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 Autumn seasons,
the Ravinous Kitchen really shines as Chef Scott creates
a Midday Farm Table Experience with foods that create beautiful and
unforgettable pairings with the expressive wines of Ravines.
Enjoy the full potential of the Ravinous Kitchen with the
The Ravinous Table,
a multi-course food and wine experience, weekend evenings at Ravines.
Click here for The Ravinous Table schedule and details.
The Ravinous Kitchen Menu
Spring Bar Menu available Thursday-Sunday in the tasting room at Keuka and Geneva.
Country Duck Pate “en Bocal” - 8
-apple cider gelee, served with warm toasted baguette
Suggested Pairing: 2014 Pinot Noir
Smoked Bacon and Onion Tartlet - 8
-aged local swiss cheese
Suggested Pairing: 2015 Dry Riesling
Cheese and Charcuterie Board - 16
-3 types of Finger Lakes Artisanal Cheese
-House Made Pork Rillettes
-Brickyard Salami & Shaved Speck
Suggested Pairing: 2014 Maximlien
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.