Culinary Tour of Italy
  • June - Aug
  • Sept - Nov
  • Dec - Feb
Restaurant Week
  • June - Aug
  • Sept - Nov
  • Dec - Feb
Wildflowers

PALATES & PAIRINGS: WINE DINNER SERIES


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.


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June - Aug

Summer

Tin Rooster
june

Experience the flavors of summer with delicious warm-weather favorites like watermelon salad and lamb tenderloin.

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SEPT - NOV

Fall

Tin Rooster
september

Savor the tastes of autumn! Enjoy delightful wine favorites paired with five seasonal courses.

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DEC - FEB

Winter

Tin Rooster
dec

Stay warm this winter with savory seasonal cuisine and prized varietals.

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Meet Our Chef at Wildflowers

Chef Richard Skoyec
Chef de Cuisine Joseph Kolo

5218 Patrick Road,Verona, New York 13478
turningstone.com | 800.771.7711

Shrimp Cake

Shrimp and Chorizo Cake, Arugula, Dill Fennel Slaw

Cape Mentelle Semillon Sauvignon Blanc, Australia

Watermelon Salad

Watermelon, House-Made Ricotta, Citronge Macerated Cherries, Cuccamelon, Honeycomb Candy, EVOO Caviar

Pinot Noir Rosé, Oregon

Lamb Tenderloin

Herbed Spinach Risotto, Truffled Peas and Pearls, Black Trumpet Mushrooms

Erath Oregon Pinot Noir, Oregon

Strawberry Spritz Chevre

Strawberry Gel, Challah, Balsamic Caviar

Hosmer Limited Release Riesling, Finger Lakes NY

Honey House

Honey White Chocolate Mousse, Blackberry Compote, and Rosemary Crème Anglaise

Glenora Vidal Blanc Ice Wine, Finger Lakes NY

Formaggio
Zucchini e Burrata

Fried Zucchini Blossoms, Cherry Tomatoes, Burrata, Pugliese Olive Oil

Aperitivo
Acquasala

Heirloom Tomato, Vidalia Onion, Peranzane Olive, Ricotta Forte, Toasted Ciabatta, Sweet Shallot Vinaigrette

Entrée
Troccoli Con Gamberi

Troccoli pasta, Olive Oil Poached Prawns, Bottarga, Shaved Garlic, Preserved Lemon, Cerignola Olives, Broccoli Rabe

Dolce
Torta Di Mandorle Tostate

Toasted Almond Cake, Fresh Citrus, Candied Almond Tuile

Wild Mushroom Vol Au Vent

Herbed Cream Sauce, Topped with a Soft Poached Egg, Shaved Truffle and Chive

Louis Jadot Gevrey Chambertin 2017, France

Cherry Salad

Petite Greens in Black Pepper Verjus Vinaigrette, Macerated Cherries, Lavender Goat Cheese, Honey Roasted Almonds

Fel Savoy Pinot Noir 2018, California

Fennel Crusted Crescent Farm Duck Breast

Blood Orange Couscous, Roasted Carrots, Apricot Duck Jus

A to Z Wineworks Pinot Noir 2017, Oregon

Annelies Cheese

Hazelnuts and Cherry Mostarda

Praline Cake

Salted Caramel, Cookie Crumble, Chocolate Tuile and Chambord Ice Cream

Lei Roi des Pierres Sancerre Rosé 2019, France

Pan Seared Bacon Wrapped Shrimp

Brown Butter Spinach, Dry Vermouth, Feta Cream Sauce

Whispering Angel Rosé, France

Spring Pea Salad

Textures of Pea, Burrata, Crisp Prosciutto, Lemon Creme Fraiche, Treviso

White Haven Sauvignon Blanc, New Zealand

Prime Flat Iron

Rosemary Artichoke Puree, Roasted Mushrooms and Asparagus

Raen Pinot Noir, California

Cheese Course

Bucheron Goat Cheese, Blackberry Compote, Lavender Honey

Cakebread Chardonnay, California

Honey Almond Goat Cheese Tart

Blackberry Consomme, Fig Butter, Fresh Honeycomb

Hermann J. Wiemer Late Harvest Riesling, New York

Lobster Salad

Lobster, Tarragon Crème Fraiche Aioli, Caviar

Dr Konstantin Frank Blanc de Blanc, New York

Potato and Leek Soup

Marble Potato, Chive, Truffle

Mionetto Prosecco, Italy

Pan Seared Halibut

Fennel Citrus Salad, Fig, Vermouth Amanadine

Domaine Chandon Rosé, California

Brillat Savarin

Persimmon Mostarda, Blood Orange, Almond Crumble, Rye Berry Sourdough

Charles Heidsieck Brut Reserve Champagne, France

White Chocolate and Cranberry Panna Cotta

Gingerbread Crumble, Sweet Potato Cheesecake, Apricots, Ginger and Wild Honey Broth

Caposaldo Sparkling Moscato, Italy

Pork Belly

Grilled Pork Belly, Apple Squash Puree, Maple Walnut Crumble

Rainstorm Pinot Noir Rose

Pear and Grapefruit Salad

Poached Pear, Grapefruit, Arugula, Pistachio, Watermelon Radish

Joel Gott Unoaked Chardonnay

King Salmon

Dijon Chive Crust, Creamed Leek, Roasted Romanesco

Sea Smoke Pinot Noir

Shopshire Blue

Fig, Cranberry Gel, Candied Walnut, Challah

Chateau Montelena Zinfandel

Taste of Fall

Caramel Cream, Apple Compote, Sorghum Cake, Cheesecake, Crispy Meringue

Pacific Rim Late Harvest Riesling

Chef de Cuisine Joseph Kolo
Chef de Cuisine Joseph Kolo
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 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.