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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

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

Cava Brut Reserve NV, Dibon (Penedès, Spain)

Brut Dans us Premier Temps NV, Dhondt-Grellet (Marne, France)

WHITE

Sancerre Chavignol 2015, Domaine (Loire Valley, France)

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

Bourgogne Blanc 2015, Domaine Bzikot (Burgundy, France)

Vermentino Il Bianco 2015, Il Torchio (Liguria, Italy)

Dry Reisling 2015, Hermann J. Wiemer Vineyard (Seneca Lake, New York)

RED

Pinot Noir 2015, Natirar Estate (Willamette Valley, Oregon) 

Luberon Rouge 2014, Chateau La Canorgue (Rhône Valley, France) 

Petite Sirah 2013, Le P'tit Paysan (Monterey County, California)

Langhe Nebbiolo 2015, Azienda Agricola Brezza (Piedmont, Italy) 

Cabernet Sauvignon 2014, Nichols (Stags Leap District, California)

The Bar

STANDARDS

Vesper Martini
greenhook ginsmiths, claremont vodka, lillet white
 
Pimm's Cup
pimm's #1, greenhook gin, st. germain, ginger, lemon & club soda
 
Pisco Sour
barsol pisco, simple syrup, lemon, egg whites & angostura

OURS

Natirar Tonic & Gin
natirar tonic & dorothy parker gin 

Sinners and Saints
cynar, st. germain & cava

Farm Fresh Gimlet
cucumber infused vodka, basil cucumber, agave & lime 

SEASONAL

The Salty Hound Dog
tito's vodka, pampelmousse, rosemary, lemon, grapefruit & salt

Kilt & Stone
famous grouse scotch, créme de peche, thyme, honey, lemon & peach

Cucumber Watermelody
hendricks gin, watermelon, lime & basil

From Apples to Apricots
bulleit bourbon, aperol, lemon, apple sauce, apricot marmalade & B12

Strawberry Potion 
strawberry infused vodka, gran classico, kaffir, lime & peychaud bitters

*contains nuts

DRAUGHTS

Founders PC Pils Pilsner
Grand Rapids, MI

Evil Genius - Shut Up, Meg Farmhouse IPA
West Grove, PA

Kane Brewing Co. - Sneakbox American Pale 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

Three Flavors of River Bend Farms Beef Jerky sweet habanero, Natirar sweet/sour & 8x 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, pickles, jardinière, beets, cucumbers, sunchokes

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

TO START

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

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

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

Spring Pea and Smoked Potato Soup
crispy serrano, snow peas & créme fraiche

Ricotta Cavatelli
wild ramps, foraged nettles, bacon, peas & parmesan

Cumin Rubbed Quail
cous-cous, anise herbs, pickled peppers, arugula & harissa

Roasted Lamb Breast
bucatini pasta, capers, sweetie drops, tomato sauce & ricotta salata

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

CRAVINGS

Fried Griggstown Chicken 
mashed potatoes & gravy

Fish & Chips 
hop vinegar & gribiche

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

Local Pork Burger
red onion jam, pepper bacon & Carolina aioli

FOR THE TABLE

36 oz Prime Natural Bone in Ribeye
80 day dry aged, smoked lavender salt & pan jus

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

28 oz Bourbon Aged Ribeye
whiskey pickled cucumber & jus

SIDES

Macaroni & Cheese

Organic Mushrooms
green onions

Mashed Potatoes
olive oil or butter

Brussels Sprouts
horseradish & parmesean

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

Grilled Asparagus & Goat Cheese
cured yolk, charred spring onions, arugula & lemon

*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, roasted pineapple, star anise & pistachios

Cast Iron Skillet Octopus
hummus, fennel, olives, roasted peppers & celery

Natirar Fried Egg
sweet potatoes, porcini mushroms, pine syrup

Open Faced Ravioli
white & green asparagus, morel mushrooms, fontina & herbs

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

SECOND

Barnegat Lighthouse Scallops & Pork Belly
curried cauliflower, sugar snap peas & fennel

Pan Roasted Black Bass & Baby Clams
sunchokes, artichokes, crimini mushrooms, lemon & oregano

Seared Organic Ocean Trout
fava bean, yogurt, asparagus, pearl onions & pickled lemon

Crab Crusted Chatham Cod
shiitake mushrooms, thai eggplant, bok choy & hot sour broth

Acquerello Risotto
broccolini, lemon, chili & walnuts

THIRD

Roasted Griggstown Chicken
baby carrots, spring onion, royal trumpets & foie gras truffle broth

Imperial Wagyu Top Sirloin
roasted onion, grilled asparagus, triple cooked potatoes & miso blue cheese

Roasted Rib of Beef
red sauerkraut, yukon potatoes, mustards & caraway jus

Wild Boar Striploin
apricots, swiss chard, carrots, nebrodinis & mole

Ancho Rubbed Long Island Duck
mezcal-rhubarb puree, wild rice, kale & morel mushrooms

Chic Pea & Fava Bean Falafel
roasted celery root, tahini rubbed brocolini, sweet habanero & black lime

Braised Natural Rabbit Leg & Crispy Sweet Breads carrots, smoked polenta, spring vegetables & 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

Lemon Cheesecake
rhubarb, brown sugar meringue & hazelnuts

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
avocado honey, 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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