Choice of 1 Per Course | Dine-in Only | No Substitutions
Pulled Pork Sliders
Pulled Pork, Brioche Bun, Coleslaw, Sweet and Sticky Sauce
Beef Brisket Taco
Green Salsa, Southwest Slaw, NY Cheddar
Corn, Avocado, Onion, Black Beans, Chipotle Buttermilk Ranch
½ Pound 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
Apple, Rum Caramel, Vanilla Ice Cream
Dine-in only. No food substitutions on this special menu.
Executive Chef Joseph Kolo
Chef de Cuisine, Wildflowers
As a child, Chef Joseph could be found making his own creations in the family kitchen, mixing his very own sauces. Growing up in the small town of Bath, NY, he worked at several restaurants in the Finger Lakes region before attending the Culinary Institute of America (CIA). He spent his externship in California at Erna’s Elderberry House, a luxury, award-winning restaurant. After graduating from the CIA, Chef Joseph returned to Upstate New York as the Chef de Cuisine at Wildflowers, Turning Stone’s Forbes Four Star-rated restaurant and one of the most celebrated restaurants in New York.