UPCOMING events

Join us for a 3 course happy hour pairing on Monday April 27th. Hosted by and curated by chef and owner Art Rogers. Dinner starts at 6pm, bar open as of 5:30pm. 

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 $50 per person + tax& gratuity. 

 Please call 5852713470 or email lento@lentorestaurant.com to reserve you table. 

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MENU  

Zardetto, Private Cuvee, Vino Bianco Frizzante, NV 

Tempura fried oysters, spicy cucumber sesame salad, miso mayonnaise

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  Living Roots, Pinot Gris, Finger Lakes, 2024

Ramp linguine, bay scallops, local shiitake mushrooms, lemon cream, dill toasted sourdough crumb 

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  Hermann J. Wiemer Vineyard, Field Blend, Red Table Wine, Seneca Lake AVA, 2022 

Meatloaf of Bedient Farms lamb, parsnip potato puree, red wine tomato sauce, parsnip crisps

Join us for a 6-course Surf & Turf pairing dinner featuring a curated wine selection from Master Sommelier and Winemaker Christopher Bates of Element Winery! Featuring cellared wines from past vintages. An experience designed for those who truly appreciate great food and wine.

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Reservations can be made by calling the restaurant at 5852713470 or emailing lento@lentorestaurant.com

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$125 per person + tax & gratuity. 

Bar is open as of 5pm, Dinner starts at 6:30pm

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MENU

Course One

In Our Element, White Wine Blend, Can’t Stop Won’t Stop, NV

Spicy lemon grass & ginger roasted wild Gulf shrimp, scallions & puffed rice

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Course Two

Element Riesling, Finger Lakes, 2020

Sourdough Breaded bay scallop cakes, ramp aioli, lemony sweet pea puree, tendrils

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Course Three

In Our Element, Chardonnay, Finger Lakes, 2019

House Made Smoked Arctic char sausage, heirloom local corn spaetzle, dill beurre blanc

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Course Four

Element, Pinot Noir, Finger Lakes, 2017

Coriander & fennel crusted blue-fin tuna, seared & served raw, Maine sea salt, porcini aioli

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Course 5

Element, The Element, Red Blend, Finger Lakes, 2016

Pepper crusted beef tenderloin, rosemary roasted baby carrots & new potatoes, morel mushroom jus, parsnip crisps

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Course 6

Lavander panna cotta, meyer lemon syrup

Join us for an unforgettable night with Hollerhorn Distilling for a night of reimagined classic cocktails and fair. Hosted by Karl Neubauer, Owner/ Distiller of Hollerhorn. Dinner menu curated by Chef/ Owner Art Rogers and cocktails by Mikhail Chebotar and Kayleigh Akin.

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 Dinner starts at 6:30pm, bar open as of 5pm. 

 $65 per person + tax&grat

Call 5852713470 or email lento@lentorestaurant.com to reserve your seat

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First Course 

 Manhattan

 Malt in motion single malt whiskey, dry vermouth, apricot 

 Cheese Ravioli 

 Handmade Lively Run chevre stuffed ramp pasta ravioli, local spinach, morel mushrooms, rosemary butter sauce, frizzled leeks

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 Second Course 

 Whiskey Sour 

 Devils’ bedroom hot habanero honey whiskey, pineapple, lemon 

 Fish Taco 

 Battered and fried wild Gulf shrimp & scallops, house made heirloom corn tortillas, crema, Bolton micro cilantro, radish & cabbage 

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 Third Course

 Blood & Sand

 Into the darkness heavily peated whiskey, cherry heering, sweet vermouth, orange 

 French Dip

 Bedient Farms thin sliced roasted lamb, house made brioche, East Hill Creamery gruyere cheese & whiskey caramelized onions, lamb au jus 

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 Fourth Course 

 Brandy (neat pour) 

 Obstler mixed fruit 

 Crepe Suzette 

 Flambéed strawberries, orange crepe, creme anglaise, pistachios