Our Menu
Redefining the Farm to Fork movement
Over 90 percent of the ingredients used in Ryland Inn’s kitchen are from the local area. You can really taste the difference.
Brunch
To Start
Hot Cinnamon-Apple Morganic’s Oatmeal
Brown Sugar, Cultured Butter
9
Egg Mini Muffins
Cinnamon Sugar
9
Beet Cured Smoked Salmon Blini
Crème Fraiche, Everything Spice, Herbs
12
Fresh Pressed Juice
Chef’s Daily Selection of Fruits & Vegetables
5
Grain Salad
Quinoa, Farro, Cous-Cous, Swiss Chard, Olive, Brussels, Citrus Vinaigrette, 5 Seed Crumble
14
Butternut Squash Salad
Coconut Cashew Butter, Sunflower Seed, Kale, Pickled Onion, Farro, Roasted and Pickled Butternut, Pomegranate, Sherry Vinaigrette
16
Silver Dollar Pancakes
Asian Pear Jam, Maple Syrup
9
Grapefruit Brulee
Marsala Zabaglione
9
Monkey Bread
Cinnamon Sugar
10
Main
French Toast
Cinnamon Raisin Bread, Bananas Foster
14
Eggs Benedict
Ryland English Muffin, Ham, Mushrooms, Field Greens, Hollandaise Sauce
17
Green Market Frittata
Swiss Chard, Gruyere Cheese, Fingerling Potatoes, Green Onion
14
Steak & Eggs
Butcher’s Select Cut, Hen Eggs, Steak Fries, Watercress Salad, Chimichurri
28
French-style Scrambled Eggs
Toasted Sourdough, Créme Fraiche
24
Taylor Ham, Egg, & Cheese
Local Hen Eggs, American Cheese, Brioche Bun, Watercress Salad
15
Ryland Reuben
House Pastrami, Sauerkraut, Russian, Gruyere, Rye Bread
24
Fried Griggstown Chicken & Belgian Waffles
Vermont Maple Syrup
24
Ryland Burger
Watercress Salad, Brioche Bun, Arugula, Ryland Aioli, Comte Cheese
21
Sides
House-made Breakast Sausage
Maple, Dijon, Black Pepper
7
Breakfast Potatoes
Salsa Verde, Ricotta Salata
7
Fruit Salad
Mixed Fruits
7
House-Made Slab Bacon
Maple Glaze, Thyme
7
Cheese
1) Comte: unpasteurized cow’s milk, French, Semi Hard, aged 1 Year
Firm with a salty, nutty flavor Not Vegetarian
2) Valencay: unpasteurized goat milk, French, aged 3-5 weeks
Firm to soft depending on ripeness, covered in blue ash, Citrusy flavor Not Vegetarian
3) Tomme de Brulee: Raw sheep’s milk, French, semi hard, aged 3 Months
Supple with a salty barnyard flavor Not Vegetarian
4) Bobolink Cave aged Cheddar: Raw Grass feed cow milk, New Jersey, hard, aged 15 months
Crumbly with a full mellow cheddar flavor, Vegetarian
5) Queso de Valdeon: pasteurized cow and goat milk, Spain, creamy blue cheese, aged 2-3 months
Creamy with a salty spicy (black pepper) flavor Not Vegetarian
Dinner
5pm to 9pm tues-thurs
5pm to 10pm fri-sat
4pm to 8pm sun
Snacks & Cheese
Warm Marinated Castelvetrano Olives
Rosemary and Grapefruit
5
Charcuterie Board
Chef’s Selection of House-Made Salami, Pickled & Fermented Vegetables
19
Bone Marrow & Short Rib Jam
Avocado Toast
5
Oak Grove Heirloom Popcorn
Honey, Thyme
5
Oysters on the Half Shell
Red Wine Mignonette, Lemon, House-Made Hot Sauce
18
Cheese
Comté, Valencay, Tomme Brulee Cave Aged Cheddar, Fourme D’Ambert
3 for 15 – 5 for 21
Appetizers
Grain Salad
Quinoa, Farro, Cous-cous, Swiss Chard, Olive, Brussels, Citrus Vinaigrette, 5 Seed Crumble
