Menu
Ninety Acres

Drink Menu

Add to your dining experience with a farm-fresh cocktail, glass of wine, or craft beer.

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Wines by the Glass

View our full wine journal or beer list.

SPARKLING

Crémant d' Alsace Extra Brut Rosé 2014, Domaine Dirler-Cadé (Alsace, France)

Cava Brut Reserve NV, Dibon (Penedès, Spain)

Brut Tradition NV, Pierre Brigandat & Fils (Côte des Bars, France)

WHITE

Grüner Veltliner Am Berg 2015, Weingut Bernhard Ott (Wagram, Austria)

Cirò Bianco Res Dei 2014, Cantine Ippolito  (Calabria, Italy)

Albilla Reto 2014, Bodegas Ponce (Manchuela, Spain)

Chardonnay 2015, Feudi Branciforti dei Bordonaro (Sicily, Italy)

Riesling 1,000L 2015, Julian Haart (Mosel, Germany)

ROSÉ

Rioja Rosado 2015, Viña Real (Rioja, Spain)

Zweigelt Rosé Gobelsburger 2015, Gobelsburg (Kamptal, Austria)

RED

Grenache Blend Windblown 2014, EVS Cellars (Texas High Plains, Texas)

Pinot Noir 2014, Banshee (Sonoma County, California)

Listán Negro Hollera 2014, Monje (Canary Islands, Spain)

Zinfandel Three Valleys 2012, Ridge (Sonoma County, California)

Cabernet Sauvignon 2013, Cultivar (Napa Valley, California)

Cabernet Sauvignon Caravina 2011, Seavey Vineyard (Napa Valley, California)

The Bar

STANDARDS

Ninety Acres Old Fashioned
ninety acres select barrel rye, orange, luxardo cherries & bitters 
 
Rye & Chai Sour
breuckelen local rye & corn whiskey, lemon, orange, chai spiced syrup & egg white
 
Penicillin
famous grouse scotch, ginger honey syrup, lemon & laphroaig

OURS

Natirar Tonic & Gin
natirar tonic & dorothy parker gin 

Sinners and Saints
cynar, st. germain & cava

Pear Sidecar
belle de brillet, creole shrubb & lemon 

SEASONAL

Poached Pear Collins
farmer’s gin, poached pear puree & lemon

The Pomme Empire
ron zacapa 23 solera, south hill pommeau, rock+rye & ginger lime syrup

Demeter In Retrograde
casamigos reposado tequila, vermut, persimmon & star anise-cardamom syrup 

Butter Me Up*
mezcal, grand classico, butternut squash, maple syrup & black walnut bitters

Fig & Pig
bacon infused bourbon, punt e mes, fig syrup lemon & orange bitters

*contains nuts

DRAUGHTS

Jersey Girl King Gambrinus Tripel
Hackettstown, NJ 

Founders All Day IPA
Grand Rapids, MI

Kane Drift Line Oatmeal Brown Ale
Ocean, 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 aioli

Spiced and Salted Nuts

3 or 5 Meat Platter
choice of country pate, chicken liver, serrano, chorizo, saucisson with appropriate garnish

3 or 5 Assorted Vegetable Platter
choice of olives, pickles, jardinière, beets, cucumbers, sunchokes

3 or 5 Artisanal Cheese
choice of alpine caraway, lamb chopper, cheddar, truffle tremor, oregonzola

TO START

Natirar Beet Salad
baby lettuces, goat cheese, hazelnut & cocoa balsamic

Arugula & Frisée
farro, blue cheese, local apples, basil & sherry

Grass-Fed Steak Tartare 
pickled shallot, fennel, mustard, brown butter, black garlic & frico

Golden Lentil & Squash Soup
wild boar suasage, vindaloo spices, cranberries & kale

Ricotta Cavatelli
winter vegetable bolognese, squid & pepperoni

Artisinal Polenta
duck confit, black truffle, vincotta, organic & foraged mushrooms

Sumac Rubbed Quail
charred dates, serrano ham, crème fraîche, arugula & sherry

CRAVINGS

Fried Griggstown Chicken 
mashed potatoes & gravy

Fish & Chips 
hop vinegar & gribiche

Dry Aged Burger 
fried onions, vulcan chili mayo & fries - add an egg 

FOR THE TABLE

34 oz 100 Day Dry Aged Bone in Ribeye
smoked black garlic salt & jus

36 oz Prime Natural Bone in Ribeye
lavender salt & pan jus

SIDES

Macaroni & Cheese

Organic Mushrooms
green onions

Mashed Potatoes
olive oil or butter

Brussels Sprouts
horseradish & parmesean

PIZZAS & SUCH

Fresh Mozzarella
tomatoes, asiago & basil 

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

Mushroom
carmelized onions, potatoes, sprouts, truffle oil

Natirar Meatballs
roasted peppers, olives & parmesan

Pumpkin Spiced Squash
ricotta, kale, toasted seeds & pumpkin seed oil

*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
duck prosciutto, pickled pears, anise hyssop & pistachios

Cast Iron Skillet Octopus
escarole, cannellini beans & roasted garlic

Yellowfin Tuna Crudo
haircot vert, jalapeño, cucumber, crispy shallot & yuzu miso

Natirar Fried Egg
sweet potatoes, porchini mushroms, pine syrup

Poached East Coast Oysters
celery root veloute, osestra caviar, asian pear & meyer lemon

SECOND

Barnegat Lighthouse Scallops
pork belly, peas, carrots & pearl onions

American Red Snapper
cauliflower cous cous, pinenuts, eggplant chutney, fennel orange salad

Seared Organic Ocean Trout
red cabbage, trevisio, apple cider & brown butter

Crab Crusted Halibut
shiitake mushrooms, thai eggplant, bok choi & hot sour broth

Acquerello Risotto
broccolini, lemon, chili & walnuts

THIRD

Roasted Griggstown Chicken
aligot potatoes, celery root, chestnuts, prunes & stuffing spice

Imperial Wagyu Top Sirloin
grilled onion puree, maitake mushrooms, roasted turnips & sunchokes

Roasted Rib of Beef
puff pastry, mushroom duxelle, foie gras, kale & black truffles

Niman Ranch Pork Tenderloin Schnitzel
spaetzle, beets, pickled mushrooms, horseradish & mustard

Ancho Rubbed Long Island Duck
ground cherries, butternut, kale & peanut cilantro chutney

Roasted Spaghetti Squash & Falafel
dill salt, cashew hummus, eggplant chutney & carrot salad

*Menus are subject to seasonality and change*

Dessert

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

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Pumpkin Fritters
maple cream cheese icing, spiced caramel, granola

Warm Buttercake
peach sauce, vanilla ice cream & peach lemon balm compote

Natirar Chocolate Chip Cookies
with vanilla or malted milk

Vanilla Cheesecake
fig jam, orange caramel & walnut crumble

Coconut Panna Cotta
pineapple jam & lime shortbread crumble

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

Pie of the Day

Sorbets
pineapple, apple cider, dark chocolate
 
Ice Cream
pecan pie, chocolate salted caramel, cookie dough

Ice Cream & Sorbet garnished with shortbread crumble

*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 Chef: Sean Carner  

Pastry Chef: Lindsay Stewart  

Wine Director: Brooke Sabel

Senior Mixologist: Christina D'Orta

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