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 | 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

Cheese

3 for 15; 5 for 21

Gotogetagoat
Comté
Castelmango
Bayley Hazen
Bobolink Cave-Aged Cheddar

Appetizers

Oysters on the Half Shell | 18
East Coast Oysters, Red Wine Mignonette, Whitehouse Hot Sauce, Lemon

Pan Seared Foie Gras | 22
Banyuls Poached Pear, Foie-Walnut Butter, Grilled Brioche, Pickled Shallot

Sorrel & Butter Russet Soup | 9
Spring Caviar, Bobolink Crème Fraiche, Potato Chip

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

Spring Lettuce Salad | 14
Charred Leeks, Hazelnut Vinaigrette, Garden Radish

Barbeque Baked Oysters | 16
Melter Skelter, Braised Leak

Prosciutto & Fava Salad | 18
Roaming Acres Prosciutto, Fava Bean,
NJ Hazelnut Pesto, Valley Shepard Pepato

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

Entrées

Ora King Salmon | 34
English Peas a la Francaise, Spring Truffle, Braised Ramps, Pickled Pearl Onion

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

Olive Oil Poached Halibut| 36
Garden Snap Peas, Lemon Oyster Mushroom,
Grilled Dandelion, Lemon Confit

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

Golden Tile Fish| 36
Artichoke Barigole, Carrot, Shitake, Spring Truffle

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

Sides

Artichoke Frito Misto| 9
Olive, Lemon, Parsley, Spring Garlic Aioli

Heirloom Carrots | 9
Golden Raisins, Toasted Sunflower, Coriander Vinaigrette

Roasted Mushrooms | 9
Carrot-Ginger Puree

Grilled Asparagus| 9
Mustard Vinaigrette, Shaved Radishes

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 | 15
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

Main

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
Pear 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, 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

Cocktails

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

Desserts – 12

Caramel Apple
24 Hour Apples, Caramel,
Candied Pecan, Black Cardamom & Sage Ice Cream

Chocolate Bar
Graham Crumble, Candied Thyme,
Pomegranate Reduction, Rice Crackle, Whipped Cream Mousse

Pear Consommé
Poached Pear, Horchata Panna Cotta, Honey Tuile

Pear Fennel and Cranberry Crumble
Salted Caramel Ice Cream

Carrot Cake
Lemon Mascarpone, Walnut,Anjou Pear Sorbet

ARTISAN CHEESE SELECTION

Choice of Three for 15 All Five 21

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

Gotogetagoat
Semi-Soft, Raw Goat’s Milk
Valley Shephard Creamery, 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

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

Five Course Tasting Menu

Amuse

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
Sweet Potato Puree, Braised Red Cabbage,
Cipollini Onions, Smoked Maitake Mushrooms

Dessert Amuse

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

Add
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

Amuse

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 Bar
Graham Crumble, Candied Thyme,
Pomegranate Reduction, Rice Crackle, Whipped Cream Mouse

Add
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

Mother’s Day Brunch at the Ryland Inn
12pm-6pm
$74 per adult | $29 per child under 12
Not inclusive of tax & gratuity

Appetizers

Valley Shepard Yogurt
Herb Puree, Saffron Honey Hazelnut Granola, Marinated Berries

Smoked Salmon & Deviled Egg Focaccia
Trout Roe, Pea Puree, Vidalia Onion, Capers, Pea Tendrils, Radish, Arugula salad

Chilled Sorrel and Potato Soup
Caviar, Crème Fraiche, Tri Color Potato Chip, pickled mustard root

Ryland Kitchen Garden Salad
Hand Cut Young Greens, Herbs, Rhubarb, Peas,
Radish, Valley Shepherd Nettlesome cheese, Champagne Mint Vinaigrette

Pink Grapefruit Brulee
Blueberry-English Thyme Sabayon

Baked Spanish Egg Tortilla
Potato, Caramelized Onion, Garlic, Paprika, Chorizo,
Ramp Chimi Churri, Ryland Kitchen Garden Salad

Oat Muesli
Almond Milk, Fresh Berries, Dark Chocolate,
Honey, Seeds, Nuts, Dried cherry,

Add On’s

House Cured Meats
Lamb Merguez Sausage, Ham, Bacon

Assorted Fresh Baked Pastries
(4) Muffin, biscuit, Cake, Croissant, sweet roll

Five Cheese Plate

Entrees

Quiche Lorraine
Puff Pastry Crust

Ora King Salmon
Spring Pea and Grilled Romaine Ragout, Rhubarb Chutney

Spring truffle stuffed Turbot en Pappilot
Morels, Ramps, meyer lemons

Salt Roasted Ribeye
Baby Beets with Tops, Sauce Chasseure

Jameson Farm Lamb Trio
Black Garlic Jus, Spring Garlic and Onion Soubise

Duck Confit and Fava Garganelli
turnips, dandelion greens, fava beans, pepato cheese

Baked Heirloom Carrot Rotollo
goat cheese, swiss chard, spring bean and pea ragu

Local Oat & Strawberry Pancakes
Roaming Acres Prosciutto, Valley Shepherd Ricotta Cheese
Sweet Pickled Green Strawberries, Maple Syrup

Sides

Green Corn Grits, Grilled baby kale & Roasted Mushrooms

Grilled Marinated Asparagus, Black Pepper Biscuits

Grilled Marinated Spring Onions, Young Broccoli rabe

Desserts

Raspberry Roll Cake
raspberry mousse, cocoa nibs, Chambord jelee,
Raspberries, honey toasted almonds

Chocolate Pot au Crème
bourbon caramel, hazelnut brittle

Three cheese cheesecake
goat, cream and mascarpone, strawberries and tarragon

Pineapple Chiffon Pie
graham cracker crust, Caramelized pineapple, Italian meringue

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EAT