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Ninety Acres

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

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