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.
Tiny dark adzuki beans simmered with tamari, rice vinegar and sesame oil. Steamed kale, white rice, nori, wasabi sour cream…Beavercreek hip chick finds Dharma.
Pasta of the Day
Check the table card for today’s selection. Price will vary.
Henry is 12 Burger*
This is a very special burger for a very special someone. Many of you know, my youngest son Henry, is turning twelve, (middle school next year! ) He loves the Winds’ burgers and often tailors them to his own tastes. So in honor of this amazing, not so little, boy, here’s a custom burger for his birthday. Locally raised ground beef from Les Prether, is cooked on a hot griddle placed on a brioche bun and topped with bacon jam, cheddar spread and cucumbers. Served with extra fries… absolutely Henry style!
Grilled Flat Iron Steak with Spanish Blue Cheese Sauce
This beautifully beefy steak is grilled medium rare and served with savory Spanish blue cheese sauce and a drizzle of sherry spiked red pepper coulis.
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. Filled with Italian rosemary ham, fontina and drizzled with a piquant caper-lemon herb sauce. 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