Route 68 Breakfast
Here we feature a side of trout dredged in cornmeal and sautéed crispy, drizzled with Choron sauce. Served with home fries, scrambled eggs and a biscuit. 14.

Southwestern Chorizo Quesadilla
A classic quesadilla is filled with our signature homemade chorizo sausage, black beans and shredded cheddar and a drizzled of smoky red chile sauce. Served with avocado orange salsa, sour cream and scrambled eggs.  13.

Corned Beef Hash
Made with the Cleveland’s best, the beef is simmered with aromatics and is hand-chopped. We serve a big plateful of hash, crispy and browned, full of Yukon gold potatoes, onions, peppers and a shake of house made Worschcester sauce and a side of homemade spicy chipotle ketchup. Served with a biscuit.   13.

Beaune Burger
Mary Kay and Kim went in search of this local legend at the end of an over-long day of wine tasting in Burgundy. A hand-pattied grilled beef burger garnished in the manner of the town of Beaune, with tomato sauce, mustard-spiked mayonnaise, fromage, and crisp, hot french fries ON the sandwich. Served with dressed greens.   12.

Pasta of the Day
Check the table card for today’s selection. Price will vary.

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

Scandinavian Omelette
Our omelettes are made with organic eggs locally raised by Dale Filbrun in West Alexandria. They are cooked and flipped the traditional way in French iron pans. Filled with silky Kendall Brook cold-smoked salmon and quark (a Swedish fromage blanc) flavored with chives, fresh dill and capers. Served with homefries and a biscuit. 12.5           A la Carte  11.

Red Lentils with Raita and Honey Almond Green Sauce
This recipe comes to us via one of our favorite customers, Tina Wingate. She found this recipe in the New York Times and passed it on to me this winter. I’ve tweaked it a bit and added Winds condiments. The red lentils are seasoned with carrots, cumin, cilantro and lemon making a brightly flavored dish, perfect for these chilly afternoons. Served with hot rice, steamed greens and a biscuit.  10.

Fried Egg Sandwich with Cheddar and Bacon
Our terrific organic eggs are shown off when fried till the yolk is firm then put together on toasted focaccia bread with Nueske’s bacon, sharp white cheddar, lettuce and our own house mustard and mayonnaise. Choose home fries or dressed greens.   11.

House Salad
Dressings – balsamic vinaigrette, lemon Gorgonzola, sesame miso or blue cheese. Served with a biscuit.   5.

Caesar Salad
Romaine lettuce, Manchego cheese, homemade croutons and plump white anchovies with the traditional garlic and lemon dressing. What could be better you ask? Well, we’ve tweaked and updated our presentation a bit as a present for one of our favorite customers. Accompanied by a biscuit.   9.

Steel Cut Oats
A bowl of steaming organic Irish-style oats, with seasonal fruit compote and                   maple syrup.  5.

House Granola
Old-fashioned organic oats baked with maple syrup and mixed with almonds, pumpkin and sunflower seeds and dried fruit. Served with milk or yogurt.  5.5

Home Fries
Organic Yukon gold potatoes cooked in butter with onion and green pepper, fresh ground pepper and spices.   4.  (with sour cream or cheese, add .50 each)

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

Sides

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.

A blend of 55% Macabeo, 40% Parellada and 5% Chardonnay, this Spanish Cava is fresh and lively with hints of orange zest and stone fruit. A truly fabulous value priced sparkler.

Bottle  22.          Glass  6.5

Clos Normand French Brut Hard Cider

There are few beverages more refreshing than dry hard cider. This version from Normandy is crisp and delicate with lively dry fruit and a lovely bitter finish. It’s perfect for winter drinking.  Try a Normand Kir also, it’s a lovely drink of French cider, creme de cassis and a dash Calvados.

Bottle  18.          Glass  5.75

Three Saints 2009 Chardonnay

A lovely Chardonnay with lemon zest and creamy lemon curd flavors. This wine has a richly textured mouthfeel and a long finish. A great wine with shellfish.

