Join Restaurant Serenade on Thursday October 12th from 5:30–8:30 for a Winemaker Takeover with Jeff Beckmen from Beckmen Vineyards. Come chat with a “Rhone Ranger” and learn what goes into producing Rhone style wines in America. Flights and glasses of Beckmen Vineyards wines will be available at a discounted price for the event, with no… Read more »
Thursday, November 23, 2017 2PM-7PM Three Course Dinner 75- per person* 35- per child* See Our Menu: Thanksgiving Menu *excludes tax and gratuity, children under 10 years of age
Some common terms and their measurements Term Imperial Metric Shot 1 1/2 oz. 4.5 cL Jigger 1 1/2 oz. 4.5 cL Cup 8 oz. 24 cL Tablespoon (tbsp.) 1/2 oz. 15 mL Gallon 128 oz. 3.8 L Quart 1/4 gallon or 32 oz. ~ 1 L Fifth 1/5 gallon or ~26 oz. 0.75 L Dash… Read more »
Trophy Wife Glass: Flute Ingredients: ½ oz. Cointreau ½ oz. Lillet Blanc 5 oz. Champagne Sugar Cube Build in a flute, finish by topping with Champagne.
Saints and Zingers Glass: Rocks Ingredients: 3 oz. Vodka ½ oz. Grapefruit Simple Syrup ¼ oz St. Germain ½ oz Sour Mix Build all ingredients in a rocks glass. Stir to combine. Garnish with a lime wedge.
Roasted Chicken with Wild Rice and Potato Goat Cheese Galette Serves 4 For Chicken and Wild Rice 1 cup wild rice 1 cup diced yellow onion ½ cup diced carrot ½ cup diced celery 3 TBS. unsalted butter 2 TBS. olive oil 1 TBS. fresh thyme leaves 5 clove fresh garlic, peeled salt… Read more »
Empire Apple Crêpes Serves 4 2 ½ cups AP flour, sifted 2 cups milk 8 eggs, separated ½ cup cream ¼ sugar ¼ cup melted unsalted butter 1 tsp. vanilla extract 4 Empire apples, peeled and cut into eights 2 TBS light brown sugar 1 TBS. unsalted butter 2 TBS. apple schnapps … Read more »
Banana Squash Napoleon with Acorn Squash Risotto Slice raw banana squash cut into three inch squares that are ½ inch thick. Season, oil lightly and roast until tender. These are for the layers. Make standard risotto. When it is 2/3 finished, add acorn squash purée and parmesan cheese. To assemble, place small amount of… Read more »
Crown Roast of Lamb with Roasted Chestnuts, Fennel and Carrots Serves 6 Lamb 2 8 bone racks of lamb, “Frenched” 1 TBS. Roast garlic paste 1 TBS. fresh thyme leaves, chopped 1 TBS. black pepper, or to taste 1. Preheat oven to 350 degrees. 2. Quickly sear lamb rack in sauté pan. Remove from heat… Read more »
Seared Nantucket Bay Scallops with Shallots, Herbs and White Wine Serves 4 1 lb. Nantucket Bay scallops 2 tsp. flour 2 TBS. minced fresh shallots 1 tsp. chopped fresh thyme leaves 4 TBS. olive oil 1 cup chardonnay or champagne ½ lemon, juiced 4 TBS. unsalted butter 2 TBS. chopped tomato, seeded… Read more »