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

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.

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.

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.

Mission Beach Grilled Fish Sandwich
Grilled white fish, lime slaw, jalapeño mayonnaise and arugula on toasted ciabatta roll. This is the sandwich formally known as Fish-A-Ma-Jig (copyright issues!) or the Key Wester and over a billion served. Served with dressed greens and kettle chips.  12.

Winds Bánh Mì

The traditional Bánh Mì encompasses all the flavors of Asian cuisine…salty, sweet, sour and spicy. Our version, while not traditional also uses all these flavors. Thinly sliced Asian spiced barbeque pork is paired with shredded lemongrass poached chicken and layered with cucumber, pickled carrots and cilantro leaves. Served with fries .  12.

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.

Squash and Pumpkin Lasagna

A variety of locally grown squashes are roasted, scooped and mashed, layered with fresh pasta sheets and cheeses, and baked until bubbly. A thick square is cut and drizzled with roasted shallot cream and fresh sage oil. Served with dressed greens.  12.5

Chicken Cashew

A favorite Winds dish for over 30 years. Marinated chicken breast is stir-fried with mushrooms, carrots, broccoli, cashews, oyster sauce and served with rice.  12.5

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.

Today’s Pasta

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

Bread Basket and Butter 3.5

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.

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.

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.

Spanish Calypso

Two-toned calypso beans are stewed with potatoes, greens, garlic, wine and smoked Spanish paprika to create a smoky Spanish inspired stew. Served with hot rice and a piquant gazpacho garnish.

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.

Hawkeye meets Parma Panino

This is Kim’s latest creation that features one of our favorite products, La Quercia Prosciutto from Norwalk, Iowa. The Prosciutto is sliced paper thin and layered with fresh fig compote, fresh mozzarella and a drizzle of fruity extra virgin olive oil on a Ciabatta baguette. Served with pickled zucchini and herbed fries.  12.

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

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

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

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 cucumb  er, 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.

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.

Tuscan Cannellini 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 cannellini 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.

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 herbed fries.   12.

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 Nueske’s smoked ham, asparagus and roasted tomato or leave out the ham for a delightful vegetarian sandwich. A little bit of France right here in Ohio. Served with cornichons and herbed fries. 12.

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.

Cornmeal Crusted Walleye
It’s Great Lakes Walleye season. We dredge this popular fish in cornmeal and pan-fry until crisp. Served with a dollop of creamy watercress sauce, mixed green salad and roasted potatoes.  14.

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

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

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.

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.

Kushary

I’ve been thinking of featuring this dish ever since I served it for the Big Read (www.neabigread.org) last year when the selection was, Dreamers of the Day by Mary Doria Russell. With all the inspiring events in Egypt the past few months, it seems like perfect timing. Kushary is an Egyptian street dish with many variations. Ours includes rice, lentils, pasta with a savory tomato sauce, spicy harissa and charred onions. 10.

Bye Bye Fidel Cuban Sandwich

Our somewhat Yankee-fied version goes like this: Thin-sliced juicy roast pork and black forest ham are laid on a baguette with Emmentaler cheese, crunchy pickles and a slathering of spicy chipotle mayonnaise, then cooked under a brick on the griddle until it’s flattened, toasted and delicious. Served with dressed greens and chips.  11.

Spanish Tuna Bocadillo

This is knife and fork sandwich is the Spanish version of the French tartine or open face sandwich. Delicious olive oil marinated tuna is mixed with sherry vinegar spiked aioli along with roasted red peppers, peas and a little smoked paprika and served on a baguette. Garnished with sliced pickled cucumbers and fresh herbs.  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.

Charmoula Portabello with Vegetable Tagine and Apricot Vinaigrette

This Northern African-inspired stew is perfect for these still cool days. An assortment of winter vegetables are cooked with sweet and savory spices and served with a Charmoula roasted portabello. 12.5

Winds Steak Frites

A beefy 6 oz. sirloin steak is grilled and slathered with a dollop of Maitre’d butter. It’s that glorious concoction of shallots, parsley, garlic, and lemon juice. Served with our addictive Spanish fries and mixed green salad.  15.

Black Bean Chili cup   4.   bowl   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 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.

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.

Pasta e Fagioli
Borlotti beans are simmered with lemon, tomato, garlic, rosemary, winter squash and cabbage. Then tossed to order with hot pasta and steamed greens. Garnished with Parmesan and extra virgin olive oil.  10.

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.

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 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.

Kung Pao Fish
Delicate white fish is lightly coated with flour and quickly cooked in a spicy, gingery stir-fry with snow peas, red peppers, carrots and toasted peanuts. Served with white rice and a bread basket.  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 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 Italian rosemary ham, fontina and drizzled with a piquant caper-lemon herb sauce. Served with a bread basket.   11.

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

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.

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. Servedon 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 Pennsylvannia 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.

Running Bare Ranch Blue Bison 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. Stuffed with a medallion of creamy blue cheese, grilled and served on fresh Ciabatta bun with onion marmalade and roasted red pepper sauce. Served with dressed greens and herbed fries. 12.

East of Paris Sandwich
An earthy portabello mushroom is roasted with garlic and olive oil and set atop a French roll with a smear of house made aioli. Garnished with creamy Brie and a crunchy apple celery salad. Served with chips and dressed greens. 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.

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 garnish this lovely fall dish with fried sage leaves and wild mushrooms. 12.5

Chicken Pot Pie
Ed Hill chickens are roasted and simmered with mushrooms, carrots, and peas. The savory stew is ladled into a big bowl and topped with a tender pastry crust made with sharp cheddar and black pepper. 12.5

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

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 is used to make 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

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.

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.

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.

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.

Mission Beach Mahimahi Sandwich
Grilled Mahimahi, lime slaw, jalapeño mayonnaise and arugula on toasted Ciabatta roll. This is the sandwich formally known as Fish a Ma Jig (copyright issues!) or the Key Wester and over a billion served. Served with dressed greens and chips. 11.

Jambon de Paris and Sweet Butter Tartine
A baguette is sliced in half, spread with sweet butter and draped with French ham for a perfect early autumn open faced sandwich. Garnished with radishes, Dijon mustard, cornichons and served with herbed fries 11.

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.

Squash and Pumpkin Lasagna
A variety of locally grown squashes are roasted, scooped and mashed, layered with fresh pasta sheets and cheeses, and baked until bubbly. A thick square is cut and drizzled with roasted shallot cream and fresh sage oil. Served with dressed greens. 12.5

Pork Chop with Cider Sauce
A brined pork chop is grilled and sauced with fresh cider reduction and caramelized Honeycrisp apples. Served with roasted new potatoes and dressed greens. 13.

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

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. 11.

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

Bread Basket and Butter 3.5

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 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