Sip and savor chef-selected wines with a seasonal five-course meal at Wildflowers. Every season, a new pairing of foods and varietals will deliver unique flavors to please your palate.
JAN - MAR
Winter
Stay warm this winter with savory seasonal cuisine and prized varietals.
APR - JUNE
Spring
Celebrate spring with five courses of fresh seasonal dishes, all paired with chef-selected wines.
JULY - SEPT
Summer
Savor the tastes of summer! Enjoy delightful wine favorites paired with five seasonal courses.
5218 Patrick Road,Verona, New York 13478
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Adobo Shrimp, Tasso, Scallion, Aged Cheddar Grits
EnRoute, Chardonnay
Poached Pear, Pear Butter, Crispy Brie, Gem Lettuce, St-Germain Vinaigrette, Candied Pecan
EnRoute, Chardonnay
Coffee-Braised Short Rib, Chestnut Purée, Roasted Brussels Sprouts and Pearl Onions, Lingonberry
Girard Napa Valley, 2019 Artistry
Flambeed with Fig Brandy, Fig, Lemon and Parsley
Far Niente, Dolce Harvest
Citrus Olive Oil Cake, Balsamic Pearls, Blood Orange Coulis, White Chocolate Almond Crunch
Far Niente, Dolce Harvest
Fried Zucchini Blossoms, Cherry Tomatoes, Burrata, Pugliese Olive Oil
Heirloom Tomato, Vidalia Onion, Peranzane Olive, Ricotta Forte, Toasted Ciabatta, Sweet Shallot Vinaigrette
Troccoli pasta, Olive Oil Poached Prawns, Bottarga, Shaved Garlic, Preserved Lemon, Cerignola Olives, Broccoli Rabe
Toasted Almond Cake, Fresh Citrus, Candied Almond Tuile
Herbed Cream Sauce, Topped with a Soft Poached Egg, Shaved Truffle and Chive
Louis Jadot Gevrey Chambertin 2017, France
Petite Greens in Black Pepper Verjus Vinaigrette, Macerated Cherries, Lavender Goat Cheese, Honey Roasted Almonds
Fel Savoy Pinot Noir 2018, California
Blood Orange Couscous, Roasted Carrots, Apricot Duck Jus
A to Z Wineworks Pinot Noir 2017, Oregon
Hazelnuts and Cherry Mostarda
Salted Caramel, Cookie Crumble, Chocolate Tuile and Chambord Ice Cream
Lei Roi des Pierres Sancerre Rose 2019, France
Brown Butter Spinach, Dry Vermouth, Feta Cream Sauce
Whispering Angel, France
Textures of Pea, Burrata, Crisp Prosciutto, Lemon Creme Fraiche, Treviso
White Haven Sauvignon Blanc, New Zealand
Rosemary Artichoke Puree, Roasted Mushrooms and Asparagus
Raen Pinot Noir, California
Bucheron Goat Cheese, Blackberry Compote, Lavender Honey
Cakebread Chardonnay, California
Blackberry Consomme, Fig Butter, Fresh Honeycomb
Hermann J. Wiemer Late Harvest Riesling, New York
Lobster, Tarragon Crème Fraiche Aioli, Caviar
Dr Konstantin Frank Blanc de Blanc, New York
Marble Potato, Chive, Truffle
Mionetto Prosecco, Italy
Fennel Citrus Salad, Fig, Vermouth Amanadine
Domaine Chandon Rosé, California
Persimmon Mostarda, Blood Orange, Almond Crumble, Rye Berry Sourdough
Charles Heidsieck Brut Reserve Champagne, France
Gingerbread Crumble, Sweet Potato Cheesecake, Apricots, Ginger and Wild Honey Broth
Caposaldo Sparkling Moscato, Italy
Grilled Pork Belly, Apple Squash Puree, Maple Walnut Crumble
Rainstorm Pinot Noir Rose
Poached Pear, Grapefruit, Arugula, Pistachio, Watermelon Radish
Joel Gott Unoaked Chardonnay
Dijon Chive Crust, Creamed Leek, Roasted Romanesco
Sea Smoke Pinot Noir
Fig, Cranberry Gel, Candied Walnut, Challah
Chateau Montelena Zinfandel
Caramel Cream, Apple Compote, Sorghum Cake, Cheesecake, Crispy Meringue
Pacific Rim Late Harvest Riesling
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 Ernas 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 Stones Forbes Four Star-rated restaurant and one of the most celebrated restaurants in New York.