Menu for July-August
Dinner
Small Plates
Roasted Almonds 4.
House Olives 4.
House Salad
Dressings – balsamic vinaigrette, sesame miso, lemon Gorgonzola or blue cheese 5.
Caesar Salad
Romaine lettuce, Manchego cheese, house made 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.
Big Red Sun Salad
August is the best month…the best month for produce, the best month for vacation and the best month for a birthday (the 13th if you’re interested). Dig into mixed greens and herb leaves, green beans, local tomatoes, olives, lemony white beans and a lively vinaigrette, all topped with a piece of grilled bread draped with every lion’s favorite cheese, d’Affinois triple cream. Not to be out done by Prince, this is the salad formerly known as Leo’s Bliss. 8.
The Raw and the Cooked
Beets that is. Yes, this salad is a contrast in beets, created for beet haters and sure to satisfy beet lovers. Cooked beets are topped with a salad of shredded raw beets tossed with arugula and a creamy Parmesan dressing spiked with smoked paprika and a little horseradish. The salad is garnished with a strip of tempura bacon. Inspired by the Lévi-Strauss book rather than the Fine Young Cannibals. 9.
Soup of the Day cup 4. bowl 5.
Black Bean Chili cup 4. bowl 5.
Cheese Service
Several artisan cheeses hand cut at the table accompanied by medjool dates and quince paste. 9. per person
Tomato Bruschetta
Simplicity is: grilled sourdough rubbed with Peach Mountain garlic and topped with ripe tomato salad. Drizzled with fresh green olive oil. 4.
Insalata Caprese
A plate of thickly sliced local tomatoes with fresh mozzarella and shavings of ricotta salata is sprinkled with Italian orange oil, coarse black pepper and lots of snipped herbs. Served with grilled bread. 9.
Corn Fritters with Creamy Lime Dipping Sauce
Nothing says “summer” like Ohio corn. Three light corn fritters are served on a bed of peppery greens with a zingy, creamy lime dipping sauce. 8.
Korean Spiced Duck Wings
We take traditional flavors of Korean cuisine, hot chilies, ginger and sesame oil and combine them with smokey duck wings. A fresh, summery cucumber and napa salad provide the perfect foil. 12.
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. 10.
Roast Figs with Bacon and Goat Cheese
First of the season figs, stuffed with fresh goat cheese and wrapped with Nueske’s bacon that has been rubbed with cumin, black pepper and brown sugar. Broiled until the bacon crisps, the goat cheese melts and the fig caramelizes, then drizzle with Italian saba, a velvety syrup made from cooked grape must that’s aged in wood barrels. 12.
Large Plates
Ratatouille Crepes
Authentic ratatouille is a blend of vegetables and herbs that presents the flavors of garlic, basil and Mediterranean vegetables in all their splendor. Folded into crepes, napped with a red wine tomato sauce, drizzled with basil oil, garnished with mild fresh goat cheese and tapenade. 17.
Whole Branzino
Branzino is a sweet, meaty white fish. This preparation is inspired by a Babbo recipe. The whole fish is grilled until crispy and then drizzled with extra virgin oil and served with lemon confit, a sweet and tangy condiment that allows this beautiful fish to shine. I implore you, as afraid as you might be, don’t be afraid of a whole fish. Served with corn gratin. 25.
Stuffed Pork Tenderloin with Summer Succotash
This flavorful antibiotic and hormone free pork tenderloin is rubbed with garlic, fresh sage and stuffed with Jamon Serrano and piquillo peppers and seared to medium. Served with summer succotash flavored with a little smoked paprika. 17.
Moroccan Grilled Duck Breast
Hudson Valley magret duck breast is dry rubbed with traditional North African spices, cumin, saffron, cinnamon, ginger and paprika. Grilled medium rare and served with a local roasted tart cherry sauce and corn risotto. 22.
Seared Halibut with Spanish Spices and Gazpacho Sauce
Meaty halibut is sprinkled with smoked paprika and cumin and seared in a hot pan with red and gold cherry tomatoes from our local farmers. The just bursting tomatoes and the crispy fish are set on a pool of cool gazpacho sauce. This was last summer’s most memorable fish dish. Served with fragrant saffron rice. 23.
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 prime 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. Served with creamed corn. 26.