14
White Bean & Escarole Soup
Grilled Foccacia
9
Butternut Squash Salad
Coconut Cashew Butter, Sunflower Seed, Kale, Pickled Onion, Farro, Roasted and Pickled Butternut, Pomegranate, Sherry Vinaigrette
16
Confit Bacon
Hazelnut Brittle, Parsnip, Cider Jam, Celery Salad, Horseradish, Chamomile
16
Squid Ink Capellini
Manilla Clam, Pork Belly, Alba White Truffle Sauce, Chicaron
18 / 35
Black Truffle And Mushroom Mousse Tortellini
Taleggio Foam, Vin Cotto, Grilled Onion Consommé, Parsley
16 / 31
Turnip And Prosciutto Salad
Arugula, Dried Apricot, Candied Walnut, Honey-Peppercorn Vinaigrette
16
Escargot
Black Garlic Aioli, Brioche, Chimichurri, Sage Aioli
18
Foie Gras Torchon Brulee
Gooseberry Gelee, Pickled Sweet Peppers, Sauternes Zabaglione, Toasted Sourdough
24
Entrées
Seafood Paella
Clams, Mussels, Shrimp, Scallop, Chorizo, Sofrito, Saffron
33
Pan Roasted Black Cod
Matsutaki Mushrooms, Spaghetti Squash, Sage Spätzle, Walnuts & Beurre Noisette
38
Root Vegetable Crusted & Smoked Swordfish
Baby Carrots, Turnips, Swiss Chard, Shiitake a la Grecque, Lemon-Leek Soubise
36
Steak Frites
N.Y. Strip, Parmesan-Rosemary Fries, Broccoli Spigarello, Perigord Sauce
36
Braised Short Rib
Cheesy Cornbread Pudding, Collard Greens, Hollandaise
36
Alina Duck Breast
Fried Blue Corn Grits & Confit Cake, Candied Treviso, Spinach, Spiced Honey
39
Warm Spice Brined Chicken
Smoked Potato Puree, Bok Choy, Oyster Mushrooms, Garlic-Thyme Jus
28
Ryland Burger
Watercress Salad, Brioche Bun, Arugula, Ryland Aioli, Comte Cheese, Parmesan-Rosemary Fries
21
Wood Fired Grilled Cabbage Steak
Romesco, Brown Butter Powder, Basil Salsa, Maitake, Sauerkraut, Carrot Chips, Harissa Granola
28
Sides
Acorn Squash Tempura
Romesco Sauce
9
Roasted Mushrooms
Fried Shallots, Roasted Garlic, Vin Cotto
9
Cheddar & Rosemary Roast Potatoes
Pomegranate, Bacon
9
Executive Chef Christopher Albrecht
Executive Sous Chef Crawford Koeniger
Dessert
Salted Caramel Chocolate Tart (vegan)
Chocolate Oat Crust, Salted Caramel, Dark Chocolate, Chocolate Sorbet, Coconut Tuile
12
Pistachio Baba
Pistachio Cake Soaked in Wine and Orange, Caramelized Citrus, Pistachio Ice Cream & Brittle
12
Napoleon
Puff Pastry, Malted Cappuccino Cream, Brandied Cherries, Mocha Cocoa, Marshmallows
12
Tropical Carrot Cake
Macadamia, Mango, Pineapple, Coconut Cream Cheese Frosting
12
Crème Brulée Trio
Vanilla Bean, Earl Grey, Chocolate Cinnamon
18
Ice Cream / Sorbet
Daily flavors avalable*
3 per scoop
Pastry Chef Michael Lantry
Happy Hours
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
Fines Herbs, Honey, Coriander, Fennel Seed
1
House Seasoned Fries
3
Drunk Mussels
Bacon Jam, Thyme, Guinness, Garlic Aioli
5
House Mozzarella In Carrozza
Marinara
4
Spirits
Off Glass Wine Pours
5
Bottled and Draft Beer
5
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
The Ryland Inn Bar Snacks
Focaccia Pizza Fig, Onion, Provolone, Prosciutto, Arugula
9 each | 3 for 24
