The Harvest Moon Inn
Restaurant and Tavern
Casual and Fine Dining
Welcome to The Harvest Moon Inn
1039 Old York Rd
Ringoes, New Jersey, 08551
Phone: 908-806-6020
Fax: 908-806-7111
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Lunch
Tuesday - Friday
11:30 - 2:30
Dinner
Tuesday - Thursday
5:00 - 9:30
Friday and Saturday
5:00 - 10:00
(Saturday Dinner Mneu only)
Sunday
(Serving our Tavern and dinner Menu)
1:00 - 8:00
Ringeos NJ 08551
tel: 908-806-6020
fax: 908-806-7111
mail_harvestmooninn.com
History
The building that houses The Harvest Moon Inn Restaurant is considered to be among the finest examples of Federal architecture in the state according to the Hunterdon County Master Plan Sites of Historic Interest. It was constructed in 1811 as the Amwell Academy to provide educational advantages beyond those available in the local district schools. The land for the Academy was deeded to Titus Quick and consisted of fifty six perches, a perch being the equivalent of a rod or 14 1/2 feet. From 1811 until it closed in 1830 the Academy was run by a board of governors.
In 1869 the Larison brothers, Dr. C.W. and Rev. A.B., acquired the building and opened their Seminary at Ringoes. During the school's twelve year existence it offered a broad curriculum to both boarders and day students with the goal of preparing students for the honorable and
conscientious performance of the duties of life.
For the first term, which began January 3, 1870, tuition was ten dollars for Classics courses consisting of Greek and Latin and eight dollars for English courses consisting of Rhetoric and Literature. The tuition also included courses in Mathematics, History and Science with instruction in French, Drawing and Piano available at an extra charge. The cost of room and board, including light and fuel, was forty eight dollars each term with boarders expected to furnish their own sheets, towels and table napkins.
As the Seminary at Ringoes was closing, Dr. C.W. Larison opened the Academy of Science and Art in a new stone building erected next to his house at the corner of Old York and Larison roads where it still stands
today. The Academy offered four year courses of instruction in Latin, English, Elocution, Mathematics, Natural History, Drawing and Music. Dr. Larison also established a printing press in the Academy that printed books and magazines, many of which were written by himself. As a local historian Dr. Larison published many works dealing with the Colonial
history of the Ringoes area. In addition to his many academic activities, Dr. Larison also maintained a thriving medical practice making house calls in his horse and buggy to patients as far away as Lambertville.
St. Andrews Burying Ground located to the east of The Harvest Moon Inn is all that remains of the Anglican Church built on eleven acres along the King's Highway, now Old York Road. The graves all face east as was the custom of the period. On January 22, 1725, the land was granted to the English Society for the Propagation of the Gospel in Foreign Parts for five shillings. The church, most likely built of logs, was erected on the site soon after the land purchase. By 1753 the original church had fallen into disrepair and was replaced by a new stone church, although no trace of that building remains today. St. Andrews parish relocated to Lambertville in the early 19th century.
Summer Dinner Menu
First Course
Soup of the evening 8.25
Spicy crisp squid with a lemon confit, caper and zucchini risotto in a
red pepper remulade sauce 8.95
Seafood ravioli with diced tomato, toasted pine nuts, chiffonade basil in a basil oil 9.95
Chicken and chanterelle mushroom ravioli with leeks, pistachios, and orange confit in a chanterelle essence with scallion oil droplets 8.95
Chicken quesadilla roll with a peach, black bean, and sweet corn salsa in a peach coulis with BBQ sauce, scallion oil and micro greens 9.25
Pan seared tuna with pickled ginger, julienne cucumber and seaweed salad in a red pepper miso puree and lemon wasabi vinaigrette 12.95
Grilled lamb sausage with bulgar wheat, diced apple, apple jack infused raisins and sliced toasted almonds in a curried honey mustard vinaigrette with
goat cheese 8.95
Grilled marinated Japanese eggplant with julienne grilled chicken breast and mozzarella cheese in a tomato fondue and mascarpone cheese cream with fresh oregano 8.95
Crisp Coconut shrimp with a mango, diced peach and orange confit and micro green salad a gingered mango puree 13.95
Minced clam and shrimp stew with Israeli pearl cous cous and roasted red and yellow peppers and New Jersey sweet corn in sweet corn broth with fresh herbs 9.95
