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Sergeantsville Inn

Lunch

 

Appetizers
bowl of our signature tomato bisque or soup du jour 8.00

Asian calamari 12.00
lightly tossed with a spicy asian sweet and sour sauce

breaded zucchini 7.00
fresh zucchini served with a roasted garlic dipping sauce

carpaccio 14.00
grass fed filet mignon, thinly sliced, garnished with arugula, capers, red onion,
shaved locatelli and drizzled with porcini mushroom oil

duck confit 12.00
a braised leg of duck confit over field greens tossed with dried fruits, nuts
and a raspberry chipolte vinaigrette

escargot 12.00
one dozen presented scampi style in a pastry shell

filet meatball 8.00
fresh grass fed ground filet meatball over polenta
with fresh mozzarella, tomato sauce and basil

fried mushrooms 7.00
breaded button mushrooms served with garlic dip

goat cheese 12.00
breaded goat cheese is pan sautéed and served over mesclun greens with a tomato preserve

house field green salad 8.00
dressing choices: balsamic vinaigrette, stilton blue cheese, tomato french or roasted garlic ranch

hummus 9.00
chick peas and tahini paste mashed with lemon and garlic, served with toasted pita triangles

mozzarella sticks 7.00
breaded, fried and served with homemade marinara sauce

shrimp and portabello 15.00
gulf shrimp served on a portabello mushroom, topped with brie cheese and baked


Salads
Dressings: tomato-french, balsamic-vinaigrette, stilton-blue-cheese or roasted garlic ranch
with shrimp $3 (per piece) grilled chicken ..$6 salmon..$14

caesar salad 12.00
with sundried tomatoes, toasted pignoli nuts and shaved locatelli cheese

arugula salad 12.00
fresh arugula with red onion, tomatoes and fresh mozzarella cheese with a red wine vinaigrette

mesclin greens 9.50
prepared with plum tomatoes, cucumbers, jicama and pignoli nuts

mediterranean salad 12.00
tossed with romaine, mediterranean olives, tomatoes, red onion, feta cheese and a red wine vinaigrette

duck salad 14.00
shredded duck confit with mesclun greens, dried fruit and nuts and
a raspberry chipolte vinaigrette


Sandwiches:
Toppings: aged cheddar, swiss, american, mozzarella,
sautéed onions, or mushrooms $1.50 each
apple wood smoked bacon 2.00, brie or blue cheese 3.00

marinated portabello sandwich 9.50
grilled portabello mushroom served on a kaiser roll

black angus burger 11.50
8 oz. ground black angus sirloin on a kaiser roll

veggie burger 9.50
a vegetable burger served on a kaiser roll

grilled chicken breast 12.50
marinated breast of chicken grilled and served on a kaiser roll
all natural, no antibiotics or hormones

salmon sandwich 17.50
pacific sockeye salmon grilled to your liking and served on a kaiser roll with a roasted garlic aioli
wild-sustainable

(the above sandwiches are served with lettuce, tomato and raw onion)

open-faced reuben 12.50
choice of corned beef or pastrami or turkey or two of the above over grilled rye with sauerkraut, russian dressing and swiss cheese

french dip 10.50
warm grass fed roast beef topped with brie cheese served on a french baguette

S.I. sandwich 13.50
fresh mozzarella, roasted peppers, red onion, imported italian prosciutto,
arrugula and balsamic vinaigrette on a french baguette

sloppy joe 12.50
double layer of coleslaw, russian dressing and swiss on rye
with pastrami on one layer and corned beef on the other

sandwich board
the following are offered on white, roll, rye or 9 grain bread
lettuce and tomato 1.50 - raw onion .50 cents

grass fed roast beef 10.00 • corned beef 10.00
pastrami 9.00 organic • turkey 8.00
tuna salad 8.00 • hummus 8.00


half sandwich and soup
choice of half sandwich from sandwich board (only) with cup of soup 12.50
(roll not available with this option)

