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.

Rustic Italian Borlotti Beans
Plump speckled beans simmered with garlic, lemon and fresh oregano. Served with orzo and garnished with caponata – a Sicilian tomato, eggplant and caper relish. 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

Breton Mushroom Crêpe
Clifton Mill buckwheat flour is used to create this delicate but earthy crêpe. This large crepe is stuffed with a wild mushroom mixture with savory thyme infused cream.
Served with a green salad. 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 biscuit. 14.

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
A la Carte 11.

Tuscan Emergo 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 white beans laced with garlic, rosemary, and a liberal 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 egg, any style 2.
One pancake 3.5
Side of beans 3.5
Side of rice 2.5

Available after 11AM

Mimosa
Fresh-squeezed orange juice with sparkling wine. 6.5

Grand Mimosa
Our traditional Mimosa with Grand Marnier 7.75

Winds Bloody Mary

House-made mix with Absolut Peppar Vodka, Lemon and Horseradish… 6.75

Brunch

Eggs Messina
This Italian inspired egg dish features a robustly flavored but not heavy tomato sauce. Two eggs are gently poached in the sauce and served over thick slices of toasted sourdough bread with a generous sprinkling of Parmesan and fresh herbs. 11.

Breton Mushroom Crêpe
Clifton Mill buckwheat flour is used to create this delicate but earthy crêpe. This large crepeis stuffed with a wild mushroom mixture with savory thyme infused cream.
Served with a green salad. 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 biscuit. 14.

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 feta cheese. Served with kalamata mayo, a sun-dried tomato spread and a 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.

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

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.

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. It’s delicious. 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 cheese 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. 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

Breakfast Burrito
A big flour tortilla warmed over the flames and filled with our signature homemade chorizo sausage, pinto beans, steaming rice and shredded jack cheese, and a drizzle of smoky red chile sauce. Served on crunchy chopped romaine and sour cream with a side of homefries. Don’t want the chorizo? Substitute grilled vegetables. 12.

Route 68 Breakfast
Here we feature a side of trout dredged in cornmeal and sautéed crispy, drizzled with lemon cream spiked with fresh tomato and dill. Served with home fries, scrambled eggs and a biscuit. 14.

Winds Lamb Burger
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 vegetable pickle. 11.

Boursin 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 housemade boursin – a French inspired savory blend of cream cheese and fresh goat cheese lightly seasoned with garlic, sundried tomatoes and basil. We add fresh spinach, a squeeze of lemon and a handful of chopped herbs. It’s delicious. 12.5
A la Carte 11.

Blue Christmas
Creamy, chestnut-flavored Christmas limas are stewed with vegetables and red wine and ladled into a bowl with hot rice, a buttered wedge of steamed cabbage and a little crumbled blue cheese. Elvis would have loved it. 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

Breakfast Burrito
A big flour tortilla warmed over the flames and filled with our signature homemade chorizo sausage, pinto beans, steaming rice and shredded jack cheese, and a drizzle of smoky red chile sauce. Served on crunchy chopped romaine and sour cream with a side of homefries. Don’t want the chorizo? Substitute grilled vegetables. 12.

Route 68 Breakfast
Here we feature local trout from Freshwater Farms in Urbana. A side of trout is dredged in cornmeal and sautéed crispy, drizzled with lemon cream spiked with fresh tomato and dill. Served with home fries, scrambled eggs and a biscuit. 14.

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 cucumber pickle. 11.

Classic French 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. This is a classic lunch or midnight snack in cafés throughout France. Filled with fresh goat cheese, fine herbes, the classic quartet of chervil, chives, parsley and tarragon, and rustic buttered croutons.
Served with home fries 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. 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

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 15. with both 16.

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.

Summer Pasta
Check the table card for today’s selection. This time of year we are taking full advantage of Ohio’s vegetable bounty. 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 home fries and a biscuit. 12.5
A la Carte 10.

BLT Omelette
Nueske’s Applewood Smoked Bacon is paired with the Peach Mountain tomatoes and a handful of fresh herbs. Though not technically lettuce, spinach is mixed into the egg.
Served with home fries and a biscuit. 13.5
A la Carte 11.

Spanish Calypso Beans
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, a piquant gazpacho garnish 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. 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)

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

Buckwheat Crêpes
Clifton Mill buckwheat flour is used to create these delicate, earthy crêpes. Two crepes are stuffed with Nueske’s applewood smoked ham and creamy Mornay sauce. Served with scrambled eggs and steamed asparagus. 13.

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.

Winds Steak Frites
Juicy sirloin culotte steak is grilled and slathered with a dollop of Maitre’d butter. That glorious concoction of shallots, parsley, garlic, lemon juice and, of course, butter. Served with our addictive
Spanish fries and a green salad. 15.

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.

Buttermilk Pancakes
Four fresh flapjacks served with pure maple syrup. 9.

House-made Chorizo Omelette
Our omelettes are made with organic eggs locally raised by Dale Filbrun in West Alexandria. Our Mexican influenced chorizo is made with fresh ground pork, cumin, ancho chile and a touch of Ceylon cinnamon. We add black beans, fresh salsa and sour cream.
Served with home fries and a biscuit. 13.5
A la Carte 11.

Asparagus Omelette
Filled with local organic asparagus, fresh dill and drizzled with horseradish cream.
Served with home fries and a biscuit. 12.5
A la Carte 10.

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 spring dish.
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. 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)

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

Sides
biscuit 2.
one egg, any style 2.
side of beans 3.5
short stack of pancakes 5.5
one pancake 3.5
side of rice 2.5

Buckwheat Crêpes
Clifton Mill buckwheat flour is used to create these delicate, earthy crêpes. Two crepes are stuffed with Nueske’s applewood smoked ham and creamy Mornay sauce. Served with scrambled eggs and steamed asparagus. 13.

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.

Winds Steak Frites
Juicy sirloin culotte steak is grilled and slathered with a dollop of Maitre’d butter. That glorious concoction of shallots, parsley, garlic, lemon juice and, of course, butter. Served with our addictive
Spanish fries and a green salad. 15.

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.

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 home fries and a biscuit. 13.5
A la Carte 11.

Roma 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. An inspiration from Rome, artichokes are marinated and tossed with fresh basil, parsley and Parmesan. Finished with a squeeze of lemon. Served with home fries and a biscuit. 12.5
A la Carte 10.

La Boqueria
In Barcelona, this savory bowl of long-cooked garbanzos with heady seasonings is a traditional meal that goes back generations. The beans are simmered with coriander, saffron, tomato and smoked paprika into a rich, deep-flavored stew served with hot rice, wedges of 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)

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