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.

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.

Midnight at the Oasis Salad
A study in the elements of taste, Kim developed this addictive salad at home. Salad greens are tossed with medjool dates, kalamata olives, toasted pecans and thinly-sliced, spicy capacolla, a delicious Italian salami. The salad is dressed by pounding garlic, peppercorns, salt, lemon juice and olive oil together in a mortar and pestle and drizzling it all over the tossed ingredients. 8.

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.
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

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 Kathy’s housemade sesame crackers. Served with crunchy radishes. 4.

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. 5.

Spanish-style Octopus
A modern version of the Spanish classic pulpo a la Gallega, octopus is roasted in at a low heat for an hour until tender. Served on thinly sliced potatoes roasted with sweet, smokey paprika and drizzled with lemon vinaigrette. 9.

Julia Child’s Chicken and Spinach Terrine
A light, warm weather pâté with a nip of Cognac. A thick slice is cut and served with cornichons and a crunchy salad of celery, walnuts and tiny cubes of gruyere. 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.

Pickled Fish with Hazelnuts
As many of you know, Kim is a big Madeleine Kamman fan and her book on the food and people of the Savoie is one of her favorites. This refreshing dish features lightly pickled white fish along with toasted hazelnuts and fresh chervil. Served on crisp toast with a smear of Blue Jacket creamery quark. 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.

Large Plates

Austrian Rhubarb Halibut
Inspired by Bouley’s restaurant in New York, fresh halibut is served with rösti potatoes, drizzled with fresh rhubarb sauce and garnished with fennel confit. 23.

Parisian Steamed Salmon
Steaming salmon results in a silky, sexy texture. Set atop leeks stewed in butter then garnished with a spring ragout of morels and fresh peas. Served with carrot flecked mashed potatoes. 22.

Italian Roast Pork with Mostarda
This flavorful antibiotic and hormone free bone-in loin is coated with garlic, white pepper, fennel and coriander, roasted whole and sliced to order between the bones. One large chop is splashed with pan juices and served with risi bisi, a springtime risotto of peas and herbs. 16.

Provencal Grilled Duck Breast
Hudson Valley magret duck breast is dry rubbed with lemon salt, bay leaves, lavender and coriander and grilled medium. Served with a sauce of Castelvertrano olives, tomato and orange on a bed of creamy herbed Emergo beans. 22.

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.

Grilled Beef Tenderloin with Porcini Butter
Hand cut beef is smeared with thyme, black pepper and coarse salt, grilled to order and garnished with a dollop of porcini butter and a drizzle of springy green garlic oil. Served with carrot flecked mashed potatoes. 25.

Roasted Almonds 3.
House Olives 3.

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.

Thank the Goddess
Is it wrong to crave the summer in March? Is it wrong to want California when you live in Ohio? We try to get closer…crunchy romaine dressed with green goddess dressing, avocado, sweet grape tomatoes, sunflower sprouts and hard boiled egg. Be kind to yourself. Winter in Ohio can last a long time. 8.

Our Favorite Salad
Young, fresh goat cheese from Blue Jacket dairy is dredged in toasted breadcrumbs and warmed in the oven with a dollop of tapenade. Set atop a mound of dark greens, roasted tomatoes, fresh herbs and dressed with a proper French vinaigrette. 8.

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 local honeycomb. 9. per person

Garlic Soup
This Spanish inspired soup is one of our most requested dishes. Pounds of sweet roasted garlic are pureed with cream and stock. The aromatic soup is garnished with a grilled crouton topped with Idiazábal and silken roasted red peppers. 8.

French Nibble Mushrooms Cooked Like Escargot
Earthy portabello mushrooms are diced and quickly sautéed Burgundian style with butter, garlic and lemon juice. Served with a Pinot Noir reduction 4.

Fresh Artichokes Remoulade
Fresh artichokes are steamed then grilled with fruity extra virgin olive oil and fleur de sel. Served with Remoulade, it’s a classic and yes, you do have to get your fingers messy. 9.

