eggs | 15
Toasted Sourdough, Crème Fraiche, Spinach, Chives, Thyme, Tarragon
Ryland Burger | 18
Bacon Jam, Cheddar, Potato Chips, Brioche Chips
Olive Oil Poached Halibut | 36
Garden Snap Peas, Lemon Oyster Mushroom,
Grilled Dandelion, Lemon Confit
Ora King Salmon | 34
English Peas a la Francaise, Spring Truffle,
Braised Ramps, Pickled Pearl Onions
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
Glenn Fife Baguette | 5
Cultured Herb Butter
Oak Grove Heirloom Popcorn| 5
Thyme, Chile
Charcuterie Board | 19
Chef’s Selection
Mustards, Fennel Bread, Pickled Vegetables
3 for 15; 5 for 21
Nettlesome
Comté
Melter Skelter
Bayley Hazen
Bobolink Cave-Aged Cheddar
Sorrel & Butter Russet Soup | 9
Spring Caviar, Bobolink Crème Fraiche, Potato Chip
Spring Lettuce Salad | 14
Charred Leeks, Hazelnut Vinaigrette, Garden Radish
Asparagus Salad | 16
Radish, Fried Egg, Trout Roe
Prosciutto & Fava Salad | 18
Roaming Acres Prosciutto, Fava Bean,
NJ Hazelnut Pesto, Valley Shepard Pepato
Braised Rabbit Gnocchi | 17/29
Carrots, Peas, Romaine, Sunflower,Hon Shimeji Mushroom
Duet of Foie Gras | 24
Rhubarb, Spring Pea Panisse, Chanterelle Mushrooms
Wood Grilled Spring Onion Salad | 14
Castelvetrano Olive, Radish, Toasted Milk Vinaigrette, Honey, Dandelion
Fava Garganelli | 15/28
Pork Sausage, Chantarelle, Fava Leaves, Spring Onion, Radish
Oysters on the Half Shell | 18
East Coast Oysters, Red Wine Mignonette, Whitehouse Hot Sauce, Lemon
Ora King Salmon | 34
English Peas a la Francaise, Spring Truffle, Braised Ramps, Pickled Pearl Onion
Wood Roasted Steak Frites | 36
Wagyu Sirloin, Watercress, Au Poivre Sauce, Seasoned Hand-Cut Fries
Stuffed Griggstown Chicken | 28
Five Grain Salad, Hakurai Turnips, Turnip Greens, Spring Garlic Chicken Jus
Olive Oil Poached Halibut| 36
Garden Snap Peas, Lemon Oyster Mushroom, Grilled Dandelion, Lemon Confit
River Bend Farms 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 Cheese, Seasoned Hand-Cut Fries
Golden Tile Fish| 36
Artichoke Barigole, Carrot, Shitake, Spring Truffle
Vegetable Cassoulet | 28
Tri Colored Beans, Mushroom, Peas, Asparagus, Artichoke, Parsnip Persillade
Veal Porterhouse | 42
Morel Cream, Grilled Spring Onion, Green Corn and Nettle Soufflé
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
Grilled Asparagus| 9
Mustard Vinaigrette, Shaved Radishes
Executive Chef Christopher Albrecht
Chef De Cusine Daniel Brunina
Brown Butter Almond Rhubarb Cake |12
Star Anise-Blood Orange Anglaise
Strawberry-Fennel Sorbet
Spring Custard Trio |12
Strawberry Basil Rice Pudding
Lemon Verbena Crème Brulee
Goat and Honey Panna Cotta
Vanilla Anise Crêpe |12
Candied Blueberry, Mango Sorbet,
Navel Orange Custard
Cherry Chocolate Rotolo |12
Black Mint Ice Cream
Bing Cherries, Graham Crumble
Mixed Berry Cobbler|12
Strawberry, Blueberry, Raspberry,
Blackberry, Crème Fraiche Ice Cream
ARTISAN CHEESE SELECTION
Choice of Three for 15 | All Five 21
Comté
Semi-Hard Cow’s Milk,
Franche-Comté, France
Nettlesome
Semi-Hard, Raw Cow’s Milk with Nettles
Valley Shephard Creamery, New Jersey
Melter Skelter
Raw Cow’s Milk, Soft, Aromatic
Valley Shephard Creamery, New Jersey
Bobolink Cave Aged Cheddar
Aged 5 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 Paul Jaboulet Ainé, Muscat De Beaumes-De-Venise |8
2015 Barton & Guestier, Sauternes|15
2016 Bera, Brachetto, Piemonte |8
5 each
Oak Grove Heirloom Popcorn
thyme, chile
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
Buttermilk Fried Chicken
chili honey, pickle, black pepper biscuit
Sweet Shrimp Beignets
celery root remoulade, tarragon
Spring Garlic & Herb Sausage
five grain tabbouleh
*
Ryland Burger|19
white cheddar, bacon jam,
brioche bun, malted vinegar steak fries
add foie gras|15
Amuse
Spring Vegetable Salad
Pea, Mint, Nettle, Champagne, Black truffle
Ossetra Caviar
Artichoke Barigoule, Poached Shrimp, Leek
Fava Garganelli
Pork Sausage, Chanterelle
Fava Leaves, Spring Onion, Radish
Butcher’s Trio
Beef Ribeye, Smoked Sirloin, Short Rib
Blue Corn Grits, Mushrooms, Swiss Chard
Ramp Chimichurri
Dessert Amuse
Warm Triple Crème Tart
Strawberry, Almonds
AddPan Seared Foie Gras 15
$75 per guest | $120 per guest with wine paring
Requires entire table, can be paired with vegetarian tasting
Amuse
Spring Vegetable Salad
Pea, Mint, Nettle, Champagne, Black Truffle
Sorrel & Butter Russet Soup
Bobolink Crème Fraiche, Potato Chip
Fava Garganelli
Chantarelle, Fava Leaves, Spring Onion, Radish
Stuffed Cabbage
Lentils, Flageolets, Mushrooms, Garlic, Thyme,
Celery Root puree, Sauerkraut, Caraway,
Braised Red Cabbage, Black Truffle
Dessert Amuse
Coconut Arancini
Strawberry, Almonds
$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
