Browse Our Chef’s Extensive Menu of Delicious Meals

Build Your Own Wine Dinner

Starter Course

Gourmet Cheese and Fruit Plate:
Maryland Crab Cakes:
Rock Shrimp:
Diver Scallops:
Chicken Tenderloin Skewers:Build Your Wine Dinner:

Appetizer

Tempura Shrimp:
Vegetable Kabobs:
Beef Tenderloin and Vegetable Kabobs:
Chicken Vegetable Kabobs:Build Your Own Wine Dinner

Soup:

Cream of Tomato Basil:
Lobster Bisque:
New England Style Clam Chowder:
Creamy Forest Mushroom:
Roasted Butternut Squash:
Chicken Tortellini:
Garden Vegetable:Build Your Own Wine Dinner

Salad:

Gourmet Fruit Medley:
California Greens:
Caesar Salad:
Heirloom Tomato Sampler Salad:All salads are served with a basket of warm hand-crafted Semolina buns, made on-premise. Made from scratch, baked seconds before serving. Served with extra virgin olive oil for dippingPlease keep in mind the Semolina buns are included only if you order a salad course. Semolina buns can be added for $3.50 per person.

Build Your Own Wine Dinner

Entrée Choices

Pork Loin:
Crusted with brown sugar, cinnamon, granny smith apples, and oven-roasted. Finished with a maple syrup reduction sauce. Served with rosemary and garlic roasted potatoesHerb Roasted Chicken Breast:
Finished with a Holland pepper salsa. Served with rosemary and garlic roasted potatoesPrime Rib:
12 oz. cut rosemary and garlic-crusted prime rib roast. Served with Chantilly potatoes. Finished with au-jusNew York Strip Steak:
12 oz. boneless choice black Angus, broiled with a dry rub. Finished with a medley of gourmet forest mushrooms, and red onions. Served with rosemary and garlic-roasted potatoesItalian Style Lasagna:
Hand-Cranked Semolina Pasta – made from scratch. Chef’s homemade lasagna, Gianelli sausage, ground tenderloin meatballs, and six gourmet cheeses. Finished with the chef’s hand-crafted marinara sauce

Build Your Own Wine Dinner

Seafood

Boston Cod Fish Fillet:
Dusted with cracker crumbs and poached in Chablis, finished with a tarragon beurre blanc sauce. Oven-roasted and served with jasmine rice tossed with sundried apricots Surf +Turf:
4 oz. Petite fillet and 4 oz. salmon fillet, broiled in butter. Served with herb-roasted potatoes and a homemade cocktail sauce Jumbo Scallops:
Broiled and served with jasmine rice. Finished with a lemon Hollandaise sauce Broiled Swordfish:
Rubbed with the chef’s homemade seafood rub and broiled in herbed butter. Served with basmati rice tossed with sundried tomatoes Cajun Style Red Snapper Fillet:
Rubbed with the chef’s cajun blackening seasoning, served with jasmine rice tossed with Holland pepper trio, and finished with a Jonah crab salsa. Cajun Style Shrimp:
Jumbo prawns on bamboo skewers, broiled in butter and dusted with the chef’s seafood blend. Served with herb-roasted potatoes Seafood Pasta:
Shrimp-clams-mussels-scallops tossed with penne pasta. Finished with the chef’s homemade marinara sauce

Build Your Own Wine Dinner

Vegetarian Entrées:

Vegetarian Lasagna:
Fresh-made semolina pasta, filled with seasonal vegetables, hand-crafted marinara sauce, gourmet cheeses. Finished with a grated pecorino Romano. (Lacto Ova) Pasta Prima Vera:
Medley of 6 different vegetables, sautéed in olive oil with herbs and spices. tossed in the chef’s classic 3 cheese alfredo sauce. Finished with pecorino Romano cheese. (Lacto Ova) Vegetable Kabobs:
Crooked kneck yellow squash, zucchini, trio of Holland peppers, sweet red onions, baby portabella mushrooms, grape tomatoes. Served on bamboo skewers with a sriracha dipping sauce. (Vegan) Chinese Style Stir Fry:
Snow peas, baby corn, water chestnuts, crooked kneck yellow squash, zucchini, carrots, ginger, garlic, and scallions. Sautéed in peanut oil and drizzled with soy sauce. Finished with toasted sesame oil. (Vegan) Herb Roasted Vegetables:
Broccoli, snow peas, carrots, cauliflower, red onions, heirloom tomatoes, zucchini, crooked kneck yellow squash, served over jasmine rice.
Finished with a spicy siracha sauce. (Vegan)

Build Your Own Wine Dinner

Dessert:

Flourless Belgium Chocolate Torte:
Crème Brule’:
Lemon Puff Pastry:
Belgium Chocolate Mousse:
Baked Apple Puff Pastry:
Chocolate Brownie: Chef’s Gourmet Fruit Cup:
Medley of 6 different seasonal fruits, cut fresh just before serving. (Vegan)

“Build Your Own Wine Dinner Pricing”

Dinner.

