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

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

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.

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.

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.

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 bread basket. 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 mayonnaise, then cooked under a brick on the griddle until it’s flattened, toasted and delicious. Served with dressed greens and chips. 11.

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.

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

Organic Farm Raised Salmon Teriyaki
Rich salmon is glazed with teriyaki sauce, cooked pink and garnished with wasabi sour-cream, nori shreds and served with sesame rice. 13.

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

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 a bread basket. 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.

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 cheese and extra virgin olive oil. Accompanied by a bread basket. 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.

Spanish Tuna Bocadillo
This 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 hard boiled egg 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.

Jamie Oliver’s Vegetable Curry
Jamie Oliver is a young British chef whose bright curries are perfect for the winter. Potatoes, cauliflower, spinach leaves, winter squash and a handful of lentils are cooked to order with a vibrant sauce made of coconut milk, fresh ginger, chiles and toasted spices. Served in a big bowl with hot rice and yogurt. 12.5

Kung Pao Fish
Delicate white fish lends itself well to Chinese recipes, here coated lightly with flour and quickly cooked in a spicy, gingery stir-fry with snow peas, red peppers 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.

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

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 as a present for one of our favorite customers. 8.

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

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.

Blue Christmas
Creamy, chestnut-flavored Christmas limas are stewed with vegetables and red wine and ladled into a bowl with hot rice, a buttered wedge of steamed cabbage and a little crumbled blue cheese. Elvis would have loved it. Accompanied by a bread basket. 10.

Winds Lamb Burger
Ground lamb is seasoned with chopped shallots, smoked paprika and parsley, grilled and garnished with harissa mayo and house-pickled onions. Served with mixed green salad and chips. 11.

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.

Portabello Piccata
A meaty portabello mushroom is rolled in breadcrumbs, sautéed to a crunchy exterior and finished with a sauce of lemon juice, white wine, butter and capers. Served with dressed greens and carrot risotto. 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.

Boursin 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 housemade boursin – a French inspired savory blend of cream cheese and fresh goat cheese lightly seasoned with garlic, sundried tomatoes and basil. We add fresh spinach, a squeeze of lemon and a handful of chopped herbs. It’s delicious. Served with a bread basket. 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.

Russian Vegetable Salad
Bright rows of chilled beets, green beans, boiled egg, celery and cucumbers are dressed with roasted shallot-sherry 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. 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 chips. 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.

Chicken Cashew
Popular on the dinner menu for 18 years, marinated chicken is stir-fried with sweet peppers, mushrooms, seasonal vegetables and accompanied by rice and Asian slaw. 12.5

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

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 cucumber 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.

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.

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.

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

Jambon de Paris Tartine
A baguette is sliced in half, spread with sweet butter and draped with Jambon de Paris, from award winning New York charcuterie producer, Les Trois Petits Cochons. This is a perfect summer open faced sandwich. Garnished with radishes, Dijon mustard, cornichons and vinaigrette potato salad. 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.

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

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.

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

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.

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 spring dish. Served with hot rice, steamed greens and 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 chips. 11.

Organic Sandwich
Swiss Emmentaler and White Cheddar cheeses with cucumber, red onion, sprouts, sunflower seeds, housemade 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.

Kung Pao Fish
Delicate white fish lends itself well to Chinese recipes, here coated lightly with flour and quickly cooked in a spicy, gingery stir-fry with snow peas, red peppers 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.

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 fresh dill. Drizzled with horseradish cream and 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 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.

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.

La Boqueria
In Barcelona, this savory bowl of long-cooked garbanzos with heady seasonings is a traditional meal that goes back generations. The beans are simmered with coriander, saffron, tomato and smoked paprika into a rich, deep-flavored stew served with hot rice, wedges of egg and addictive romesco sauce. Accompanied by a bread basket. 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 mayonnaise, then cooked under a brick on the griddle until it’s flattened, toasted and delicious. Served with dressed greens and chips. 11.

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

Winter’s Almost Over Vegetable Pot Pie
Roasted vegetables and simmered with mushrooms, carrots and peas in a savory vegetable broth. The stew is ladled into a big bowl and topped with a tender pastry crust made with sharp cheddar and black pepper. Served with a bread basket. 12.5

Winds Steak Frites
Juicy sirloin culotte steak is grilled and slathered with a dollop of Maitre’d butter. That glorious concoction of shallots, parsley, garlic, lemon juice and, of course, butter. Served with our addictive Spanish fries and a green salad. 15.

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

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 a bread basket. 11.

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

Bread Basket and Butter 3.5