Diners looking for dishes not usually available in today's restaurants will savor the classic Swiss fondue for two or more as an appetizer, or as an evening treat with a glass of the estate's wine. Squares of toasted rustic bread made on the premises are speared onto long fondue forks and dipped into the bubbly cheese and wine mixture. Wienerschnitzel and sauerbraten are also listed on the menu, along with New York strip and filet mignon. A Swiss-German buffet, complete with potato pancakes, red cabbage and knockwurst, is offered on Friday and Saturday evenings, and brunch is served on Sundays. Fresh baked fruit strudels, Black Forest and German chocolate cakes plus other mouth-watering desserts are made here to be enjoyed after a meal or to take home.
Overnight accommodations are also available.
Founded in 1977 shortly after the passage of New York state's Farm Winery Bill encouraged the burgeoning industry, its wines have continually garnered top prizes and production has expanded from 5,000 barrels annually in 1977 to more than 40,000 today. Beautiful lake views are included with the 30 luxurious rooms at the Inn at Glenora, offering a total experience that incorporates wine tastings topped off with breakfast, lunch or dinner at the Veraisons Restaurant. Executive chef Arthur Kelly Jr. brings a wealth of experience to his position that plays out in the creativity of his menus. Kelly relishes experimenting with meat products that have recently come on the market, like using bison for rich-tasting and tender burgers. The only one of seven Keuka wineries that offers dining, Bully Hill features the requisite meal with a view on the deck, while on the inside copper-topped tables and tiles in muted earth tones lend a European air to the room.