DOMAINE SERENE SHIRAZ

Pinot Noir Boy

Blue Eyed

Pan seared diver scallops served with a mushroom-spinach orzo and lemon herb butter sauce

Scallops

Tiramisu

Tossed in a creamy tomato sauce and baked blend of cheese

Gnocchi Palomino

Cheese-filled tortellini tossed with tri-colored peppers, onions and garlic in a chipotle cream sauce

Tortellini Diablo

Fresh eggplant lightly breaded and pan-fried. Topped with our signature marinara and fresh Mozzarella. Served with capellini pasta

Eggplant Parmesano

Jumbo shrimp and diver scallops, mussels, sautéed with white wine, herbs, Cappellini pasta, and palomino sauce

Pasta Davinci

Hand cut grilled salmon served with polenta and fresh vegetables

Salmon Rustica

Imported spaghetti with meat sauce. Served with your choice of meatballs or Italian sausage

Spaghetti Bolognese

Stuffed with butternut squash pureé, walnuts and mushrooms in a creamy marsala sage sauce

Butternut Ravioli

Sauteed onions, mushrooms, bell peppers, and broccoli in a garlic pomodoro sauce. Tossed with penne pasta

Penne Primavera

Fresh greens, Traverse City dried cherries, toasted pine nuts and Gorgonzola cheese tossed with a roasted shallot vinaigrette

Amici Gorgonzola

Grilled salmon, baby spinach, mandarin oranges, almonds, crumbled goat cheese and honey raspberry vinaigrette

Spinach Salmon

Fresh romaine, herbed croutons and shaved Parmesan

Caesar

Zuppa Del Giorno

Minestrone Amici

Homemade polenta cake topped with fresh mozzarella cheese and topped with marinara sauce

Polenta

Fresh mussels sautéed with onions, Hungarian peppers, and garlic in a spicy tomato basil sauce

Mussels Arrabiatta

Fried eggplant topped with marinara sauce, fresh Mozzarella, Parmesan cheese and basil

Eggplant Augustine

Fresh burrata served with beets, marinated tomatoes, kalamata olives, balsamic reduction, olive oil and fresh basil

Fresh Burrata

Grilled portabella mushroom and grilled beef tenderloin tips topped with our signature zip sauce

Marinated Portabella and Beef Tips

Sliced baguette topped with fresh basil pesto, stewed tomatoes, Mozzarella cheese, balsamic reduction

Bruschetta

If the bottle is stored at room temperature, place the Domaine Serene Shiraz in the refrigerator for 20–30 minutes to bring it to an ideal slightly cool cellar temperature (about 16–18°C / 60–65°F). If the bottle is too warm, put it in an ice bucket filled halfway with ice and water for 10–15 minutes; do not over-chill (avoid serving too cold).

Chill or bring to serving temperature

Select large red wine glasses (Bordeaux or large-bowled). Ensure glasses are clean and free of strong detergent smells. Place one glass per guest and, if available, a spare for decanting breath.

Prepare glassware

Carefully remove the foil and use a waiter’s corkscrew to draw the cork. Inspect cork for any off-odors. Pour a small taste to confirm the wine. For a young or tightly wound Shiraz, decant into a clean decanter for 30–60 minutes to allow aromas and flavors to open. For older vintage bottles, decant gently to separate any sediment and serve shortly after.

Open and decant (optional)

Pour 120–150 ml (roughly 1½–2 standard glasses) per person for initial service. Hold the bottle at the base, tilt the glass, and pour smoothly. Leave space in the glass to swirl and release aromas. Encourage guests to smell the wine first, then take a small sip to evaluate structure and acidity before enjoying a full pour.

Pour and serve

Bring cheeses to room temperature (30–45 minutes) before serving to maximize flavor and texture. Remove soft-ripened cheese from refrigeration and leave covered until ready to serve.

Arrange the cheese and charcuterie on a wooden board or platter. Place aged hard cheese and soft cheese spaced apart. Fan or fold cured meats for visual appeal. Scatter Marcona almonds and place small bowls or piles of cornichons and fig jam near cheeses.

Slice the baguette or rustic bread on a diagonal and place slices on the board. Lightly brush bread slices with a small amount of olive oil and toast quickly under a broiler or in a skillet if desired, but keep some untoasted for softer cheeses.

Label components or inform guests of pairings (e.g., "Aged cheddar with fig jam; prosciutto with soft Brie"). Suggest pairing the fuller-bodied Domaine Serene Shiraz with the aged hard cheese and cured meats; use softer Brie for gentler sips.

