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Lunch - Sergeantsville Inn

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Lunch

Appetizers

bowl of our signature tomato bisque or soup du jour 9.00

asian calamari 14.00
lightly tossed with carrot, zucchini, red pepper, onion, shishito pepper
and shiitake mushroom in a spicy asian sweet and sour sauce

bbq shrimp 16.00
horseradish stuffed and bacon wrapped shrimp served with bbq vinaigrette dressed greens

breaded zucchini 9.00
fresh zucchini served with a roasted garlic dipping sauce 

carpaccio 15.00
grass fed filet mignon, thinly sliced, garnished with arugula, capers, red onion,
shaved locatelli and drizzled with porcini mushroom oil

duck confit 14.00
a braised leg of duck confit over field greens tossed with dried fruits, nuts
and a raspberry chipolte vinaigrette 

escargot 14.00
one dozen presented scampi style topped with puff pastry

filet meatball  12.00
fresh grass fed ground filet meatball over polenta
with fresh mozzarella, tomato sauce and basil

fried mushrooms 9.00
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  9.00
dressing choices:  balsamic vinaigrette, stilton blue cheese, tomato french or roasted garlic ranch

mozzarella sticks 9.00
breaded, fried and served with homemade marinara sauce  

Salads

Dressings: tomato-french, balsamic-vinaigrette, stilton-blue-cheese or roasted garlic ranch
Add:  shrimp $5 (per piece)  grilled chicken ..$10  salmon..$16

caesar salad 15.00
with sundried tomatoes, toasted pignoli nuts and shaved locatelli cheese

arugula salad 14.00
fresh arugula with red onion, tomatoes and fresh mozzarella cheese with a red wine vinaigrette

 mesclun greens 11.00
prepared with plum tomatoes, cucumbers, jicama and pignoli nuts

 mediterranean salad  15.00
tossed with romaine, mediterranean olives, tomatoes, red onion, feta cheese and a red wine vinaigrette

duck salad 16.00
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 $2.00 each    
    apple wood smoked bacon 2.00, brie or blue cheese 3.00

black angus burger 14.00
8 oz. ground black angus sirloin on a brioche roll 

waygu
(American kobe)
topped with cheddar cheese and  apple wood smoked bacon  20.00

veggie burger 12.00
a vegetable burger served on a brioche roll  with lettuce, tomato and french fries

grilled chicken breast 16.00
marinated breast of chicken grilled and served on a brioche roll   
all natural, no antibiotics or hormones

salmon sandwich 19.00
pacific sockeye salmon grilled to your liking and served on a brioche roll with  a roasted garlic aioli 
wild-sustainable

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

french dip 14.00
warm grass fed roast beef topped with brie cheese served on a french baguette  

open-faced reuben 15.
choice of house made corned beef, pastrami, turkey or a combination of two
over grilled rye with sauerkraut, russian dressing and swiss cheese

S.I. sandwich 16.00
fresh mozzarella, roasted peppers, red onion, imported italian prosciutto,
arrugula and balsamic vinaigrette on a french baguette    

sloppy joe  16.00
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 2.00 - raw onion .50 cents

grass fed roast beef  11.00
house made corned beef   11.00
pastrami  11.00
tuna salad  8.00
(the above sandwiches are served with your choice of french fries or potato chips)

Lunch Entrees

bbq dry rubbed heritage birkshire prime pork chop
with sweet mashed potatoes and baby carrots 28.
pasture raised, no antibiotics or hormones

boneless braised beef short ribs
chocolate and chili braised beef short ribs with
ancho chili mashed potatoes and baby carrots 29.
grass fed, pasture raised, non GMO, 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  34.
grass fed, pasture raised, non GMO, no antibiotics or hormones

iberico baby back ribs 18.
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 herb risotto, broccoli and  shallot cream 27.
wild-sustainable

mussels or little neck clams 18.
served over linguini with your choice of either a shallot
white wine sauce or a tomato garlic broth

new york strip steak au poivre
potatoes gratin, sautéed spinach and a brandy green peppercorn cream 28.
grass fed, pasture raised, no antibiotics or hormones

pork cassoulet
french bean stew with fresh pork, bacon, duck confit and sausage  26.

salmon dijonnaise
pan seared salmon with a dijonnaise cream
over brown butter fettuccini and peas 28.
sustainable

shrimp jambalaya
smoked paprika dusted shrimp sautéed with olive oil, garlic and cilantro

 over andouille sausage and crawfish jambalaya 28.
wild

shenandoah valley organic honey lavender chicken
goat cheese mashed potatoes and sautéed spinach 28.
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  28.

veal chop
saffron risotto with parma prosciutto, peas and parmesano-reggiano
finished with a veal demi-glaze 34.
pasture raised, no antibiotics or hormones

venison london broil
roasted shallot mashed potatoes, sautéed spinach
and sundried cherry 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 demi-glaze 34.
pasture raised, no antibiotics or hormones

  Vegetarian Selections
crispy tofu stir-fry
crispy tofu with mushrooms, red peppers, zucchini, broccoli, carrots,
onions and an asisan stir-fry sauce 20.

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 fettuccini
wild mushrooms and porcini cream over egg fettuccini
with shaved casio de roma 20.

 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

due to the continuing rise in cost of food, goods and services
our menu pricing has changed
thank you for your understanding

Google Map of Sergeantsville Inn
Hours

Hours Of Operation
Lunch
Wednesday-Saturday 11:30 to 3:00 
Dinner
Tuesday 5:00 to 9:00
Wednesday and Thursday 5:00 to 10:00
Friday and Saturday 5:00 to 11:00
Sunday
Dinner from Noon to 8:00 
Bar Open All Day
Closed Mondays

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