Route 68 Breakfast
Here we feature trout dredged in cornmeal and sautéed crispy, drizzled with lemon cream and a sprinkling of fresh dill. Served with scrambled eggs and fresh fruit.
Thick, house made,toasted English muffins areladled with braised forest mushrooms, topped with poached eggs and drizzled with a dark, flavorful red wine reduction. Served with fresh fruit.
Southwestern Chorizo Quesadilla
A classic quesadilla is filled with our signature homemade chorizo sausage, chipotle spiced pinto beans,shredded cheddar, and a drizzle of our jalapeño sauce. Served with avocado orange salsa and sour cream. Vegetarian version also available.
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.
This delicious hash features the tastes Autumn…assorted local winter squash, potatoes and sage. Served with grilled chicken apple sausage and a drizzle of pumpkin hollandaise.
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.
Grilled Flat Iron Steak with Chanterelle Mushrooms
This beefy flat iron steak is grilled medium rare, dusted with powdered forest mushrooms, sauced with Michigan Chanterelle ragout.
Our omelettes are made with organic eggs locally raised by Dale Filbrun in West Alexandria.Theyare 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.
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