Menu for May-June
Dinner
Small Plates
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 and I have to admit, it’s one of the best Caesar salads around. 9.
Taurus Taverna
What do you do when your favorite Taurus requests a springtime dish that brings back memories of her adventures in Greece? Since Miss Melissa is a salad freak, I’ve updated the classic to make a very “Winds” version. Wedges of romaine and shaved fennel bulb, chunks of cucumber, kalamata olives and roasted beets are dressed with red wine vinaigrette and drizzled with creamy tahini sauce. The salad is topped with a slice of Greek feta, garnished with fresh mint and oregano leaves and accompanied by crispy flat bread wedges. 9.
Shaved Salad with Belletoille Toast
Thinly sliced raw asparagus, fennel and mushrooms lightly dressed with lemon and olive oil, served with a thick piece of grilled sourdough bread that has been lightly warmed with creamy Belletoille drizzled with truffle oil. 9.
Soup of the Day cup 4. bowl 5.5 Black Bean Chili cup 4. bowl 5.5
Cheese Service
Today’s selection of artisan cheeses accompanied by a Medjool date and quince paste. 12.
Ohio Nibble
Grated Tillamook reserve sharp cheddar is mixed with mayonnaise, charred and peeled sweet red peppers and a healthy spoonful of horseradish to make a big, flavorful spread that pairs perfectly with our house made sesame crackers. Served with crunchy radishes. 5.
Asparagus Aillade
Asparagus is one of the vegetables Ohio really does well. Here it gets a simple treatment ala Zuni Café in San Francisco. Fresh asparagus is roasted and topped with aillade, a mixture of hazelnuts, orange zest, garlic and olive oil. Absolutely sublime. 6.
Fried Fish with Lemons and Lemon Garlic Aioli
I had a dish very similar to this, the first time I traveled to Spain. The Spanish version included every type of edible sea creature plucked out of the Mediterranean. My version only includes meaty white fish chunks, fried until crispy with thin slices of lemon, that are for eating, not just garnish, a few fried potatoes, “just ‘cause” and a lemony, garlicy aioli. 9.
Italian Spidini with Bagna Cauda
Skewered sourdough bread and fresh mozzarella cheese are brushed with olive oil and browned until it is melted and crispy. Served on a bed of roasted grape tomatoes and drizzled with hot bagna cauda – a sauce of anchovy, garlic, lemon and olive oil. 9.
Savory Moroccan Lamb Pastries
This finger food is truly addictive. Ground lamb seasoned with North African spices is wrapped in phyllo dough and crisped in the oven. Served with Moroccan inspired carrot and almond salad. 9.
Winds Shrimp Cocktail I love fresh horseradish and there’s nothing better with horseradish than juicy domestic shrimp. Here we combine the Latin flavors of chipotle, lime, and cilantro with shrimp and avocado and serve it on top of creamy horseradish panna cotta. 11.
Large Plates
Halibut in Fresh Shell Pea Sauce – Nothing shouts “spring” like fresh shell peas, especially paired with meaty white fish. Lovely, first of the season halibut is served with a creamy fresh sweet pea sauce, blanched fresh peas and risotto. 25.
Grilled Duck Breast – La Belle Farms magret duck breast is dry rubbed with shallots, bay leaves and coriander. It’s grilled and given a Southwestern treatment with smoky tomatillo chipotle sauce. Served with lime and bacon infused mashed sweet potatoes. 24.
Early Summer Risotto – Carnaroli rice from Italy perfectly showcases early summer vegetables. Fresh morels and English peas will be its staples along with the first of this year’s asparagus and fresh herbs. The vegetable ingredients will change daily, please ask your server. 17.
American Homestead Pork Chop with Roasted Rhubarb – A single cut brined pork chop is grilled and sauced with delightfully tart roasted rhubarb sauce. Served with carrot thyme mashed potatoes. 18.
Cornmeal Crusted Walleye with Spring Vegetable Ragout– It’s walleye season! In this preparation, a walleye fillet is dipped in a buttermilk and mustard marinade, rolled in cornmeal, pan-fried and served on a spring vegetable ragout that may include, fingerling potatoes, fresh fava beans, asparagus, artichokes and spring onions. 24.
Grilled Pat La Frieda Ribeye with Bulleit Bourbon Worcestershire Butter – Pat La Frieda has turned into a rock star of the butcher world and it’s easy to see why. This delicious ribeye has a beautiful texture and a rich beefy taste that just melts in your mouth. Simply grilled and served with a compound butter that includes our house made Worcestershire sauce and Bulleit bourbon. 29.