Brunch
15.
Norwegian Eggs
Thick, toasted English muffins spread with mustard butter, mounded with spinach chiffonade and slices of smoked salmon, topped with poached eggs and drizzled with
cheese fondue.
15.
Migas
15.
This revered frittata-like dish, scrambles crispy corn
tortillas, eggs, and roasted chilies into a delicious
breakfast. Embellished with cheddar cheese, sour cream, avocado, shredded lettuce, and cilantro. Drizzled with smoky, spicy, chipotle sauce.
15.
15.
Lamb Merguez and Grits
This is Chef Rolands' updated version of a dish I did a
few years ago. It blends my simple cooking food roots with some of the flavors I’ve come to love from Morocco and Southern France. House made Lamb Merguez, aromatic
with cumin, cinnamon and harissa is skewered,
grilled and paired with buttery Weisenberger grits
from Kentucky. We add a biscuit just because you
need something to sop up all this goodness.
15.
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
bittersweet chocolate sauce.
12.
10.
I’ll be Home for Christmas Limas
In this dish I’ve blended my Pennsylvania Dutch and
Mercer County German Baptist roots into a delicious,
hearty bowl of goodness.This is a bean dish that is authentically midwestern. Earthy, creamy Christmas
limas are stewed with vegetables, tomato and
molasses. Served with steamed cabbage, dill
butter and shredded Blue Jacket Hull’s Trace.
10.
13.
Smoked Trout and Boursin 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 delicious smoked trout and house made
boursin – a French inspired savory blend of cream
cheese and fresh goat cheese lightly seasoned
with garlic, sun dried tomatoes and basil. We add
fresh spinach and a squeeze of lemon. It’s delicious. Served with mixed dressed greens
13.
18.
Grilled Flat Iron Steak with Cacio e Pepe Butter
This beautiful steak is grilled medium rare and topped
with a compound butter capturing all the flavors of the
iconic Roman pasta dish. Drizzled with Winds steak
sauce and served with Spanish fries.
18.
14.
Winds Pimento Cheese Burger*
Griddled and served on a fresh brioche bun with our addictive pimento cheese spread of grated Tillamook
sharp cheddar, mixed with mayonnaise, charred and peeled sweet red peppers and a healthy spoonful of horseradish. Add house pickled cucumber.
Served with herbed fries.
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.
Pasta of the Day
Check the table card for today’s selection.
9.
Buttermilk Pancakes
Four fresh flapjacks served with pure maple syrup.
9.
5 .
House Salad
Balsamic Vinaigrette, Sesame Miso, Lemon Gorgonzola , Roasted Pear Vinaigrette
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.
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. Check table card for today’s selection.
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