Take your taste buds on a savory tour at Pino Bianco featuring a different region of Italy’s iconic cuisine each month – so delicious you’ll want to travel there in person.
Located in the heel of Italy’s boot, Puglia produces almost 40% of the country’s olive oil. Rich and natural, olive oil provides a healthy base for scratch made cooking.
Mesclun Mix and Mizuna tossed in a Pomegranate Campari Vinaigrette with a Pomegranate Gel, Candied Pecans, Candied Kumquat, Fresh Pomegranate, and Citrus Goat Cheese
Roasted Squash and Pear Soup
Macerated Cranberry, Poached Pear and Pecan Crumble
Entrées
Braised Short Rib
Charred Onion and Aged Cheddar Grits, Pepperonata, Gremolata
Scallops
Pickled Kabocha, Butternut Squash, Guanciale, Amaretti Brown Butter Crumble
Desserts
Opera Cake
Layers of Joconde with Chocolate Crémeux and Coffee Italian Buttercream, Milk Chocolate Ganache, Salted Caramel Sauce and a Chocolate Tuile
Apple Crème Brûlée
Dine-in only. No food substitutions on this special menu.
$25 per person
Choice of 1 Per Course | Dine-in Only | No Substitutions
Dine-in only. No food substitutions on this special menu.
$20 Per Person
Choice of 1 Per Course | Dine-in Only | No Substitutions
Appetizers
Pulled Pork Sliders
Pulled Pork, Brioche Bun, Coleslaw, Sweet and Sticky Sauce
Beef Brisket Taco
Green Salsa, Southwest Slaw, NY Cheddar
Chopped Salad
Corn, Avocado, Onion, Black Beans, Chipotle Buttermilk Ranch
Entrées
½ Pound Brisket
Texas Brisket
Red Chile Chicken
Red Chile Rub, Smoked and Tangy Sauce, Red Chile Sauce, served with Creamed Corn
½ Rack of Ribs
St. Louis Style Baby Back Ribs
Desserts
Pretzel Strudel
Apple, Rum Caramel, Vanilla Ice Cream
Seasonal Cupcake
Dine-in only. No food substitutions on this special menu.
Chef Richard Skoyec
Chef de Cuisine, Pino Bianco
Chef Richard’s passion for Italian cuisine began at the age of 14 when we was working at a family-owned Italian restaurant in Bradenton, FL. This is where he first learned the importance of quality ingredients and how to make fresh pasta, sauces and gnocchi from scratch. After studying the culinary arts at Keiser University in Sarasota, FL, Chef Richard moved to Upstate New York for his culinary internship and learned about the unique culinary experience at Turning Stone. Joining Turning Stone in 2012 as part of the opening team of TS Steakhouse, Chef Richard was intrigued by the diversity of culinary experiences offered at the award-winning resort. Working his way up, he gained valuable experience on different teams including Season’s Harvest, Banquets, YBR Casino & Sports Book, The Lounge with Caesars Sports, and in 2020 was promoted to Chef de Cuisine at Pino Bianco. The fresh, made-from-scratch Italian cuisine that ignited Chef Richard’s passion for the culinary arts has come full circle as he now prepares the best hand-made pasta in Central New York. Pino Bianco’s new Culinary Tour of Italy offers guests the unique experience of tasting the different styles of food of each region of Italy, without ever leaving Upstate New York. Chef Richard said, “Most people don't realize how large of a country Italy is and how completely different each region is from the next. From Piedmont in North Italy, offering hearty dishes influenced by French Cuisine, to Calabria on the southern tip with some of the world’s best seafood, each region has its own style.”