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 forest mushroom salt…(it is Lyon after all).
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.
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 fourteen. (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! (please no omissions or substitutions 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.
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 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