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Sexy Lingerie Cocktail

To spice up your night on Valentine’s Day, make that special someone this fruitful cocktail Sexy Lingerie ¼ ounce Absinthe 2 ounces gin ¾ ounce dry vermouth ¼ ounce maraschino liqueur 2 dashes orange bitters Candied blood orange for garnish (can use a slice) Combine all in a shaker with ice. Pour into a martini… Read more »

Come Meet Ilenia Passetto from Vini Venturini on Thursday, February 1

Ilenia Passetto from Vini Venturini will be visiting Restaurant Serenade on Thursday, February 1, 2018. Come meet her and taste her wonderful wines from 5:30 till 8:30 PM. Ilenia Passetto is a fourth-generation member of the family. Her Great Grandfather Antonio founded the winery in 1963 and then passed it down to his son Massimino…. Read more »

Valentine’s Day 2018 Menu

Sure to heat up the night! Reserve you and your date’s seats through the Opentable widget below.

New Year’s Eve Menu

New Year’s Eve 2017

Braised Pork with Prunes and Riesling

Braised Hawaiian Pork with Prunes and Riesling Serves 6 3 lbs. boneless pork shoulder or “picnic butt” 3 medium onions 1 head fresh garlic ¼ cup canola oil 1 bunch fresh thyme 1 cinnamon stick 2 cups dried prunes 2 bottles dry Riesling 2 TBS. all-purpose flour salt and pepper to taste Cut the pork… Read more »

Pecan-Crusted Warm Chocolate Tart With Secret Center

PECAN-CRUSTED WARM CHOCOLATE TART WITH SECRET CENTER © James Laird 4 servings Chocolate Pecan Dough 8 oz unsalted butter (2 sticks) 1 cup sugar 2 eggs 1/4 cup cocoa powder 1 cup flour 1 cup ground pecans Cream butter and sugar well.  Mix in eggs one at a time. Add in flour, cocoa powder until… Read more »

Linzer Cookies

Linzer Cookies ¾ 1b. all purpose flour 1 TBS. cinnamon ¾ tsp. ground cloves 9 oz sugar ¾ lb. sweet butter 5 egg yolks 9 oz. hazelnuts, finely ground 1 TBS. lemon zest, minced 1 cup seedless raspberry jam powdered sugar for dusting (optional) Sift flour, cinnamon and cloves together. Cream butter and sugar until… Read more »

Autumn Chopped Salad

Autumn Chopped Salad Serves 2 1          Butternut squash, small 1          TBS. butter 1          cup celery root (celeriac), diced 1          head fennel, diced 2          cups assorted lettuces 1          cup cherry tomatoes cut in half 2          TBS. pine nuts slightly toasted 1          apple grated 2          tsp. coriander seed slightly toasted (from garden)   2          tsp. fennel seed slightly… Read more »

Serenade Cosmopolitan

Serenade Cosmopolitan Glass: Martini Dried cranberries                    2 oz. Ketel One Citron                     7 oz. Cointreau                                .25 oz Cranberry juice                        splash Fresh lime juice                      splash Fresh lemon twist                  one   Combine cranberries and 4 oz of vodka. Allow to sit for at least 24 hours. Combine all other ingredients except twist in cocktail shaker over ice. Place… Read more »

Juniper Dusted Venison with Autumn Fruits and Vegetables

Juniper-Dusted Venison with Autumn Fruits and Vegetables Serves 4 James Laird   Ingredients:  4          5 oz boneless venison medallion, from saddle 3          TBS. crushed juniper 1          TBS. butter 2          Golden Delicious apples, peeled and quartered 24        seedless red grapes, peeled 1          cup pearl onions, roasted 4          roasted chestnuts, shelled 1          cup Brussels sprouts, roasted 1         … Read more »