Replenish the ice bucket or wine cooler as needed. Provide water and plain crackers as palate cleansers between tastings.

Domaine Serene Shiraz (bottle)

Ice bucket or wine cooler

Wine glasses (Bordeaux-style or large red)

Aged hard cheese (e.g., aged cheddar or Manchego), sliced

Soft-ripened cheese (e.g., triple-cream Brie), room temperature

Cured meats (e.g., prosciutto, salami), assorted

Marcona almonds or mixed nuts, roasted

Cornichons or pickled vegetables

Fig jam or fruit preserve

Rustic baguette or country bread, sliced

Olive oil (for drizzling bread, optional)

In a cocktail shaker, add the hulled, quartered fresh strawberry and the simple syrup. Gently muddle until the strawberry is broken down but not pureed — you want a jammy texture with some visible pulp (about 10–15 seconds).

Muddle

Add the dry gin, fresh lemon juice and 2 dashes of Angostura bitters to the shaker with the muddled strawberry.

Combine

Fill the shaker with ice (about 6 cubes). Secure the lid and shake vigorously for 12–15 seconds, until the shaker is frosty and the liquid is well chilled.

Shake

Fill a rocks glass with 4 fresh ice cubes. If you prefer slightly colder dilution, pre-chill the glass in the freezer for a few minutes before assembling.

Prep glass

Double-strain the shaken mixture (through a Hawthorne and a fine mesh strainer or a single fine mesh) into the prepared rocks glass over the fresh ice to remove pulp and seeds. Gently pour the Pinot Noir over the top to float it (~2 oz). Do not stir aggressively; the wine should sit as a delicate layer and then gently integrate.

Double-strain and top with wine

Express a lemon twist over the drink to release oils, run it around the rim and drop it in as garnish. Add the mint sprig if using.

Finish

Serve immediately. Remind guests to stir lightly before sipping to blend the wine layer with the cocktail base, or sip as layered for the first few sips.

Serve

dry gin

fresh lemon juice

simple syrup (1:1)

Pinot Noir (light-bodied red)

fresh strawberry (hulled and quartered)

Angostura bitters

ice (for shaking)

ice (for serving)

lemon twist (garnish)

small fresh mint sprig (optional garnish)

Place a coupe or highball glass in the freezer for at least 10 minutes, or fill with ice water while you prepare the cocktail.

Chill glass

If using egg white for texture, perform a dry shake first: add vodka, blue curaçao, lemon juice, simple syrup, and egg white to a cocktail shaker without ice. Seal and shake vigorously for 15 seconds to emulsify.

Add ice to the shaker (enough to fill about two-thirds) and shake again for 10–15 seconds until the shaker is cold to the touch and the contents are well chilled (or if you didn't use egg white, just add ingredients and ice and shake 10–15 seconds).

Strain the shaken cocktail into the chilled glass over fresh ice (if serving on the rocks) or strain into the glass without ice for a coupe presentation.

Top gently with 2 oz club soda to add a light effervescence, pouring slowly over the back of a bar spoon to preserve the foam if egg white was used.

If using edible shimmer, sprinkle a small pinch (about 1/4 tsp) on top and gently stir once to distribute; this will give a subtle pearlescent sheen to the surface.

Prepare the glass rim (optional): spread a little lemon juice on a small plate, dip the rim of the glass into it, then dip into blue sugar to frost the rim.

Float or clip a lemon wheel on the rim or lay it atop the glass. For a showy presentation, thread the lemon wheel onto a cocktail pick and rest it across the top of the glass.

Serve immediately while cold and effervescent. Advise drinkers to stir lightly before sipping if shimmer was added so the effect is distributed through the cocktail.

vodka

blue curaçao

club soda (or sparkling water)

egg white (optional, for foam)

lemon wheel

blue sugar (or granulated sugar)

edible silver or blue shimmer (optional)

ice cubes

Pat scallops very dry with paper towels. If they have a small side muscle, remove it. Season both sides lightly with 1 tsp kosher salt and 1 tsp freshly ground black pepper; set aside for 5–10 minutes at room temperature.

