Moroccan Bread Crumbed Eggs
This dish is inspired by one of my culinary heroes, Gabrielle Hamilton. Every time I’m in NYC, I eat brunch at Prune and try to replicate this dish. Two eggs are fried in herb seasoned bread crumbs and served on a savory garbanzo bean stew. Traditional accompaniments of preserved lemon, olives, harissa, and warm flatbread round out the plate.
Thick, toasted English muffins spread with mustard butter, mounded with spinach chiffonade and slices of smoked salmon, topped with poached eggs and drizzled with cheese fondue.
Austin City Limits
Our house made chorizo is spiced with cumin, cinnamon, ancho chili and clove, grilled and served with two fried eggs, creamy grits, our irresistible queso, a crunchy radish salad with a squeeze of lime and a drizzle of jalapeño sauce. Boom! Breakfast Texas style.
Field of Sunflowers
Don’t you love the field of sunflowers on 68 just north of town? Driving by always makes me think of Van Gogh, which led me to try these creamy, lavender colored beans from heirloom bean and legume producer, Zursun. Stewed slowly with white wine, garlic, dark leafy cooking greens and the famous French herb mixture known as herbes de Provence, the rustic beans are served with hot rice, a dollop of whipped goat cheese and a spoonful of house made tapenade.
… but not just any French toast. We start with our house made brioche soaked in a vanilla bean infused custard, crispy on the outside custardy on the inside. Topped with seasonal fresh fruit or compote.
Every year we look forward to Peach Mountain’s garlic harvest. We roast whole new garlic with extra virgin olive oil and fresh thyme. Sweet, spreadable and luscious, it’s served with grilled bread, an eggplant, roasted pepper and caper salad and Boursin cheese spread.
Winds Charcuterie Plate
A selection of Winds kitchen’s patés and terrines, including imported and domestic cured meats, pickles and house condiments.
Today’s selection of artisan cheeses is accompanied by a Medjool date and quince paste.
Grilled LaFrieda Flat Iron Steak with Smoked Tomato Butter
This beefy flat iron steak is grilled medium rare, topped with Roland’s delicious smoked tomato butter and local onion cayenne jam. Served with Spanish fries.
Locally raised ground beef from Orion Organics gets a Greek treatment. Served with feta mayo, a sun-dried tomato spread and fresh parsley salad garnish. Served with herbed fries. (Please no omissions on this dish).
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 savory ratatouille, the classic stew of Provence and a grating of Parmesan and a drizzle of pistou, the French herb sauce similar to pesto.
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.
Autumn Croque Monsieur Sandwich
This famous open face sandwich is made with a thick slice of sourdough bread, béchamel, Emmenthaler, fried sage leaves and black pepper. Topped with Nueske’s smoked ham, Cognac mushrooms and house oven roasted tomatoes, or leave out the ham for a delightful vegetarian sandwich. A little bit of France right here in Ohio. Served with cornichons and herbed fries.
Balsamic Vinaigrette, Sesame Miso, Lemon Gorgonzola
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.
Some may call these donuts, but to me they are more akin to little airy puffs of joy, all covered in powdered sugar. Chef Roland’s secret recipe served with a weekly changing sauce.
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.
One egg, any style
Short stack of pancakes