The Sergeantsville Inn, on the corner of Ridgemount Ringoes in Sergeantsville, offers a welcoming atmosphere and hearty fare. Its menu even includes some daring options, embedded between classic dishes; meatloaf, steak and pommes frites, and roasted chicken with mashed potatoes.
After being greeted in a narrow entrance with wooden fixtures and a warm glow, customers are shown onto one of the seven offered seating areas.
The tavern, which lies on the West wing of the inn, is a cozy stone enclosure with a high ceiling. In the corner of the room is a bar, and on the wall opposite a sweet, yet simplistic, window displays that fills the room with rays of light.
The slender timber tables are quickly met by one of the vibrant servers, bearing rich mugs of joe. Within an impressively intermittent interlude, appetizers, selected from an extensive list, arrive.
The fried mushrooms exude an intoxicating aroma. It’s gooey mushroom center melts in the mouth; yet the crispy crust lacked citrus to counteract the saturation. Comparatively, the escargot, married the lemon-white-wine-butter sauce, lacked assumed chewiness. Sergeantsville’s duck confit was accompanied by mouth-watering spicy arugula, figs and an assortment of exotic fruits and nuts.
Entrees, impossible to select from the persuasive menu, were served at perfect pulse. A juicy wild boar, whose medium-well may be a little tough for some, was bedded on a steaming pile of wild rice. An Australian classic, kangaroo does not ‘taste like chicken,’ but rather bears closer resemblance to venison. Its inherent gamey texture concealed by London broil style bake. Still, the marsupial remained lacking in flavor. Sergeantsville’s fish of the day was a first rate, fresh cod. The flaky filet swam in a creamy sauce, that tasted like its natural habitat. The main event of the meal was the roasted pheasant with creamy, made to order, risotto. The cornerstone of Italian cuisine was overtaken masterfully with buttery girth, and pheasant, a tender strife.
If able to surpass heaps of hearty plates, with enough room for dessert, one will be immediately instructed to order the tiramisu. Its rum soaked cake evenly matches the light cream filling in quantity and quality. The almond and raspberry tart was a close second to the Italian classic. The sweet and tart fruity top was complemented by an almond puree and dark chocolate.
The removal of each course was paired with a warm smile from the staff at The Sergeantsville Inn. Plates were removed quickly and quietly as our charming waitress (with the selling abilities of a Porsche dealer), engaged us in easy flowing conversation containing tips and tidbits of the menu.
The food of the inn was astronomical, as was the atmosphere and the bill. Sergeantsville is better kept in mind for special occasions.
The Sergeantsville Inn, a stone colonial structure standing since the 1700’s was recently recovered from a fire that rendered the inn incapable of accommodating guest for a few months. As result of reconstruction, the damage is non-apparent. Today, the inn is a beautiful venue with delicious dishes and an inviting antique vibe.