Menu for May-June
Moroccan Bread Crumbed Eggs
This dish is inspired by one of my culinary heroes, Gabrielle Hamilton. 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, harissa + warm flatbread round out the plate. 12.
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. Served with a side of fresh fruit. 14.
A bed of homefries embellished Cal-Mex-style with layers of black beans, cheese, avocado and sour cream, then topped with grilled steak or scrambled eggs and char-grilled jalapeno slices. Streaked with Cholula sauce and served with a warm flour tortilla. with eggs 12. with steak 14. with both 15.
Croque Monsieur Sandwich
This famous open face sandwich is made with a thick slice of sour bread, béchamel, gruyère, 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. Served with mixed green salad and herbed fries. 11.
Henry is 8 Burger*
This is a special burger for someone very special. As many of you know, my youngest son, Henry is turning eight. He loves the Winds’ burgers and often tailors them to his own tastes. So in honor of this amazing little boy, here’s a custom made burger for his birthday. LaFrieda ground beef is cooked on a hot griddle (not grilled) placed on a ciabatta bun and topped bacon marmalade, cheddar spread and Romaine lettuce. Served with Spanish fries. 12.
Pasta of the Day
Check the table card for today’s selection. Price will vary.
Four fresh flapjacks served with pure maple syrup. 9.
Cooked and flipped the traditional way in French iron pans, our omelettes use organic eggs raised by Dale Filbrun in West Alexandria. Taking inspiration from Rome, marinated artichoke hearts get tossed with fresh basil, parsley and Parmesan. Finished with a squeeze of lemon. Served homefries and fresh fruit. 12.
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. 10.
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 ciabatta bun with Nueske’s bacon, sharp white cheddar, lettuce and our own house mustard and mayonnaise. Choose home fries or dressed greens. 11.
Dressings – balsamic vinaigrette, lemon Gorgonzola, sesame miso or blue cheese. 5.
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.
Old-fashioned organic oats baked with maple syrup and mixed with almonds, pumpkin and sunflower seeds and dried fruit. Served with milk or yogurt. 5.5
Organic Yukon gold potatoes cooked in butter with onion and green pepper, fresh ground pepper and spices. 4.
(sour cream or cheese, add .50 each)
A bowl of seasonal fresh fruit. Check table card for today’s selection. 4.5