Salads
Seasonal greens tossed with julienne Belgian endive, sliced red onions diced tomatoes in a balsamic herb vinaigrette 8.95
Arugula with crisp duck confit in creamy lemon garlic vinaigrette with
parmesan cheese and garlic herb croutons 9.95
Spinach with roasted red and yellow peppers, oil cured black olives and goat cheese in a roasted pepper and balsamic vinaigrette with red onion crisps 9.95
Frisse and Belgian endive salad with black mission figs and fresh peaches in a port wine and fig dressing with fresh goat cheese and toasted pine nuts 10.95
Belgian endive, heirloom tomato and shaved fennel salad in a balsamic herb vinaigrette with fennel ferns, fresh mozzarella cheese and sea salt 10.95
Entrees
Pistachio crusted chicken breast with melted brie cheese, creamed sweet corn and a zucchini and roasted red and yellow peppers risotto 24.95
Pan roasted pork tenderloin with applejack glazed diced apples, cashews and golden raisins in a Riesling and golden raisin demi glace with whipped potatoes, sautéed spinach, sweet corn and shiitake mushrooms 29.95
Sliced sautéed pekin duck breast with duck confit, chanterelle mushrooms, potato gnocchi, sweet corn and sweet peas in a wild mushroom and black truffle vinaigrette 28.95
Grilled beef tenderloin filet with a garlic, red wine shallot and herb compound butter in a red wine demi glace with whipped potatoes, green beans, wax beans, diced red onions and bacon 34.95
Grilled NY strip steak with sweet corn, roasted red and yellow peppers and grilled portabella mushrooms in a BBQ sauce with crisp polenta and melted jack cheese 34.95
Sautéed striped bass with toasted sunflower seeds, whipped potatoes, roasted golden beets, leeks and sugar snap peas in a creamy horseradish vinaigrette 28.95
Sautéed salmon topped with guacamole in a fresh tomato and jalapeño vinaigrette with cumin scented red beans and basmati rice with shrimp and scallions 30.95
Spicy blackened tuna in a tomato coulis with a white seafood and chorizo sausage
chili in a tortilla cup 31.95
House made fettuccini with sugar snap peas, leeks, sweet corn and lemon confit in a vegetable broth with ginger oil droplets 18.25
House made linguine with minced black olive linguine, heirloom tomatoes, zucchini squash strands, and chiffonade basil in a vegetable broth with garlic oil
and goat cheese 18.95
Chefs daily vegetarian creation 23.95
**Many of the vegetables, heirloom tomatoes, herbs and lettuces are from our
Harvest Moon Inn Gardens
** Sweet corn is from Sweet Valley Farms here in Ringoes
**Please refrain from using cell phones in the dining rooms**
**18% Gratuity will be added to tables of 5 or more**
Summer Lunch Menu
Soup of the day 7.95
Spicy crisp squid with a lemon confit, caper and zucchini risotto in a red pepper remulade sauce 8.25
Seafood ravioli with diced tomato, toasted pine nuts, chiffonade basil in a basil oil 8.95
Chicken and chanterelle mushroom ravioli with leeks, pistachios, and orange confit in a chanterelle essence with scallion oil droplets 8.25
Chicken quesadilla roll with a peach, black bean, and sweet corn salsa in a peach coulis with BBQ sauce, scallion oil and micro greens 8.95
Grilled lamb sausage with bulgar wheat, diced apple, apple jack infused raisins and sliced toasted almonds in a curried honey mustard vinaigrette with goat cheese 8.25
Minced clam and shrimp stew with Israeli pearl cous cous and roasted red and yellow peppers and New Jersey sweet corn in sweet corn broth with fresh herbs 8.95
Arugula with crisp duck confit in creamy lemon garlic vinaigrette with parmesan cheese and garlic herb croutons 9.95
Grilled chicken breast with seasonal greens, roasted red and yellow peppers, grilled portabella mushrooms and sliced red onions in a balsamic herb vinaigrette with parmesan cheese and red onion crisps 12.95
Pastas
( all pastas made fresh on premises )
Linguine with tomato sauce, parmesan cheese and herbs 10.95
Linguine with clams in a white clam broth with olive oil 14.95
Linguine with chiffonade fennel, sweet corn and zucchini squash stands in a vegetable broth with roasted garlic oil and goat cheese 14.95
Fettuccine with sweet sausage, spinach, sweet corn sage and shiitake mushrooms in olive oil with parmesan cheese 16.95
Penne pasta with diced tomatoes and spinach in a parmesan cheese cream sauce 15.95
Fettuccini with sugar snap peas, shiitake mushrooms and leeks in a vegetable broth with ginger oil 14.95
Fettuccine with sautéed shrimp in a "scampi" sauce 15.95
Pizza
Portabella mushroom pizza with fresh mozzarella cheese, julienne prosciutto and sage 11.95
