Culinary Tour of Italy
  • December - February
  • March - May
  • June - August
Restaurant Week
  • December - February
  • March - May
  • June - August
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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DECEMBER - FEBRUARY

Savor the Tastes of Winter

Tin Rooster
july

Prized varietals paired with savory seasonal courses.

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March - May

Celebrate with Our Spring Menu

Tin Rooster
may

Prized varietals paired with savory seasonal courses.

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JUNE - AUGUST

Enjoy the flavors of Summer

Tin Rooster
september

Experience the flavors of summer with warm-weather favorites and chef-selected fine wines.

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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

Mushroom Ragout

Boursin Polenta, Mushroom Escabeche, Sorrel, and Crispy Root Vegetables

Teroldogo Rotaliano Riserva Mezzacorona 2011

Winter Salad

Petite Greens, Caramel Creme Fraiche Vinaigrette, Roasted Chestnut, Poached Pear, Ginger Cranberries

William Hill Central Coast Chardonnay 2018

Short Rib

Oatmeal Stout, Sweet Potato, Braised Cabbage, Guanciale

Palermo Cabernet Sauvignon Napa Valley 2016

Vermont Creamery St. Albans

Served Warm with Grilled Sourdough, Fig Jam, Candied Pecans

Ferrari-Carano Fume Blanc 2021

White Forest Gateaux

Luxardo Cherry Compote, Vanilla Bean Dacquoise, Blood Orange Spread, Burnt White Chocolate Crumbs

Tepusquet Vineyard Syrah

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.