Menu

Lunch

Now Serving Lunch on Thursdays and Fridays from Noon to 2:00pm.

Natirar invites you to enjoy a delicious prix-fixe table-at-the-farm lunch at the scenic Ninety Acres! View the lunch menu here. 

Ninety Acres

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 journal or beer list here.

Cocktials

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  

Pumpkin Cinnamon Buttercake
candied walnuts, pumpkin 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

Pecan Upside Down Cake
miso dolce de leche, vanilla ice cream & candied pecans

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

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