Bottle  29.          Quartino  10.75          Glass  7.25

Chateau Graville-Lacoste 2010 Graves

This is one of the first wines I ever tasted from the Kermit Lynch portfolio. I think it was 1985 and it just rocked my world. Every new release is like welcoming back an old friend to a dinner party you haven’t seen in a few months. This beautiful white Bordeaux is a blend of Sauvignon Blanc, Semillon and Muscadelle. It’s lively and full of tangy grapefruit and lime flavors with a wet stone finish.

Bottle  27.          Quartino  10.25          Glass 7.

di Lenardo Vineyards 2010 TOH Fruiliano Grave

The di Leonardo family has been making wine since the 1800’s. In the 1990’s the family decided to use only estate fruit and updated to more modern wine practices. TOH Fruiliano is a medium-bodied wine with lovely stone fruit flavors and a hint of almond in the finish. A truly intriguing wine.

Bottle  24.          Quartino  9.5              Glass  6.5

Alfred Merkelbach 2007 Riesling Spätlese Erdener Treppchen

What a treat to pour this Mosel from the spectacular 2007 vintage. An elegant Spätlese with juicy pear and lime zest flavors. The wine is full of zingy minerality and is a great pairing with Asian inspired dishes. Might I suggest Pork Shank Redemption?

Bottle  27.             Quartino  10.25             Glass 7.

Rousseau Frères 2010 Touraine Noble Joué Rosé

Noble because it was a blend of 3 Pinots, Pinot Gris, Pinot Meunere and Pinot Noir. The Joué because the nearby village of Joué les Tours was its historical birthplace. I’ve only tasted a few rosés from the Loire and they are all fabulous. This little quaffer is brimming with delicious strawberry fruit and a lip smacking minerality.

Bottle  24.           Quartino  9.25           Glass  6.25

Tolaini 2007 Valdisanti

Valdisanti, considered a “Super Tuscan”,  is a blend of 75% Cabernet Sauvignon, 20% Sangiovese and 5% Cabernet Franc.  This luxurious blend spends 16 months in French oak and is full of dark plummy fruit with silky tannins. It could certainly age awhile, but with all the great reviews and my historical impatience, I gotta have it now.

Bottle  39.             Quartino  13.5              Glass  9.25

Sineann 2007 Pinot Noir

This special cuvee from Sineann is available only in Ohio, thanks to wine wizard, Adam Mahler, of

ampelography. After our Sineann tasting and dinner, owner/winemaker, Peter Rosbeck, offered to private label his Pinot Noir for the Winds. I love this Pinot with salmon. This Oregon Pinot is a dark, smoky wine with a bad attitude…definitely more Puck than Finn, if you’re a Glee fan…also makes a great gift for Winds fans.

Bottle  29.          Quartino  10.75          Glass  7.25

Duxoup Winery 2009 Syrah

Duxoup (say duck soup) is always a favorite around here. As is typical, 10% Cabernet Sauvignon is blended into their Syrah. The wine is a beautiful, peppery mouthful of wine, full of dark fruit and Dry Creek terroir.

Bottle  27.          Quartino  10.25          Glass 7.

Alto Almanzora 2009 Este

Sourced from the little-known DO of Almeria located in eastern Andalucia, Este is a blend of Monastrell, Tempranillo and Garnacha with small additions of Merlot and Cabernet Sauvignon. It’s full-bodied with dark fruit elements, perfect for casual small plates or if you just want a satisfying glass of red wine.

Bottle  21.          Quartino  8.               Glass  5.5

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.

I adore Cava. There’s just something about all those bubbles that just screams “PARTY”. I don’t mean party like it’s 1999, I mean celebrate, appreciate, give thanks. So relax, breath and have a glass of Cava.