Lima Beans and Mussels with Spanish Spices
Fresh P.E.I. mussels are steamed and tossed with wood-smoked Spanish pimento, fresh mint, lima beans and scallions to make an earthy, warm salad. 9.

Pork Meatballs in Chipotle Sauce
Pork meatballs are simmered in a spicy tomatillo-chipotle sauce. Served with warm flour tortillas and plenty of sauce for dipping. 9.

Salmon with Black Pasta
It’s been twenty years since MK and I had this dish in a little Italian restaurant in Boston and while it may seem dated the combination is still oh-so sexy. Grilled salmon is set atop squid ink linguine tossed with luxurious lemon cream. 12.

Large Plates

Seared Skate with Warm Mushroom Vinaigrette
I love skate. Its dense meaty texture makes it perfect for sautéing. The crispy skate is set on a bed of Cope’s dried corn ragout and drizzled with warm mushroom vinaigrette. 22.

Charmoula Portabello with Vegetable Tagine and Apricot Vinaigrette
This Northern African-inspired stew is perfect for these still cool evenings. An assortment of winter vegetables are cooked with sweet and savory spices. Served with a Charmoula roasted portabello and spiced couscous. 15.

Sauteed Wild Striped Bass with Spiced Foamed Butter
Kim invented this intriguing fish dish for a luncheon with Milla Handley of Handley Cellars. The result is a succulent fish with hints of warm spices and citrus. 22.

Grilled Lamb Steak
Delicious, flavorful lamb leg is cut across the bone and marinated in Greek yogurt and herbs. The lamb steak is cooked to medium and drizzled with a delicious vinaigrette made with fresh mint, sherry vinegar, honey and extra virgin olive oil. Served with a a pilaf of cauliflower, dates and rice. 18.

Braised Duck Leg with Roasted Grapes
I love all our duck dishes, but I’m especially fond of the way Kim prepares duck legs. This dish straddles the seasons…part winter, part spring. A juicy Hudson Valley duck leg is marinated in wine and herbs and braised until meltingly tender. Served with tangy roasted red grapes and French lentils enriched with cream and smoky bacon. 17.

Grilled Prime Sirloin
This beautiful steak has a beefy flavor that reminds me of the steak I had as a kid. Rubbed with bay, white and black peppercorn, it’s grilled medium, served with Alan Ducasse’s onion jam flavored with coriander and lemon peel and confit yukon potatoes. 23.

Sides

Confit Yukon 4.
French Lentils 4.
Cauliflower Pilaf 4.
Spiced Couscous 4.
Cope’s Corn Ragout 4.
Coconut Black Rice 4.

Roasted Almonds 3.
House Olives 3.

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.

Winter Walk in Tokyo
Roasted marinated eggplant, buckwheat soba noodles, carrot, scallion and mixed greens dressed with pickled ginger dressing and garnished with sesame seeds. 8.

Beet and Blood Orange Salad with Blue Jacket Dairy Feta
We love all the cheeses Angel makes at Blue Jacket Dairy in Bellefontaine, and her latest creation, feta, is especially delicious. Roasted beets and sweetly sexy blood oranges are paired with this locally made creamy feta and dressed with an anise seed vinaigrette. 9.

Grilled Beef with Green Papaya Salad
This is a dish we’ve adapted after tasting a dish Naysan of Miami Valley Pottery made us. Grilled beef is set on a salad made of shredded green papaya tossed with hot chilies, lime juice and a little vanilla. Exotically delicious. 10.

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 local honeycomb. 9. per person

Winds Charcuterie Plate
A selection of Winds kitchen’s patés and terrines, including imported and domestic cured meats, pickles and house condiments. 12.

