APRIL
Tuscany
Tuscan food is famous for its humility and honesty. Exceptional livestock and produce forms the foundation of hearty home cooking.
MAY
Puglia
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.
JUNE
Campania
Sunny and cheerful, Campania produces the juiciest tomatoes in the world that flavor many local dishes.
JULY
Calabria
Calabria features southern cuisine and robust flavors at its finest including sun-dried tomatoes, red-hot chili peppers and zesty garlic.
AUGUST
Sicily
Juicy and sweet, Sicilian roots run deep with oranges, capers, tomatoes and oregano.
SEPTEMBER
Lazio
Home to the Hercules’ Temple, Lazio is also famous for the four pasta sauces of Rome: Carbonara, Cacio E Pepe, Amatriciana and Gricia.
OCTOBER
Umbria
Simplistic charm and humble history create flavorful dishes without being fussy including delicious grilled meats, salami, honey and lentils.
NOVEMBER
Piedmont
Warm up with the most flavorful and classic tradition-bound cooking from Piedmont. From pastas, boiled meat and red wines, you can’t go wrong.
DECEMBER
Lombardia
The true tastes of Lombardia are risotto, extra virgin olive oil and pantone all thanks to the crytal clear lakes of Iseo and Como.
5218 Patrick Road,Verona, New York 13478
turningstone.com | 800.771.7711
Choice of 1 Per Course | Dine-in Only | No Substitutions
Seasonal Vegetables, Sweet Sausage, Cannellini Beans, Tomato Broth, Parmesan Cheese, Ditalini
Crisp Romaine, Grana Padano, Baked Cheese Crostini
PTomato Demi, Parmesan Risotto, Blistered Cherry Tomato
Pancetta, Chicken, Cherry Peppers, Mushrooms, Bell Peppers, Onions, Imported Olives, Vodka Sauce, Rigatoni
Marinara, Mozzarella, Parmigiano-Reggiano, Spaghetti
Mascarpone Cheese, Whipped Egg Yolk, Espresso Soaked Lady Fingers, Coffee Gelato
Italian Sponge Cake soaked with Limoncello, Ricotta Meyer Lemon Scented Cheesecake, Whipped Cream and Strawberry Meyer Lemon Semi-Confi t Compote
Dine-in only. No food substitutions on this special menu.
Choice of 1 Per Course | Dine-in Only | No Substitutions
Napa Cabbage, Carrots, Water Chestnuts, deep fried golden brown
Mushroom, Bamboo Shoots, Tofu
Chunk Beef Tenderloin sautéed with Onion and Green Onion in a Hot Chili Hoisin Sauce
Sliced Chicken Breast, sautéed with Mixed Vegetables and Peanuts in a Kung Pau Sauce
Coconut Tapioca Pudding with Whipped Cream, Fresh Raspberries and a Coconut Tuile
Layers of Buttermilk Cake and Pineapple Rum Mousse with Passion Fruit and Mango Gelée, served with Raspberry, Mango and Passion Fruit Coulis
Dine-in only. No food substitutions on this special menu.
Choice of 1 Per Course | Dine-in Only | No Substitutions
Baby Iceberg, Grilled Chicken, Celery, Apple, Blue Cheese, Pickled Grapes and Maple Cajun Pecans
Fried Basil, Basil Oil
8oz Hand-Formed Certifi ed Angus Beef Burger, Sharp Cheddar, Bacon Jam, Cilantro Aïoli, Angry Onions, Russet Fries
BBQ Sauce, Melted Jack Cheese, Lettuce, Tomato, Mayonnaise, Sesame Bun, Salt Potatoes
Toasted Pecan Streusel, Brown Sugar Crème Anglaise and Pumpkin Seed Florentine
Chocolate and Vanilla Ice Cream, Brownie, Walnut Blondie, Salted Fudge Sauce, Whipped Cream, Candied Nuts
Dine-in only. No food substitutions on this special menu.
Choice of 1 Per Course | Dine-in Only | No Substitutions
Pulled Pork, Brioche Bun, Coleslaw, Sweet and Sticky Sauce
Green Salsa, Southwest Slaw, NY Cheddar
Corn, Avocado, Onion, Black Beans, Chipotle Buttermilk Ranch
Texas Brisket
Red Chile Rub, Smoked and Tangy Sauce, Red Chile Sauce, served with Creamed Corn
St. Louis Style Baby Back Ribs
Apple, Rum Caramel, Vanilla Ice Cream
Dine-in only. No food substitutions on this special menu.
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.”