Bottle  24.          Glass  6.75

Clos Normand French Brut Hard Cider

There are few beverages more refreshing than dry hard cider. This version from Normandy is crisp and delicate with lively dry fruit and a lovely bitter finish. It’s perfect for autumn drinking, also try Normand Kir, a lovely drink of French cider, creme de cassis and a dash Calvados.

Bottle  18.          Glass  5.75

Jean-Marc Brocard 2010 Bourgogne Kimmeridgien

Apple and citrus flavors abound along with a distinctive chalkiness typical of Chablis, the wine for which Mr. Brocard is best known. This wine now has Chardonnay on the label, but it’s about as different from California Chardonnay as our Beaune burger is from a McDonald’s burger.

Bottle  26.          Quartino  9.5          Glass  6.5

Adelsheim 2010 Pinot Gris Willamette Valley

With 28 vintages of Pinot Gris in Oregon’s Willamette Valley, Adelsheim really “gets” what this grape varietal has to offer. 10% of the wine is aged in large, neutral oak barrels to add texture and a creamy, lush mouthfeel. The wine is redolent of sweet red apples and juicy pear. Lovely with any of our fall small plates.

Bottle  27.          Quartino  10.25          Glass 7.

Domaine du Tariquet 2010 Sauvignon Cotes de Gascogne

This Robert Kacher Selection is a deliciously light wine from Gascony. It pairs well with many of our small plates, has a lovely floral and lime zest component with a zingy minerality. Tariquet has a long, interesting history in southwest France that includes a beautiful love story.  I encourage you to read more at www.tariquet.com.

Bottle  19.          Quartino  8.              Glass  5.25

Hexamer 2009 Riesling Quarzit

Hexamer is a relative newcomer to the Nahe and you guessed it, the soil type is quartz. Look for a clean, snappy wine, perfect for rock heads. You know who you are…always loving those mineral, slatey, stony thangs.

Bottle  27.          Quartino  10.25          Glass 7.

Mas de Bressades 2010 Rosé Costière de Nimes

If there is one rosé I could drink all year round, Mas de Bressades would be the one. Full of beautiful strawberry and floral elements and a restrained elegance, the cuvée is a blend of Grenache, Syrah and Cinsault. I’ve found it’s a wonderful aperitif and pairs nicely with grilled fish, garlic and just about any fresh vegetable dish.

Bottle  21.          Quartino  8.5          Glass  5.75

Selby Winery 2007 Cabernet Sauvignon

One of the classiest winemakers around is Susan Selby. Not only does she exude class, her wines are a wonderful balance of fruit, terroir and elegance.  This lovely Sonoma Cabernet is blended with 6% Cabernet Franc and 5% Malbec and is a classic example of Cabernet. Lush black fruit flavors along with bittersweet chocolate makes this one of the most compelling California wines around and the price is extremely reasonable in relationship to the quality.

Bottle  37.          Quartino  13.          Glass  8.75

Sineann 2007 Pinot Noir

This special cuvee from Sineann is available only in Ohio, thanks to wine wizard, Adam Mahler, of ampelography. After our Sineann tasting and dinner, owner/winemaker, Peter Rosbeck, offered to private label his Pinot Noir for the Winds. I love this Pinot with the salmon, but it’s rocking with the lamb chops. This Oregon Pinot is a dark, smoky wine with a bad attitude…definitely more Puck than Finn, if you’re a Glee fan…also makes a great gift for Winds fans.

Bottle  29.          Quartino  10.75          Glass  7.25

Alessandria 2009 Barbera d’Alba

Gianfranco Alessandria took over his family’s winery after his father died. They had been grape growers but at the urging of his cousin Mauro Veglio, Gianfranco started making his own wines to rave reviews. This Barbera boasts flavors of tart cherries and black currants. It finishes with a clean minerality. Spectacular, authentic Italian red wine.

Bottle  27.          Quartino  10.25          Glass 7.

