The Mayweather – Milk Punch Recipe

Mayweather Yields: 66 oz./1952 ml./2 quarts/26 cocktails 12           oz. Mt. Gay Rum 12           oz. Jim Beam Bourbon 12           oz. Cognac 6              oz. Genepy des Alps .5            oz. Orange Bitters 12           oz. Pineapple Juice 12           oz. Sour Mix 18           oz. Whole Milk   Method Combine all ingredients except the milk. Heat milk to just barely a… Read more »

Braised Boneless Short Rib with Truffled Celery Root Puree Recipe

Braised Boneless Short Rib with Truffled Celery Root Purée and Black Truffles Serves 4   2              lbs. boneless short rib, corner pieces 2              carrots 1              onion 1              head garlic 3              ribs celery 1              TBS. tomato paste 1              bottle red wine 1              bouquet garni 2              TBS. soy oil salt and pepper to taste   Heat oven… Read more »

Serenade Bloody Mary Recipe

  As seen in Inside Jersey Magazine February 2017   Bloody Mary Mix Yields: 1.375 Quarts/1.3 Liters 1 ½ Tbsp. Dijon Mustard 1 ½ Tbsp. Worcestershire Sauce 1 Tbsp. Horseradish 1 Tbsp. Tabasco Sauce 2 Jiggers Fresh Lemon Juice 1 Tbsp. Olive Brine ½ tsp. Celery Salt 1 tsp. Black Pepper 1 tsp. Kosher Salt… Read more »

Mother’s Day

Treat Mom to an elegant dining experience featuring the best of New Jersey’s local produce prepared with time tested French technique. Sunday, May 14 2017 12:00 PM – 7:00 PM See Our Menu Here

Easter Sunday

    Bring the whole family to celebrate with our three course menu featuring hen’s eggs from Chef James’ chickens and the best Spring produce.   Sunday, April 16, 2017 11:30 AM – 6:00 PM See Our Menu Here  

Veal Ragout with Dill and Crispy Mushrooms

Serves 4 2 lbs. veal, cubed 1 quart chicken or veal stock 1 cup white wine 2 medium onoins, diced 2 TBS. flour 4 oz. sweet butter 3 TBS. fresh dill, chopped (about one bunch) 4 plum tomatoes, peeled, seeded and chopped 10 oz button mushrooms, sliced 1. Dry and season veal with salt and… Read more »

Oaxaca Fizz Cocktail Recipe

Glass: Highball 1              oz. Arete Tequila ½           oz. Mescal ½           oz. Half and Half ½           oz. Egg White 1              oz. Sour Mix* Club Soda Lemon Twist   Combine Tequila, Mezcal, Half and Half, Egg White and Sour Mix in a shaker. Without Ice, shake well for 15 seconds. Add ice. Shake Well. Pour into highball… Read more »

Good Thyme-ing Cocktail Recipe

Glass: Coupe Ingredients: 2 oz Old Forrester Bourbon ½ oz Honey Syrup* 1 oz Sour Mix* 1 Egg White Thyme for Garnish Angostura Bitters for Garnish 1. You guessed it, dry shake the lemon and egg whites. 2. Add honey and Bourbon. 3. Shake well, strain into a coupe glass. 4. Garnish with drops of… Read more »

Serenade Sour Mix

Yields: 1.06 Quarts/1000g/1 Liter 150g Water 250g Sugar 20g Powdered Egg White 420g Fresh Lemon Juice Combine Sugar, Water, and Egg Whites. Blitz with a stick blender until fully incorporated. Squeeze lemons and add fresh juice to slurry. Stir well to combine. Taste the sour mix and adjust with sugar or lemon juice as needed…. Read more »

Wine Maker Takeover – Jeff Beckmen, Beckmen Vineyards

Thursday, February 16, 2017 5:30PM-8:30PM Meet a real Rhone Ranger, Jeff Beckmen of Beckmen Vineyards will be visiting Restaurant Serenade with his Rhone inspired wines. The Beckmen family established their Vineyard in the Santa Ynez Valley in 1994. After years as leaders and pioneers in the electronic music business, Tom and Judy Beckmen, joined by… Read more »