French

In any list of top ranking restaurants in New Jersey, the French restaurant Serenade would have to be placed near the top. The proprietors, James and Nancy Laird, have in five years built such a reputation that even Robert Mondavi from Napa Valley came in person to bestow accolades and an award. 

We spent a most pleasurable evening enjoying some of the best food and wine we have ever experienced. But while we went there to sample the wonderful food and wine, we were completely enamored by the friendly and efficient service. Everyone from the Proprietors down to the bus boys were accommodating, courteous, friendly and efficient. Nancy Laird herself stopped by our table to chat, to discuss the food, and to make certain everything was to our liking. And the sommelier, James Tidwell, personally explained to us his selection of wine for each course, discussing the winery, the grape variety, and why he felt a particular wine would match a particular dish. But knowledgeable as he is, he never "talked down" nor presumed we were any less knowledgeable than he. He was genuinely interested in hearing our comments and our likes and dislikes. This enabled him to better select wines to enhance our enjoyment of the food.

Most entrees are priced at $55, with an $8 supplement for lamb or lobster. There also are two tasting menus: vegetarian and $95 with wine pairing, or $65 without, and the Chef's Market menu at $100 with wine paring or $70 without. We both decided on the Chef's Market menu, with wine pairing.

The meal started with a small complementary, and totally delightful puff pastry with a dollop of goat cheese and red pepper puree, and topped with a few sprigs of field greens. Then was served an exquisite lobster bisque containing real chunks of lobster and potato, and topped with a bit of tarragon. The sommelier paired these dishes with a light Austrian wine similar to Riesling or Sauvignon Blanc. He then selected a crisp 1996 Alsace Riesling to enhance the wonderfully tasty medallions of sesame-crusted tuna. The very generous portions of tuna were served rare, with shitake mushrooms and finished with pickled vegetables.

Dan has never been a big fan of foie gras but he learned that not all foie gras is created equal. The taste and texture of this dish, enhanced by black truffles, lentils and baby turnips was so great that neither of us could resist snarfing down the entire generous serving. The red wine paired with this dish was a full-bodied blend from Southwestern France. The foie gras was followed by baby field greens with red wine vinaigrette, served over steamed mixed vegetables.

The short ribs were something that Iona would never ordinarily order. They were boneless, served with mashed potatoes and carrots. They turned out to be real melt-in-your-mouth comfort food. Like everything else that preceded it, we finished everything on our plates. Maybe someday we'll learn to sip and savor all the wonderful flavors, but it was difficult to restrain ourselves with all that wonderful food on our plates.

From the friendly and courteous service it is obvious that the Lairds and their staff have not allowed their tremendous success to go to their heads.

Last reviewed 3/02
Grumpy Gourmet