Summer Fruit Crepes
Our crepe dishes are always popular. This preparation pairs the delicious summer flavors of fresh fruit with the tang of lemony mascarpone whipped cream. The cream is just slightly sweet to show off the natural sweetness of the fruit. We want the best available so ask your server what fruit is served today. 11.

Morning Walk in Glen Helen
Ahh, there’s nothing like a morning walk in the Glen, especially on a beautifully, lazy Sunday morning. This dish was inspired by one such morning that produced a Leo-sized appetite. Creamy polenta is enriched with fresh summer corn and topped with two poached eggs, grilled domestic shrimp and a drizzle of piquant green sauce…then, time for a nap. 13.

Papas Locas
A bed of homefries embellished Cal-Mex-style with layers of black beans, cheese, avocado and sour cream, then topped with grilled steak or scrambled eggs and char-grilled jalapeno slices. Streaked with Tamazula sauce and served with a warm flour tortilla.
with eggs 12. with steak 14. with both 15.

Running Bare Ranch Buffalo Burger
Bison makes a great burger – lean and flavorful. Dan and Debra Accurso raise buffalo on their Running Bare Ranch in Springfield, and this ground bison comes directly from them. Grilled and served on fresh Ciabatta bun with a slice of sharp white cheddar, our house mustard-spiked mayonnaise, pickled onions, and lettuce. 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.

Italian Summer 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 sautéed local zucchini, best of the summer basil pesto and fontina. Served with homefries and a biscuit. 12.5
A la Carte 11.

Rustic Italian Borlotti Beans
Plump speckled beans simmered with garlic, lemon and fresh oregano. Served with orzo and garnished with caponata – a Sicilian tomato, eggplant and caper relish. Accompanied by 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. 10.

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.

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. 3.5 (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 2.5

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, 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.

LIOCO 2009 Chardonnay Sonoma
Maybe I’m jaded, but it takes an extraordinary wine to get me hyped up about California Chardonnay. Well folks, I can honestly say LIOCO is that wine. This is 100% unoaked Sonoma Chardonnay that’s harvested early to retain a natural acidity. The wine has beautiful lemon peel and tangerine elements along with a deliciously creamy finish.
Bottle 28.       Quartino 10.25       Glass 7.

Argiolas 2008 Costamolino
Sicilian wines may be all the rage internationally, but the wines from Sardinia are not far behind in popularity. This is another ancient wine growing region with indigenous grape varietals. Vermentino is the grape and it produces a wine hard to compare with anything else. It’s very crisp and somewhat light, but has a signature aromatic quality said to come from the herbs that grow wild on the island. There is also a distinct saline quality of this Sardinian wine that pairs well with all sorts of fish, shellfish and many vegetable dishes.
Bottle 23.       Quartino 8.75       Glass 6.

Mercer Estates 2008 Riesling
This Washington State producer is a collaboration between the Mercer and Hogue family, both long time farmers in the Yakima Valley. If you are thinking super sweet German Riesling, think again. Mercer’s version is tangy with juicy apricot, lemon zest, and fresh ginger flavors. It’s the ultimate summertime refreshment.
Bottle 22.       Quartino 8.       Glass 5.5

Mas de Bressades 2009 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 7.75       Glass 5.25

Kathyrn Kennedy Winery 2006 Lateral
Kathyrn Kennedy was a true pioneer, planting 8 acres of vines in the Santa Cruz mountains in 1973. Kathryn passed away in 2009, but her son, Marty Mathis, has taken over and preserved the traditions of the winery. Lateral is a Bordeaux-styled blend of 54% Merlot, 17% Cabernet Franc, 17% Cabernet Sauvignon, 6% Petit Verdot and 6% Malbec. The wine is made in a very food friendly style. It is rich and extracted with beautiful black cherry fruit, silky tannins and long, luxurious finish.
Bottle 47.       Quartino 14.       Glass 9.5

Volver 2007 Tempranillo
This delicious 100% Tempranillo from La Mancha will be just the wine to get you through those last few days of work before your summer vacation. The lushly textured wine is full of dark cherry fruit with soft tannins, made for an American palate, but with a distinct Spanish vibe. Think Napa Cabernet made with Tempranillo. You might consider watching the Spanish film Volver by Pedro Almodóvar with this wine. It will make you feel a whole lot better about your own family dynamics.
Bottle 27.       Quartino 10.       Glass 6.75

Cru Club Co. 2005 The Rivals
This blend of 85% Merlot and 15% Cabernet Sauvignon was put together by Kirby Anderson, of Gainey Winery and former Yellow Springs resident, Joel Williams. The wine has bright red cherry and plum fruit followed by soft tannins and a light oak finish. Delicious with every red wine dish on our summer menu.
Bottle 23.       Quartino 8.75       Glass 6.