(the above sandwiches are served with your choice of french fries or potato chips)


Lunch Entrees
australian lamb shank
braised australian lamb shank with couscous primavera
and roasted garlic jus 24.
grass fed, pasture raised, non GMO, no antibiotics or hormones

bbq dry rubbed heritage birkshire prime pork chop
with sweet mashed potatoes and a sauté of local greens 26.
pasture raised, no antibiotics or hormones

boneless braised beef short ribs
chocolate and chili braised beef short ribs with
ancho chili mashed potatoes and roasted root vegetables 28.
grass fed, pasture raised, non GMO, no antibiotics or hormones

buffalo hangar steak
pommes frites, sautéed spinach and a wild mushroom demi-glaze 26.
grass fed, pasture raised, no antibiotics or hormones

elk rack chop
purple smashed potatoes, sautéed greens and tomato
with a sun dried cherry demi-glaze 28.
pasture raised, no antibiotics or hormones

filet mignon
house cured bacon wrapped filet with haricot verts in brown butter
and shallots, fingerling potatoes and a pinot noir demi-glaze 32.
grass fed, pasture raised, non GMO, no antibiotics or hormones

heritage white pheasant
(small family farmed)

pan seared pheasant with a wild mushroom risotto, wilted spinach
and a pan gravy of chardonnay and shallots 28.
free range, no antibiotics or hormones

iberico baby back ribs 14.
iberico pork ribs marinated in a honey chipotle bbq sauce
on a bed of french fries
pasture raised, non GMO, no antibiotics or hormones

icelandic cod
certified sustainable icelandic cod over vegetable risotto with shallot cream 24.
wild-sustainable

little neck clams or dutch mussels 16.50
served over linguini with your choice of either a shallot
white wine sauce or a tomato garlic broth

pork cassoulet
french bean stew with fresh pork, bacon, duck confit and sausage 24.

shenandoah valley organic balsamic chicken
garlic mashed potatoes and sautéed greens 26.
free range, non GMO, no antibiotics or hormones

soy duckling
pan seared “Crescent Farms” breast of duck with mashed sweet potatoes,
leg and thigh confit and a sweet soy demi-glaze 26.

veal chop
saffron risotto with parma prosciutto, peas and parmesano-reggiano
finished with a veal demi-glaze 32.
pasture raised, no antibiotics or hormones

venison london broil
roasted shallot mashed potatoes, sautéed spinach
and a caramelized shallot demi-glaze 26.
pasture raised, non GMO, no antibiotics or hormones, free range

waygu steak
sliced american kobe hangar steak
with apple wood smoked bacon and stilton blue cheese mashed potatoes,
sautéed spinach and a caramelized onion demi-glaze 32.
pasture raised, no antibiotics or hormones

salmon possolipo
pacific sockeye salmon poached with white wine, sweet white onion,
plum tomatoes, capers and basil served over linguini 26.
wild-sustainable

shrimp jambalaya
smoked paprika dusted shrimp sautéed with olive oil, garlic and cilantro
over andouille sausage and crawfish jambalaya 26.
wild

texas boar rack
a double cut rack chop rubbed with black pepper, rosemary
and sea salt with wild rice and ratatouille 30.
wild


Vegetarian Selections
crispy tofu stir-fry
crispy tofu with mushrooms, red peppers, zucchini, broccoli, carrots,
onions and an asisan stir-fry sauce 18.

three bean chili
vegetarian style chili served over brown rice and wheat berries
topped with cheddar cheese, sour cream and green onion 18.

wild mushroom ravioli
house made porcini mushroom pasta filled with
wild mushrooms, ricotta and fresh mozzarella
topped with porcini cream and shaved casio de roma 18.

•Most menu items can now be made gluten free upon request•

Plate sharing fee – 5.00

20% gratuity may be added to parties of 5 or more - please no separate checks

 


Items and pricing subject to change without notice.