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, 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.

Party in Dubai

A study in the elements of taste, Kim developed this addictive salad at home. Salad greens are tossed with medjool dates, kalamata olives, toasted walnuts 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.  9.

Beet and Blood Orange Salad with Blue Jacket Dairy Feta

We love all the cheeses Angel makes at Blue Jacket Dairy in Bellefontaine. 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.

Soup of the Day cup  4.   bowl  5.5        Black Bean Chili    cup  4.   bowl  5.5

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.

Cheese Service

Today’s selection of artisan cheeses accompanied by a Medjool date and quince paste. 12.

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  5.

Garlic Fritters with Tangerine Garlic Aioli

These garliky little fritters are fried until hot and crisp and served with a zingy garlic aioli spiked with tangerine zest and juice.  5.

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.  10.

Moroccan Meatballs

Ground lamb meatballs are simmered in a aromatic sauce flavored with warm Moroccan spices. Served with buttered flatbread and garnished with a refreshing parsley salad.   11.

The Best Tapa in the World

Fresh goat cheese is broiled with spicy tomato sauce served with grilled olive oil bread

for spreading.   9.

  Large Plates  

Seared Salmon, Fingerling Potatoes, and Edamame with Verjus Vinaigrette

This is one of my favorite early spring dishes. Wild Salmon is roasted in a hot oven and served with a vinaigrette made from verjus, unfermented grape juice. Verjus offers a great alternative in vinaigrettes to citrus juice or vinegar.  Our vegetable ragout includes wild mushrooms, pearl onions, edamame and fingerling potatoes. 24.

Pork Shank Redemption

A heirloom Berkshire pork shank is braised with Asian spices until juicy and tender. This delicious dish was a runaway hit at our Red Car Winery tasting last Spring. Asian spices just rock with this meltingly tender braised pork shank. A perfect match with Pinot Noir or Riesling…total redemption.  19.

Butternut Squash Ravioli with Vanilla-Infused 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, aromatic, vanilla brown butter.  19.

Grilled Game Hen

A partially deboned organic game hen is marked on the grill, then roasted in a hot oven and drizzled with a delicious sauce of Meyers dark rum, lemon zest and shallots. Served with black barley risotto.  24.

Spanish Style Grilled Steak

Strip steak is one of the most flavorful cuts of beef available. It has a beefy essence and toothsome texture. This month the steak is topped with Spanish blue cheese butter and served with Amontillado roasted Cipollini onions.  27.

Roasted 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.   24.

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, 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.   8.

Winter is Upon Us
Mixed salad greens tossed with the perfect pre-winter combination — ripe pear, fennel-spiced hazelnuts, 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.

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.

Cheese Service  - Today’s selection of artisan cheeses accompanied by a Medjool date and quince paste. 12.

Parma Nibble-Three bruschetta are grilled and spread with creamy mascarpone and fig compote, warmed in the oven and draped with a thin slice of La Quercia Prosciutto. Garnished with a chiffonade of radicchio and fresh basil.   7.

Falafel with Beet Tzatziki- Who doesn’t love falafel, the ubiquitous fried food of the eastern Mediterreanean. Our version has all the traditional trappings but served with a small cucumber salad and beet tzatziki, a rockin’ and beautiful accompaniment to a much beloved street food.  7.

Chicken Bisteeya– This traditional Moroccan dish is updated, but stays true to it’s roots: juicy chicken is 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.

Risotto alla Zucca – In this classic Northern Italian dish, we peel and roast local sweet organic pumpkin and butternut squash and stir into creamy arborio rice. We also add a California touch inspired by Judy Rodgers of the famed, Zuni Café…a little wild rice for a contrasting texture. We garnish this lovely fall dish with fried sage leaves and shiitake mushrooms. 9.

Grilled Lamb Chops with Warm Moroccan Garbanzo Bean Salad  – Two juicy New Zealand lamb chops are grilled and set atop a warm Charmoula dressed garbanzo bean salad.  11.