Gerard Bertrand 2009 Corbieres

These wines from southwest France have caused quite a sensation everywhere. In the past they typically have been bland, flat wines with little personality. This blend of 40% Merlot, 45% Cabernet Sauvignon and 15% Cabernet Franc is a gem among Corbieres with lots of black fruit, leather and rustic herb flavors. To quote my partner “It’s very yummy”, but don’t tell everyone, we want to keep plenty ourselves.

Bottle  20.          Quartino  8.25          Glass  5.5

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.

Brown Bag

The original Winds’ chicken salad. Boneless chicken breast is poached in wine with lemon and peppercorns, then cut up and mixed with chopped vegetables, mayonnaise and our own blend of light curry spices. Served on dressed greens with a cup of soup or black bean chili. Served with a bread basket.   10.

Tuscan Bread Salad

Tomatoes, peppers and sweet onions are dressed with red wine vinegar and olive oil, mixed with fresh herbs, imported olives and mozzarella, then broiled with chunks of bread until hot and toasted. Served on dressed spinach.   10.

I’ll be Home for Christmas Limas

I’ve been wanting to create a bean dish that was authentically midwestern. In this dish I’ve blended my Pennsylvania Dutch and Mercer County German Baptist roots into a delicious, hearty bowl of goodness. Earthy, creamy Christmas limas are stewed with vegetables, tomato and molasses. Served with steamed cabbage with dill butter and crumbled Blue Jacket Ludlow.  10.

Winds Lamb Burger

La Frieda ground lamb is seasoned with chopped shallots, smoked paprika and parsley, grilled and garnished with spicy harissa mayo and house-pickled onions. Served with dressed greens and herbed fries.   12.

Murray Hill Toasted Cheese Sandwich

Cleveland’s Little Italy section is home to a thriving Italian-American community and since we love all things Italian…Kim, Tommaso, olive oil (you get the picture), we decided to make a sandwich. Ciabatta bun with creamy melted fontina, green olive salad, charred sweet peppers and spinach leaves. Served with chips and dressed greens.  10.

Organic Sandwich

Swiss Emmentaler and white cheddar are layered with cucumber, red onion, sunflower sprouts, sunflower seeds, house made slaw and house mayonnaise on our whole wheat bread. Served with dressed greens and chips.   9.

Jamie Oliver’s Vegetable Curry

Jamie Oliver is a young British chef whose bright curries are perfect for every season. Tofu, spinach leaves, a handful of lentils and a changing array of seasonal vegetables are cooked to order with a vibrant sauce made of coconut milk, fresh ginger, chiles and toasted spices. Served with rice and yogurt.   12.5

Portabello Piccata

A meaty portabello mushroom is given the piccata treatment – rolled in breadcrumbs, sautéed to a crunchy exterior and finished with a pan sauce of lemon juice, white wine, butter and capers. Served with dressed greens and carrot risotto.  12.5

Chicken Pot Pie

New Liberty Farms chickens are roasted and simmered with mushrooms, carrots, and peas. The savory stew is served in a big bowl and topped with a tender pastry crust made with sharp cheddar and black pepper.  12.5

Welsh Rarebit Omelette

Our omelettes are made with organic eggs locally raised by Dale Filbrun in West Alexandria. They are cooked and flipped the traditional way in French iron pans. Widmer Cheddar, beer and mustard are used for this popular British high tea dish. Our version has steamed broccoli and toasted buttered chunks of bread.     11.

Today’s Pasta

Served with a bread basket, selection and price will vary day to day.

Bread Basket and Butter 3.5

This revered frittata like dish, scrambles crispy corn tortillas, eggs and roasted poblanos into a delicious breakfast. Embellished with jack cheese, sour cream, avocado, chopped lettuce and cilantro and drizzled with smoky, spicy chipotle sauce.  10.

Southwest Breakfast

Poached eggs are set atop one sweet potato cake and one black bean cake. Topped with lively lime chipotle hollandaise and s erved with homefries. 12.

