Route 68 Breakfast
Here we feature a side of trout dredged in cornmeal and sautéed crispy, drizzled with Choron sauce. Served with home fries, scrambled eggs and a biscuit. 14.

Southwestern Chorizo Quesadilla
A classic quesadilla is filled with our signature homemade chorizo sausage, black beans and shredded cheddar and a drizzled of smoky red chile sauce. Served with avocado orange salsa, sour cream and scrambled eggs.  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 house made 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 dressed greens.   12.

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.

Scandinavian 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 silky Kendall Brook cold-smoked salmon and quark (a Swedish fromage blanc) flavored with chives, fresh dill and capers. Served with homefries and a biscuit. 12.5           A la Carte  11.

Red Lentils with Raita and Honey Almond Green Sauce
This recipe comes to us via one of our favorite customers, Tina Wingate. She found this recipe in the New York Times and passed it on to me this winter. I’ve tweaked it a bit and added Winds condiments. The red lentils are seasoned with carrots, cumin, cilantro and lemon making a brightly flavored dish, perfect for these chilly afternoons. Served with hot rice, steamed greens and 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.   11.

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.   9.

Steel Cut Oats
A bowl of steaming organic Irish-style oats, with seasonal fruit compote and                   maple syrup.  5.

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.  5.5

Home Fries
Organic Yukon gold potatoes cooked in butter with onion and green pepper, fresh ground pepper and spices.   4.  (with sour cream or cheese, add .50 each)

Fruit
Bowl of seasonal fresh fruit. Check table card for today’s selection.  4.5

Sides

This revered frittata like dish, scrambles crispy corn tortillas, eggs and roasted poblanos into a delicious breakfast. Embellished with jack cheese, sour cream, avocado, chopped lettuce and cilantro and drizzled with smoky, spicy chipotle sauce.  10.

Southwest Breakfast

Poached eggs are set atop one sweet potato cake and one black bean cake. Topped with lively lime chipotle hollandaise and s erved with homefries. 12.

Buckwheat Crêpe

Earthy buckwheat flour is used to create these delicious crêpes similar to ones served in cafes all over France. One large crepe is  stuffed with Nueske’s applewood smoked ham and creamy sauce reminiscent of Swiss fondue.

Served with and a mixed green salad.    12.

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 house made Worschcester sauce and a side of homemade spicy chipotle ketchup. Served with a biscuit.   13.

Winds Lamb Burger

La Frieda ground lamb is seasoned with chopped shallots, smoked paprika and parsley, grilled and garnished with harissa mayo and house-pickled onions. Served with dressed greens and herbed fries.   12.

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.

Okonomiyaki

Iko, the Winds’ first chef and our mentor, taught us how to make this dish. Part omelette, part savory pancake, Okonomiyaki blends vegetables and eggs into a delicious lunch. Served with rice and seasonal vegetable pickle.   12.

Field of Sunflowers

The last of summer sunflowers always make me think of Van Gogh, which led me to try these creamy, lavender-colored beans from Provence. 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.  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.   11.

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.

Steel Cut Oats

A bowl of steaming organic Irish-style oats, with seasonal fruit compote and

maple syrup.  5.

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.  5.5

Home Fries

Organic Yukon gold potatoes cooked in butter with onion and green pepper, fresh ground pepper and spices.   4. (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    3

]]> http://www.windscafe.com/menus/brunch/october-december-2011/feed/ 0 http://www.windscafe.com/menus/brunch/july-september-2011-2/ http://www.windscafe.com/menus/brunch/july-september-2011-2/#comments Sun, 04 Sep 2011 01:01:58 +0000 Itinerant http://www.windscafe.com/?p=2397 Corn Cakes

These savory griddle cakes are definitely more corn than cake. Full of fresh, sweet corn and scallions and topped with avocado salsa. Served with grilled vegetables and wedges of fresh melon.  12.

Summer Fruit Crepes

Our crepe dishes are always popular. This preparation pairs the delicious summer flavors of fresh fruit with the tang of lemony mascarpone whipped cream. The cream is just slightly sweet to show off the natural sweetness of the fruit. We want the best available so ask your server what fruit is served today.  11.

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 polenta is enriched with fresh summer corn and topped with two poached eggs, grilled domestic shrimp and a drizzle of piquant green sauce…then, time for a nap.  13.

Papas Locas

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 Tamazula sauce and served with a warm flour tortilla.

with eggs  12. with steak   14.  with both  15.

Corned Beef Hash

Made with Cleveland’s best, the beef is simmered with aromatics and hand-chopped. We serve a big plateful of hash, crispy and browned, full of Yukon gold potatoes, onions, peppers and a shake of house made Worcestershire sauce and a side of homemade spicy chipotle ketchup. Served with a biscuit.   13.

Summer Croque Monsieur Sandwich

This famous open face sandwich is made with a thick slice of sourdough bread, béchamel, gruyère, thyme and black pepper. Topped with Nueske’s smoked ham, roasted zuchinni 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.