 Large Plates 

Seared Sea Scallops

Large, wild, domestic sea scallops are dusted with aromatic cardamom, seared to a crusty exterior. Drizzled with basil oil flavored with lemon verbena and served on a bed of creamy Cope’s corn with crisp, applewood smoked Nueske’s slab bacon.  24

Duck You Can Eat with a Spoon

A Paula Wolfert recipe, this dish is typical of southwestern French cooking. The duck is seared and cooked 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. One duck leg is served with a delicious sauce from the reduced braising liquid and savory white beans.   17.

Portabello Piccata

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

American Homestead Hampshire Pork Chop with Cider Sauce

A single cut brined pork chop is grilled and sauced with fresh cider reduction and caramelized apples, both from Peifer Orchards, right up the road.

Served with scalloped potatoes.   17.

Pat La Frieda Grilled Strip Steak

If you haven’t noticed, we are crazy about the quality of Pat LaFrieda’s beef.  This beautiful strip steak is marinated with rosemary springs and a sprinkling of Watershed gin, distilled in Columbus, Ohio.  The steak is grilled to medium rare and served with a dollop of compound butter infused with juniper, allspice, coriander, citrus zest and of course, Watershed gin. Garnished with horseradish gremolata and served with scalloped potatoes.  27.

Sauteed Walleye

Walleye is always the most popular fish we serve. This preparation highlights all the things Kim loves about Austrian and German cuisine. Walleye is dredged in semolina flour and served on a bed of spinach cooked in a little cream and a potato rösti.  24.

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, 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.   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.

Sexiest Salad in the World Version II– With the transition to early fall, this is the latest incarnation of one of the world’s sexiest salads and the combinations that inspire us. Thinly sliced La Quercia Coppa, fresh Buffalo mozzarella, roasted pear, torn basil leaves, arugula all drizzled with a lemon honey dressing.

“As far as salads go, it’s pretty damn sexy.” 10.

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

Cheese Service

Today’s selection of artisan cheeses accompanied by a Medjool date and quince paste. 12. 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.   9.

Spanish Nibble-A grilled sweet pepper is sprinkled with smoked pimentino infused Fleur del Sel and served with a small Manchego almond salad   5.

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.

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 eggplant pepper relish and house made cheese spread.   8.

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, smoky paprika and drizzled with lemon vinaigrette.   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, garnished with fried beet strands and drizzled with beet syrup and chive oil. 9.

Spanish Fried Potatoes with Aioli – Berkeley’s beloved tapas bar, Cesar, won us over with this dish. Potatoes are fried until crisp with fresh herbs, seasoned with coarse salt and served with our aioli made from Peach Mountain new garlic. Bring on the Rosé!   5.

 Large Plates 

Provençal Whole Bronzini – Bronzini is a sweet, meaty white fish. This preparation is Mediterranean inspired. The whole fish is grilled until crispy and drizzled with extra virgin oil and sprinkled with fleur de sel. Served with braised fennel bulb, Provençal olives and lemon confit. I implore you, as afraid as you might be, don’t be afraid of a whole fish.  27.

Seared Salmon with Lavender Scented Beurre Rouge – This is a dish Kim created for the Elyse tasting a few years ago. 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.  23.

Grilled Lamb Chops – Two domestic lamb loin chops are grilled medium and given a classic treatment. Served with Paloisie sauce, a fresh mint infused Béarnaise and silky cauliflower puree.  27.

Braised Duck Leg with Autumn Succotash – There’s nothing like braised duck. Seared, then braised in Pinot Noir until silky and tender. Served with an autumn succotash of dried beans and fresh beans. I love this as much as I love fall in Ohio.  17.

Pat La Frieda Grilled Strip Steak – Our fall tribute to the Northwest. Pat La Frieda has turned into a rock star of the butcher world and it’s easy to see why. This beautiful 12 oz. strip steak is dusted with powdered porcini and grilled medium rare, sauced with Oregon mushroom ragout and drizzled with red wine reduction. Served with carrot mashed potatoes.  27.