Montaribaldi 2007 Lange Rosso Tre Stelle
I love the wines of Piedmont, but jeez Louise, they’ve become so expensive. What’s a poor wine geek like me to do? Thank the goddess for Montaribaldi’s Tre Stelle, a very affordable blend of the main three grapes of the region, Nebbiolo, Barbera and Dolcetto. Tre Stelle has a beautiful garnet color, exquisite red raspberry fruit and a compelling floral element. It pairs with virtually everything…especially lovely summer evenings.
Bottle 21.       Quartino 8.5       Glass 5.75

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 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.

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. Servedon dressed spinach. 10.

Rustic Italian Borlotti Beans
Plump speckled beans simmered with garlic, lemon and fresh oregano. Served with orzo and garnished with caponata – a Sicilian tomato, eggplant and caper relish. Accompanied by a bread basket. 10.

Running Bare Ranch Buffalo Burger
Bison makes a great burger – lean and flavorful. Dan and Debra Accurso raise buffalo on their Running Bare Ranch in Springfield, and this ground bison comes directly from them. Grilled and served on fresh Ciabatta bun with a slice of sharp white cheddar, our house mustard-spiked mayonnaise, pickled onions and lettuce. Served with dressed greens and herbed fries. 12.

Fresh Mozzarella Summer Sandwich
Creamy fresh mozzarella, basil leaves, tapenade and homegrown tomato on toasted focaccia. Served with dressed greens and chips. 10.

Organic Sandwich
Swiss Emmentaler and White Cheddar cheeses with cucumber, red onion, sprouts, sunflower seeds, house made slaw and house mayonnaise on our whole wheat bread. Served with dressed greens and chips. 9.

Grilled Tuna Niçoise
Fresh grilled tuna is drizzled with French extra virgin olive oil and strewn with olives, herbs and a dollop of roasted garlic aioli. Accompanied by green beans with fresh thyme, creamy fingerling potatoes with mustard-caper vinaigrette, ripe tomatoes and wedges of hard boiled egg. 13.

Corn Cheese Gratin
A rich gratin made from locally-grown sweet corn, layered with cheeses and baked into a custard that is the essence of a Midwestern summer. Served with a homegrown tomato herb salad and mixed dressed greens. 12.5

Stir-Fried Tofu with Mushrooms, Scallions and Cashews
A Winds standard served with organic brown basmati rice, dressed greens and bread. 10.

Italian Summer 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 sautéed local zucchini, best of the summer basil pesto and fontina. Served with mixed dressed greens. 11.

Today’s Pasta
Served with a bread basket, selection and price will vary day to day.

Bread Basket and Butter 3.5

Schug 2008 Chardonnay Sonoma Coast
As the former winemaker at Joseph Phelps, Walter Schug honed his skills and decided to concentrate on Burgundian varietals. Carneros was the perfect location. This Chardonnay is made in a lean, crisp style with flavors of citrus and green apple flavors. It tastes remarkably like St. Veran…what a revelation.
Bottle 29.        Quartino 10.75        Glass 7.25

Anne Amie Pinot Gris
Anne Amie Pinot Gris is always a favorite of our customers. This Oregon Pinot Gris is a beautiful wine that is stylistically Alsatian in its flavor profile. It has a gorgeous copper color along with a creamy, succulent texture. Flavors of ripe pear and sweet lemon peel make my mouth water.
Bottle 27.        Quartino 10.        Glass 6.75