Running Bare Ranch Buffalo Burger

Bison makes a great burger – lean and flavorful. Dan and Debra Accurso raise buffalo on their Running Bare Ranch in Springfield, and this ground bison comes directly from them. Grilled and served on fresh Ciabatta bun with a slice of sharp white cheddar, our house mustard-spiked mayonnaise, pickled onions, and lettuce.

Served with dressed greens and herbed fries.   12.

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.

Okonomiyaki

Iko, the Winds’ first chef and our mentor, taught us how to make this dish. Part omelette, part savory pancake, Okonomiyaki blends vegetables and eggs into a delicious lunch. Served with rice and seasonal vegetable pickle.   12.

Field of Sunflowers

The last of summer sunflowers always make me think of Van Gogh, which led me to try these creamy, lavender-colored beans from Provence. 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.  Accompanied by a biscuit.   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 toasted focaccia bread with Nueske’s bacon, sharp white cheddar, lettuce and our own house mustard and mayonnaise.

Choose home fries or dressed greens.   11.

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.  5.5

Home Fries

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)

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   3.

Corn Cakes

These savory griddle cakes are definitely more corn than cake. Full of fresh, sweet corn and scallions and topped with avocado salsa. Served with grilled vegetables and fresh melon.  12.

Summer Fruit Crepes

Our crepe dishes are always popular. This preparation pairs the delicious summer flavors of fresh fruit with the tang of lemony mascarpone whipped cream. The cream is just slightly sweet to show off the natural sweetness of the fruit. We want the best available so ask your server what fruit is served today.  11.

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 polenta is enriched with fresh summer corn and topped with two poached eggs, grilled domestic shrimp and a drizzle of piquant green sauce…then, time for a nap.  13.

Papas Locas

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 Tamazula sauce and served with a warm flour tortilla.

with eggs  12. with steak   14.  with both  15.

Corned Beef Hash

Made with Cleveland’s best, the beef is simmered with aromatics and hand-chopped. We serve a big plateful of hash, crispy and browned, full of Yukon gold potatoes, onions, peppers and a shake of house made Worcestershire sauce and a side of homemade spicy chipotle ketchup. Served with a biscuit.   13.

Summer Croque Monsieur Sandwich

This famous open face sandwich is made with a thick slice of sourdough bread, béchamel, gruyère, thyme and black pepper. Topped with Nueske’s smoked ham, roasted zuchinni 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.

Running Bare Ranch Buffalo Burger

Bison makes a great burger – lean and flavorful. Dan and Debra Accurso raise buffalo on their Running Bare Ranch in Springfield, and this ground bison comes directly from them. Grilled and served on fresh Ciabatta bun with a slice of sharp white cheddar, our house mustard-spiked mayonnaise, pickled onions, and lettuce.

Served with dressed greens and herbed fries.   12.

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.

Italian Summer 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 sautéed local zucchini, best of the summer basil pesto and fontina. Served with homefries and a biscuit. 12.5

A la Carte  11.

Spanish Calypso

Two-toned calypso beans are stewed with potatoes, greens, garlic, wine and smoked Spanish

paprika to create a smoky Spanish inspired stew. Served with hot rice and a piquant

gazpacho garnish.  Accompanied by a biscuit.   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 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.  5.5

Home Fries

Organic Yukon gold potatoes cooked in butter with onion and green pepper, fresh ground pepper and spices. 3.5 (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.

One egg, any style 2.

Short stack of pancakes 5.5

One pancake 3.5

Side of rice 2.5

Side of beans 3.5

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 biscuit. 14.

Green Chili Pork
Flavorful pork shoulder is braised into a savory stew flavored with tomatillos, green chilies and garlic until tender and juicy. Garnished with cheddar, sour cream, avocado and served with rice and charras. 12.

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.

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 fries. 11.

Greek Lamb Burger
Ground lamb is seasoned with chopped shallot, fresh oregano and kalamata olives. Served with feta mayo, a sun-dried tomato spread and fresh parsley salad garnish. Served with mixed green salad and fries. 12.

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.

Asparagus 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 local organic asparagus and Blue Jacket Creamery herbed quark.
Served with homefries and a biscuit. 12.5

Tuscan Cannellini Beans
Tuscans are referred to as “bean eaters” by the rest of Italy, and you’ll see why they don’t mind a bit when you taste these creamy cannellini beans laced with garlic, rosemary, and a splash of freshly-squeezed lemon juice. Served with broccoli, hot rice, grated Parmesan and a drizzling of fruity green olive oil. 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. 5.5

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 pancake 3.5
One egg, any style 2.
Side of beans 3.5
Side of rice 2.5

Here we feature a side of trout dredged in cornmeal and sautéed crispy, drizzled with Choron sauce.  Served with home fries, scrambled eggs and a biscuit. 14.

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.

Southwestern Chorizo Quesadilla

A classic quesadilla is filled with our signature homemade chorizo sausage, black beans and shredded cheddar and a drizzled of smoky red chile sauce. Served with avocado orange salsa, sour cream and scrambled eggs.  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 dressed greens.   12.

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.

