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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 the Autumn Season 

Geneva :  Friday - Sunday 11am to 4pm

Keuka Lake:  Weekends only noon to 4pm

Ravinous Kitchen at Seneca Lake

Oct. 28-30

Pressed Pork Belly Sandwich                                     -9

Murranda Gouda, sauerkraut, whole grain mustard 
Suggested Paring: 2014 Dry Riesling

Chicken Liver Parfait                                                  -7

Sweet wine gelee, freshly baked baguette 
 Suggested Pairing: 2013 Pinot Noir

Hubbard Squash Ravioli                                            -8

aged gouda broth, spice oil, forest mushrooms
Pair with 2014 Chardonnay

Chicken & Vegetable Soup                                         -7

cabbage, celery root, sweet potato
Pair with 2014 Cabernet Franc

Baked Hudson Valley Camembert                              -7

hazelnuts, bacon compote, apple/kale salad
Pair with 2014 Jeff's Field Dry Riesling

Cheese & Charcuterie Board                                      -10

Finger Lakes Farmstead Cheeses, local charcuterie, quince jam, fresh baguette

Milk Chocolate Ganache                                              -6

concord grape, balsamic, creme fraiche                                                                           Pairing: 2015 Ayre         


Ravinous Kitchen at Keuka Lake Menu 


Chicken Liver Parfait 

Aged vinegar gelee, cornichon, freshly baked baguette

Pairing: 2013 Pinot Noir


Seasonal Savory Tart                                       

bacon, gouda, cauliflower                                             

Pairing: 2014 Cabernet Franc             


Garlic, Cheddar, and Potato Spread

peppered olive oil, toasted crostini
Pair with 2014 Chardonnay


Finger Lakes Farmstead Cheese & Chacuterie Board

Finger Lakes Farmstead Cheeses, local charcuterie, quince jam, fresh baguette


Assorted Savory Short Breads



  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.