"Traditional" pizza with mozzarella cheese, tomato sauce, oregano and fresh herbs 9.95
Zucchini squash, duck confit and sweet sausage pizza with mozzarella cheese and fresh goat cheese 12.95
Wild mushroom and spinach pizza with goat cheese and mozzarella cheese 11.95
Guacamole pizza with diced tomatoes, cheddar cheese and mozzarella cheese 12.95
Sandwiches
Beef tenderloin sandwich on a caramelized onion and poppy seed roll with caramelized onions, shiitake mushrooms and melted mozzarella cheese with a seasonal green salad and house fries 14.95
Grilled hamburger on a toasted sesame seed roll with sliced tomato onion and lettuce with house fries 12.95
Grilled marinated chicken breast sandwich with melted jack cheese, arugula, red onions and sliced tomato on a toasted oat roll with house fries 11.95
Goat cheese, spinach and sweet sausage omelet with caramelized onions,
diced potatoes and fresh herbs 11.95
Grilled chicken breast with applejack glazed diced apples, cashews and golden raisins in a Riesling and golden raisin demi glace with crisp potato fritter, sautéed spinach, sweet corn and shiitake mushrooms 13.95
Grilled beef tenderloin with sweet corn, roasted red and yellow peppers and grilled portabella mushrooms in a BBQ sauce with crisp polenta and melted jack cheese 17.95
Pan seared pekin duck breast with creamed sweet corn and a zucchini and roasted red and yellow peppers risotto 15.95
Sautéed pork tenderloin medallions with chanterelle mushrooms, potato gnocchi, sweet corn and sweet peas in a wild mushroom and black truffle vinaigrette 15.95
Crisp Coconut shrimp with a mango, diced peach and orange confit and micro green salad a gingered mango puree 15.95
Sautéed salmon with toasted sunflower seeds, crisp potato fritter, roasted golden beets, leeks and sugar snap peas in a creamy horseradish vinaigrette 15.95
Pan seared tuna with pickled ginger, julienne cucumber and seaweed salad in a red pepper miso puree and lemon wasabi vinaigrette 16.95
Chefs daily vegetarian creation 14.95
*You may add the following to any of our Salads, pastas or pizza*
Sliced chicken breast 4.00
Sliced beef tenderloin 8.00
Shrimp 6.00
Summer Tavern Menu
( all pastas made fresh on premise )
*You may add the following to any of our Salads, Pastas or Pizza*
* a la carte menu also available in the tavern room *
* Not Available on Saturdays *
Summer Desserts
Crème brulee 7.95
Assortment of sorbets with fresh fruit and berries 8.25
Cheese cake with a graham cracker crumb crust with fresh black berries,
raspberries and strawberries in a berry coulis 8.95
Warm peanut butter brownie with vanilla ice cream and chocolate curls in a
caramel and dark chocolate sauce 8.25
Warm chocolate bread pudding with chocolate ice cream in a milk chocolate
Godiva liquor crème anglaise and dark chocolate sauce 8.95
Cappuccino and milk chocolate mousse with rolled in toasted hazelnuts with
cinnamon crème anglaise and dark chocolate sauce 8.95
Rice pudding in a phyllo shell with whipped cream and
cinnamon cookies 7.95
Fresh fruit 7.95
Fresh berries 9.95
Dessert sampler 14.95
Selection of Cheeses 10.25
Summer Price Fix Menu
$26.95
-offered Tuesday through Friday in the tavern room and must order by 6:00-
-1/2 price beers and well drinks during the same time -
Soup of the evening
Seasonal green salad with a Balsamic herb vinaigrette
Second Course
Grilled chicken breast with creamed sweet corn and a zucchini and roasted red and yellow peppers risotto
Grilled beef tenderloin with whipped potatoes, green beans, wax beans, diced red onions and bacon in a red wine demi glace
(4.00 supplement)
Sautéed salmon with whipped potatoes, roasted golden beets, leeks, and sugar snap peas in a creamy horseradish vinaigrette
Sautéed striped sea bass with lemon confit, caper and zucchini squash risotto in a
red pepper remulade sauce
Third Course
Vanilla ice cream with chocolate sauce
Rice pudding with whipped cream
Sorbets with fresh fruit
Click to Enlarge
Chef's Bio
Stanley F Novak
Stanley's career in restaurants began at Pfenninger's Hilltop Inn, in Flemington, NJ in 1979. In the five years that he worked there, Stanley progressed from dishwasher, to pantry, to line cook. After cooking the line full time for one year following high school graduation, Stanley decided to pursue formal culinary training, and in 1983 enrolled in the intense and prestigious Culinary Institute of America in Hyde Park, NY. An externship at The Fox and The Hounds in Colts Neck, NJ gave Stanley his first hands-on experience with upscale culinary style that emphasized quality and presentation.