Prepare scallops

Heat a large heavy skillet (preferably stainless steel or cast iron) over medium-high heat until very hot, about 2–3 minutes. Add 2 tbs neutral oil and swirl to coat. Place scallops in the pan spaced at least 1/2 inch apart. Do not move them for 1.5–2 minutes to form a golden crust. When edges are opaque and bottoms are deep golden, flip and sear the second side 30–60 seconds until just cooked through (internal translucent center should be minimal). Reduce heat to medium-low and add 1 tbs unsalted butter, tilting the pan and spooning butter over scallops for 10–15 seconds to finish. Transfer scallops to a warm plate and tent with foil while finishing sauce and orzo.

Sear scallops

In a medium skillet or saucepan, heat 1 tbs olive oil and 1 tbs butter over medium heat until shimmering. Add the sliced cremini mushrooms and cook, stirring occasionally, until browned and liquid has mostly evaporated, about 5–7 minutes. Add the finely chopped shallot and cook 1–2 minutes until softened. Add 2 minced garlic cloves and cook 30 seconds until fragrant.

Sauté aromatics and mushrooms

Add 1 cup uncooked orzo to the pan and stir to coat with oil and toast lightly for 1 minute. Pour in 2 cups low-sodium broth and bring to a gentle boil. Reduce heat to a simmer and cook, uncovered, stirring occasionally, until orzo is tender and most liquid is absorbed, about 8–10 minutes. If the mixture becomes too dry before the orzo is fully tender, add up to 1/4 cup additional hot water or broth.

Cook orzo

When orzo is cooked, stir in 2 cups packed baby spinach and cook 1–2 minutes until wilted. Remove from heat and stir in 1 tbs grated Parmesan, 1 tsp salt, 1/2 tsp freshly ground black pepper and 1/2 tsp lemon zest. Taste and adjust seasoning. Keep warm until plating.

Finish orzo

In a small skillet over medium-low heat, melt 4 tbs unsalted butter. Add 1 minced shallot and sauté gently for 2–3 minutes until softened but not browned. Add 1 minced garlic clove and cook 30 seconds until fragrant.

Make sauce base

Remove pan from heat and whisk in 1 tbs fresh lemon juice and 1/2 tsp lemon zest. Stir in 1 tbs finely chopped parsley and 1 tsp chopped chives. Season with 1/4 tsp salt and 1/4 tsp freshly ground black pepper. Keep warm. If you prefer a slightly silkier sauce, return to very low heat and whisk for 15–30 seconds more, then remove from heat.

Finish sauce

Spoon a generous portion of the warm mushroom‑spinach orzo onto each plate (about half the orzo per serving). Arrange 6 scallops on top of the orzo. Spoon 1–2 tbs of the lemon herb butter sauce over the scallops and around the orzo. Garnish with microgreens or baby arugula and a lemon wedge. Serve immediately.

diver scallops (dry-packed, large)

kosher salt

freshly ground black pepper

neutral oil (canola or grapeseed)

unsalted butter (for finishing scallops)

orzo pasta (uncooked)

olive oil

unsalted butter

cremini mushrooms, sliced

shallot, finely chopped

garlic, minced

low-sodium chicken or vegetable broth

baby spinach, packed

Parmesan cheese, finely grated

salt

lemon zest

shallot, minced

fresh parsley, finely chopped

fresh chives, finely chopped

microgreens or baby arugula

extra lemon wedges

In a heatproof bowl set over (but not touching) simmering water (double boiler), whisk the 4 egg yolks with 100 g granulated sugar until smooth. Continuously whisk for about 6–8 minutes until the mixture is slightly thickened and pale, and registers around 70–75°C (160–167°F) if using a thermometer. Remove from heat.

Prepare custard base

Let the egg-sugar mixture cool for 2–3 minutes, then gently fold in the 500 g room-temperature mascarpone with a rubber spatula until smooth and lump-free. Do not overwork.

Incorporate mascarpone

In a separate chilled bowl, whip 240 ml heavy cream with 1 tsp vanilla extract and a pinch of salt to medium-stiff peaks. Start on medium speed, increasing to high as it thickens; stop when peaks hold but remain soft.

Whip cream

Fold one-third of the whipped cream into the mascarpone-custard to lighten it, then gently fold in the remaining whipped cream until homogeneous and airy. Cover and refrigerate while you prepare the coffee soak and assembly (or proceed immediately).

Make the coffee: brew 360 ml strong espresso or coffee and let cool to room temperature. Stir in 10 g granulated sugar until dissolved. Add 60 ml dark rum or Marsala wine if using and mix. Place the coffee soak in a shallow dish wide enough to dip ladyfingers briefly.

Prepare pan: Use an approximate 20 x 20 cm (8 x 8 in) square dish or similar-sized rectangular pan. Ensure it is clean and dry.