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.

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, 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.   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 13^th 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. 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

Today’s selection of artisan cheeses accompanied by a Medjool date and quince paste.

12. per person

Tomato Bruschetta – Simplicity is grilled sourdough rubbed with Peach Mountain garlic, topped with ripe tomato salad and drizzled with fresh green olive oil.  4.

Corn Fritters with Creamy Lime Dipping Sauce – Nothing says “summer” like Ohio corn.

We serve light corn fritters on a bed of peppery watercress with a zingy, creamy lime

dipping sauce.  8.

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

Korean Spiced Duck Wings – We take the traditional flavors of Korean cuisine: hot chilies, ginger and sesame oil, and combine them with smoky duck wings. A fresh, summery cucumber and napa salad provide the

perfect foil. 12.

Grilled Shrimp Skewers – 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.

Figs, Pigs and Goats – First of the season figs, stuffed with fresh goat cheese and wrapped with Nueske’s bacon rubbed with cumin, black pepper and brown sugar. We broiled this tasty perfection until the bacon crisps, the goat cheese melts and the fig caramelizes. Then we drizzle them with Italian saba, a velvety syrup made from cooked grape must 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. This French staple is folded into crepes, napped with a red wine tomato sauce, drizzled with basil oil and garnished with mild goat cheese and tapenade.   17.

Acqua Pazza – A classic Italian dish named for its braising liquid-literally ‘crazy water’. Alaskan halibut is 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.  25.

American Homestead Pork Chop with Brandied Cherries – A single cut brined pork chop is grilled and sauced with brandied cherries accompanied by creamy corn risotto. I know, not traditional, but oh so delicious.  17.

Game Hen Limoncello – I saw Mario do a similar dish on Molto Mario and tried the same preparation with our partially boned game hens from New Liberty Farms. 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.    25.

Grilled Pat La Frieda Ribeye - 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. The steak is grilled and simply prepared with a summer herb salad and a drizzle of 12 year old Balsamic vinegar. Served with first of the season roasted cherry tomatoes and creamy corn risotto. 27.

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, 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. 8.

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’s 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 pita 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. Black Bean Chili cup 4. bowl 5.

Cheese Service
Several artisan cheeses hand cut at the table accompanied by medjool dates and quince paste. 10. per person

French Nibble
Boursin is a French inspired savory blend of cream cheese and fresh goat cheese that’s lightly seasoned with garlic, sundried tomatoes and basil. This flavorful spread pairs perfectly with Kathy’s housemade sesame crackers. Served with crunchy spring vegetables. 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.

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, Italian orange oil and mint leaves. 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 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 arugula and 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.

Salmon with Black Pasta
It’s been thirty 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 

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. 25.

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.

Buttermilk Walleye with Crabmeat Vinaigrette – It’s walleye season! In this preparation, a walleye fillet is dipped in a buttermilk and mustard marinade, rolled in cornmeal, pan-fried and garnished with sweet crabmeat, asparagus and buttermilk vinaigrette. Served with lemon almond rice. 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.

Grilled Lamb Chops – Two domestic La Frieda lamb chops are grilled and given a Greek treatment. Served with skordalia, a potato, almond and garlic puree and pistachio mint hyssop gremolata. 28.

Grilled Pat La Frieda Ribeye – Our spring tribute to Spanish cooking. 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. The steak is grilled, sauced with a housemade Spanish inspired piquillo pepper and sherry vinegar spiked steak sauce and topped with forest mushroom butter. 27.

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, 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.   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, assorted 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 quince paste.  10. per person

Oyster Pot Pie

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

Montaditos with Green Olive Relish and Boquerones

This little nibble or tapa is similar to a Spanish crostini. Grilled bread is topped

with a buttery Castelvertrano relish and topped with boquerones, Spanish pickled

white anchovies.  5.

