The Bistro

At the Thirsty Owl Bistro, we specialize in incorporating fresh, local ingredients into our delicious dishes and plates of wine-friendly cuisine – from appetizers, soups, salads, sandwiches, beef, seafood and much more – our seasonal and unique menus keep our guests coming back for more.

Due to the ongoing guidelines and the reopening of the restaturant during COVID-19,  we are serving lunch fare 5 days a week, Thursday - Monday (closed Tuesday and Wednesday) from 11:30 am - 5 pm. Outdoor seating is only available at this time, and no reservations will be taken. Seating is walk-in, first come, first serve. Masks are required as you move inside and outside the building, grounds and tables, and may be removed when you are seated at your table. 

Picnic tables are designated for Bistro customers only. NO outside food permitted. Thank you for your understanding. 

Bistro Hours

Bistro Hours:

Thursday - Monday

11:30 am - 5 pm

CLOSED Tuesday and Wednesday

We are SO happy to see you! We have made meaningful changes to your dining experience due to the COVID19 situation. These changes are to protect you and our employees. Our new menu reflects our commitment to provide you with some of the same great food we are known for while adhering to new safety guidelines. We are offering a “Vineyard Picnic-Style Experience”for you to enjoy! Come relax on our expansive lawn with a breathtaking view of Cayuga Lake and our beautiful vineyard!

Bistro Menu


Sean Agate
Executive Chef

Sean has been heading up the Bistro at Thirsty Owl as Executive Chef since 2016, and hails from Homer, NY. He was privately trained under many notable chefs along the East Coast. His travels and cooking overseas have given him a broad culinary spectrum and perspective that has influenced his cuisine. He is now focused on wine-inspired foods and local and seasonal ingredients aimed to exceed his guest’s culinary expectations.

“The Finger Lakes offer a unique culinary challenge. We are the newest wine region, and we can see year by year how people's interest and knowledge about food and wine are evolving. Elevating the levels of food quality and service is expected by those in the wine region culinary scene. Nothing is stagnant here, we are always getting better.” 

Since Sean has and continues to spend a lot of time in very busy and secluded kitchens for most of his life, he enjoys his time out in nature, and thinks it is really important to connect with the outside world and balance the stress of work with an “equal amount of reflection and relaxation.”

sean agate


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