Drink Menu
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 journal or beer list here.
Cocktials
STANDARDS
Espresso Martini
espresso & vanilla bean infused vodka, kahlua & espresso shot
Godfather*
famous grouse scotch, luxardo amaretto & orange
Boulevardier
bulleit rye, aperol & punt e mes
OURS
Natirar Tonic & Gin
natirar tonic & dorothy parker gin
Sinners and Saints
cynar, st. germain & cava
Jersey Pine Barrens
pine barrens, apple schnapps & granny smith apple juice
SEASONAL
Mr. Clause
citrus infused dark rum, chambord, spice syrup & lime
Winter Break
tito’s vodka, rosemary syrup, clementine & lemon
Merry Margarita
casamigos tequila, orange curacao, blood orange, clove & cinnamon
Snow White
el dorado white rum, rum chata, averna, cinnamon honey & egg white
The Bourbon & The Bees
bulleit bourbon, yellow chartreuse, chamomile honey & lemon bitters
HARVEST SPECIAL: Maple Bacon Od Fashioned
bacon infused bourbon, maple & bitters
*contains nuts
DRAUGHTS
Magnify - Intergalactic Event IPA
Farfield, NJ
Czig Meister - The Gunsmith
Hackettstown, NJ
River Horse - Roly Poly Pils
Ewing, NJ
We believe in using Biodynamic, Organic and Sustainable ingredients in wines and all of our beverages whenever possible. Food and drink produced in this way have tastes and textures that make the dining experience incredibly unique.
*Menus are subject to seasonality and change*
Light Fare & Share
Casual food at its best! If your appetite calls for a snack, an American staple or a family style meal, we prepare plates to satisfy your inner hunger.
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SNACKS
Grilled Country Bread
ricotta & olive oil
French Fries
with aoli
Spiced and Salted Nuts
Three Flavors of River Bend Farms Beef Jerky
Natirar Original, Natirar BBQ & Calabrian Chili (spicy)
3 or 5 Meat Platter
choice of country paté, chicken liver, serrano, chorizo, saucisson, duck prosciutto
3 or 5 Assorted Vegetable Platter
choice of olives, marinated beets, pickled: green beans, carrots, mushrooms
3 or 5 Artisanal Cheese
choice of barely buzzed, cheddar, st. stephen, purple haze, original blue
TO START
Natirar Beet Salad
baby lettuces, goat cheese, hazelnut & cocoa balsamic
Arugula & Frisée
farro, blue cheese, apples, basil & sherry
Grass-Fed Steak Tartare
bitter orange mojo, cooked yolk, black garlic & crispy potatoes
Smoked Potato Soup
white & green asparagus, morels & chive crème fraiche
Semolina Cavatelli
fresh ricotta, porcini, prosciutto, pepperoncini & mascarpone
Creamy Polenta
organic mushroom, braised beef, watercress & truffle
Yellowfin Tuna Crudo
haricot vert, jalapeño, cucumber, crispy shallot & yuzu miso
FOR THE TABLE
36 oz Dry Aged Prime Natural Ribeye
Braised Lamb
stewed chickpea, tahini & cabbage slaw
SIDES
Macaroni & Cheese
Organic Mushrooms
green onions
Mashed Potatoes
olive oil or butter
Asparagus, Sugar & Snow Peas
salsa verde
WOOD FIRED PIZZA
Fresh Mozzarella
tomatoes, asiago & basil
Pork Belly
farm eggs, chilies, fontina, gorgonzola & asiago
Mushroom
onion soubise, spinach, pancetta & balsamic
Natirar Meatballs
ricotta, tomatoes, olives, scallions & chili oil
Asparagus & Maitake
fontina, garlic oil & parmesan
CRAVINGS
Fried Griggstown Chicken
mashed potatoes & gravy
Fish & Chips
hop vinegar & gribiche
Dry Aged Burger
bacon, fried onions, vulcan chili mayo & fries - add an egg
*Menus are subject to seasonality and change*
a la carte or prix fixe
Our ever changing a la carte and prix fixe menu is designed with you in mind. Enjoy more contemporary plates.
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FIRST
Hudson Valley Foie Gras Torchon
brioche, strawberry, pistachios & five spice
Cast Iron Skillet Octopus
morcilla, rosti potato, meyer lemon & frisée
Natirar Fried Egg
celery root, sweet potato, maple, bacon
House Made Casarecce Pasta
duck confit, morels, zucchini, mustard greens & fava beans
Spring Garden Salad
early peas, baby carrot, radish , asparagus & truffled bijou
SECOND
Barnegat Lighthouse Scallops & Pork Belly
shiitakes, pepitas, bok choy & garlic kimchi
Pan Roasted Black Cod
porcini mushrooms, calamari, cockles, cauliflower, greens & sofrito
Seared Organic Ocean Trout
red watercress, radish, cucumber & fennel
Pan Roasted American Red Snapper
asparagus, snow pea & caviar beurre blanc
Acquerello Risotto
sugar snap, snow pea, maitake mushrooms, leeks & brown butter
THIRD
Poached Griggstown Chicken
baby carrots, green beans, pearl onion, trumpet mushrooms & truffle broth
Imperial Wagyu Top Sirloin
buseca, winter green marmalade, farm potatoes & pickled carrots
Roasted Rib of Beef
celery root, carrots, confit potato, kale & jus
Suckling Pig
sugar snaps, snow peas, candy cane beets, cabbage & mustard garlic jus
PCumin & Honey Roasted Carrots
falafel flavors, spring vegetables & toasted oats
Rack of Lamb
chickpea, basmati rice, swiss chard, cilantro & yogurt
*menus are subject to seasonality and change*
Dessert
Complete your evening with a sweet delight from our pastry team.
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Beignets
pumpkin caramel & milk chocolate sauce
Warm Buttercake
pear compote, orange infused honey & vanilla ice cream
Natirar Chocolate Chip Cookies
with vanilla or malted milk
Vanilla & Truffle Panna Cotta
honey roasted pear, blood orange, pistachio black pepper brittle & truffle shortbread
Chocolate Flourless Cake
white chocolate cinnamon fudge & quinoa cocoa nib crispies
Sweet & Salty Sundae
salted pretzel ice cream, hot fudge, caramel & pretzel crumble
Pie of the Day
Maple Scone
bacon jam, pickled apricots, vanilla ice cream & apricot caramel
Sorbet
dark chocolate, apricot, cherry cinnamon
Ice Cream
black currant, chocolate salted caramel, cookie dough
*Menus are subject to seasonality and change*
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.
Executive Chef: David C. Felton
Executive Sous Chef: Charles Bauer
Sous Chefs: Sean Carner & Alan Hodgson
Pastry Chef: Lindsay Stewart
Wine Director: John Jansma
Senior Mixologist: Christina D'Orta