Menu

Lunch

Now Serving Lunch on Thursdays and Fridays from Noon to 2:00pm.

Natirar invites you to enjoy a delicious prix-fixe table-at-the-farm lunch at the scenic Ninety Acres! View the lunch menu here. 

Ninety Acres

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

Farm Fresh Gimlet
cucumber infused vodka, cucumber juice, basil, agave & lime  
 
Caipirinha
avuá plata cachaça, raw sugar & lime  
 
Negroni
bluecoat gin, campari & punt e mes

SEASONAL

Summer Love
arette blanco tequila, pamplemousse, grapefruit, thyme & lime  

Farmhouse Mule
bulleit bourbon, ginger liqueur, raspberry, rhubarb & lime 

The Beekeeper
tito’s vodka, st. germain, chamomile honey & lemon

Jersey Bramble
sourland mountain gin, lemon balm, blackberry & lemon

MOCKTAILS

Young Love
grapefruit, lime, thyme syrup & sparkling water  

Blackberry Lemonade
house made lemonade with fresh local blackberries 

Cucumber Mint Smash
cucumber juice, mint, lime, agave & lemon lime soda  

HARVEST SPECIAL: Root Sour
bourbon, root liqueur, simple syrup, fresh lemon & egg white 

*contains nuts

DRAUGHTS

Neshaminy Creek Churchville Lager
Croydon, PA

Kane Cloud Cover
Ocean, NJ

Dogfishhea Flesh & Blood IPA 
Milton, DE

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, peaches, basil & sherry

Grass-Fed Steak Tartare 
capers, cooked yolk, meyer lemon, horseradish & scallion

Butternut Squash Soup
coconut, apple, pumpkin seed & crème fraîche

Lumache Pasta
blue crab, corn, shiso, peppers, miso

Yellowfin Tuna Crudo
haricots verts, jalapeño, cucumber, crispy shallot & yuzu miso

FOR THE TABLE

32oz River Bend Farm Dry Aged Ribeye

28oz River Bend Farm Dry Aged KC Strip

Tomato Salad
fresh ricotta, red onion, sherry vinegar & balsamic reduction

SIDES

Macaroni & Cheese

Organic Mushrooms
green onions

Mashed Potatoes
olive oil or butter

Brussel Sprouts
sherry, lemon & shallots

WOOD FIRED PIZZA

Fresh Mozzarella
tomatoes, asiago & basil 

Pork Belly
farm eggs, chilies, fontina, gorgonzola & asiago  

Natirar Meatballs
ricotta, tomatoes, olives, scallions & chili oil

Summer Squash & Ricotta Pocket
zucchini blossoms, parmesan & garlic oil

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, peaches, pistachios & five spice

Cast Iron Skillet Octopus
corn, farm pepper, potato, fennel, mustard seeds & farm herbs

Natirar Fried Egg
asparagus, carrot, fontina, black garlic & bacon

Grass Fed Beef Bolognese
garganelli pasta, red wine & fresh ricotta

Spring Garden Salad
peas, baby carrot, radish, asparagus & truffled bijou

SECOND

Barnegat Lighthouse Scallops & Pork Belly
Brussels sprouts, butternut squash, sunchoke & kale

Pan Roasted Halibut
corn, kombu, shishito, organic mushroom, shiso, chamomile

Seared Organic Ocean Trout
cauliflower, pearl onion, Brussels sprouts & vanilla

Pan Roasted American Red Snapper
leeks, trumpet mushroom, cucumber, frisee & dill 

Acquerello Risotto
pine nut ricotta, zucchini, maitake mushrooms, brown butter & basil

THIRD

Poached Griggstown Chicken
aligot truffle potatoes, carrots, summer truffle, swiss chard, & pearl onion

Imperial Wagyu Top Sirloin
eggplant, butternut squash, corn dumpling & onions

Roasted Rib of Beef & Short Rib
horseradish, cipollini onion, organic mushrooms & beets

Suckling Pig
roasted sweet potatoes, cabbage, pickled raisins & apple cider

Fresh Cranberry & Navy Beans
wild rice, organic mushrooms, eggplant chutney & Indian spices

LI Duck Breast
blackberries, kale, radish, sweet plantains & sprouts

*menus are subject to seasonality and change*

Dessert

Complete your evening with a sweet delight from our pastry team.

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Ricotta Zeppoles
strawberry caramel & green tea ice cream 

Strawberry Buttercake
lemon caramel & basil ice cream 

Natirar Chocolate Chip Cookies
with vanilla or malted milk

Chocolate Flourless Torte
chocolate cinnamon fudge & quinoa cocoa nib crispies 

Sweet & Salty Sundae
salted pretzel ice cream, hot fudge, caramel & pretzel crumble

Pie of the Day

Pecan Upside Down Cake
miso dolce de leche, vanilla ice cream & candied pecans

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

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