Brunch
12.
Corn Cakes
These savory cakes are studded with fresh corn and chopped herbs and drizzled with cheddar gravy. They
are the epitome of a great summer brunch. Served
with scrambled eggs and grilled summer vegetables.
12.
13.
Green Chili Pork Chilaquiles
Flavorful pork shoulder is braised into a savory stew
flavored with tomatillos, green chilies and garlic until
tender and juicy. Mixed with crispy corn tortillas and garnished with cheddar, crema fresca and avocado.
13.
15
Morning Walk in Glen Helen
Ahh, there’s nothing like a morning walk in the
Glen, especially on a beautifully lazy Sunday morning.
This dish was inspired by one such morning that
produced a Leo-sized appetite. Creamy Weisenberger
grits, my latest Kentucky discovery, are enriched
with fresh summer corn and topped with two
poached eggs, sauteed domestic shrimp and a
drizzle of piquant salsa verde...then, time for a nap.
15
12.
Italian Cannellini Beans
Creamy cannellini beans are flavored with garlic, rosemary and a splash of freshly-squeezed lemon juice. Drizzled with Palermo sauce, a lovely sauce of olives, capers, tomato and lemon, summer greens, hot rice, grated Parmesan and a drizzling of fruity green olive oil.
12.
12.
Summer Croque Monsieur Sandwich
This famous open face sandwich is made with a thick slice
of sourdough bread, béchamel, Comté, thyme and black pepper. Topped with Nueske’s smoked ham, roasted zucchini and tomato or leave out the ham for a delightful vegetarian sandwich. A little bit of France right here in
Ohio. Served with cornichons and herbed fries.
12.
Add an Egg for Croque Madame
15.
14.
Farmers Market Burger*
Locally raised ground beef from Orion Organics is flavored with parsley, shallots. Served on a brioche bun with
tomato jam, creamy citrus slaw and Blue Jacket
Silver Lake Chèvre Boursin and herbed fries.
14.
18.
Grilled Flat Iron Steak with Sweet Corn Butter
This beefy flat iron steak is grilled medium rare and topped
with a thin slice of sweet corn butter and a drizzle of
tangy green sauce. Served with Spanish fries.
18.
13.
Artichoke and Summer Herb Frittata
Let’s just pretend it’s Sunday morning in Florence. A few
eggs are beaten with shredded Parmesan and a handful
of snipped herbs. You pour the mixture over olive oil
stewed artichokes, slip it into the oven as you quickly
toss ripe farmer tomatoes with fresh lemon and olive
oil. You pull the frittata from the oven, spoon on the
tomatoes, and sprinkle with toasted breadcrumbs.
As youpour the coffee, your love looks up over the
newspaper and smiles.
13.
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
2.75
Side of beans
4.5
Side of rice
4.
Short stack of pancakes
6.
One pancake
3.5