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.
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.
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.
… 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.
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.
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
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.
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.
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