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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 tastings rooms offer local cheese & charcuterie, artisan chocolates and freshly baked breads and crackers.  During the season, Chef Scott creates a perfect menu of wine-friendly foods. 

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     Summer Hours
Ravinous Kitchen at Geneva:  Thursday-Sunday 11-4 
Ravinous Kitchen at Keuka Lake:  Saturday & Sunday 11-4

The Ravinous Kitchen at Seneca Menu

May 25th - May 28th

 

Pressed Pork Belly Sandwich                    -9

gouda, fermented kraut, whole grain mustard 

~ 2015 Dry Riesling  

 

Chicken Liver Parfait                                   -7

aged vinegar gelée, freshly baked mini baguette

~ 2013 Pinot Noir         

 

Chilled Asparagus Salad                             -7

pickled rhubarb, goat's milk feta, buttermilk dressing  

~ 2013 White Springs Chardonnay

 

Crispy Risotto Cake                                      -8

poached farm egg, roasted fennel broth                              

~ 2015 Cabernet Franc

 

Pork Sausage, Potato & Spinach Tart    -7

ramp pesto, pickled ramps

~ 2014 Chardonnay

 

Cheese and Charcuterie Board                 -12

3 types of Finger Lakes Artisanal Cheese

House Made Pork Rillettes

Brickyard Salami & Hartman’s Saucisson

~ 2016 Pinot Rose

 


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