Brunch
13.
Papas Locas
A bed of crispy potatoes embellished Cal-Mex-style with layers of
savory black beans stew with chilies, cheese, avocado, and sour
cream with scrambled eggs and grilled jalapeño slices. Streaked
with Cholula sauce and served with a warm flour tortilla.
13.
15.
Shrimp and Cope’s Dried Corn Ragout
This is our Yankeefied version of shrimp and grits. Juicy, sweet domestic shrimp are sautéed 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.
15.
13.
Ohio Eggs Benedict
My dearest old friend, Ethan, calls me a “corn fed girl”. For years
I thought it was funny, in my dyed in the wool, Ohio girl way, but
now it’s a badge of honor. Corn, non GMO corn…bring it. Ed
Hill cornmeal muffin, braised pork shoulder, smoked
hollandaise…take that Benedict, whoever you are. Served with fruit.
13.
13.
Your Own Personal Quiche
Do you understand? This is your own personal quiche and it’s
delicious. I know, unfortunately, it’s not the 1970’s, but real
quiche with Paté Briseé crust and fillings that will change as we
move through the Spring and early Summer seasons.
Served with a green salad.
13.
12.
French Toast
… 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.
12.
13.
Italian Cannellini Beans
Creamy cannellini beans are flavored with garlic, rosemary and
a splash of freshly-squeezed lemon juice. Served with
broccoli, hot rice, grated Parmesan and a drizzling
of fruity green olive oil.
13.
11.
Ohio Nibble
Grated Tillamook reserve sharp cheddar is mixed with mayonnaise, charred and peeled sweet red peppers and
a healthy spoonful of horseradish to make a big, flavorful
spread that pairs perfectly with our house made
sesame flatbread.
11.
Samuel Son Burger*
This is another very special burger for my oldest son,
Samuel, a young man who can practically eat his body
weight in expensive Parmesan. Locally raised ground
beef from Orion Organics is flavored with parsley,
shallots and Parmesan. Served on a brioche bun,
topped with Remoulade slaw, white cheddar and
griddled sweet onions. Served with herbed fries.
(Please no omissions or substitutions on this dish)
14.
12.
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.
12.
13.
Spring Asparagus 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. Filled with Blue Jacket Dairy quark (a Swedish fromage blanc),
flavored with horseradish and fines herbes, a classic
French herb mixture of chervil, chives, parsley and
tarragon and roasted local asparagus. The omelette
is rubbed with cultured butter and sprinkled
with J.Q. Dickinson ramp salt.
13.
12.
Croque Monsieur Sandwich
This famous open face sandwich is made with a thick slice of sourdough bread, béchamel,Emmenthaler, fresh 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.
12.
Add an Egg for Croque Madame
15.
9.
Buttermilk Pancakes
Four fresh flapjacks served with pure maple syrup.
9.
5 .
House Salad
Balsamic Vinaigrette, Sesame Miso, Lemon Gorgonzola
5 .
8.
Caesar Salad
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.
8.
6.5
Beignets
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.
6.5
5.5
Winds House Granola
Served with milk or yogurt.
5.5
4.
Home Fries
Yukon gold potatoes cooked in butter with onion,
green and red peppers, fresh ground pepper and
spices (sour cream or cheese, add .50 each).
4.
5.5
Fruit
A bowl of seasonal fresh fruit.
5.5
Sides
Biscuit
3.
One egg, any style
3.00
Side of beans
4.5
Side of rice
4.
Short stack of pancakes
6.
One pancake
3.5