FLX Restaurant Week: Veraisons Restaurant at Glenora Wine Cellars

Located at the Inn at Glenora Wine Cellars,




boasts a spectacular view of Seneca Lake and its vineyards.  The setting is serene, warm and inviting.  Architecturally, the dining room is a work of art with its cherry trim, cathedral ceilings, and stone fireplace – not to mention the floor-to-ceiling windows.

Aside from the natural beauty of the surroundings and the dining room itself, the cuisine offered at Veraisons is what makes it such a sought offer dining establishment in the region. Executive Chef Orlando Rodriguez creates innovative dishes incorporating fresh, local ingredients from farmers he has formed relationships over the years, some just right down the road. He even works with some farmers to grow specific produce exclusive to his menus. 

Working alongside Orlando is Executive Sous Chef, Michael Wszolek, and Sous Chef, Sarah Hassler, both of whom have extensive knowledge and experience in the culinary world. They collaborate and share ideas for new menus and wine pairing dinners, each bringing their own style of cooking into the mix.

For Finger Lakes Restaurant Week, the team has come up with a three-course dinner menu that offers options for each course with ingredients from ten farms.  For beet lovers, the Roasted Beet Soup must sound incredibly enticing for an appetizer.  It is finished with a dollop of house made crème fraiche and a bit of celeriac slaw.  

Out of the three entrée choices, one to note is the “Cassoulet,” composed of duck confit and local heirloom beans. A cassoulet is a rich, slow-cooked classic dish from France’s Languedoc region consisting of white beans and various meats such as sausages, pork, duck, goose, or mutton. The combination of ingredients varies according to region. The dish is named after its original cooking vessel, the cassole, a deep, round earthenware pot. Judging by the nature of the dish and Veraisons spin on it, it sounds absolutely perfect for a crisp fall day.

To finish the evening, there are two desserts to choose from; a classic Carrot Cake with Morning Glory Cream Cheese icing, and Pear Tarte Tatin. Tarte Tatin is an upside-down tart in which the fruit – traditionally apples – is caramelized in butter and sugar, layered in a shallow baking dish, covered with pastry dough placed on top and finally baked in the oven.

Prepare for some tough decisions as you peruse the dinner menu at Veraisons!

Menu | Call 1-800-243-9500 for reservations