After successfully completing an intensive 21-month program at C.I.A., Stanley returned to Pfenninger's Hilltop as Head Chef, and remained in this position from January 1986 to October of 1986. At that time he was recruited by Fromagerie Restaurant in Rumson, NJ. Stanley worked at the Formagerie for 18 months, and was quickly promoted from line cook to Sous Chef and Pastry Chef. During this time Stanley met David Burke (now famed and recognized Chef/Owner of davidburke & donatella in New York(now known as David Burke Townhouse), David Burke at Bloomingdales in New York, Burke in the Box in New York, David Burkes Primehouse in The James Chicago Hotel, Fromagerie in New Jersey, David Burke Las Vegas in the Venetian Resort, Hotel, Casino, David Burke Prime at Foxwoods Casino & Resort and Fishtail by David Burke in New York, as well as published cook book author), whom made a "celebrity chef guest apearance" at Fromagerie.
In 1988 the young, and proving-to-be-talented Novak was recruited by David Burke himself, to join him at The River Cafe in Brooklyn, NY, where Burke was then Executive Chef. Stanley joined the organization as Sous Chef, and in this capacity took on administrative responsibilities for a large kitchen staff. Additionally, Novak had the opportunity to work closely with Burke, and cooked for many celebrities - including a private dinner for Donald Trump on Trump's yaht.
It was in 1992 when Stanley joined The Frog and The Peach Restaurant, in New Brunswick, NJ as Executive Chef that he was truly given the freedom and responsibility to develop his own culinary style and "signature." What ensued was Innovative American cuisine - personalized by Novak's unique and masterful integration of flavors, colors and textures of the finest and freshest available ingredients, that is presented with what has been referred to as "architectural" and "visually stunning"style. During Stanley's tenure there the restaurant was voted Best of the Best by NJ Monthly magazine readers for three consecutive years ,and in 1993, Novak was the magazine's feature cover story. Valerie Sinclair, then of the New York Times, rated his cuisine "excellent," and he was indoctrinated into the James Beard House of guest chefs, cooking a luncheon there for 100 people. Stanley and his cuisine were featured on the television program, "For Arts Sake," a local New Jersey Cable program, as well as the TV Food Network out of New York City. He also participated in "Taste of the Nations" hunger relief fundraisers.
In 1995 Stanley Novak left The Frog and The Peach to actuate a life-long dream: to open his own restaurant. With partner and spouse, Theresa Novak, Stanley opened the Harvest Moon Inn in Ringoes, NJ, in November, 1995. And it is no "shy" first undertaking. The restaurant seats 120, and is situated on five acres of land that will readily accomodate banquets and parties as large as 200. Novak has continued his Innovative American cuisine, and has designed a casual Tavern menu that is affordable to families and every day diners in a casual setting.
It is in the two colonial-styled, fine dining rooms with fireplaces that Novak's ambitious ala carte menu is served, complete with full liquor license and wine lists. In the words of Joan Hamburg, he's serving "Absolutely top American cuisine as good as anything we have eaten in fine Manhattan restaurants...And the price differential is shocking!" New Jersey Zagat Guide for 1997 highlights the restaurant "Among NJ's top new additions...an elegant American." Very shortly after opening Cody Kendall of The Star Ledger included The Harvest Moon Inn in her list of Top Ten Dining Spots for 1995. In addition to full ala carte lunch and dinner service, as well as banquet facilities, Stanley has provided cooking instruction classes to Kings supermarkets, Edibles Naturally, in Princeton, and some times holds his own classes in his kitchen at the Harvest Moon Inn.
Stanley is 45 years old and is married to Theresa Pfenninger Novak. They have two children: Breana, age 18, and Alexander, aged 16. The Novak family resides in Flemington , NJ.