Baked Ricotta

Fresh Ricotta is flavored with Italian lemon oil, sun-dried tomato and herbs and baked in a breadcrumbed pan. Served with a warm Kalamata olive salad.  7.

Smoked Trout Cakes

This is a Winds classic with many incarnations and variations over the years. Kim’s winter version pairs a bright apple vinaigrette with crispy, smoky trout cakes. Garnished with a little fresh apple salad and a drizzle of chive oil.   11.

Fresh Artichokes Romesco

Fresh artichokes are steamed then grilled with fruity extra virgin olive oil and fleur de sel. Served with Romesco, the Spanish red pepper sauce thickened with bread and almonds…and yes, you do have to get your fingers messy. 9.

Tapas style Beef

Although it sounds strange, the flavors of sweet and sour are universally compelling. Grilled strip steak is set atop a drizzle of caramel and then lightly splashed with reduced vinegar. Served with a very sexy roasted sweet pepper and Manchego salad.  10.

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.

 Large Plates 

Crispy Cod Strudel with Creamy Braised Cabbage

Fresh cod is seasoned with coriander seed, black pepper and chives, wrapped in

buttered phyllo dough and baked until crispy. The result is a moist, flavorful fish

with a crispy exterior. Served on a bed of creamy braised cabbage and drizzled with

beet 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 Caught Fish 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. Served with coconut black rice and roasted cauliflower.  22.

Hazelnut Crusted Chicken Breast

Hormone and antibiotic free chicken breasts are dredged in crushed hazelnuts, pan seared until crunchy and finished with a brown butter vinegar sauce. Served with shaved fennel salad and carrot mashed potatoes.  20.

American Homestead Pork Chop Agrodolce

A single cut brined pork chop is grilled and sauced with the classic Italian sweet and sour sauce, agrodolce. Served with soft, creamy polenta flecked with Cope’s corn.   17.

Grilled Pat La Frieda Strip Steak

This beautiful steak has a beefy flavor that reminds me of the steak I had as a kid. Rubbed with, white and black peppercorns, it’s grilled medium, served with Alan Ducasse’s onion jam, flavored with coriander and lemon peel and carrot flecked

mashed potatoes.  25.

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, 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.   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. 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.

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.  10. per person

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.  6.

Fish with Smoked Paprika Garlic Sauce

The smoky flavor of Spanish paprika and fresh garlic sizzled in olive oil transports me to the south of Spain like nothing else. Paired with juicy white fish, earthy garbanzo beans flavored with orange zest and herbs. This is one great tapa.  9.

Garlic Fritters with Tangerine Garlic Aioli

These garliky little fritters are fried until hot and crisp and served with a zingy garlic aioli spiked with tangerine zest and juice.  5.

Seared Sea Scallops

This dish highlights the influence of Asian cuisine on Australian food culture. Juicy, sweet sea scallops are caramelized and garnished with kumquats, pistachios and golden raisins. 11.

The Best Tapa in the World

Fresh goat cheese is broiled with spicy tomato sauce served with grilled olive oil bread for spreading.   9.

Large Plates

Sauteed Sole with Artichoke Galette

There are few fish more delicate and flavorful that sole. The fish is sauteéd crispy and served on a flavorful artichoke galette with leek confit.  23.

Turkish Lamb Shank

In my opinion, this is the most flavorful lamb shank preparation Kim prepares. The shank is seared then braised with white wine, garlic and Turkish spices until it falls off the bone. A silken, lush tomato brown butter sauce adds the rich, exotic flavor we associate with Turkish cooking.  18.

Grilled Duck Breast with Mostarda di Fruitta

Hudson Valley magret duck breast is dry rubbed with lemon zest, lavender, garlic and herbs. Grilled medium and served with Kim’s housemade Mostarda di Fruitta.   22.

Kabocha Squash Rotollo

This dish was a runaway hit at our 2010 New Years Eve dinner. Fresh pasta sheets are rolled with ricotta, spinach and roasted Kabocha and poached. The rolls are drizzled with nutty brown butter, flavored with aromatic Madagascar vanilla bean and sprinkled with toasted hazelnuts.  17.

