This revered frittata like dish, scrambles organic eggs, crispy tortillas, vegetables and roasted poblanos into a delicious breakfast. Embellished with cheddar, sour cream, avocado salsa, chopped lettuce and cilantro and drizzled with smoky, spicy chipotle sauce.
Merquez Sausage with Cheesy Weisenberger Grits
We just love Weisenberger grits from Midway, Kentucky, Served with our housemade Merquez sausage, two over easy organic eggs and drizzled with a piquant green sauce. Cold weather brunching at its best.
Breton Mushroom Crêpe
Buckwheat flour is used to create this delicate but earthy crêpe. This large crepe is stuffed with a wild mushroom mixture with savory thyme infused cream. Served with fresh fruit.
Bye Bye Fidel Cuban Sandwich
Our somewhat Yankee-fied version goes like this: Thin sliced juicy roast pork and black forest ham layered on a baguette with Emmenthaler cheese, crunchy pickles and a slathering of smokey chipotle mayonnaise. Flattened on the griddle until it’s warm and delicious. Served with fresh fruit.
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.
Pasta of the Day
Check the table card for today’s selection. Price will vary.
Mary Kay and Kim went in search of this local legend at the end of an over-long day of wine tasting in Burgundy. Pat Lafrieda ground beef is hand pattied, griddled and garnished in the manner of the town of Beaune: tomato sauce, mustard-spiked mayonnaise, fromage, and crisp, hot fries ON the sandwich. Served with pickled vegetables.
Grilled Flat Iron Steak with Black Garlic Béarnaise
This beautifully beefy steak is grilled medium rare and served with a classic Béarnaise flavored with savory, rich black garlic. Drizzled with Winds steak sauce and topped with crispy fried shallots.
Welsh Rarebit Omelette
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. Widmer Cheddar, beer and mustard is used to make this popular British high tea dish. Our version has steamed broccolini and toasted, buttered chunks of bread. Served with fresh fruit.
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.
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