The Real Deal French Onion Soup
Alright, it’s not totally classic. Our version uses a rich, brown chicken stock instead of the more traditional beef stock. We simmer caramelized onions with garlic, fresh thyme, a healthy dose of dry sherry and add the comforting mixture to the rich stock. It’s ladled into a crock, layered with buttered toasts and broiled with gruyere cheese. Wow. 8.

Wild Mushroom Bruschetta
I love mushrooms. Sometimes I just want a little nosh with a glass of wine and this bruschetta fits the bill. Two bruschetta are topped with a wild mushroom ragout enriched with a little cream and a small fresh herb salad. 4.

Oyster Pot Pie
We love oysters around here. We love them fried, on the half shell and this latest way Kim’s created. Fresh fennel bulb, potatoes are cooked in a rich, creamy broth with fresh oysters, topped off with a puff pastry lid. 9.

Smoked Trout Cakes
This is a Winds classic with many incarnations and variations over the years. Kim’s winter version pairs an earthy beet vinaigrette with crispy, smoky trout cakes. Garnished with a little diced beet and a drizzle of chive oil. 11.

The Best Tapa in the World
Fresh goat cheese broiled with spicy tomato sauce served with grilled olive oil bread for spreading. 9.

Large Plates

Olive Oil Poached Wild Striped Bass
This inspired dish of Kim’s was a big hit at our Valentine’s dinner. Olive oil poaching gives this delicious fish a silky texture. Bathed in an aromatic tangerine vanilla sauce. Served with celeriac puree. 22.

Grilled Game Hen
A partially deboned game hen is marked on the grill, then roasted in a hot pan with tart brandied cherries. Served with wild rice enriched with Nueske’s smoked bacon and cream. 23.

Butternut Squash Ravioli with Sage Brown Butter
This wonderful ravioli is stuffed with butternut squash and savory Italian cheeses. Served with roasted kabocha squash, sautéed spinach, toasted walnuts and a nutty sage brown butter. 19.

Braised Lamb Shank
This a lighter, and in my opinion, more flavorful version a classic lamb shank preparation. The shank is seared then braised with white wine, tomato, lemon and orange juices, carrot and celery juices, rosemary and thyme. Served with Risotto Milanese. 18.

Spanish Style Grilled Strip Steak
Strip steak is one of the most flavorful cuts of beef available. It has a beefy flavor and a toothsome texture. This month the steak is topped with Spanish blue cheese butter and served with Amontillado roasted Cipollini onions. 24.

Roast Trout
This is one of our most requested dishes (aside from Pumpkin Squash Lasagna). Fresh whole trout is roasted with pecan cornbread stuffing and sweet crab meat. Drizzled with beurre blanc – the famous white butter sauce of France. 22.

Sides

Risotto Milanese 4.
Celeriac Puree 4.
Wild Rice 4.

Roasted Almonds 3.
House Olives 3.

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.

Winter is Upon Us
Mixed salad greens tossed with the perfect pre-winter combination — ripe pear, fennel spiced pistachios, Widmer Sharp Cheddar and roasted pear vinaigrette. 8.

Smoked Trout Salad
A delicious winter salad of Ducktrap smoked trout and horseradish crème fraiche, served on a bed of lemon dressed Belgian endive, toasted walnuts and sliced apples. 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 local honeycomb. 9. per person

Aged Cheddar Soup
Built upon a rich vegetable stock with the essence of cheese supported by wine, mustard, cream and garlic. Garnished with a mustard cheddar crouton. 8.

Italian Nibble
Sweet and hot peppadews are stuffed with fresh mozzarella and a basil leaf. Served with a small dollop of Italian tuna salad on a hard cooked egg. 4.

Chicken Bisteeya
This traditional Moroccan dish is updated, but stays true to it’s roots. Juicy chicken in mixed with aromatic spices and baked in phyllo. The little pastries are served hot with a sprinkling of powdered sugar and a North African inspired vegetable salad. Absolutely wonderful. 9.

