Drink
Add to your dining experience with a farm-fresh cocktail, glass of wine, or craft beer.
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Wine List
View our full wine list here.
Cocktails
farm fresh gimlet
prairie organic cucumber vodka, agave, basil, cucumber juice, lime juice, fresh cucumber
endless sunset
el dorado 3yr white rum, zacapa 23, strawberry, watermelon juice, tarragon, lime
penicillin
dewar's white label blended scotch, lemon, ginger-honey syrup, candied ginger, laphroaig float
boulevardier
clyde mays straight bourbon whiskey, aperol, brovo sweet vermouth, expressed orange
botanical crush
bluecoat elderflower gin, fresh blueberry, lemon balm, lime, bubbles
aviation
sourland mountain gin, giffard crème de violette, luxardo maraschino liqueur, lemon juice, luxardo cherry
summer bandit
vago elote mezcal, grilled pineapple, lime, jalapeño, cilantro, agave
Bar Top
Couldn't get a reservation? Don't go hungry.
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charcuterie
country pâté, serrano ham, chicken liver, saucisson sec, chorizo, duck prosciutto
artisanal cheese
bandaged cheddar, blackbert, st. stephen, purple haze, bluebird
tuna tartare
chili avocado, radish, cucumber, ponzu, carrots
fresh mozzarella pizza
new jersey tomato, asiago, basil
organic mushroom pizza
fontina, gorgonzola, béchamel
zucchini pizza
ricotta, garlic, lemon zest, egg yolk, asiago
grilled country bread
ricotta, olive oil
river bend farm burger
caramelized onion, chili mayonnaise, french fries
hot fried chicken
white bread, b & b pickles, habanero hot sauce
French Fries
Dinner
Our ever changing menu is designed with you in mind. Available a la carte or prix fixe.
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FIRST
Natirar Tomato Salad
radish, goat cheese, sourdough croutons, red wine vinegar
Cantaloupe Gazpacho
watermelon, tomato, prosciutto, jalapeño, orange crème fraîche
Tuna Tartare
chili avocado, radish, cucumber, ponzu, carrots
Natirar Egg
sunny side up, roasted asparagus, onion marmalade, flat bread, balsamic
Farm Salad
back garden vegetables, lemon basil pesto, ricotta, lemon vinaigrette
Beet Salad
arugula, date purée, grapefruit, pistachio
SECOND
Scallops
smoked corn purée, leek, chanterelle, opal basil
King Salmon
farm potato, swiss chard, rosé beurre blanc, trout roe
Blackened Halibut
lemon purée, broad bean, tomato, micro celery, creole sauce
Grilled Octopus & Shrimp
paprika, garlic, tomato, pickle
Risotto
brassicas, chili, brown butter, parmesan cheese
THIRD
Roasted Griggstown Chicken
jasmine rice, broccolini, onion, carrot, sake teriyaki
Ribeye
farro, mushroom, arugula, parmesan cheese, aged balsamic
River Bend Farm Beef
natirar farm vegetables
Porcini Campanelle
mushroom ragù, farm greens, mascarpone, bread crumb
Long Island Duck
apricot & lapsang souchong purée, turnip, carrot, sweet soy
Shiitake & Lentils
mushroom broth, radish, kale, green harissa
Dessert
Complete your evening with a sweet delight from our pastry team.
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Lemon Ricotta Fritters
almond cream, candied coconut, lemon caramel, coconut sorbet
Banana Cinnamon Buttercake
candied walnuts, rum ice cream, caramel
Natirar Chocolate Chip Cookies
malted milk ice cream, vanilla anglaise
Flourless Chocolate Torte
caramelized white chocolate, espresso caramel, coffee crispies
Sweet & Salty Sundae
salted pretzel ice cream, hot fudge, caramel, pretzel crumble
Pie of the Day
Sorbet
blackberry, apricot, cherry cinnamon
Ice Cream
passion fruit, strawberry, cookie dough
ice cream & sorbet garnished with shortbread crumble
Menus
A Beautiful Meal Derived from Farm-Grown Goodness
From small plates to contemporary to prix fixe menus, Ninety Acres offers a dining experience for every palate. As a “Table at the Farm” our chefs transform, naturally grown ingredients straight from The Farm into a variety of nourishing dishes that comfort and excite. Our open kitchen that connects to the Bring Me Food, Chef’s Tasting, breaks down barriers between chef and diner. We invite you both to connect and enjoy a unique culinary experience together.
Our sommeliers and mixologists are eager to find the perfect pairing for your meal. Choose from our extensive wine list, craft beers or farm-fresh cocktails.
We invite you to take a seat, explore the menu, and enjoy the moment.
Sous Chef: Alan Hodgson
Sous Chef: Brian Hendrickson
Pastry Chef: Lindsay Spinnato
Wine Director: John Jansma
Senior Mixologist: Christina Emma