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Ravines Wine Cellar

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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 the perfect Ravines wine.  

Daily, the tasting rooms offer local cheeses & charcuterie, local artisan chocolates, and freshly baked breads and crackers.  Weekends throughout the winter we offer expanded fare (see menu below).             Spring, Summer and Fall we offer a full menu Thursday-Sunday.

                                                  Are you Ravenous?

Try The Ravinous Table: A Wine & Food Experience with Chef Scott

 

Click Here for Schedule and Menus 

     Opening Hours

Ravinous Kitchen at Seneca:

Thursday-Sunday 11-4 (May-October)

Saturday & Sundays 12-4 (Nov-April)

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Keuka Ravinous Kitchen Opening Soon

 


The Ravinous Kitchen at Seneca Menu

 Menu for Weekend of March 25-26

Spring Wine and Food Flight - $12

 
Crispy Duck Egg, Mustard Aioli, Sprouts
2007 Sparkling Brut
 
Roasted Goat's Milk Feta, Green Onion, Beet Crudo
2015 Dry Riesling
 
Butternut Squash Mousse, Caper Brown Butter, Blood Orange
2014 Chardonnay
 
Duck Confit & Wild Arugula Salad, Red Wine Vinaigrette
2013 Pinot Noir & 2013 Maximilien
 
 

Farmstead Cheese & Charcuterie Board - $12

Domestic prosciutto, housemade rillettes, Brickyard salami local cow’s, goat and sheep's milk cheese selection, Red Jacket Orchards Quince Jam, Freshly Baked Bagutte

 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 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 will be overseeing all of the property’s culinary needs and can create customized dining menus for any event taking place at either location.