Skewered Lamb with Salsa Verde and French Feta
This is a dish we’ve adapted from the wonderful chef, Suzanne Goin. The lamb is marinated in rosemary, garlic and black pepper and sauced with a delicious salsa verde of marjoram, flat leaf parsley and mint. 11.

Gambas al Ajillo
This is a classic we never grow tired of. Domestic shrimp are quickly baked with sliced garlic, white wine, lemon, coarse salt and a little hot pepper. Served with grilled bread for dipping. 11.

Stuffed Poblano
Poblano chiles are roasted over an open flame, filled with a mixture of ricotta, rice, dried fruit and olives, spiced with pinches of cinnamon and cumin and garnished with both a walnut cream and a rustic roasted tomato sauce. Don’t be afraid, they have a little heat but not too much. 8.

Large Plates

Sautéed Fish with Madagascar Sauce
We get requests all year for this popular dish– meaty white fish is sautéed and finished with an exotic and irresistible pan sauce made from white wine, tomato, a little hot pepper, vanilla bean and lime. Served with a fragrant and creamy ‘risotto’ made with coconut milk, handfuls of green herbs, citrus and ginger. 22.

Duck You Can Eat with a Spoon
A Paula Wolfert recipe, this dish is typical of the South West France practice of cooking duck very slowly in wine and aromatics until it is tender enough to eat with a spoon. This is one of our all time favorite dishes. Served with a delicious pan sauce and savory white beans. 24.

Portabello Piccata
Portabello mushrooms are rolled in breadcrumbs, sautéed until crunchy, finished with a pan sauce of lemon juice, white wine, butter and capers. Served with carrot risotto. 17.

Turkish-style Grilled Lamb Chops
Three juicy New Zealand lamb chops are marinated in cumin, oregano, aleppo pepper and grilled to medium. This Turkish inspired dish is sauced with a tomato, roasted red pepper and brown butter coulis. A nice dish to segue from fall to winter. 23.

Coquilles St. Jacques
An updated, somewhat deconstructed version of the French classic. Large sea scallops are seared to a crusty exterior and finished with a pan sauce of white wine and crème fraiche, garnished with mushroom duxelle. Served with thyme and leek mashed potatoes. 24.

Stuffed Beef Tenderloin
Choice tenderloin is stuffed with shallot garlic jam and fresh herbs. Seared, then roasted in a hot oven with a roasted garlic a jus. This is a fantastic dish made famous at the garlic dinner a few years back. 24.

Sides

Thyme Leek Potatoes 4.
Coconut Risotto 4.
Savory White Beans 4.
Carrot Risotto 4.

Roasted Almonds 3. House Olives 3.

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.

Russian Vegetable Salad – Bright rows of chilled beets, green beans, boiled egg, celery and cucumbers are dressed with roasted sherry-shallot vinaigrette and set atop salad greens. Drizzled with lemon mayonnaise, capers and snipped herbs. 8.

Shaved Fennel, Pear, Walnut and Parmesan Salad – Dressed with white wine vinaigrette. Served with grilled bread slathered with fennel seed and honey flavored butter. 8.

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. 8. per person

Corn chowder with Smoked Trout – Fresh local corn simmered with potatoes, summer vegetables, fresh herbs and cream. Studded with chunks of Ducktrap smoked trout. 8.

Spanish Nibble – A grilled sweet pepper is sprinkled with smoked pimentino infused Fleur del Sel and served with a small Manchego almond salad 4.

Grilled Quail – A partially boned quail is set in a Spanish inspired marinade overnight, then grilled to perfection. Laid on a bed of arugula and drizzled with a savory Concord grape sauce. 10.

Catalan Fish – Every year we serve this dish from the Spanish region of Catalunya, a delicious preparation of meaty white fish sautéed with hazelnuts, almonds, raisins and brandy, finished with a bit of lemon butter. 9.

