EAT

Redefining the Farm to Table movement
Reservations
Reservations

Join us every Wednesday through Saturday night to enjoy live
performances by local artists and Bluegrass Sunday brunches!

Cooking Classes held bi-monthly!

To Start

Valley Shepherd Yogurt Semifreddo | 9
Pistachio, Ryland Honey

Cinnamon Sugar Beignets | 9
Chocolate Hazelnut Ganache, Pear Coulis

Smoked Salmon Toast | 9
Crème Fraiche, Everything Spice, Herbs

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

Butternut Squash Salad | 14

Kale, Honey, Pickled Onion, Pomegranate Seeds, Sunflower Seeds, Glen Fife Berries, Cashew & Coconut Puree

Kale & Grain Bowl | 15
Asian Pear, Charred Lemon Vinaigrette, Pumpkin Seed Crumble

Carrot Soup | 9
Cultured Dill Cream, Caraway Beignet

Rye Cavatelli| 17/29
Kale Pesto, Spruce,
Walnut, Lemon, Pecorino Romano, Duck Egg

Brioche Sticky Bun | 9
Brown Sugar Caramel, Cream Cheese Icing

Main

Bourbon Apple Baked French Toast | 14
Candied Pecans, Cinnamon Maple Whipped Cream

Poached  Hen Eggs | 17
Black Pepper Biscuit, Pork Pastrami, Mushrooms, Field Greens, Hollandaise Sauce

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

River Bend Farms Beef | 28
Butcher’s Select Cut, Hen Eggs, Steak Fries, Watercress Salad, Chimichurri

French-Style Scrambled Eggs | 15
Toasted Sourdough, Crème Fraiche, Spinach, Chives, Thyme, Tarragon

20 Miles (or less) Burger | 21
River Bend Angus Beef, Garden Lettuce,
Oak Grove Whole Wheat Brioche, Valley Shepherd Califon

Day Boat Scallops | 26
Castle Valley Mills Grits,
Roasted Peppers, Smoked Mushrooms, Sauce Vert

Red Flannel Hash | 24
Poached Duck Egg, Duck Confit,
Roasted Red Beets, Fingerling Potatoes, Grilled Green Onion, Garden Herbs

Whole Fried Poussin | 24
Black Pepper Biscuits, White Gravy, Field Greens

 

On The Side

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

Breakfast Potatoes | 7
Salsa Verde, Ricotta Salata

Heirloom Carrots| 7
Mustard Vinaigrette, Shaved Radishes

House-Made Slab Bacon | 7
Maple Glaze, Thyme

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

Dinner

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

Snacks & Cheese 

Warm Marinated Olives | 5

Oak Grove Heirloom Popcorn | 5
Thyme, Chile

Charcuterie Board | 19
Chef’s Selection of
House-Made Salumi, Pickled & Fermented Vegetables

Winter Bird Seed Bread | 5
Cultured Herb Butter, Garden Herbs, Ryland Honey

Cheese

3 for 15; 5 for 21

Comté, Gotogetagoat, Ringoes
Bayley Hazen, Bobolink Cave Aged Cheddar

 

Appetizers

Heirloom Carrot Soup | 9
Cultured Dill Cream,Caraway Beignet

Asian Pear Salad | 14
Buttermilk Blue Cheese, Walnuts, Arugula, Cider Vinaigrette

Butternut Squash Salad | 14
Kale, Honey, Pickled Onion, Pomegranate Seeds,
Sunflower Seeds, Glen Fife Berries, Cashew & Coconut Puree

Rye Cavatelli | 14/27
Kale Pesto, Spruce, Walnut, Lemon, Pecorino Romano

Wild Boar Ravioli |17/32
Chestnut Puree, Orange, Swiss Chard, Sunflower Seeds

White Truffle Lasagna | 65
White Truffle, Beurre Fondue, Whipped Ricotta, Semolina Pasta

Baked Oysters  | 16
Summer Peach Mignonette,
Melted Leek, Parsley Breadcrumb, Smoked Trout Roe

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

Seared Foie Gras  | 24
Pumpkin Seed Butter, Caramelized Persimmon, Five Seed Crumble, Port Gelee

Entrées

Ora King Salmon | 34
Eggplant Caviar, Fried Eggplant,
Bok Choi, Jimmy Nardello Pepper, Husk Cherry Preserve

Pan Roasted Cod| 38
Turnip Chowder, PEI Mussels, Smoked Paprika Oil, Collard Greens

Day Boat Scallops | 36
Rosemary Chimichurri, Rye “Risotto”, Pickled Pumpkin, Kabocha Squash

Wood Roasted Steak Frites | 36
Wagyu Sirloin Watercress, Au Poivre Sauce, Seasoned Hand-Cut Fries

River Bend Farm’s Beef | 44
Butchers Select Cuts, Potato & Thyme Terrine, Hubbard Squash Puree,
Roasted Hakurei Turnip, Sauce Bordelaise

Roasted Lamb Leg| 38
Braised Red Cabbage, Delicata Squash, Chanterelle Mushrooms, Red Wine Jus

Hudson Valley Duck Breast | 38
“Dirty” Wild rice, Honeynut Squash, Pickled Cranberry, Spicebush

Griggstown Farm Chicken | 28
Chanterelle Mushroom, Kale, Caramelized Onions, Corn Souffle