Spanish Style Grilled Strip Steak

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

Roasted 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.

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.

Winter is Upon Us
Mixed
salad greens tossed with the perfect pre-winter combination — ripe pear, fennel spiced hazelnuts, 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 quince paste. 10. 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.

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 and a lemony, garlicy aioli. 9.

Risotto alla Zucca
In this classic Northern Italian dish, we peel and roast local sweet organic pumpkin and butternut squash and stir into creamy arborio rice. We also add a California touch inspired by Judy Rodgers of the famed, Zuni Café…a little wild rice for a contrasting texture. We garnish this lovely fall dish with fried sage leaves and wild mushrooms. 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, garnished with fried beet strands and drizzled with beet syrup and chive oil. 8.

Grilled Lamb Chops with Warm Moroccan Garbanzo Bean Salad
Three juicy New Zealand lamb chops are grilled and set atop a warm Charmoula dressed garbanzo bean salad. 11.

Large Plates

Wild Striped Bass with Tart Apple Vinaigrette
Rich, meaty striped bass is rubbed with spices and seared until crispy. We juice fresh, local, tart apples for the vinaigrette and serve it with a crunchy apple salad, a drizzle of curry oil and cauliflower puree. 23.

Game Hen al Mattone
These fresh game hens bare no resemblence to the frozen birds at most grocery stores. The partially boned bird is flattened and marinated in a dry rub of ancho, cinnamon and brown sugar. Cooked under a weight and served with roasted red grapes and a wild rice and bacon pilaf. 23.

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. One duck leg is served with a delicious sauce from the reduced braising liquid and savory white beans. 17.

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

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.

Grilled Pat La Frieda Ribeye
Our fall tribute to the Northwest. 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. Ribeye is grilled, sauced with Oregon chanterelle ragout and drizzled Pinot Noir reduction. Served with thyme leek mashed potatoes and vegetable of the day. 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.

Autumn Equinox Salad
Dark mixed greens, maple pepper walnuts, crisp apple slices and crunchy Jerusalem artichokes are all tossed with chutney vinaigrette and topped with a toasted Tillamook cheddar mustard crouton. 8.

Sexiest Salad in the World
With the transition to early fall, this Jamie Oliver salad has flavor combinations that inspire us. Thinly sliced prosciutto, fresh Buffalo mozzarella, ripe figs, torn basil leaves all drizzled with a lemon honey dressing. “As far as salads go, it’s pretty damn sexy.” 12.

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

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 eggplant pepper relish 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.

Large Plates

Pat LaFrieda Pork Chop with Cider Sauce
A single cut brined pork chop is grilled and sauced with fresh cider reduction and caramelized local Honeycrisp apples. Served with scalloped potatoes. 17.

Grilled Salmon with Beet Tomato Risotto
The fish is grilled medium and served with a delicious beet tomato risotto. The acid of the tomato balances the sweetness of the beets and aside from how good it tastes, the risotto is a lovely jewel-like color. Drizzled with basil oil and garnished with fried parsley leaves. 22.

Braised Duck Legs with Autumn Succotash
There’s nothing like braised duck. Seared, then braised in Pinot Noir until silky and tender. Served with an autumn succotash of dried beans and fresh beans. I love this as much as I love fall in Ohio. 22.

Seared Halibut with Mushroom Vinaigrette
Fresh halibut is sautéed until crisp and golden. The vinaigrette is grilled shiitake, oyster and crimini mushrooms with a piquant dressing. Served with Cope’s corn ragout . 23.

Pat LaFrieda Grilled Strip Steak
If you haven’t noticed, we’re crazy about the quality of Pat LaFrieda’s beef. This beautiful strip steak is marinated with rosemary springs and grilled to medium rare. Garnished with horseradish gremolata, a drizzle of 12 year old balsamico. 26.

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.

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.