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 list here.
Cocktails
STANDARDS
Penicillin
johhnie walker red, lemon, ginger syrup & laphroig
Rosemary Collins
claremont vodka, rosemary syrup, lemon & club soda
Champagne Cocktail
sugar, specialty bitters & champagne
SEASONAL
Jersey Pine Barrens
Harvest Special - pine infused gin, apple schnapps & granny smith apple juice
Below Zero
tito’s vodka, orange curacao, blood orange, lime, thyme & ginger beer
Smoky Winter Night*
pomegranate infused tequila, velvet falernum, rosemary, lemon, lime & bitters
Miracle on 2 Main Street
bulleit rye, montenegro amaro, creole shrub, sage, lemon, bitters & sparkling
Natirar Nutcracker*
bluecoat gin, luxardo amaretto, brandy cherries, lemon & egg whites
MOCKTAILS
Spiced Apple CIder
apple cider, cinnamon syrup, lemon & orange
Winter Thyme
blood orange juice, thyme, lime & club soda
Rosemary Lemonade
house made lemonade with our rosemary infused simple syrup
DRAUGHTS
Daily Selections
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
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 bandaged cheddar, st. stephen, purple haze, red hawk, bluebird
TO START
Natirar Beet Salad
baby lettuces, goat cheese, hazelnut & cocoa balsamic
Arugula & Frisée
farro, blue cheese, apple, basil & sherry
Grass-Fed Steak Tartare
cooked yolk, caraway, scallions, mustard & everything lavash
Butternut Squash Soup
coconut, apple, pumpkin seed & crème fraîche
Cured Artic Char
parsnips, apple, buddha hand, celery & fresno pepper
Yellowfin Tuna Crudo
haricots verts, jalapeño, cucumber, crispy shallot & yuzu miso
FOR THE TABLE
28oz Prime Dry Aged KC Strip
28oz Dry Ged Pork Loin
braised cabbage, apples
White Truffles 6 grams
Black Truffles 6 grams
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
Duck Confit
gorgonzola, organic mushrooms, arugula, hazelnuts & balsamic
Natirar Braised Pork Pizza
sweet potato, fried oregano, créma & queso fresco
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, blood orange & frisee
Cast Iron Skillet Octopus
chorizo, cipollini onion, roasted potato, arugula & blood orange
Bay Scallop Crudo
asian pear, romanesco, crispy potato, caviar, mustard greens & poppy seed dressing
Grass Fed Beef Bolognese
garganelli pasta, red wine & fresh ricotta
Natirar Fried Egg
chicory, bok choy, radish, bonito, crispy rice & nori
Open Face Ravioli
radicchio, butternut squash, organic mushrooms & fontina
SECOND
Barnegat Lighthouse Scallops & Pork Belly
brussels sprouts, butternut squash, sunchoke & kale
Pan Roasted Snapper
treviso, turnips, baby carrot, fennel & pomegrante seeds
Seared Organic Ocean Trout
beets, trumpet mushroom, swiss chard & salsify
Olive Oil Poached Swordfish
fennel, cipollini onion, spaghetti squash & carrot
Mariscada
sepia, little necks, monk fish, lobster, celery root, kale, garlic & herbs
Aqcquerello Risotto
organic mushrooms, porcinis, fried oregano & herbs
THIRD
Poached Griggstown Chicken
black beans, stewed tomatoes, spanish rice & plantain chips
LI Duck Breast
baby bok choy, asian pear kimchi, celery root & al pastor
Roasted Rib of Beef & Short Rib
horseradish, cipollini onion, organic mushrooms & beets
Fresh Cranberry & Navy Beans
wild rice, organic mushrooms, eggplant chutney & Indian spices
Imperial Wagyu Top Sirloin
coffee, farro, cauliflower, organic mushrooms & onion jam
Black Trumpet Crusted Venison
chestnuts, celery root, organic mushrooms & apples
*menus are subject to seasonality and change*
Dessert
Complete your evening with a sweet delight from our pastry team.
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Carrot Cake Fritters
spiced caramel & mascarpone ice cream
Banana Cinnamon Buttercake
candied walnuts, rum ice cream & caramel
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
Espresso Semifreddo
cinnamon vanilla cookie, espresso caramel & coffee crumb
Sorbet
dark chocolate, apricot, cherry cinnamon
Ice Cream
pumpkin, mint chocolate chip, 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