Wine & Food: The Ravinous Kitchen Experiences

Please Note, The Ravinous Kitchen will be closed on Sunday August 25th for a Private Wine Club event

Ravinous Tasting Table

The Tasting Table

A casual but elevated wine tasting experience, led by our staff sommelier, including a tour, wine and food. Start with an educational tour of the cellar, including a barrel tasting of one of our upcoming reds. Return to the farm table to take in the view with a grazing plate of savory, seasonal foods, paired with a curated flight of five of our best wines.

Ravinous Table Setting

The Ravinous Table

An elaborate tasting experience for 14 guests at our farm table with sparkling wine, a hosted tour and five courses paired with wine. Check back for dates later in the summer.

Seasonal Tastes

Seasonal Tastes

Seasonal menu of small plates, available with a wine tasting, wine flights or wines a la carte, every day. No reservations needed.

See sample menu below.

Sample Menu of Seasonal Tastes

Small plates for sharing and pairing.
Available 11am – 4pm daily in our Geneva tasting room, orderable at the Ravinous Kitchen bar to enjoy at the tables in our neo-rustic, open-air barn.

Smoked Trout Mousse

Dill, lemon, cream cheese, horseradish,lavash crackers – $8

Ravinous Tart

Savory butter pastry, onion, bacon, thyme, gouda – $8

Vegetarian Tart

Savory butter pastry, mushrooms, raclette, thyme – $8

Bacon & Onion Jam

Smoked bacon, tomato, NY maple,crusty baguette – $10

Summer pesto baked over local chevre

Sundried tomato, garlic scapes, fresh herbs & baguette – $10

Corn & Cheddar muffins 

Burkett Mills Buckwheat, Whipped corn butter – $8

*FLX Farmstead Cheese & Charcuterie Board  

 Selection of local cheeses, charcuterie, house pickled beets, wholegrain mustard, baguette – $15

*Savory Spiced Walnuts

Squash seed oil, curry, smoked Seneca lake salt – $5

*Hedonist Artisan Chocolates & Wine Pairing – $8

Includes 5 wines and 3 chocolates; (price is reduced to $4 for Ravinous Club members who receive free tastings)

*These items are also available from 11am – 4pm, daily, at our Keuka Tasting Room, downstairs and to enjoy on the patio, overlooking Keuka Lake.

Chef Andrew Chambers

Chef Chambers began working at an early age in his family’s vineyard in Penn Yan, where they grew table fruit grapes like Concord Niagara and other native varieties. When he was in his early teens, his parents purchased a diner, and throughout high school, Chambers worked his way up: first washing dishes, then making food.

He attended the College of Culinary Arts — a nationally ranked culinary school — at Johnson and Wales University in Charlotte, North Carolina, worked at the Esperanza Mansion in Penn Yan during the summers, and finished both his culinary arts and baking degrees in two years. The New York Wine and Culinary Center recruited him in 2008 to be the in-house pastry chef, and just like he did at the family diner, Chambers began to work his way up the ranks. After spending four years as sous chef, he was promoted to executive chef in 2014, at age 26.

Continuing to work within the beautiful Finger Lakes region, Chef Chambers became Executive Chef at Del Lago Resort and Casino in 2016.

In the spring of 2019 Chef Chambers joined Ravines Wine Cellars as executive chef and is continuing to promote and develop the Finger Lakes bounties of amazing food and wine.