Redevelopment of the property will produce a deluxe hotel, an upscale health club and spa, luxury private residences in 2020 and the now opened award winning Ninety Acres restaurant. I have heard only good things about the food and service as this was my first visit I thought why not order the three course prix fixe $75.00 meal. One of a party of two; we surmised that if we ordered the prix fixe, we could sample six more. And that’s what we did. The first course of Hudson Valley foie gras Torchon was whimsical served with brioche, blood orange & frisee. It was silky and rich with a hint of sweetness (from the pate) being lightly cauterized after being brushed with a solution of mild sugar water. The other (first course) entree was octopus and lightly grilled chorizo with roasted potatoes and arugula. These distinctly good flavors are meant to tantalize and stimulate the appetite. Very satisfying and I left my empty plate wanting more.
The two second course plates were Barnegat Lighthouse scallops served with Brussel sprouts, butternut squash, sunchoke and kale. The other was a seared organic ocean Trout accompanied with baby beets, trumpet mushrooms and salsify. Salsify is an edible plant, of the daisy family, with a root like a parsnip. Ninety Acres cooks scallops on one side to insure the scallop meat is not overcooked. The entrees were perfectly cooked and plated artistically. Individual flavor profiles intelligently oozing out of every bite- the way foods are supposed to taste-when grown ethically and skillfully prepared. All beef, pork, game and poultry meats are grass fed and come from local ranchers. The chef shops for fish and cheese from a hand full of quality sources; not withstanding, it’s all working rather nicely and consistent with numerous testimonials (online) and written by this writer.
The third course was Imperial Wagyu top sirloin served with farro, coffee, cauliflower, mushrooms and onion jam. Wagyu is any of four Japanese breeds of cattle. It has a particularly rich mouth feel because of the marbling (fat). Traditionally cattle are fed a selective diet, including beer to stimulate appetite and routinely massaged. Kobe beef is Wagyu beef. Also served was a black trumpet crusted Venison with chestnuts, celery root, apples and mushrooms. Both sirloin and venison were ordered medium rare and came out perfect. The quality of the sirloin was so good it could be served in thin slices, custom in certain cultures, and eaten raw. This meat was cooked and had an intoxicating slightly sweet, coconut-like aroma that broke down my resistance to anything resembling Veganism. To experience the melt in the mouth soft textured goodness feeling enjoyed in my first bite was to trip the light fantastic. I don’t eat red meat often however when I do I’m thinking it’s because my body needs it. Scientists have identified compounds in Wagyu that are not present in other beef. Add that this flavorful meat has a higher percentage of monounsaturated fat and low amounts of cholesterol as compared with other similar products making it simply the healthiest beef on our planet. This venison was enjoyable as the deer was naturally fed, slaughtered and nicely prepped since it was not gamey but succulent as it should be moist. To compliment the meal I suggest ordering white or black truffles.
The chocolate chip cookies and dark chocolate sorbet were equally satisfying.
Ninety Acres is at 2 Main Street Peapack, N.J. Reservations suggested. Call (908) 901-9500.
Be well.
Mo & Laser Lou