The Ravinous Kitchen is a winecentric field-to-table eatery specializing in delicious foods made from the produce, grains, and ethically raised meats produced by our neighboring farms. French trained Chef Scott Riesenberger reigns over the kitchen creating delicious and creative menus new each week, with perfectly ripe seasonal ingredients from our local Finger Lakes farmers.
Our tasting rooms offer local cheese & charcuterie boards daily, as well as artisan chocolates and freshly baked bread and crackers. During the summer and fall seasons, the Kitchen really shines as Chef Scott creates perfect menus of wine-friendly foods that create beautiful and unforgettable pairings with the expressive wines of Ravines.
Enjoy the full potential of the Ravinous Kitchen with the Ravinous Table, a multi-course lunch or dinner expertly paired with Ravines Wines.
Click here for the Ravinous Table Schedule.
Ravinous Kitchen at Geneva: Thursday-Sunday 11-4
Ravinous Kitchen at Keuka Lake: Saturday & Sunday 11-4
The Ravinous Kitchen at Seneca Menu
June 22nd - 25th
Pressed Pork Belly Sandwich (9)
-Gouda, fermented kraut, whole grain mustard
~ 2015 Dry Riesling
Chicken Liver Parfait (7)
-late harvest vignoles gelee, freshly baked mini baguette
~ 2013 Pinot Noir
Shaved Kohlrabi Salad (6)
-mustard aioli, radish leaves, strawberries
~ 2014 Chardonnay
Garden Pea & Bacon Quiche (7)
-petite herb salad
~ 2016 Sauvignon Blanc
Grilled Romaine Salad (7)
-caramelized cheese, green garlic, poached egg
2014 White Springs Chardonnay
Cheese and Charcuterie Board (12)
-3 types of Finger Lakes Artisanal Cheese
-House Made Pork Rillettes
-Brickyard Salami & Hartman’s Saucisson
~ 2016 Pinot Noir
The Ravinous Kitchen at Keuka Menu
June 17th - 18th
The Ravinous Kitchen will be closed at our Keuka Lake Tasting Room this weekend due to a wine trail event.
Ravinous Kitchen Chef Scott Riesenberger
Chef Scott Riesenberger is the Creative Director and Executive Chef of the Ravinous Kitchen. He is a local of Rochester and has spent the past 18 years in some of the world’s top kitchens developing his own defined style of cooking, honing his knowledge of and experience with a range of classical and modern cooking techniques. His style of cooking can be described as seasonal-contemporary American with European influences. He likes to create dishes using inspiration from the quality of local ingredients, incorporating simple cooking techniques to enhance presentation and texture.
In 1998 he started his career working in France for legendary Michelin starred chef Marc Meneau at L'Esperance in the Burgundy region. He then went on to work for some of New York City’s leading chefs including Rocco Dispirito at Union Pacific, David Bouley, Alain Ducasse at The Essex House, Paul Liebrandt at Gilt and Corton, Scott has also worked for Michelin starred chef Marc Veyrat at L’Auberge in the French Alps, was Executive Chef for Cru Restaurant from 2007-2009 and opened Hudson at The Haymount House in a suburb of Manhattan in 2012 garnering top reviews from The New York Times and local press.
Chef Scott oversees all of the property’s culinary needs and can create customized dining menus for any event taking place at either location.