Bodegas Val de Vid 2008 Condesa Eylo
Although white wine is not the first thing that comes to mind when thinking about Spain, from my eating and traveling experience in the country, they drink quite a bit of white wine. Rueda is an up and coming wine region in the past 10 years, producing white wines based on Sauvignon Blanc, Viura and Verdejo. This is a delightful blend of Verdejo with a dash of Sauvignon Blanc. Condesa Eylo has a light straw color, flavors of juicy white peach and lime zest and a beautiful, lightly floral finish.
Bottle 24.        Quartino 9.25        Glass 6.25

Charles and Charles 2009 Rosé
This rosé of Syrah is a zippy, fresh raspberry laden wine from Charles Smith of K Vintners and Charles Biehler. A lovely summertime aperitif and a great accompaniment to almost any of our salads or small plates.
Bottle 22.        Quartino 8.5        Glass 5.75

Rex Hill 2007 Pinot Noir Willamette
I love Oregon Pinot Noir. The wines are great midpoint between the sometimes over extracted, warm climate Pinots of California and the uber austere Pinots of Burgundy. Rex Hill offers beautiful cherry fruit with plenty of extraction. Floral aromas are balanced with a smoky finish. There is a gorgeous mouthfeel of silky tannins in the finish making this one sexy wine.
Bottle 36.        Quartino 12.5        Glass 8.5

Chateau Smith 2007 Cabernet Sauvignon
This is a new wine form one of our favorite winemakers, Charles Smith, owner/winemaker of K Vintners. From the cooler climate of Washington State, the wine has flavors of red cherry and dark chocolate with a cedary finish.
Bottle 29.        Quartino 10.75        Glass 7.25

Badia Coltibuono RS 2007 Chianti Classico
Badia Coltibuono is the gold standard for world class Chianti. With the RS (Robert Stucci) project the winery collaborates with a small number of local producers in the Chianti Classico region to produce a very affordable and delicious wine. A beautiful ruby color with red raspberry and red cherry fruit followed by a lively minerality.
Bottle 24.        Quartino 9.25        Glass 6.25

Château des Erles 2004 Fitou Cuvée des Ardoises
Cuvée des Ardoises is an earthy blend iof Carignan, Grenache and Syrah that really satisfies my French wine cravings. Beautiful flavors of red fruits and aromas of fresh rosemary and thyme. If you love European wines loaded with terroir, then this wine’s for you.
Bottle 21.        Quartino 8.5        Glass 5.75

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.

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 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.

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.

Tuscan Emergo Beans
Tuscans are referred to as “bean eaters” by the rest of Italy, and you’ll see why they don’t mind a bit when you taste these creamy white runner beans laced with garlic, rosemary, and a splash of freshly-squeezed lemon juice. Served with broccoli, hot rice, grated Parmesan and a drizzling of fruity green olive oil. Accompanied by a bread basket. 10.

Croque Monsieur Sandwich
This famous open face sandwich is made with a thick slice of sour bread, béchamel, gruyère, thyme and black pepper. Topped with either Nueske’s smoked ham or asparagus and roasted tomato. A little bit of France right here in Ohio. Served with cornichons and herbed fries. 11.

Pimento Cheese Sandwich
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. Served on a ciabatta bun with sliced cucumber and crunchy watercress. 10.

Organic Sandwich
Swiss Emmentaler and White Cheddar cheeses with cucumber, red onion, sprouts, sunflower seeds, house made slaw and house mayonnaise on our whole wheat bread. Served with dressed greens and chips. 9.

Early Summer Risotto
Carnaroli rice from Italy perfectly showcases early summer vegetables. Fresh morels and English peas will be its staples along with the last of this year’s asparagus and fresh herbs. The vegetable ingredients will change daily, ask your server. 12.

Chicken Provencal
antibiotic and hormone boneless chicken thighs are rolled in herbs de Provence, grilled and served with tapenade, whipped goat cheese and herbed white beans. 12.5

Stir-Fried Tofu with Mushrooms, Scallions and Cashews
A Winds standard served with organic brown basmati rice, dressed greens and bread. 10.

Asparagus 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 local organic asparagus and Blue Jacket Creamery herbed quark. Served with mixed dressed greens. 11.

Today’s Pasta
Served with a bread basket, selection and price will vary day to day.

