Lunch
LUNCH SERVED 12:00-3:00PM
Roasted Almonds 6.
House Olives 6.
Soup of the Day or Black Bean Chili
Cup 5. - Bowl 7.
6.
Bread Basket
A selection of daily breads and focaccia with whipped and flavored butters.
6.
14.
Cheese Service
Today’s selection of artisan cheeses is accompanied by a Medjool date and quince paste.
14.
15.
Winds Charcuterie Plate
A selection of Winds kitchen’s patés and terrines,
including imported and domestic cured meats,
pickles and house condiments.
15.
9.
Our Favorite Biscuit Version 3.0
What’s better than our biscuits? This biscuit has an
everything bagel seasoning, fried shallots, a schmear of creme fraich and house cured salmon.Two biscuits, one for you and one to share…maybe.
9.
9.
Barbecued Carrots
Whole carrots from Patchwork Gardens are basted with sofrito until tender and caramelized. Served on roasted red pepper coulis and sprinkled with crispy garlic bits tossed with nigella seeds and
smoked paprika.
9.
12.
The Best Tapa in the World
Fresh goat cheese is broiled with spicy tomato
sauce and served with grilled olive oil bread
for spreading. Simple, yet splendid.
12.
12.
Springtime with Jerusha Salad
An array of springtime vegetables with a delicious
yogurt and buttermilk dressing to honor the woman who keeps us all organized, asks the questions we forget to ask and handles it (along with raising two adorable young girls), all with grace and style.
12.
12.
Spring Verde Salad
Crispy herb infused cashews give a crunch to this mountain of early greens and Belgian endive all
tossed with a light, springy vinaigrette.
12.
10.
Caesar Salad*
Roma Crunch lettuce, Manchego cheese, toasted garlic
breadcrumbs and plump white anchovies with the
traditional garlic and lemon dressing.
10.
7.
House Salad
Balsamic Vinaigrette, Sesame Miso, Lemon Gorgonzola
7.
18.
Fried Fish with Lemons and Lemon Garlic Aioli
I had a dish very similar to this the first time I traveled to
Spain. The Spanish version included every type of
edible sea creature plucked out of the Mediterranean.
My version only includes meaty white fish chunks,
fried until crispy with thin slices of lemon that are
for eating, not just garnish, a few fried potatoes
(“just ‘cause”) and a lemony, garlicky aioli.
18.
16.
Short Rib Hash
This delicious hash features the vegetables of early
Spring along with long braised short rib. An assortment of local winter squash, potatoes and
sage are served with a drizzle of truffled besciamella. Add an egg - 19.
16.
18.
Korean Spiced Meatball Skewer
These pork meatballs are flavored with garlic, ginger and cilantro and brushed with a somewhat spicy gochujang sauce. Served with rice and a stir fried seasonal vegetable.
18.
14.
La Boqueria Stew
In Barcelona, this savory bowl of long-cooked garbanzos with traditional seasonings is a meal that goes back generations. The beans are simmered with coriander, saffron, tomato and smoked paprika into a rich, flavorful stew served with rice, wedges of hard boiled egg and addictive romesco sauce.
14.
14.
Spring Vegetable Panini
It’s been a while since we’ve had a panini on the
menu and this one is fantastic. Blanched seasonal
vegetables are sandwiched between Castelvertrano olive salad, Tallegio and drizzled with
a vegetarian Bagna Cauda.
14.
12.
Organic Sandwich Version II
What started out as a sandwich we made for ourselves
after a long hard day turned into a Winds staple.
Alas, times have changed, though not our love of a
great cheese sandwich on our beloved wheat bread.
White cheddar layered with avocado spread, roasted marinated tomato, cucumber slaw, pickled red onion,
micro greens and, of course, sunflower seeds. Served
with dressed greens and house made chips.
12.
15.
Okonomiyaki
Iko, the Winds’ first chef and mentor, taught us how
to make this dish. This a personal version of the dish
I learned so long ago. Part omelette, part savory
pancake, Okonomiyaki blends vegetables and eggs
into a delicious lunch. Served with rice and
seasonal vegetable pickle.
15.
17.
Henry is a Teenager Burger*
This is a very special burger for a very special someone.
Our youngest son, Henry, is turning nineteen and
this is the last Henry is a Teenager burger. He loves the Winds’ burgers, so in honor of this amazing young man, (who I miss terribly) here’s a custom birthday burger.
Locally raised ground beef from Orion Organics is cooked on a hot griddle placed on a brioche bun and topped with bacon marmalade, cheddar spread and cucumbers. Served with extra fries showered with
grated Parmesan… absolutely Henry style! (Please no omissions or substitutions on this dish.)
17.