Naked Garlic – Every year we look forward to Peach Mountain’s garlic harvest. We are roasting new garlic by the head with extra virgin olive oil and fresh thyme. Sweet, spreadable and luscious, it’s served with grilled bread, a roasted pepper caper salad and house made cheese spread. 8.

Sicilian Lamb Meatballs –These meatballs are inspired by Mario Batali’s, Babbo dish, mint love letters with lamb sausage. I had that dish on my fiftieth birthday and loved it. Juicy and unexpectedly light lamb meatballs are cooked to order in a tomato sauce infused with sun-dried tomato, garlic and fresh mint. Garnished with grated Pecorino Toscano. 9.

Beet Terrine – This year’s Austrian weekend featured this brightly colored refreshing terrine. Bound by fresh goat cheese, thinly sliced roasted beets are layered, seasoned with horseradish and drizzled with beet syrup. 8.

Large Plates

Alsatian Chicken – Using bone-in Gerber chicken breast, this is the classic chicken roasted with vinegar that Alsatian families cook at home, and it’s rich, piquant and delicious. The roasting juices are reduced and butter whisked in for a luscious sauce, with sauerkraut simmered in stock and roasted turnips. 16.

Acqua Pazza – A classic Italian dish named for its braising liquid-literally ‘crazy water’. Alaskan halibut seared and braised in a broth of white wine, capers, tomatoes and olives. Served in a bowl with garlic-sauteed escarole, torn basil, parsley leaves and grilled garlic toast. 23.

Seared Salmon with Lavender Scented Beurre Rouge – This is a new dish Kim tried out at the Elyse tasting last month. Everyone loved it. Seared salmon is sauced with beurre rouge made by reducing red wine with shallots and lavender, infusing it with a delicate floral taste and aroma. Served with French Beluga lentils. 22.

Grilled Duck Breast with Cider Sauce – La Belle Farms magret duck breast is dry rubbed with shallots, bay leaves and coriander, and sauced with fresh and hard cider reduction and caramelized local apples. Served with scalloped potatoes. 22.

Grilled Hangar Steak – This is a cut favored by the Europeans. Beef tenderloin it’s not, but quite frankly, the flavor of hangar steak is superior. The steak is marinated with rosemary springs, garnished with horseradish gremolata and served with herbed fregola, a toasted pasta. 22.

Squash and Pumpkin Lasagna – A variety of locally grown squashes are roasted, scooped and mashed, layered with fresh pasta sheets and cheeses, then baked until bubbly. Drizzled with roasted shallot cream and house-made sage oil. Accompanied by chilled broccoli dressed with lemon oil. 19.

Sides

Scalloped Potatoes 4. Herbed Fregola 4. Beluga Lentils 4.

Roasted Almonds 3.
House Olives 3.

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.

Soup of the Day cup 4. bowl 5.
Black Bean Chili cup 4. bowl 5.

Chilled Tuscan Tomato Soup
Served with a Pecorino crouton topped with herbed artichoke salad. 7.

Summer Nibble
It seems a shame to stick with one choice these next two months when Ohio’s produce is at it’s most bountiful. Check with your server for today’s selection. 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.

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.

Corn Fritters with Creamy Lime Dipping Sauce
Nothing says “summer” like Ohio corn. There light corn fritters are served on a bed of peppery watercress 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.

Grilled Shrimp
Skewered shrimp is marinated in garlic oil then lightly charred to order. Accompanied by a bright and sweet watermelon-cucumber salsa and garnished with fresh mint and basil. 12.

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. 11.

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. 18.

Grilled Pork Chop with Brandied Cherries
A brined antibiotic free pork chop is grilled and served with tart brandied cherries. Accompanied by creamy corn risotto. I know, not traditional, but oh so delicious. 16.

Game Hen Limoncello
I saw Mario do a similar dish with shrimp on Molto Mario and tried the same preparation with our partially boned game hens. The hen is marked on the grill, then roasted in a hot pan with garlic, fresh sage and thinly sliced lemons, then flamed with the sexy and summery Italian after dinner drink, Limoncello. Served with creamy corn risotto. 23.

