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

Egg Mini Muffins

Cinnamon Sugar

Beet Cured Smoked Salmon Blini

Crème Fraiche, Everything Spice, Herbs

Fresh Pressed Juice

Chef’s Daily Selection of Fruits & Vegetables

Grain Salad

Quinoa, Farro, Cous-Cous, Swiss Chard, Olive, Brussels, Citrus Vinaigrette, 5 Seed Crumble

Butternut Squash Salad

Coconut Cashew Butter, Sunflower Seed, Kale, Pickled Onion, Farro, Roasted and Pickled Butternut, Pomegranate, Sherry Vinaigrette

Silver Dollar Pancakes

Asian Pear Jam, Maple Syrup

Grapefruit Brulee

Marsala Zabaglione

Monkey Bread

Cinnamon Sugar

Main

French Toast

Cinnamon Raisin Bread, Bananas Foster

Eggs Benedict

Ryland English Muffin, Ham, Mushrooms, Field Greens, Hollandaise Sauce

Green Market Frittata

Swiss Chard, Gruyere Cheese, Fingerling Potatoes, Green Onion

Steak & Eggs

Butcher’s Select Cut, Hen Eggs, Steak Fries, Watercress Salad, Chimichurri

French-style Scrambled Eggs

Toasted Sourdough, Créme Fraiche

Taylor Ham, Egg, & Cheese

Local Hen Eggs, American Cheese, Brioche Bun, Watercress Salad

Ryland Reuben

House Pastrami, Sauerkraut, Russian, Gruyere, Rye Bread

Fried Griggstown Chicken & Belgian Waffles

Vermont Maple Syrup

Ryland Burger

Watercress Salad, Brioche Bun, Arugula, Ryland Aioli, Comte Cheese

Sides

House-made Breakast Sausage

Maple, Dijon, Black Pepper

Breakfast Potatoes

Salsa Verde, Ricotta Salata

Fruit Salad

Mixed Fruits

House-Made Slab Bacon

Maple Glaze, Thyme

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

Charcuterie Board

Chef’s Selection of House-Made Salami, Pickled & Fermented Vegetables

Bone Marrow & Short Rib Jam

Avocado Toast

Oak Grove Heirloom Popcorn

Honey, Thyme

Oysters on the Half Shell

Red Wine Mignonette, Lemon, House-Made Hot Sauce

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

White Bean & Escarole Soup

Grilled Foccacia

Butternut Squash Salad

Coconut Cashew Butter, Sunflower Seed, Kale, Pickled Onion, Farro, Roasted and Pickled Butternut, Pomegranate, Sherry Vinaigrette

Confit Bacon

Hazelnut Brittle, Parsnip, Cider Jam, Celery Salad, Horseradish, Chamomile

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

Escargot

Black Garlic Aioli, Brioche, Chimichurri, Sage Aioli

Foie Gras Torchon Brulee

Gooseberry Gelee, Pickled Sweet Peppers, Sauternes Zabaglione, Toasted Sourdough

Entrées

Seafood Paella

Clams, Mussels, Shrimp, Scallop, Chorizo, Sofrito, Saffron

Pan Roasted Black Cod

Matsutaki Mushrooms, Spaghetti Squash, Sage Spätzle, Walnuts & Beurre Noisette

Root Vegetable Crusted & Smoked Swordfish

Baby Carrots, Turnips, Swiss Chard, Shiitake a la Grecque, Lemon-Leek Soubise

Steak Frites

N.Y. Strip, Parmesan-Rosemary Fries, Broccoli Spigarello, Perigord Sauce

Braised Short Rib

Cheesy Cornbread Pudding, Collard Greens, Hollandaise

Alina Duck Breast

Fried Blue Corn Grits & Confit Cake, Candied Treviso, Spinach, Spiced Honey

Warm Spice Brined Chicken

Smoked Potato Puree, Bok Choy, Oyster Mushrooms, Garlic-Thyme Jus

Ryland Burger

Watercress Salad, Brioche Bun, Arugula, Ryland Aioli, Comte Cheese, Parmesan-Rosemary Fries

Wood Fired Grilled Cabbage Steak

Romesco, Brown Butter Powder, Basil Salsa, Maitake, Sauerkraut, Carrot Chips, Harissa Granola

Sides

Acorn Squash Tempura

Romesco Sauce

Roasted Mushrooms

Fried Shallots, Roasted Garlic, Vin Cotto

Cheddar & Rosemary Roast Potatoes

Pomegranate, Bacon

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

Pistachio Baba

Pistachio Cake Soaked in Wine and Orange, Caramelized Citrus, Pistachio Ice Cream & Brittle

Napoleon

Puff Pastry, Malted Cappuccino Cream, Brandied Cherries, Mocha Cocoa, Marshmallows

Tropical Carrot Cake

Macadamia, Mango, Pineapple, Coconut Cream Cheese Frosting

Crème Brulée Trio

Vanilla Bean, Earl Grey, Chocolate Cinnamon

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

House Seasoned Fries

Drunk Mussels

Bacon Jam, Thyme, Guinness, Garlic Aioli

House Mozzarella In Carrozza

Marinara

Spirits

Off Glass Wine Pours

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

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

French Onion Grilled Cheese

Caramelized Onion, Concord Grape Jam

Ryland Reuben

House Pastrami, Sauerkraut, Russian, Gruyere, Rye Bread

BBQ Brisket Sandwich

Coleslaw, Brioche Bun

Ryland Burger

Comte Cheese, Watercress Salad, Brioche Bun, Ryland Aioli
Add Foie Gras $15

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

Add Pan Seared Foie Gras

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

Foie Supplement

Black Truffle Supplement

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.