Flemington
(5 minutes from Ringoes)
The Cabbage Rose Bed & Breakfast
162 Main St., Flemington, NJ
908-788-0247
Romantic Victorian in the heart of Flemington.
Jerica Hill Inn Bed & Breakfast
96 Broad St., Flemington, NJ
908-782-8234
Five guest rooms with private baths.
The Ramada Inn
250 Hwy 31 & 202, Flemington NJ
908-782-7472
Hampton Inn Flemington
14 B Royal Rd
Flemington NJ 08822
800-426-7866
The Hotel is designed for comfort and the business traveler.
Stockton
(15 minutes from Ringoes)
The Woolverton Inn
6 Woolverton Rd., Stockton, NJ
609-397-0802
Elegant stone manor house with formal gardens.
The Stockton Inn
1 Main St., Stockton, NJ
609-397-1250
Circa 1710, Four buildings with distinctive suites and rooms.
Frenchtown
(25 minutes from Ringoes)
Hunterdon House Bed & Breakfast
12 Bridge St., Frenchtown, NJ
908-996-3632
Seven elegant rooms; situated in the center of town.
Princeton
Princeton Marriot Forrestal Village
201 Village Blvd., Princeton, NJ
609-452-7900
294 luxurious rooms; indoor-outdoor pool, health club on premises.
Whitehouse Station
( 20 minutes from Ringoes)
Holly Thorn House Bed & Breakfast
143 Readington Rd., Whitehouse Station, NJ
908-534-1616
English Country Manor Home
AAA Four Diamonds Award
Lambertville
(10 - 15 minutes from Ringoes)
Chimney Hill Bed & Breakfast
207 Goathill Rd., Lambertville, NJ
609-397-1516
Circa 1820, Gracious countryside estate
The Bridge Street House
75 Bridge St., Lambertville, NJ
609-397-2503
Charming circa 1850 Federal style townhouse
Lambertville Station
11 Bridge St., Lambertville, NJ
609-397-4400
Charm of a country inn with contemporary services.
York Street House
42 York St., Lambertville, NJ
609-397-3007
Gracious colonial mansion with spacious rooms.
New Hope, PA
(20 - 25 minutes from Ringoes)
Aaron Burr House
80 West Bridge St., New Hope, PA
215-862-2343
Vintage Victorian Inn with *** AAA amenities
Pineapple Hill Bed & Breakfast
1324 River Rd., New Hope, PA
215-862-1790
Quaint Victorian with private breakfast tables and pool
Centre Bridge Inn
Box 74 Star Rd., New Hope, PA
215-862-9139
Period furnishings, private baths and canopied beds
The Lexington House
6171 Upper York Rd., New Hope, PA
215-794-0811
Circa 1749 stone manor with Victorian details; modern pool
The Logan
10 West Ferry St., New Hope, PA
215-862-2300
Circa 1722; oldest building in New Hope. Modern amenities.
Wedgewood Inn
111 West Bridge St., New Hope, PA
215-862-2570
Circa 1870 Victorian Inn, 12 antique filled rooms and suites
The Mansion Inn
9 South Main St., New Hope, PA
215-862-1231
Circa 1865, Bucks County's "Grand Old Lady,"restored.
Magnificent example of Baroque Victorian Architecture
Harvest Moon Inn's
Roasted Eggplant and Tomato Soup
Yield: 1 gallon
Ingredients
4 large onions (rough chopped )
4ea.salks of celery
2 large eggplants
12 ripe plum tomatoes
1 T. of chopped garlic
1 oz olive oil
2 bay leaves
1qt. Chicken stock
salt and pepper to taste
1 qt. cream
Garnish
¼ Pound of bacon cooked till crisp
3 table spoons garlic herb croutons
2 oz crème fraiche
6 ea. scallions chopped in fine circles
Procedure:
- place eggplants in oven with skin on and roast at 350 degrees till soft and let cool
- slice eggplant and scrape out pulp and reserve till later, discard the skins
- sweat onions, celery and the garlic in a sauce pot with the olive oil
- sweat till the onions are translucent
- add tomatoes, roasted eggplant pulp, bay leaf and vegetable stock(or chicken stock) bring to boil and simmer for 15 min.
- add the cream and bring back to a boil
- put in a blender and puree
- pass through fine strainer and season with salt and pepper
- ladle into bowls and sprinkle the crisp bacon, the scallions, the garlic herb croutons then drizzle the crème fraiche on top
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Copyright 2010 C The Harvest Moon Inn All rights reserved.
