Old-world charm meets innovative American cuisine at the Sergeantsville Inn. Originally built in the 1830s, the restaurant still retains much of its original charm. This includes beautiful stone walls, hardwood floors, and wood beams on the ceiling.
According to owners Jes Taylor and Daniel Brunina, the ideal customer at The Sergeantsville Inn is “anyone looking for a wonderful meal – be it a burger (made from meat ground in-house) or a five-course tasting dinner designed to pair with wines from our extensive list.”
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Creative Cuisine & Curated Wines
The 3,500 square foot Inn has a full-service bar and is open for lunch and dinner during the week; as well as brunch and dinner on the weekends. The Inn also houses the Ice House as a nearby attachment. This cozy shop sells curated wines and liquors, and allows guests to order wine and small bites from next door.
While the Sergeantsville Inn itself is not new, owners Jes Taylor and Daniel Brunina took over in July 2022. Under their leadership, the Inn now focuses on sourcing the freshest local ingredients Hunterdon County has to offer. They use these fresh products to create decadent menu offerings. Chef Daniel is also extremely proud of their whole animal butchery program, which utilizes the entire animal.
“Every two weeks, a side of cattle is delivered to the Inn and it is broken down into individual cuts of meat by the team in the kitchen. The same applies to the pigs, chickens, ducks, and fish that come into the restaurant. By operating this way, we work directly with the farmers and producers. As a result, we are incredibly confident about the high-quality meat and fish we are providing to our guests. This also allows us to pass on great value to guests and critical knowledge to our culinary team,” Daniel says.
Popular Menu Picks
The robust menu at Sergeantsville Inn has hearty appetizers like Warm Autumn Soup and House-Smoked Salmon Toast. However, the River Bend Farms Beef Tartare is Jes’s favorite dish. Chef Daniel serves the meal over salt and vinegar potato chips with shallots and parsley. Speaking of the chef, Daniel’s favorite choice is the House-Made Kielbasa Sandwich, with pickled cabbage and roasted apple mustard.
Locally-sourced standouts include the Roasted Griggstown Farms Chicken and River Bend Farms Daily Cut. Seafood lovers will also enjoy the Barnegat Sea Scallops with sunchoke, apple relish, and lemon brown butter sauce.
Aside from chicken, beef, and seafood options, they serve fresh pasta as well. Highlights include the Lo Ré Black Pepper Rigatoni, a creamy mix of Bolognese, whipped ricotta, and Parmesan breadcrumbs. The Braised Pork Papardelle is also popular. The menu also includes vegetarian options, and dessert.
“One of the best parts about working at the Sergeantsville Inn is watching firsthand how our restaurant dollars impact our community. We take great pride in watching our guests enjoy ingredients provided by our community of farmers and producers,” Jes says.
Visit the Sergeantsville Inn at 601 Rosemont Ringoes Rd in Sergeantsville. (See them on Google Maps.) To learn more:
| Visit their Website | Reserve a Table | Follow on Instagram | Follow on Facebook | Give them a Call |
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All Photos: © Emma Radest (provided by Sergeantsville Inn)
