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Ravines Wine Cellars

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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.


     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

August 17th to 20th

 

Pressed Pork Belly Sandwich  (10)

-Gouda, fermented kraut, whole grain mustard    

Suggested Pairing: 2015 Dry Riesling

 

Chicken Liver Parfait  (8)   

-late harvest vignoles gelee, freshly baked mini baguette

Suggested Pairing: 2013 Pinot Noir  

 

 

Grilled Corn & Bean Salad  (8)

-speck vinaigrette, basil

Suggested Pairing: 2016 Chardonnay

 

Tomato Gazpacho  (7)

-goat's milk feta, rosemary, bread

Suggested Pairing: 2016 Dry Rosé of Pinot Noir

 

Cheese and Charcuterie Board  (16)

-3 types of Finger Lakes Artisanal Cheese

-House Made Pork Rillettes

-Brickyard Salami & Hartman’s Saucisson

Suggested Pairing: 2016 Pinot Noir


The Ravinous Kitchen at Keuka Menu

August 19th & 20th

Pressed Pork Belly Sandwich  (10)

-Gouda, fermented kraut, whole grain mustard                                                             

Suggesetd Pairing: 2015 Dry Riesling

 

Chicken Liver Parfait  (8)

-late harvest vignoles gelee, crusty baguette

Suggested Pairing: 2013 Pinot Noir

 

Zucchini Pizza  (8)

-rosemary oil, chevre, cocoa nibb

2015 Chardonnay

 

Finger Lakes Cheese and Charcuterie Board  (16)

-3 types of Finger Lakes Artisanal Cheese  

-House Made Pork Rillette

-Brickyard Salami & Hartman’s Saucisson

Suggested Pairing: 2013 Pinot Rose

 


 

 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.