Buckwheat Crêpe

Earthy buckwheat flour is used to create these delicious crêpes similar to ones served in cafes all over France. One large crepe is  stuffed with Nueske’s applewood smoked ham and creamy sauce reminiscent of Swiss fondue.

Served with and a mixed green salad.    12.

Corned Beef Hash

Made with the Cleveland’s best, the beef is simmered with aromatics and is hand-chopped. We serve a big plateful of hash, crispy and browned, full of Yukon gold potatoes, onions, peppers and a shake of house made Worschcester sauce and a side of homemade spicy chipotle ketchup. Served with a biscuit.   13.

Winds Lamb Burger

La Frieda ground lamb is seasoned with chopped shallots, smoked paprika and parsley, grilled and garnished with harissa mayo and house-pickled onions. Served with dressed greens and herbed fries.   12.

Pasta of the Day

Check the table card for today’s selection. Price will vary.

Buttermilk Pancakes

Four fresh flapjacks served with pure maple syrup.   9.

Okonomiyaki

Iko, the Winds’ first chef and our mentor, taught us how to make this dish. Part omelette, part savory pancake, Okonomiyaki blends vegetables and eggs into a delicious lunch. Served with rice and seasonal vegetable pickle.   12.

Field of Sunflowers

The last of summer sunflowers always make me think of Van Gogh, which led me to try these creamy, lavender-colored beans from Provence. Stewed slowly with white wine, garlic, dark leafy cooking greens and the famous French herb mixture known as herbes de Provence, the rustic beans are served with hot rice, a dollop of whipped goat cheese and a spoonful of our house-made tapenade.  10.

Fried Egg Sandwich with Cheddar and Bacon

Our terrific organic eggs are shown off when fried till the yolk is firm then put together on toasted focaccia bread with Nueske’s bacon, sharp white cheddar, lettuce and our own house mustard and mayonnaise. Choose home fries or dressed greens.   11.

House Salad

Dressings – balsamic vinaigrette, lemon Gorgonzola, sesame miso or blue cheese.

Served with a biscuit.   5.

Caesar Salad

Romaine lettuce, Manchego cheese, homemade croutons and plump white anchovies with the traditional garlic and lemon dressing. What could be better you ask? Well, we’ve tweaked and updated our presentation a bit as a present for one of our favorite customers. Accompanied by a biscuit.   8.

Steel Cut Oats

A bowl of steaming organic Irish-style oats, with seasonal fruit compote and

maple syrup.  5.

House Granola

Old-fashioned organic oats baked with maple syrup and mixed with almonds, pumpkin and sunflower seeds and dried fruit. Served with milk or yogurt.  5.5

Home Fries

Organic Yukon gold potatoes cooked in butter with onion and green pepper, fresh ground pepper and spices.   4. (with sour cream or cheese, add .50 each)

Fruit

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

Sides

Biscuit    2.                     Short stack of pancakes  5.5

One egg, any style  2.     One pancake  3.5

Side of beans  3.5           Side of rice    3

]]> http://www.windscafe.com/menus/brunch/october-december-2011/feed/ 0 http://www.windscafe.com/menus/dinner/september-october-2011-4/ http://www.windscafe.com/menus/dinner/september-october-2011-4/#comments Tue, 06 Sep 2011 22:29:41 +0000 Itinerant http://www.windscafe.com/?p=2420  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, 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.

I adore Cava. There’s just something about all those bubbles that just screams “PARTY”. I don’t mean party like it’s 1999, I mean celebrate, appreciate, give thanks. So relax, breath and have a glass of Cava.

Bottle  24.          Glass  6.75

Summers 2008 Chardonnay La Nude

Summers La Nude Chardonnay is produced from grapes grown in Alexander Valley bordered by the Russian River and Chalk Hill Appellations.  The Chardonnay is all stainless, steel fermented i.e. no oak…i.e. la nude and very Burgundian in style. Full of fresh citrus with a crisp, lively acidity.