Barnegat Oysters on the ½ Shell Mignonette, Lemon, Hot Sauce
9 each | 3 for 24
Classic Shrimp Cocktail Sourland’s Vodka Cocktail Sauce
9 each | 3 for 24
Drunk Mussels Bacon Jam, Thyme, Guinness, Garlic Aioli, Focaccia
9 each | 3 for 24
House Mozzarella in Carrozza Marinara
9 each | 3 for 24
Smoked Wagyu Beef Tartar Potato Chips, Capers, Anchovy, Cornichons, Egg, Herbs
9 each | 3 for 24
Fried Griggstown Chicken Tenders Honey Mustard, BBQ Sauce
9 each | 3 for 24
Ryland Garden Salad
Hand Cut Lettuces, Radishes, Carrot, Red Onion, Cucumber, Champagne-Mint Vinaigrette
Add Shrimp, Chicken, or Beef Tips
11
French Onion Grilled Cheese
Caramelized Onion, Concord Grape Jam
19
Ryland Reuben
House Pastrami, Sauerkraut, Russian, Gruyere, Rye Bread
18
BBQ Brisket Sandwich
Coleslaw, Brioche Bun
15
Ryland Burger
Comte Cheese, Watercress Salad, Brioche Bun, Ryland Aioli
Add Foie Gras $15
21
5 Course Tasting Menu
$75.00 pp
Turnip and Prosciutto Salad
Arugula, Dried Apricot, Candied Walnut, Honey-Peppercorn Vinaigrette
Squid Ink Capellini
Manilla Clam, Pork Belly, Alba White Truffle Sauce, Chicaron
Escargot
Black Garlic Aioli, Brioche, Chimichurri, Sage Aioli
Braised Short Rib
Cheesy Cornbread Pudding, Collard Greens, Hollandaise
Trio of Creme Brulee
Vanilla Bean, Earl Grey Tea, Chocolate Cinnamon
Add Wine Pairings
50
Add Pan Seared Foie Gras
15
5 Course Vegetarian Tasting Menu
$65.00 pp
Butternut Squash Salad
Coconut Cashew Butter, Sunflower Seed, Kale, Pickled Onion, Farro, Roasted and Pickled Butternut, Pomegranate, Sherry Vinaigrette
Poached Hen Egg
Brussels Sprouts, Grits, Onion Consomme
Black Truffle and Mushroom Mousse Tortellini
Alba Truffle Butter Sauce
Wood Fire Grilled Cabbage Steak
Romesco, Brown Butter Powder, Basil Salata, Maitake, Sauerkraut, Carrot Chips, Harissa Granola
Salted Caramel Chocolate Tart
Oat And Chocolate Crust, Dark Chocolate Sorbet, Cocoa Nibs
7 Course Tasting Menu
$129.00 pp
Uni & Endive Salad
Asian Pear, Candied Walnut Crumble, Citrus-Tarragon Vinaigrette
Warm Oysters & Caviar
Riesling Buerre Blanc, Pickled Kale, Rosemary Rice Cracker
Squid Ink and Cauliflower Cacio e Pepe
Bottarga
Mackerel
Celeriac, Truffle, Maitake, Lemon-Leek Soubise, Horseradish
Earl Grey Pork Belly
White Bean Puree, Beluga Lentils, Mustard Greens
Sherry Braised Beef Cheeks
Heirloom Grits, Collard Greens, Hollandaise, Beef Jus
Chocolate Pear Cake
Dark Chocolate Mousse, Pear Mousse, Chocolate Cake, Chocolate Cremeux, Dried Chocolate Meringue, Gold Leaf
Ultra Premium Wine Pairing
99
Foie Supplement
15
Black Truffle Supplement
24
Executive Chef | Christopher Albrecht
Chef de Cuisine | Crawford Koeniger
Due to the Current State of Our Communities, the Governor and Cdc Has Made the Decision That Mandates We Close. We will share reopening information when that becomes available. Our property is open Friday, Saturday and Sunday – by appointment only – to anyone who wishes to book a future event. At the end of the day, we are one community and we will overcome this together.