Menu for March-April
Brunch
Moroccan Bread Crumbed Eggs
This dish is inspired by one of my culinary heroes, Gabrielle Hamilton, and everytime I’m in NYC I eat brunch at Prune and try to replicate this dish. Two eggs are fried in herb seasoned bread crumbs and served on a savory garbanzo bean stew. Traditional accompaniments of preserved lemon, olives and harissa round out the plate. 12.
Migas
A regionally revered Southwestern breakfast that scrambles tortillas, eggs, and roasted green chiles from New Mexico, into a delicious dish. Embellished by jack cheese, sour cream, chopped lettuce, and cilantro. Drizzled with smoky, spicy chipotle gravy. 12.
Norwegian Eggs
Thick, toasted English muffins spread with mustard butter are mounded with spinach chiffonade and slices of smoked salmon. Topped with poached eggs and drizzled with cheese fondue. 13.
Corned Beef Hash
Made with the Cleveland’s best, the beef is simmered with aromatics and is hand-chopped. We serve a big plateful of hash, crispy and browned, full of Yukon gold potatoes, onions, peppers and a shake of housemade Worschcester sauce and a side of homemade spicy chipotle ketchup. Served with a biscuit. 13.
Beaune Burger
Mary Kay and Kim went in search of this local legend at the end of an over-long day of wine tasting in Burgundy. A hand-pattied grilled beef burger garnished in the manner of the town of Beaune, with tomato sauce, mustard-spiked mayonnaise, fromage, and crisp, hot french fries ON the sandwich. Served with home fries and dressed greens. 12.
Biscuits with Rich Mushroom Gravy
Back by popular demand…A loyal following goes for this Winds version of the breakfast classic. 8.
Half order 6.
Pasta of the Day
Check the table card for today’s selection. Price will vary.
Buttermilk Pancakes
Four fresh flapjacks served with pure maple syrup. 9.
Hangtown Fry
Our omelettes are made with organic eggs locally raised by Dale Filbrun in West Alexandria. In the days of the California Gold Rush, this dish was a favorite among the nouveau rich and this luscious American-style omelette was created. Barrels of oysters were brought into town, shucked, breaded in cornmeal and cooked with smoky bacon. Served with homefries and a biscuit. 12.5
A la Carte 11.
La Boqueria Stew
In Barcelona, this savory bowl of long-cooked garbanzos with traditional seasonings is a meal that goes back generations. The beans are simmered with coriander, saffron, tomato and smoked paprika into a rich, flavorful stew served with rice, wedges of hard boiled egg and addictive romesco sauce. Accompanied by a biscuit. 10.
Fried Egg Sandwich with Cheddar and Bacon
Our terrific organic eggs are shown off when fried till the yolk is firm then put together on toasted focaccia bread with Nueske’s bacon, sharp white cheddar, lettuce and our own house mustard and mayonnaise. Choose home fries or dressed greens. 10.
House Salad
Dressings – balsamic vinaigrette, lemon Gorgonzola, sesame miso or blue cheese. Served with a biscuit. 5.
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. Accompanied by a biscuit. 8.
House Granola
Old-fashioned organic oats baked with maple syrup and mixed with almonds, pumpkin and sunflower seeds and dried fruit. Served with milk or yogurt. 6.5
Home Fries
Organic Yukon gold potatoes cooked in butter with onion and green pepper, fresh ground pepper and spices. 3.5 (with sour cream or cheese, add .50 each)
Fruit
Bowl of seasonal fresh fruit. Check table card for today’s selection. 4.5
Sides
Biscuit 2.
Short stack of pancakes 5.5
One egg, any style 2.
One pancake 3.5
Side of beans 3.5
Side of rice 2.5