Bottle  29.          Quartino  10.75         Glass  7.25

AND Co. 2009 The Supernatural Sauvignon Blanc Hawkes Bay

When I first saw the packaging of this wine, I have to admit, I was a little turned off…a little too flashy and finished with a bottle cap. Well, have I changed my mind. This lovely New Zealand Sauvignon Blanc is redolent of stone fruit and beeswax with a spicy finish. I love everything about the wine, the philosophy and vineyard practices of winemaker Gabrielle Simmers. An extraordinary gem of a wine.

Bottle  30.          Quartino  11.5          Glass 7.75

A. et P. De Villaine 2008 Bouzeron Aligoté

Bouzeron in Burgundy’s Côte Chalonnaise produces only Aligoté. Aubert De Villaine is the foremost producer of the varietal and is an evangelist for organic and sustainable vineyard practices. The wine is mineral laden and reminiscent of stoney Chablis. A perfect accompaniment to Bronzini or any number of small plates. Love the flinty, lively nature of this wine.

Bottle  33.          Quartino  11.75          Glass  8.

Mas de Bressades 2010 Rosé Costière de Nimes

If there is one rosé I could drink all year round, Mas de Bressades would be the one. Full of beautiful strawberry and floral elements and a restrained elegance, the cuvée is a blend of Grenache, Syrah and Cinsault. I’ve found it’s a wonderful aperitif and pairs nicely with grilled fish, garlic and just about any fresh vegetable dish.

Bottle  21.          Quartino  8.5          Glass  5.75

Sineann 2007 Pinot Noir

This special cuvee from Sineann is available only in Ohio, thanks to wine wizard, Adam Mahler, of ampelography. After our Sineann tasting and dinner, owner/winemaker, Peter Rosbeck, offered to private label his Pinot Noir for the Winds. I love this Pinot with the salmon, but it’s rocking with the lamb chops. This Oregon Pinot is a dark, smoky wine with a bad attitude…definitely more Puck than Finn, if you’re a Glee fan…also makes a great gift for Winds fans.

Bottle  29.          Quartino  10.75          Glass  7.25

Mas de la Dame 2008 Le Gourmande Les Baux de Provence

La Gourmande is their introductory wine made from a 50/50 blend of Syrah and Grenache. Full of red fruit flavors and just a hint of rosemary and wild herbs, the wine reflects the smell of the countryside where it is grown. Rhone legend, Jean-Luc Colombo, is now the consulting winemaker for the two women who own Mas de la Dame. The changes are all good. Van Gogh immortalized one of the most beautiful places in Provence, the breathtaking vineyards of Mas de la Dame, with a painting in 1889.

Bottle  25.         Quartino  9.25           Glass  6.25

Bodegas Triton 2008 Triton

Triton is a collaboration between the Spanish wine importer, Jorge Ordoñez and the Gil family (Juan Gil), from the lesser known region of Tierra del Viño de Zamora.  Although the area is in the shadow of the more famous Toro, the grape varietals, climate and winemaking culture are very similar. Triton is 100% old vine Tinta de Toro. It is rich, extracted and a somewhat “international” styled wine with dark fruit flavors and a lush, silky mouthfeel. Fabulous for these first cool autumn days.

Bottle  27.          Quartino  9.75          Glass  6.75

Montebuena 2009 Rioja

With all the international styling of wine these days, it’s often hard to tell the grape variatel of some wines with all the rich fruit and heavy oak. This wine transports me to the small cafes and tapas bars in Spain. Where the waiter suggests the house wine with a simple lunch and it turns out to be the most delicious and food appropriate wine you’ve ever tasted. Lovely flavors of black cherry fruit with rustic elements of leather and sandalwood.

Bottle  19.          Quartino  7.75          Glass  5.25