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
Hibiscus Gimlet
Sourland Mountain Gin, St. Germain, Lime Juice, Hibiscus Syrup, Expressed Lime
Loca Batida
Avuá Cachaça, Don Q Coconut Rum, 1:1 Simple Syrup, Lime, Coconut Water, Dehydrated Lime Wheel
Old Fashioned
Bulleit Bourbon Whiskey, Raw Sugar, Dashfire Old Fashioned Bitters, Expressed Orange
Spring Spritz
Aperol, Strawberry Rhubarb Syrup, Lemon Juice, Bubbles, Fresh Mint
Saint Rosé
Control Pisco, Rosé Agave, Lemon Juice, Peychaud's Bitters, Egg White
Moscow Mule
Tito's Vodka, Lime Juice, Ginger Beer, Lime Wedge
Jalapeño Margarita
House Infused Jalapeño Tequila, Lime Juice, Orange Curaçao, 1:1 Simple Syrup, Expressed Lime
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, goat camembert, st. stephen, purple haze, bluebird
Tuna Tartare
haricot vert, jalapeño, shallot, cucumber, yuzu, miso
Fresh Mozzarella Pizza
new jersey tomato, asiago, basil
Organic Mushroom Pizza
fontina, gorgonzola, béchamel
Asparagus Pizza
whipped ricotta, caramelized onion, arugula
Grilled Country Bread
ricotta, olive oil
River Bend Farm Burger
caramelized onion, chili mayonnaise, french fries
Chicken & Biscuits
seventy two hour brine, sweet chili aioli
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
Rhubarb
hudson valley fois gras, mezcal, strawberry, brioche
Cantaloupe Gazpacho
watermelon, tomato, prosciutto, jalapeño, orange crème fraîche
Yellowfin Tuna Crudo
haricot vert, jalapeño, cucumber, crispy shallot, yuzu miso
Natirar Egg
sunny side up, roasted asparagus, onion marmalade, flat bread, balsamic
Natirar Beet Salad
baby lettuce, goat cheese, hazelnut, cocoa balsamic
Arugula & Frisée
farro, blue cheese, strawberry, basil, sherry
SECOND
Scallops
smoked corn purée, leek, chanterelle, opal basil
King Salmon
farm potato, swiss chard, rosé beurre blanc, trout roe
Pan Seared Halibut
charred eggplant purée, garlic scape crème, lemon basil oil
Grilled Octopus & Shrimp
paprika, garlic, tomato, pickle
Risotto
brassicas, chili, brown butter, parmesan cheese
THIRD
Roasted Griggstown Chicken
beet, cucumber, horseradish mustard, charred onion
Ribeye
pickled red onion, carrot, sugar snap pea, watercress
Top Sirloin
asparagus, rosti potato, fava bean, morel, onion sauce
Garganelli Pasta
zucchini, spring garlic, sugar snap pea, ricotta, herb pesto
Lamb Duet
chops & shoulder, quinoa tabbouleh, honey cumin carrots, mint chutney
Shiitake & Lentils
mushroom broth, radish, dandelion, 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
with vanilla or malted milk
Flourless Chocolate Torte
white chocolate cinnamon fudge & quinoa cocoa nib crispies
Sweet & Salty Sundae
salted pretzel ice cream, hot fudge, caramel, pretzel crumble
Pie of the Day
Sorbet
dark chocolate, 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