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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

Cava Brut Reserve NV, Dibon (Penedès, Spain)

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

WHITE

Sancerre Karine Lauverjat (Loire Valley, France)

Chardonnay 2015, Alba Vineyards  (Warren Hills, New Jersey)

Saint-Aubin Domaine Lamy-Pillot 1er Cru En Créot (Côte de Beaune, France)

Vermentino Il Bianco, Il Torchio (Liguria, Italy)

Albariño Pionero Mundi (Rias Baixas, Spain) 

RED

Pinot Noir Natirar Estate (Willamette Valley, Oregon)  

Luberon Rouge Chateau La Canorgue (Rhône Valley, France) 

Petite Sirah Le P'tit Paysan (Monterey County, California)

Carema Nebbiolo Produttori di Carema (Piedmont, Italy) 

Cabernet Sauvignon Cultivar (North Coast, California)

The Bar

STANDARDS

The Gin Sour
bluecoat gin, earl grey infused syrup, lemon, egg whites & angostura
 
Caipirinha
avuá prata cachaça, lime & raw sugar 
 
Bee's Knees
barr hill gin, lemon & sage infused honey syrup 

OURS

Natirar Tonic & Gin
natirar tonic & dorothy parker gin 

Sinners and Saints
cynar, st. germain & cava

SEASONAL

'42 Studebaker
ragtime rye, fernet, luxardo maraschino, orange, cherry & bitters 

Autumn Mule
tree city vodka, st. george spiced pear, molasses, lime & ginger beer 

Jimador's Vice
arette añejo tequila, ancho reyes, spice syrup, chambord & lemon 

What The Fig
avuá amburana cachaça, orange curacao, fig, thyme, honey & lime 

Scrooge McDuck
duck infused bourbon, cranberry brandy, sweet potato & lemon bitters 

*contains nuts

DRAUGHTS

Up Beet Ale
Ninety Acres & Jersey Girl Brewery
Farm to Keg Collaboration
Hackettstown, NJ

Two Roads Ol' Factory Pils
Stratford, CT

Kane Driftline
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

Three Flavors of River Bend Farms Beef Jerky 
Natirar Original, Natirar BBQ & Calabrian Chili (spicy)

Braised Griggstown Chicken Thighs 
sofrito, pineapple, pumpkin seeds & crispy tortillas

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, marinated beets, pickled: green beans, carrots, mushrooms

3 or 5 Artisanal Cheese
choice of barely buzzed, cheddar, st. stephen, purple haze, buttermilk blue

TO START

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

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

Grass-Fed Steak Tartare 
bitter orange mojo, cooked yolk, black garlic & crispy potatoes

Roasted Cauliflower Soup
crispy kale, raisin, cocoa & black masala

Semolina Cavatelli
fresh ricotta, cherry tomato, farm squash & tomato preserves

Pan Roasted Quail
organic mushroom, black pepper cornbread, chicken pate & sherry

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

FOR THE TABLE

River Bend Farms KC Strip 26 oz
110 day dry aged, cracked black garlic

24 Hour Sous Vide Lamb Neck
berbere spice, feta cucumber relish, pita & yogurt

River Bend Farms Ribeye 32 oz
110 day dry aged

SIDES

Macaroni & Cheese

Organic Mushrooms
green onions

Mashed Potatoes
olive oil or butter

Cauliflower Brussels Sprouts & Parsnip
salsa verde

WOOD FIRED PIZZA

Fresh Mozzarella
tomatoes, asiago & basil 

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

Mushroom
onion soubise, spinach, pancetta & balsamic

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

Corn & Scallion
corn puree, charred scallions, Natirar tomatoes, crème fraiche & herbs

CRAVINGS

Fried Griggstown Chicken 
mashed potatoes & gravy

Fish & Chips 
hop vinegar & gribiche

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

Natirar Lamb Burger
Zatar tahini, honey, cucumber, red onion

*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, apple, star anise & pistachios

Cast Iron Skillet Octopus
fresh chorizo, rosti potato, myer lemon & frisée

Natirar Fried Egg
celery root, sweet potato, maple, bacon

Open Faced Ravioli
Jersey corn, red pearl onion, chanterelle, fontina & herbs

Fluke Crudo
hibiscus ponzu, cucumbers, snow peas, jalapeño & foie gras

SECOND

Barnegat Lighthouse Scallops & Pork Belly
shitakes, pepitas, bok choy & garlic kimchi

Pan Roasted Black Bass
sunchokes, brussels sprouts, fennel & apple compot

Seared Organic Ocean Trout
butternut squash, carrot, swiss chard, & garden herbs

Seared Wild Halibut
maitake mushrooms, farm peas, corn & lemon balm

Acquerello Risotto
kabocha squash, sage, filly mustard greens & Parmigiano Reggiano

THIRD

Poached Griggstown Chicken
baby carrots, farm green beans, pearl onion, trumpet mushrooms & truffle broth

Imperial Wagyu Top Sirloin
toasted polenta, sweet peppers, organic mushrooms & pickled red onion

Roasted Rib of Beef
forbidden rice, blck trumpets, broccoli, turnip & chimichurri

Pan Roasted Venison
farro, celery root, sweet potato, pearl onion & figs

Sweet Jersey Corn & Quinoa
daily farm vegetables, fava bean, carrot, organic mushrooms & herbs

Braised Natural Rabbit Leg & Crispy Sweet Breads
carrots, smoked polenta, eggplant, squash & rosé cream 

*menus are subject to seasonality and change*

Dessert

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

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Coconut Zeppole
passionfruit caramel, coconut pastry cream & toasted coconut

Warm Buttercake
pineapple jam, honey ice cream & thyme candied almonds

Natirar Chocolate Chip Cookies
with vanilla or malted milk

Cinnamon Cheesecake
apple compote, spiced caramel, sage shortbread & crushed caramel corn

Chocolate Flourless Cake
fig caramel, chocolate lavender ice cream & bitter chocolate crumb

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

Pie of the Day

Sorbets
fig, dark chocolate, guava
 
Ice Cream
farm basil, 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  

Senior Mixologist: Christina D'Orta

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