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Ninety Acres

Drink

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 list here.
 

Cocktails

farm fresh gimlet
prairie organic cucumber vodka, agave, basil, cucumber juice, lime juice, fresh cucumber

endless sunset
el dorado 3yr white rum, zacapa 23, strawberry, watermelon juice, tarragon, lime

penicillin
dewar's white label blended scotch, lemon, ginger-honey syrup, candied ginger, laphroaig float

boulevardier
clyde mays straight bourbon whiskey, aperol, brovo sweet vermouth, expressed orange

botanical crush
bluecoat elderflower gin, fresh blueberry, lemon balm, lime, bubbles

aviation
sourland mountain gin, giffard crème de violette, luxardo maraschino liqueur, lemon juice, luxardo cherry

summer bandit
vago elote mezcal, grilled pineapple, lime, jalapeño, cilantro, agave

Bar Top

Couldn't get a reservation? Don't go hungry.

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charcuterie
country pâté, serrano ham, chicken liver, saucisson sec, chorizo, duck prosciutto

artisanal cheese
bandaged cheddar, blackbert, st. stephen, purple haze, bluebird

tuna tartare
chili avocado, radish, cucumber, ponzu, carrots

fresh mozzarella pizza
new jersey tomato, asiago, basil

organic mushroom pizza
fontina, gorgonzola, béchamel

zucchini pizza
ricotta, garlic, lemon zest, egg yolk, asiago

grilled country bread
ricotta, olive oil

river bend farm burger
caramelized onion, chili mayonnaise, french fries

hot fried chicken
white bread, b & b pickles, habanero hot sauce

French Fries

Dinner

Our ever changing menu is designed with you in mind. Available a la carte or prix fixe.

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FIRST

Natirar Tomato Salad
radish, goat cheese, sourdough croutons, red wine vinegar

Cantaloupe Gazpacho
watermelon, tomato, prosciutto, jalapeño, orange crème fraîche

Tuna Tartare
chili avocado, radish, cucumber, ponzu, carrots

Natirar Egg
sunny side up, roasted asparagus, onion marmalade, flat bread, balsamic

Farm Salad
back garden vegetables, lemon basil pesto, ricotta, lemon vinaigrette

Beet Salad
arugula, date purée, grapefruit, pistachio

SECOND

Scallops
smoked corn purée, leek, chanterelle, opal basil

King Salmon
farm potato, swiss chard, rosé beurre blanc, trout roe

Blackened Halibut
lemon purée, broad bean, tomato, micro celery, creole sauce

Grilled Octopus & Shrimp
paprika, garlic, tomato, pickle

Risotto
brassicas, chili, brown butter, parmesan cheese

THIRD

Roasted Griggstown Chicken
jasmine rice, broccolini, onion, carrot, sake teriyaki

Ribeye
farro, mushroom, arugula, parmesan cheese, aged balsamic

River Bend Farm Beef
natirar farm vegetables

Porcini Campanelle
mushroom ragù, farm greens, mascarpone, bread crumb

Long Island Duck
apricot & lapsang souchong purée, turnip, carrot, sweet soy

Shiitake & Lentils
mushroom broth, radish, kale, green harissa

Dessert

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

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Lemon Ricotta Fritters
almond cream, candied coconut, lemon caramel, coconut sorbet 

Banana Cinnamon Buttercake
candied walnuts, rum ice cream, caramel  

Natirar Chocolate Chip Cookies
malted milk ice cream, vanilla anglaise

Flourless Chocolate Torte
caramelized white chocolate, espresso caramel, coffee crispies

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

Pie of the Day

Sorbet
blackberry, apricot, cherry cinnamon

Ice Cream
passion fruit, strawberry, cookie dough

ice cream & sorbet garnished with shortbread crumble

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.

Sous Chef: Alan Hodgson 

Sous Chef: Brian Hendrickson

Pastry Chef: Lindsay Spinnato  

Wine Director: John Jansma

Senior Mixologist: Christina Emma

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