Roasted Lime Swordfish
Donna Hay, Australia’s food diva, understands simplicity. Capers, fresh dill and lime enjoy the company of swordfish. A tangle of riff raff greens and chunked sweet melon make a lovely counterpoint. Served with fragrant saffron rice. 23.

Pan-Fried Walleye
OK Ohioans, this is our dish. Beautiful walleye is dredged in cornmeal and pan-fried until crispy. Served with a succotash of local corn, lima and green beans along with creamy mashed potatoes. Midwest food at its best. 23.

Grilled Summer Steak
Hand cut choice beef is grilled, set atop a luscious corn ragout and drizzled with tangy green herb sauce. 22.

Sides
Mashed Potatoes 4.
Corn Risotto 4.
Saffron Rice 4.

Roasted Almonds 3.
House Olives 3.

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.

Totally Taurus Salad
What do you do when your favorite Taurus requests something with fresh mozzarella for her birthday brunch? Since Miss Melissa is a salad freak, I composed this early spring salad of marinated ciliegini, roasted grape tomatoes, speck ham (think smoky prosciutto) and toss it all with plenty of watercress and arugula. 8.

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.
Black Bean Chili cup 4. bowl 5.

Spanish Nibble
Spanish Tortilla with Whiskey Sauce. – This delightful but simple dish was such a hit at our Spanish dinner this year, Kim has brought it back for a lovely, pre-meal snack. Perfect with Manzanilla Sherry or a glass of sparkling wine. 5.

Cheese Service
Several artisan cheeses are accompanied by medjool dates and quince paste. 9. per person

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. 5.

Stuffed Calamari
Tender calamari is filled with a light breadcrumb stuffing, full of fresh herbs and garlic. The calamari is quickly sautéed in olive oil and garnished with lemon, tapenade, Fresno chiles and Italian orange oil. 9.

Julia Child’s Chicken and Spinach Terrine
A light, warm weather pâté with a nip of Cognac. A thick slice is cut and served with a crunchy salad of celery, walnuts and tiny cubes of gruyere, and cornichons. 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.

Winds Shrimp Cocktail
I love fresh horseradish and there’s nothing better with horseradish than juicy domestic shrimp. Here we combine Latin flavors of chipotle, lime, and cilantro with shrimp and avocado and serve it on top of creamy horseradish panna cotta. 10.

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 pine nut salad. 9.

Large Plates

Austrian Rhubarb Halibut
Inspired by Bouley’s restaurant in New York, fresh halibut is served with rösti potatoes, drizzled with fresh rhubarb sauce and garnished with fennel confit. 24.

Parisian Steamed Salmon
Steaming salmon results in a silky, sexy texture. Set atop leeks stewed in butter then garnished with a spring ragout of morels and fresh peas. Served with carrot flecked mashed potatoes. 23.

Italian Roast Pork
This flavorful antibiotic and hormone free bone-in loin is coated with garlic, white pepper, fennel and coriander, roasted whole and sliced to order between the bones. One large chop is splashed with pan juices and served with risi bisi, a springtime risotto of peas and herbs. 16.

Grilled Duck Breast
La Belle Farms magret duck breast is dry rubbed with shallots, bay leaves and coriander, brushed with a mix of Riesling and honey, and grilled. Served with lime and bacon infused mashed sweet potatoes. 22.

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. 18.

Grilled Beef Tenderloin à la River Cafe
Hand cut beef is smeared with thyme, black pepper and coarse salt, grilled to order and set atop local arugula dressed with lemon, extra virgin olive oil and curls of shaved Parmesan. Served with carrot flecked mashed potatoes. 25.

Sides

Risi Bisi 4.
Lime Bacon Sweet Potatoes 4.
Carrot Flecked Mashed Potatoes 4.

Roasted Almonds 3.
House Olives 3.

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.