Dip ladyfingers: Working quickly, dip each ladyfinger for 1–2 seconds per side into the coffee soak — do not soak; they should be moist but not falling apart. Arrange a single layer of soaked ladyfingers side-by-side in the bottom of the pan, trimming to fit as needed.

First layer of cream: Spread half of the mascarpone-cream mixture evenly over the first ladyfinger layer, smoothing the surface with an offset spatula.

Second layer: Repeat dipping and arranging a second layer of ladyfingers over the cream. Spread the remaining mascarpone-cream over the second ladyfinger layer, smoothing the top.

Chill: Cover the assembled tiramisu with plastic wrap and refrigerate at least 6 hours, preferably 8–12 hours or overnight. This resting time allows flavors to meld and the texture to set.

Finish and serve: Just before serving, dust the top generously with 15 g unsweetened cocoa powder through a fine sieve. Optionally sprinkle 15 g grated dark chocolate over the cocoa for texture. Cut into portions and serve chilled.

egg yolks

granulated sugar

mascarpone cheese

heavy cream (whipping cream)

vanilla extract

strong brewed espresso or coffee, cooled

dark rum or Marsala wine (optional)

ladyfinger cookies (savoiardi)

unsweetened cocoa powder

dark chocolate, grated (optional)

Preheat oven to 400°F (200°C). Lightly grease a 9x9-inch (or similar) baking dish with a teaspoon of olive oil or nonstick spray.

Preheat and prepare baking dish

Bring a large pot of salted water to a gentle boil. Add the gnocchi and cook according to package instructions until they float (typically 2–3 minutes for fresh/store-bought). Use a slotted spoon to transfer gnocchi directly into the simmering sauce (see next section) or briefly drain and set aside if sauce is not ready.

Cook the gnocchi

When sauce is finished and still warm (see Sauce section), remove from heat and stir in the ricotta until smooth. Add half (3/4 cup) of the shredded mozzarella and 1/4 cup of the grated Parmesan to the sauce and stir to combine. Gently fold the cooked gnocchi into the creamy tomato-cheese mixture so every piece is coated.

Combine cheeses with sauce

Transfer the gnocchi and sauce mixture to the prepared baking dish, smoothing the top so it’s even. Sprinkle the remaining 3/4 cup mozzarella and remaining 1/4 cup Parmesan evenly over the top. If you like a little heat, sprinkle the red pepper flakes across the surface.

Assemble for baking

Bake uncovered in the preheated oven for 12–16 minutes, until the cheese is bubbling and lightly golden on top. For a broiled finish, switch the oven to broil for 1–2 minutes, watching carefully to avoid burning, until the top is deeply golden and slightly blistered.

Bake

Remove from oven and let rest 5 minutes. Drizzle with the teaspoon of olive oil, scatter the chiffonade basil over the top, and serve warm.

Rest and garnish

Heat a large skillet or saucepan over medium heat. Add 2 tablespoons olive oil and 1 tablespoon butter. When butter is melted and sizzling, add the finely diced onion and cook, stirring occasionally, until soft and translucent, about 6–8 minutes.

Add the minced garlic and cook until fragrant, about 30–45 seconds, taking care not to burn it.

Stir in the tomato paste and cook 1–2 minutes to deepen its flavor. Then add the crushed tomatoes, dried oregano, dried basil, kosher salt, black pepper, and optional 1/2 teaspoon sugar. Stir to combine and bring to a gentle simmer.

Reduce the heat to low and simmer uncovered for 10–12 minutes, stirring occasionally, until the sauce thickens slightly and the flavors concentrate.

Stir in the heavy cream and simmer 1–2 more minutes to incorporate. Taste and adjust seasoning. Remove the sauce from the heat and proceed to mix with cheeses and gnocchi as directed in the Gnocchi section.

store-bought potato gnocchi (or homemade)

whole milk ricotta

mozzarella cheese, shredded

extra-virgin olive oil

yellow onion, finely diced

garlic cloves, minced

crushed tomatoes (canned, 28 oz)

tomato paste

heavy cream

dried oregano

dried basil

sugar (optional, to balance acidity)

fresh basil leaves, chiffonade

red pepper flakes

olive oil (drizzle)

Bring a large pot of salted water to a rolling boil. Add the tortellini and cook according to package directions until al dente (usually 3–5 minutes for fresh). Reserve 1 cup of the pasta cooking water, then drain the tortellini and set aside.

Domaine Serene Shiraz