Kushary

I’ve been thinking of featuring this dish ever since I served it for the Big Read (www.neabigread.org) last year when the selection was, Dreamers of the Day by Mary Doria Russell. With all the inspiring events in Egypt the past few months, it seems like perfect timing. Kushary is an Egyptian street dish with many variations. Ours includes rice, lentils, pasta with a savory  tomato sauce, spicy harissa and charred onions.  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.  5.5

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 pancake   3.5

One egg, any style   2.

Side of beans   3.5

Side of rice   2.5

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.

Southwestern Chorizo Quesadilla
A classic quesadilla is filled with our signature homemade chorizo sausage, black beans and shredded cheddar and a drizzled of smoky red chile sauce.  Served with avocado orange salsa, sour cream and scrambled eggs.  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 dressed greens.   12.

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.

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 homefries and a biscuit. 12.5
A la Carte  11.

Pasta e Fagioli
Borlotti beans are simmered with lemon, tomato, garlic, rosemary, winter squash and cabbage.  Then tossed to order with hot pasta and steamed greens. Garnished with Parmesan and extra virgin olive oil.  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.  5.5

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

Southwest Breakfast
Poached eggs are set atop one sweet potato cake and one black bean cake. Drizzled with
a lively lime chipotle hollandaise. Served with homefries. 12.

Buckwheat Crêpe
Clifton Mill buckwheat flour is used to create these earthy crêpes. One large crepe is
stuffed with Nueske’s applewood smoked ham and creamy sauce reminiscent of
Swiss fondue. Served with and a mixed green salad. 12.

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.

Running Bare Ranch Blue Bison Burger
Bison makes a great burger – lean and flavorful. Dan and Debra Accurso raise buffalo on their Running Bare Ranch in Springfield, and this ground bison comes directly from them. Stuffed with a medallion of creamy blue cheese, grilled and served on fresh Ciabatta bun with onion marmalade and roasted red pepper sauce. Served with dressed greens and herbed fries. 12.

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.

Welsh Rarebit 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. Widmer Cheddar, beer and mustard is used to make this popular British high tea dish. Our version has steamed broccoli and toasted buttered chunks of bread. Served with homefries and a biscuit. 12.5
A la Carte 11.

I’ll be Home for Christmas Limas
I’ve been wanting to create a bean dish that was authentically midwestern. In this dish I’ve blended my Pennsylvannia Dutch and Mercer County German Baptist roots into a delicious, hearty bowl of goodness. Earthy, creamy Christmas limas are stewed with vegetables, tomato and molasses. Served with steamed cabbage with dill butter and crumbled Blue Jacket Ludlow. 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. 5.5

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

Southwest Breakfast
Poached eggs are set atop one sweet potato cake and one black bean cake. Drizzled with a lively lime chipotle hollandaise. Served with homefries. 12.

Buckwheat Crêpe
Clifton Mill buckwheat flour is used to create these earthy crêpes. One large crepe is stuffed with Nueske’s applewood smoked ham and creamy sauce reminiscent of Swiss fondue. Served with and a mixed green salad. 12.

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.

Running Bare Ranch Blue Bison Burger
Bison makes a great burger – lean and flavorful. Dan and Debra Accurso raise buffalo on their Running Bare Ranch in Springfield, and this ground bison comes directly from them. Stuffed with a medallion of creamy blue cheese, grilled and served on fresh Ciabatta bun with onion marmalade and roasted red pepper sauce. Served with dressed greens and herbed fries. 12.

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.

Okonomiyaki
Iko, the Winds’ first chef and our mentor, taught us how to make this dish. Part omelette, part savory pancake, Okonomiyaki blends vegetables and eggs into a delicious lunch. Served with rice and seasonal vegetable pickle. 11.

Field of Sunflowers
The last of summer sunflowers always make me think of Van Gogh, which led me to try these creamy, lavender-colored beans from Provence. 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. 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. 5.5

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

Summer Fruit Crepes
Our crepe dishes are always popular. This preparation pairs the delicious summer flavors of fresh fruit with the tang of lemony mascarpone whipped cream. The cream is just slightly sweet to show off the natural sweetness of the fruit. We want the best available so ask your server what fruit is served today. 11.

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 polenta is enriched with fresh summer corn and topped with two poached eggs, grilled domestic shrimp and a drizzle of piquant green sauce…then, time for a nap. 13.

Papas Locas
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 Tamazula sauce and served with a warm flour tortilla.
with eggs 12. with steak 14. with both 15.

Running Bare Ranch Buffalo Burger
Bison makes a great burger – lean and flavorful. Dan and Debra Accurso raise buffalo on their Running Bare Ranch in Springfield, and this ground bison comes directly from them. Grilled and served on fresh Ciabatta bun with a slice of sharp white cheddar, our house mustard-spiked mayonnaise, pickled onions, and lettuce. Served with dressed greens and herbed fries. 12.

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.

Italian Summer 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 sautéed local zucchini, best of the summer basil pesto and fontina. Served with homefries and a biscuit. 12.5
A la Carte 11.

Field of Sunflowers
The last of summer sunflowers always make me think of Van Gogh, which led me to try these creamy, lavender-colored beans from Provence. 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. 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. 5.5

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