These savory cakes are studded with fresh corn and chopped herbs and drizzled with cheddar gravy. They are the epitome of a great summer brunch. Served with scrambled eggs and grilled summer vegetables.
Green Chili Pork Chilaquiles
Flavorful pork shoulder is braised into a savory stew flavored with tomatillos, green chilies and garlic until tender and juicy. Mixed with crispy corn tortillas and garnished with cheddar, crema fresca and avocado.
Morning Walk in Glen Helen
Ahh, there’s nothing like a morning walk in the Glen, especially on a beautifully lazy Sunday morning. This dish was inspired by one such morning that produced a Leo-sized appetite. Creamy Weisenberger grits, my latest Kentucky discovery, are enriched with fresh summer corn and topped with two poached eggs, sauteed domestic shrimp and a drizzle of piquant salsa verde...then, time for a nap.
Italian Cannellini Beans
Creamy cannellini beans are flavored with garlic, rosemary and a splash of freshly-squeezed lemon juice. Drizzled with Palermo sauce, a lovely sauce of olives, capers, tomato and lemon, summer greens, hot rice, grated Parmesan and a drizzling of fruity green olive oil.
Summer Croque Monsieur Sandwich
This famous open face sandwich is made with a thick slice of sourdough bread, béchamel, Comté, thyme and black pepper. Topped with Nueske’s smoked ham, roasted zucchini and tomato 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.
Add an Egg for Croque Madame
Farmers Market Burger*
Locally raised ground beef from Orion Organics is flavored with parsley, shallots. Served on a brioche bun with tomato jam, creamy citrus slaw and Blue Jacket Silver Lake Chèvre Boursin and herbed fries.
Grilled Flat Iron Steak with Sweet Corn Butter
This beefy flat iron steak is grilled medium rare and topped with a thin slice of sweet corn butter and a drizzle of tangy green sauce. Served with Spanish fries.
Artichoke and Summer Herb Frittata
Let’s just pretend it’s Sunday morning in Florence. A few eggs are beaten with shredded Parmesan and a handful of snipped herbs. You pour the mixture over olive oil stewed artichokes, slip it into the oven as you quickly toss ripe farmer tomatoes with fresh lemon and olive oil. You pull the frittata from the oven, spoon on the tomatoes, and sprinkle with toasted breadcrumbs. As youpour the coffee, your love looks up over the newspaper and smiles.
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.
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 , 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