Thank the Goddess
Is it wrong to crave the summer in March? Is it wrong to want California when you live in Ohio? We try to get closer…crunchy romaine dressed with green goddess dressing, avocado, sweet grape tomatoes, sunflower sprouts and hard boiled egg. Be kind to yourself. Winter in Ohio can last a long time. 8.

Our Favorite Salad
Young, fresh goat cheese from Blue Jacket dairy is dredged in toasted breadcrumbs and warmed in the oven with a dollop of tapenade. Set atop a mound of dark greens, roasted tomatoes, fresh herbs and dressed with a proper French vinaigrette. 8.

Soup of the Day cup 4. bowl 5.
Black Bean Chili cup 4. bowl 5.

The Real Deal French Onion Soup
Alright, it’s not totally classic. Our version uses a rich, brown chicken stock instead of the more traditional beef stock. We simmer caramelized onions with garlic, fresh thyme, a healthy dose of dry sherry and add the comforting mixture to the rich stock. It’s ladled into a crock, layered with buttered toasts and broiled with gruyere cheese. Wow. 8.

Indian Nibble
Chickpea Fritters – Savory vegetable fritters are fried until hot and crisp and served with almond-honey green sauce and chutney. 5.

Cheese Service
Several artisan cheeses are accompanied by medjool dates and quince paste. 9. per person

Fresh Artichokes Remoulade
Fresh artichokes are steamed then grilled with fruity extra virgin olive oil and fleur de sel. Served with Remoulade, it’s a classic and yes, you do have to get your fingers messy. 9.

Lima Beans and Mussels with Spanish Spices
Fresh P.E.I. mussels are steamed and tossed with wood-smoked Spanish pimento, fresh mint, lima beans and scallions to make an earthy, warm salad. 9.

Winds Charcuterie Plate
A selection of Winds kitchen’s patés and terrines, including imported and domestic cured meats, pickles and house condiments. 12.

Pork Meatballs in Chipotle Sauce
Pork meatballs are simmered in a spicy tomatillo-chipotle sauce. Served with warm flour tortillas and plenty of sauce for dipping. 9.

Salmon with Black Pasta
It’s been twenty years since MK and I had this dish in a little Italian restaurant in Boston and while it may seem dated the combination is still oh-so sexy. Grilled salmon is set atop squid ink linguine tossed with luxurious lemon cream. 12.

Large Plates

Seared Skate with Warm Mushroom Vinaigrette
I love skate. Its dense meaty texture makes it perfect for sautéing. The crispy skate is set on a bed of Cope’s dried ragout and drizzled with warm mushroom vinaigrette. 21.

Olive Oil Poached Wild Striped Bass
This inspired dish of Kim’s was a big hit at our Valentine’s dinner. Olive oil poaching gives this delicious fish a silky texture. Bathed in an aromatic tangerine vanilla sauce. Served with celeriac puree. 21.

Charmoula Portabello with Vegetable Tagine and Apricot Vinaigrette
This Northern African-inspired stew is perfect for these still cool evenings. An assortment of winter vegetables are cooked with sweet and savory spices and served with a Charmoula roasted portabello. 15.

Madeleine Kamman’s Long Cooked Duck
Inspired by her book When French Women Cook, here we braise a duck thigh and leg with lemon, rum and figs. Served with a delicious pan sauce and celeriac slaw. 21.

Grilled Lamb Chops with Warm Moroccan Garbanzo Bean Salad
Three Juicy New Zealand lamb chops are grilled and set atop warm aromatically-spiced garbanzo beans. 23.

Winds Steak Frites
A beefy 10 oz. sirloin steak is grilled and slathered with a dollop of Maitre’d butter. It’s that glorious concoction of shallots, parsley, garlic, and lemon juice. Served with our addictive Spanish fries. 22.

Sides

Spanish Fries 4.
Celeriac Puree 4.
Cope’s Corn Ragout 4.
Couscous 4.