20 Miles (Or Less) Burger | 21
River Bend Angus Beef, Garden Lettuce,
Oak Grove Whole Wheat Brioche, Valley Shepherd Califon

Roasted Acorn Squash  |28
Madras Curry, Golden Raisins, Lentils, Maitake Mushroom, Yogurt Crisps

Sides

Delicata Squash | 9
Brown Butter, Pomegranate, Sage

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

Roasted Mushrooms | 9
Winter Herb Sheep’s Milk Yogurt, Hazelnuts

Aligote Potato Croquette | 9
Comte, Gruyere

 

Executive Chef Christopher Albrecht
Chef De Cusine Daniel Brunina

Desserts – 12

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 Ice Cream

*

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
Blandy’s 5-year Sercial Madeira|10
Blandy’s 5-year Malmsey Madeira|10
Blandy’s 10-year Sercial Madeira|13

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

 

Five Course Tasting Menu

Winter Vegetable Salad
Sunchoke Puree,Tempura Mushroom

 Poached Hen Egg
Butternut Squash, Heirloom Bean, Frisee, Black Truffle

Nantucket Bay Scallop
Pumpkin Puree, Roasted Pumpkin,
Five Seed Crumble, Caviar Beurre Blanc

Wagyu Strip Steak
Beef Consommé, Bone Marrow,
Sweet Potato, Collards, Mushroom Tortellini

Triple Creme Cheesecake
Phyllo, Poached Apples, Apple Blossom, Pink Peppercorn, Walnut

 

Add Pan Seared Foie Gras 15

$75 per guest | $125 per guest with wine paring
Requires entire table, can be paired with vegetarian tasting

 

 Five Course Vegetarian Tasting Menu

Winter Vegetable Salad
Sunchoke Puree,Tempura Mushroom

 Poached Hen Egg
Butternut Squash, Heirloom Bean, Frisee, Black Truffle

Rye Cavatelli
Kale, Walnut, and Spruce Pesto, Purple Haze Carrot, Pecorino

Roasted Acorn Squash
Madras Curry, Golden Raisins, Lentils, Maitake Mushroom, Yogurt Crisps

Chocolate-Avacado Cake
Apricot Puree, Coco Nibs, Earl Grey

$65 per guest | $115 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

Winter Bird Seed Bread
cultured herb butter, garden herbs, Ryland Inn honey

Warm Marinated Olives
citrus, rosemary

9 each | 3 for 24

Ryland Inn Hot Dog
onion relish, dijon mustard, chucrut, everything spiced Brioche

Foraged Hen of the Woods
tempura fried, black truffle aioli

Mushroom Toast
grilled baguette, whipped ricotta, truffle vinaigrette

Oysters on the Half Shell
east coast oysters, red wine mignonette,
lemon, hot sauce

Buttermilk Fried Chicken
chili honey, pickle, black pepper biscuit

Linguica
kidney bean, kale, potato, fermented chili

Sweet Shrimp Beignets
celery root remoulade, tarragon

*

River Bend Beef Broth|12
Ricotta Meatballs, Bone Marrow Toast

20 Mile Burger|21

River Bend Angus Beef, Garden Lettuce, Oak Grove Whole Wheat Brioche, Valley Shepherd Cheddar
add foie gras|15

Valentines Day Dinner

Valentine’s Day
Prix Fixe Menu Only

$79 per guest

Not inclusive of Beverage, Tax & Gratuity

 

Amuse

Blood Orange, Heirloom Carrot, Ginger, Turmeric Kombucha

First Course

Veal, Ricotta and Black truffle Meatballs
Grilled Sourdough Bread, Charred & spiced tomato sauce

Ryland Young Green Salad
Warm Camembert stuffed figs, watermelon radish,
toasted almonds, champagne-mint vinaigrette

Bacon Avocado and Fried Maine Pink Shrimp Salad,
lime, baby watercress, Oro Blanco-lime-honey vinaigrette, (Bacon?)

Chicken Fried Oysters,
pickled fennel, seabeans, purple radish, roasted garlic aioli, parsley

-Add on-

Caviar Toast
Toasted Focaccia, American paddlefish caviar, Bone marrow,
Roasted Heirloom garlic, cultured butter 20

Pasta Course

Lightly Smoked Burrata Caramelli
Roasted Beets, Fried Kale, Lardo, Winter Herbs, Toasted Walnuts

Entrée

Red Grouper Al Cartoccio
Saffron, Meyer lemon, bronze fennel,
sautéed rainbow swiss chard, fingerling potato coins, Melted leeks

Sofrito Braised Veal Breast
Creamy oak grove polenta,
Maitake Mushroom Tempura, Sautéed mustard greens

Wagyu Beef Tenderloin
Grilled Radicchio, Acorn Squash, Cippolini onions, sauce Perigourdine

Cauliflower Risotto
Black trumpet mushrooms, Baby Carrots,
red wine agrodolce cippolini onions, Punterelle

Pan Seared Nantucket Bay Scallops
 Stinging nettle puree, Parsnip puree and chips, Pomegranate

Dessert

Blood orange curd and rose creme pavlova with citrus supreme 

Passion Fruit Pot de Creme
bruleed bananas and toasted coconut shortbread

Mexican Spiced Chocolate Layer Cake
mango mousse and caramel sauce

-Add Ons-

Hot Foie Gras – 15

Tableside Sliced Périgord Black Truffle- 24

-Take Home-

Boxed Chocolate Hearts(4) – 1 per table