Brunch service has begun at the "table at the farm" restaurant Ninety Acres at Natirar, part of the Virgin Spa property within Natirar Park, owned by Somerset County. From 11 a.m. to 2 p.m. each Sunday, Chef David C. Felton is offering a two-course menu, including a basket of homemade pastries, a brunch cocktail, and inventive dishes with locally grown ingredients for $35 per person. Fresh eggs come from the heritage breed chickens raised on Natirar's organic farm.
The $35 prix fixe menu includes an appetizer, and colorful entree. Start your meal with tasty smoked salmon on crackers, cream cheese and red onions, or healthy argula and endive salad with goat cheese and citrusy walnut vinaigrette. The morning feast includes indulgent choices like chocolate bread french toast with a homey corn flake crust, served with bacon and bourbon maple syrup, or duck confit and potato hash with a sunny side-up egg, mixed greens & brioche toast plus a daily rotation of savory steak, fish and egg dishes. Ninety Acres also offers a $8 children's menu which includes a glass of juice and a choice of dishes.
The dining experience at Natirar is enhanced by an outdoor view with mountains and hilltops beyond, as well as xpanses of green grass and leafy trees. The estate’s classic architecture serves as a focal point among the gardens and fields while enjoying a leisurely Sunday morning.
The restaurant is the first phase of a spa and resort planned on about ninety acres leased from Somerset County. The Virgin Spa at Natirar is at 2 Main St., Peapack and Gladstone, 908-901-9500.
_ Linda Sadlouskos
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