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.
12.
Springtime in Lyon
After eating arguably the best food in France, sometimes you
just want something simple. Flageolet beans are stewed
with garlic, mushrooms and potatoes. Served with steamed greens, a drizzle of Pistou and just a sprinkling of forest
mushroom salt…(it is Lyon after all).
12.
12.
The Best Tapa in the World
Fresh goat cheese is broiled with spicy tomato sauce and
served with grilled olive oil bread for spreading.
Simple, yet splendid.
12.
14.
Henry is a Teenager Burger*
This is a very special burger for a very special someone. My youngest son, Henry, is turning fourteen. (Middle School, Yikes!) He loves the Winds' burgers, so in honor of this amazing, not so little boy, here's a custom burger for his birthday. Locally raised ground beef from Orion Organics, is cooked on a hot griddle placed on a brioche bun and topped with bacon marmalade, cheddar spread and cucumbers. Served with extra fries showered with grated Parmesan...absolutely Henry style! (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.
Italian 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 Italian rosemary ham,
fontina and drizzled with a piquant caper-lemon
herb sauce. Served with mixed dressed greens.
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