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
Farm Fresh Gimlet
cucumber infused vodka, cucumber juice, basil, agave & lime
Caipirinha
avuá plata cachaça, raw sugar & lime
Negroni
bluecoat gin, campari & punt e mes
SEASONAL
Summer Love
arette blanco tequila, pamplemousse, grapefruit, thyme & lime
Farmhouse Mule
bulleit bourbon, ginger liqueur, raspberry, rhubarb & lime
The Beekeeper
tito’s vodka, st. germain, chamomile honey & lemon
Jersey Bramble
sourland mountain gin, lemon balm, blackberry & lemon
MOCKTAILS
Young Love
grapefruit, lime, thyme syrup & sparkling water
Blackberry Lemonade
house made lemonade with fresh local blackberries
Cucumber Mint Smash
cucumber juice, mint, lime, agave & lemon lime soda
HARVEST SPECIAL: Root Sour
bourbon, root liqueur, simple syrup, fresh lemon & egg white
*contains nuts
DRAUGHTS
Neshaminy Creek Churchville Lager
Croydon, PA
Kane Cloud Cover
Ocean, NJ
Dogfishhea Flesh & Blood IPA
Milton, DE
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
Three Flavors of River Bend Farms Beef Jerky
Natirar Original, Natirar BBQ & Calabrian Chili (spicy)
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 barely buzzed, cheddar, st. stephen, purple haze, original blue
TO START
Natirar Beet Salad
baby lettuces, goat cheese, hazelnut & cocoa balsamic
Arugula & Frisée
farro, blue cheese, peaches, basil & sherry
Grass-Fed Steak Tartare
capers, cooked yolk, meyer lemon, horseradish & scallion
Butternut Squash Soup
coconut, apple, pumpkin seed & crème fraîche
Lumache Pasta
blue crab, corn, shiso, peppers, miso
Yellowfin Tuna Crudo
haricots verts, jalapeño, cucumber, crispy shallot & yuzu miso
FOR THE TABLE
32oz River Bend Farm Dry Aged Ribeye
28oz River Bend Farm Dry Aged KC Strip
Tomato Salad
fresh ricotta, red onion, sherry vinegar & balsamic reduction
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
Natirar Meatballs
ricotta, tomatoes, olives, scallions & chili oil
Summer Squash & Ricotta Pocket
zucchini blossoms, parmesan & garlic oil
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, peaches, pistachios & five spice
Cast Iron Skillet Octopus
corn, farm pepper, potato, fennel, mustard seeds & farm herbs
Natirar Fried Egg
asparagus, carrot, fontina, black garlic & bacon
Grass Fed Beef Bolognese
garganelli pasta, red wine & fresh ricotta
Spring Garden Salad
peas, baby carrot, radish, asparagus & truffled bijou
SECOND
Barnegat Lighthouse Scallops & Pork Belly
Brussels sprouts, butternut squash, sunchoke & kale
Pan Roasted Halibut
corn, kombu, shishito, organic mushroom, shiso, chamomile
Seared Organic Ocean Trout
cauliflower, pearl onion, Brussels sprouts & vanilla
Pan Roasted American Red Snapper
leeks, trumpet mushroom, cucumber, frisee & dill
Acquerello Risotto
pine nut ricotta, zucchini, maitake mushrooms, brown butter & basil
THIRD
Poached Griggstown Chicken
aligot truffle potatoes, carrots, summer truffle, swiss chard, & pearl onion
Imperial Wagyu Top Sirloin
eggplant, butternut squash, corn dumpling & onions
Roasted Rib of Beef & Short Rib
horseradish, cipollini onion, organic mushrooms & beets
Suckling Pig
roasted sweet potatoes, cabbage, pickled raisins & apple cider
Fresh Cranberry & Navy Beans
wild rice, organic mushrooms, eggplant chutney & Indian spices
LI Duck Breast
blackberries, kale, radish, sweet plantains & sprouts
*menus are subject to seasonality and change*
Dessert
Complete your evening with a sweet delight from our pastry team.
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Ricotta Zeppoles
strawberry caramel & green tea ice cream
Strawberry Buttercake
lemon caramel & basil ice cream
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
black currant, chocolate salted caramel, 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