Bread Basket and Butter 3.5

Breton Mushroom Crêpe
Clifton Mill buckwheat flour is used to create this delicate but earthy crêpe. This large crepe is stuffed with a wild mushroom mixture with savory thyme infused cream.
Served with a green salad. 12.

Shrimp and Cope’s Dried Corn Ragout
This is our Yankeefied version of shrimp and grits. Juicy, sweet domestic shrimp are sautéed in butter with mushrooms, green onion, a little garlic, a squirt of lemon and a pinch of dirty spice mix, poured over a bowl of creamy Cope’s corn ragout. Served with a biscuit. 14.

Croque Monsieur Sandwich
This famous open face sandwich is made with a thick slice of sour bread, béchamel, gruyère, thyme and black pepper. Topped with either Nueske’s smoked ham or asparagus and roasted tomato. A little bit of France right here in Ohio. Served with mixed green salad and fries. 11.

Greek Lamb Burger
Ground lamb is seasoned with chopped shallot, fresh oregano and kalamata olives. Served with feta mayo, a sun-dried tomato spread and fresh parsley salad garnish. Served with mixed green salad and 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.

Asparagus 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 local organic asparagus and Blue Jacket Creamery herbed quark. Served with homefries and a biscuit. 12.5
A la Carte 11.

Tuscan Emergo Beans
Tuscans are referred to as “bean eaters” by the rest of Italy, and you’ll see why they don’t mind a bit when you taste these creamy white beans laced with garlic, rosemary, and a liberal splash of freshly-squeezed lemon juice. Served with broccoli, hot rice, grated Parmesan and a drizzling of fruity green olive oil.
Accompanied by 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. 10.

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.

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. 3.5 (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 2.5

Available after 11AM

Mimosa
Fresh-squeezed orange juice with sparkling wine. 6.5

Grand Mimosa
Our traditional Mimosa with Grand Marnier 7.75

Winds Bloody Mary

House-made mix with Absolut Peppar Vodka, Lemon and Horseradish… 6.75

Brunch

Eggs Messina
This Italian inspired egg dish features a robustly flavored but not heavy tomato sauce. Two eggs are gently poached in the sauce and served over thick slices of toasted sourdough bread with a generous sprinkling of Parmesan and fresh herbs. 11.

Breton Mushroom Crêpe
Clifton Mill buckwheat flour is used to create this delicate but earthy crêpe. This large crepeis stuffed with a wild mushroom mixture with savory thyme infused cream.
Served with a green salad. 12.

Shrimp and Cope’s Dried Corn Ragout
This is our Yankeefied version of shrimp and grits. Juicy, sweet domestic shrimp are sautéed in butter with mushrooms, green onion, a little garlic, a squirt of lemon and a pinch of dirty spice mix, poured over a bowl of creamy Cope’s corn ragout. Served with a biscuit. 14.

Croque Monsieur Sandwich
This famous open face sandwich is made with a thick slice of sour bread, béchamel, gruyère, thyme and black pepper. Topped with either Nueske’s smoked ham or asparagus and roasted tomato. A little bit of France right here in Ohio. Served with mixed green salad and fries. 11.

Greek Lamb Burger
Ground lamb is seasoned with chopped shallot, fresh oregano and feta cheese. Served with kalamata mayo, a sun-dried tomato spread and a fresh parsley salad garnish. Served with mixed green salad and 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.

Hangtown Fry
Our omelettes are made with organic eggs locally raised by Dale Filbrun in West Alexandria. In the days of the California Gold Rush, this dish was a favorite among the nouveau rich and this luscious American-style omelette was created. Barrels of oysters were brought into town, shucked, breaded in cornmeal and cooked with smoky bacon. Served with homefries and a biscuit. 12.5
A la Carte 11.

La Boqueria Stew
In Barcelona, this savory bowl of long-cooked garbanzos with traditional seasonings is a meal that goes back generations. The beans are simmered with coriander, saffron, tomato and smoked paprika into a rich, flavorful stew served with rice, wedges of hard boiled egg and addictive romesco sauce.
Accompanied by 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. 10.

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.

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. 6.5

Home Fries
Organic Yukon gold potatoes cooked in butter with onion and green pepper, fresh ground pepper and spices. 3.5 (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 2.5

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.