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Ravines Wine Cellar


The Ravinous Kitchen is a wineccentric farm-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 creates and prepares all of the dishes, pairing each with a Ravines wines.  

Every day in the tasting rooms we offer local cheeses, charcuterie, chocolates, savory tarts and house-baked breads and crackers.  

On weekends we have an expanded menu, listed below. 

Are you Ravinous? Would you like an exciting Food & Wine experience?    Try the Ravinous Table, a four course wine and food experience. 

Hours of Operation for November 

Geneva :  Friday - Sunday Noon to 4pm

Keuka Lake:  Weekends only Noon to 4pm

Ravinous Kitchen at Seneca 

Pressed Pork Belly Sandwich                                     -9

Muranda Gouda, Sauerkraut, Whole Grain Mustard 
Suggested Paring: 2014 Dry Riesling

Chicken Liver Parfait                                                  -7

Late Harvest Vignoles Gélee, Freshly Baked Mini Baguette
Suggested Pairing: 2015 Dry Riesling, White Springs Vineyard

Caramelized Onion Popovers                                    -7

Garlic, Ricotta Cheese Spread, Cocoa
Suggested Pairing: 2013 Pinot Noir

Soup du Jour ~ White Bean Bisque                            -6

Kale, Polenta, Black Olive Oil
Suggested Pairing: 2013 Pinot Noir

FLX Farmstead Cheese Fondue                                 -6

Apples, Brussel Sprouts, Spiced Croutons
Suggested Pairing: 2014 Chardonnay

Cheese & Charcuterie Board                                     -10

3 Types of Finger Lakes Artisanal Cheese, House Made Port Rillettes
Brickyard Salami, Hartman's Saucission

Apple & Burnt Cinnamon Bread Pudding                -6       

Salted Caramel Ice Cream, Apple Butter  
Suggested Pairing: 2013 Late Harvest Vignoles


Ravinous Kitchen at Keuka

December Hours      




  Ravinous Kitchen Chef Scott Riesenberger  


Chef Scott Riesenberger is the Creative Director and Chef of the Ravinous Kitchen.  He is a local of Rochester and has spent the past 18 years in some the world’s top kitchens and has been able to develop 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 will be overseeing all of the property’s culinary needs and can create customized dining menus for any event taking place at either location.