This Italian inspired egg dish features a robustly flavored but not heavy tomato sauce. Two eggs are gently poached in the sauce and served over orzo with a generous sprinkling of Parmesan and a piquant green sauce.
A bed of crispy potatoes embellished Ca-Mex-style with layers of savory black beans stewed with chilies, cheese, avocado, and sour cream with scrambled eggs and grilled jalapeño slices. Streaked with Cholula sauce and served with a warm flour tortilla.
Shrimp and Cope’s Dried Corn Ragout
This is our Yankeefied version of shrimp and grits. Juicy, sweet domestic shrimp are sautéed in butter with mushrooms, green onion, a little garlic, a squirt of lemon and a pinch of dirty spice mix, poured over a bowl of creamy Cope’s corn ragout.
Carrots Three Ways with Burnt Lemon Vinaigrette
Pureed, roasted and fried, this carrot dish was a hit at Garlic dinner this past year. Drizzled with a garlicky, tangy burnt lemon vinaigrette. Sprinkled with assorted seeds and crispy grains for that adorable crunch.
Springtime in Lyon
After eating arguably the best food in France, sometimes | you just want something simple. Flageolet beans are stewed with garlic, mushrooms and potatoes. Served with steamed greens, a drizzle of Pistou and just a sprinkling of truffle salt. (it is Lyon after all).
Our omelettes are made with organic eggs locally raised by Dale Filbrun in West Alexandria.They are cooked and flipped the traditional way in French iron pans. This is a tribute to Chef Roland who loves mushrooms and the long awaited release of Blue Jacket Dairy’s Ludlow. Shiitake and oyster mushrooms are stewed with sherry a little cream, fresh thyme and of course a grating of Ludlow.
Grilled Flat Iron Steak with Maitre’d Butter
This beautiful steak is grilled medium rare and topped with a dollop of Maitre’d butter, that glorious concoction of shallots, parsley, garlic, lemon juice and, of course, butter. Served with Spanish fries.
Henry is a Teenager Burger*
This is a very special burger for a very special someone. My youngest son, Henry, is turning thirteen. (Middle School, Yikes!) He loves the Winds’ burgers, so in honor of this amazing, not so little, boy, here’s a custom burger for his birthday. 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!
Croque Monsieur Sandwich
This famous open face sandwich is made with a thick slice of sourdough bread, béchamel,Emmenthaler, fresh thyme and black pepper. Topped with either Nueske’s smoked ham or asparagus and roasted tomato. A little bit of France right here in Ohio. Also, easily vegetarian. Served with fries. 12.
Fried Egg Sandwich with Cheddar and Bacon
Our terrific organic eggs are shown off when fried until the yolk is firm then put together on a toasted brioche bun with Nueske’s bacon, sharp white cheddar, lettuce and our own house mustard and mayonnaise. Choose home fries or dressed greens.
Pasta of the Day
Check the table card for today’s selection.
Four fresh flapjacks served with pure maple syrup.
Balsamic Vinaigrette, Sesame Miso, Lemon Gorgonzola , Roasted Pear Vinaigrette
Romaine lettuce, Manchego cheese, homemade croutons and plump white anchovies with the traditional garlic and lemon dressing. What could be better, you ask? Well, we’ve tweaked and updated our presentation a bit as a present for one of our favorite customers.
Winds House Granola
Served with milk or yogurt.
Yukon gold potatoes cooked in butter with onion, green and red peppers, fresh ground pepper and spices (sour cream or cheese, add .50 each).
A bowl of seasonal fresh fruit. Check table card for today’s selection.
One egg, any style
Side of beans
Side of rice
Short stack of pancakes