This Italian inspired egg dish features a robustly flavored but not heavy tomato sauce. Two eggs are gently poached in the sauce and served over orzo with a generous sprinkling of Parmesan and a piquant green sauce.
13. with steak 16.
A bed of home fries embellished Ca-Mex-style with layers of black beans, cheese, avocado, and add sour cream with scrambled eggs and char-grilled jalapeño slices. Streaked with Cholula sauce and served with a warm flour tortilla.
Shrimp and Cope's Dried Corn Ragout
This is our Yankeefied version of shrimp and grits. Juicy, sweet domestic shrimp are sautèed in butter with mushrooms, green onion, a little garlic, a squirt of lemon and a pinch of dirty spice mix, poured over a bowl of creamy Cope's corn ragout.
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.
12. add an egg for Croque Madame 15.
Croque Monsieur Sandwich
This famous open face sandwich is made with a thick slice of sour bread, béchamel, Comté, thyme and black pepper. Topped with either Nueske's smoked ham or asparagus and roasted tomato. A little bit of France right here in Ohio. Also, easily vegetarian. Served with fries.
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