Three Courses $79.95
Four Courses $89.95
Five Courses $99.95
Six Courses $109.95
Includes matching finger lakes wine with each course
Plus N.Y.S. Sales Tax + Gratuity
Minimum 6 People – Maximum 16 People Premium finger lakes wine package, add $10 per person
Hand-crafted semolina buns served with extra virgin olive oil – without salad course, add $3.50 per person
Any combination can be selected, one selection for each category count and menu must be finalized 1 week before the dinner. Email: [email protected]
WWW.fingerlakeschefondemand.com
Starter – Salad – Soup – Appetizer – Entrée – Dessert
All entrées are served with an Herb Roasted Vegetable Medley
A $100 deposit on any major credit card will reserve your gourmet wine pairing dinner
(607) 749-2752

Ultimate Fine Dining

Appetizer

Gourmet Cheese and Fruit Plate:
Cheese and Charcutier:
Tempura Shrimp:
Fried Egg Plant:
Clams Casino:
Exotic Forest Mushroom Puff Pastry:

Ultimate Fine Dining

Soup:

Lobster Bisque:
Creamy Forest Mushroom:
Cream of Tomato Basil:
Beef Tenderloin and Vegetable
Rock Shrimp Bisque
Chicken Tortellini:

Ultimate Fine Dining

Salad:

Organic Greens:
Medley of organic greens, cucumbers, a trio of Holland peppers, red onions, and Roma tomatoes tossed in a hand-crafted balsamic vinaigrette Baby Spinach:
Baby spinach tossed with a medley of seasonal vegetables. Finished with a chef made Italian Balsamic Vinaigrette Caesar Salad:
Finished with a chef-crafted Caesar dressing and fresh baked croutons. Topped with imported asiago cheese and finished with fire-roasted red peppers Gourmet Heirloom Tomato Salad:
Fresh mozzarella tossed with a medley of heirloom tomatoes, baby cucumbers, sweet red onions, and fresh basil. Tossed in a chef-made Italian served with a basket of warm hand-crafted semolina buns made on-premise. Made from scratch, baked in seconds before serving. Served with extra virgin olive oil for dipping Gourmet Fruit Medley:
Chef’s selection of gourmet fresh fruit including strawberries, raspberries, cantaloupe and apples. All fresh cut and marinated in a cherry liqueur. Topped with whipped cream finished with mini marshmallows

All salads are served with a basket of warm hand-crafted semolina buns, made on premise. Made from scratch, baked seconds before serving. Served with extra virgin olive oil for dipping

Ultimate Fine Dining

Entrée

Herb Roasted Rack of Lamb
Crusted with rosemary and garlic, finished with a balsamic reduction sauce. Served with roasted potato medley Fillet Mignon:
Stuffed with shiitake mushrooms and camberge blue cheese. Finished with a forest mushroom cream sauce. Served with Chantilly potatoes and a medley of seasonal vegetables Prime Rib:
12 oz. cut rosemary and garlic-crusted prime rib roast. served with Chantilly potatoes. Finished with au-jus.
Pork tenderloin
Crusted with granny smith apples, cinnamon, and fresh ground nutmeg. Finished with organic fresh maple syrup. served with herb-roasted potatoes Surf +Turf:
4 oz. Petite fillet and 4 oz. cold water lobster tail, broiled in
butter. Served with herb-roasted potatoes and a drawn butter

Ultimate Fine Dining

Seafood

Broiled Red Snapper Fillet:
Served with jasmine rice tossed with sun-dried tomatoes
Finished with a freshly chef-created, Mexican-style crab Salsa
Cod Christopher
6 oz. Boneless cod fillet, broiled with cracker crumbs, butter, and Chablis. Served with basmati rice tossed with sundried apricots. Finished with a tarragon cream sauce Cajun Blackened Ahi Tuna Fillet:
Tuna is finished with a coconut cream sauce. Served with basmati rice tossed with sundried tomatoes Seafood Pasta:
Bay scallops, rock shrimp, mussels, and baby squid steamed in the chef’s signature marinara sauce. Served over cheese tortellini. Finished with fresh grated pecorino Romano cheese

Ultimate Fine Dining

Dessert:

Double Chocolate Brownie:
Lemon Custard Puff Pastry:
Hand Crafted Belgium Chocolate Truffles
Crème Brule’:Flourless Belgium Chocolate Torte:
Minimum – 4 People – Maximum – 16 People
One choice for each course
Included in Price: Premium Finger Lakes Wine Package and Vegetable Medley
4 Course $109.95 – 5 Course $119.95 ea. + N.Y.S Tax + Gratuity
6 course – $129.95 ea.

Holiday Dinner

Starter Course

Gourmet Cheese and Fruit Plate:
Maryland Crab Cakes:
Rock Shrimp:
Diver Scallops:
Beef Tenderloin Skewers:
Chicken Tenderloin Skewers:

Appetizer

Tempura Shrimp:
Vegetable Kabobs:
Beef Tenderloin and Vegetable Kabobs:
Chicken Vegetable Kabobs:

Salade:

Gourmet Fruit Medley:
California Greens:
Caesar Salad:
Heirloom Tomato Sampler Salad:All salads are served with a basket of warm hand-crafted semolina buns, made on-premise. Made from scratch, baked seconds before serving. Served with extra virgin olive oil for dipping

Soup:

Cream of Tomato Basil:
Lobster Bisque:
New England Style Clam Chowder:
Creamy Forest Mushroom:
Roasted Butternut Squash:
Chicken Tortellini:
Medley of Seasonal Vegetables Served in the Chef’s Hand-Crafted Vegetable Stock.
{Vegan}

Choice of One Entrée:

Roasted Turkey:
Served with Chantilly potatoes, homemade stuffing, cranberry relish, and herb-roasted squash. Finished with a turkey Julies’ sauce Virginia Smoked Ham:
Topped with pineapple and roasted. Finished with maple syrup, served with roasted sweet potatoes and honey-baked acorn squash Optional Upgrade
Premium Finger Lakes Wines for $10 extra per person

Minimum 6-16 people

“Available on Holiday Only”
3-Course-$79.95 ea.
4-Course-$89.95 ea.
5-Course $99.95 ea.
Asst. Juice’s and Byrne dairy chocolate milk for children under 21
Plus Tax and Gratuity