Thick, house made, English muffins are toasted and ladled with braised forest mushrooms, topped with poached eggs and drizzled with a dark, flavorful red wine reduction. Served with fresh fruit.
Buckwheat Crêpe with Smoked Salmon
Earthy buckwheat flour is used to create these delicious crêpes similar to ones served in cafes all over France. One large crepe is stuffed with a mixture of smoked salmon, cream cheese, lemon zest, horseradish and fresh dill. Served with fresh fruit.
This delicious hash features the vegetables of winter. An assortment of local winter squash, potatoes and sage are served with grilled chicken apple sausage and a drizzle of pumpkin hollandaise.
… 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 vanilla pastry cream whipped with mascarpone, banana slices and a drizzle of salted caramel sauce.
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.
Grilled Flat Iron Steak with Irish Whiskey Butter
Slathered with a luscious butter spiked with Guinness stout, Worcestershire and Jameson’s Irish whiskey. Served with Spanish fries.
We went in search of this local legend at the end of a long day of wine tasting in Burgundy. Orion Organics 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. (Please no omissions on this dish).
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.
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 sautéed exotic mushrooms and toasted, buttered chunks of bread. Served with mixed 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
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
Side of beans
Side of rice
Short stack of pancakes