New Menu Items

Here are some new additions to the menu-

  • Roasted Pacific cod with corona beans, roasted peppers, heirloom carrots and a pearl onion-harissa relish
  • Dungeness crab and mascarpone filled ravioli with fennel, snap peas and kale in a tomato-lemon broth
  • Grilled Carlton Farms pork loin with roasted root vegetables, rapini and a stone-ground mustard sauce

Come in and tell us what you think !

Eater PDX – Serratto

Check out this article  from “Eater” – The 38 Essential Portland Restaurants

Chef Tony

Chef Tony at Serratto

Best Dish He's Created Yet - Tony's Son Isaac

Just like Serratto, executive chef Tony Meyers has a little Italian in him, and is heavily influenced by the flavors of the Pacific Northwest.  A product of a Sicilian grandmother who showed Tony around a kitchen at a young age, he also learned respect for farm-to-plate cooking as he grew up in Placerville, CA helping his father raise livestock.  At Serratto, he combines his classic French training, knowledge of wild meats and game, and a love for creative sauces into dishes that showcase the best local ingredients.

History of Serratto through the eyes of our bartender

I have taken a few excerpts from the actual article  “History Of Serratto through the eyes of our Bartender”   I encourage you to take a look at the full article as it is a great story-   Click for full article

“Kurt started here as a bartender in 1983, just four years after owner Michael Cronin had converted a lighting supply house into the restaurant Delfina’s (named for his grandmother, Delfina Serratto).”                “By the ‘90s, the NW 23rd blocks had begun their transformation, and Delfina’s had also changed to the more upscale Serratto to respond to the burgeoning Nike and Intel business dinner crowd.”            “In 2004, husband and wife Alex and Julie Bond came on board as the new owners”       “Kurt recalls the couple making some welcome changes – lower prices, more casual décor, adding more approachable dishes like burgers and pizza”

- Click for full article

The Bond Family Story

A fun article about the Bond family – enjoy !

NW Kids

SSerratto Kids Menuerratto is mentioned in the NW Kids January 2010 Edition-     (click on image for larger version) We are very happy that the additions to our kids menu are going over so well !

note a few things listed incorrectly on the info side —

-we do take out
-lunch is served until 4:00pm  daily
-and dinner menu starts @ 4:00 daily.

Flight of the Month -

At Serratto you may have tried our ‘pick your own’ wine flights before –   our  Sommelier has decided to offer structured wine flights giving you a chance to try wines that we wouldn’t normally offer by the glass and for you to explore wines you may not normally order-  here is the flight of the month –

“Rhone Valley Reds”

Dentelle, Domaine Rouge-Bleu 2008- Southern Rhone at foot of Dentelles de Montmirail mountains; made from 58 year old Carignan & Grenache; biodynamic viticulture; low yield; hand harvested; winemaker Jean-Marc Espinasse is the nephew of the folks at Banneret

Crozes-Hermitage, Jaboulet, Domaine de Thalabert 2004- Northern Rhone; 100% Syrah; owned by Jaboulet since 1834; 40 to 60 year old vines; low yield; vinified by traditional methods

Châteauneuf-du-Pape, Domaine du Banneret 2006- Southern Rhone; winemaker Jean-Claude Vidal’s family have owned the 5 parcels of ancient vineyards dating back to 1405; use all 13 varietals allowed in the appellation

Top 100 Restaurants Of The Year !

We are proud to announce that Serratto made Willamette Week’s 2009 Restaurant Guide as one of the top 100 restaurant’s of the year!  Not only were we singled out as one of the top Italian choices, the editors chose Serratto as one of the top five places to take the kids. If you haven’t brought in the family to try our new kids menu, now is your chance!

New Dishes On The Menu

New dishes at Serratto you need to try –

-Seared sea scallops with yukon gold potatoes, zucchini, chanterelle mushrooms and saffron-citrus cream
-Ravioli filled with butternut squash and chèvre, with white wine-sage cream sauce & toasted hazelnutspumpkins


Addition to Kids’ Menu

We have added some fun new items to our kids’ menu.  From steak & frites  to a grilled-cheese sandwich we have something your little one will enjoy.   Click Here to view the menu

Wild About Game

Our chef Tony Meyers will be participating in Nicky USA’s “Wild About Game” cook off.  The cook off will be held at the Resort at the Mountain Sunday Sept 27th 2009.  For ticket info click here

Heirloom Tomatoes



The last few months of Heirloom tomato season is here.

A few dishes here at Serratto you should try while you still can :

Ravioli with ricotta cheese and fresh herbs with fresh heirloom tomatoes, garlic, onions, wine and basil

Caprese salad of heirloom tomatoes, fresh mozzarella, basil and extra virgin olive oil