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.
12.
Field of Sunflowers
Don’t you love the field of sunflowers on 68 just north of town? Driving by always makes me think of Van Gogh,
which led me to try these creamy, lavender colored beans from heirloom bean and legume producer, Zursun.
Stewed slowly with white wine, garlic, dark leafy cooking greens and the famous French herb mixture known as herbes de Provence, the rustic beans are served with
hot rice, a dollop of whipped goat cheese and a
spoonful of our house made tapenade.
12.
13.
Provençal 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 savory ratatouille, the classic stew of Provence and a
grating of Parmesan and a drizzle of pistou, the
French herb sauce similar to pesto.
13.
18.
Grilled Flat Iron Steak with Wild Mushrooms
This beefy flat iron steak is grilled medium rare,
dusted with powdered forest mushrooms, sauced
with wild mushroom ragout that includes,
Chanterelles, Yellowfoot and Hedge Hog mushrooms. Drizzled with red wine reduction.
Served with Spanish Fries.
18.
14.
Greek Burger*
Locally raised ground beef from Orion Organics is
seasoned with chopped shallots, fresh oregano and
mint. Layered with feta mayo, a sun-dried tomato
spread and fresh parsley salad garnish.
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