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