Soup of the Day
Cup 4. - Bowl 5.5
Black Bean Chili
Cup 4. - Bowl 5.5
Roasted Almonds 5.
House Olives 5.
Sweet and hot peppadews are stuffed with fresh mozzarella and a basil leaf. Served with a small dollop of Italian tuna salad on a hard cooked egg.
Aged Cheddar Soup
Built upon a rich vegetable stock with the essence of cheese supported by wine, mustard, cream and garlic. Garnished with a mustard cheddar crouton.
Fried Brussels Sprouts
Yes, fried brussels sprouts. Deep fried and fancified with crispy applewood smoked bacon, crushed Marcona almonds and a piquant mustard caper vinaigrette. I defy you to dislike this under appreciated vegetable.
Spanish Fried Potatoes with Aioli
Berkeley’s beloved tapas bar, Cesar, won us over with this dish. Potatoes are fried until crisp with fresh herbs, seasoned with coarse salt and served with our aioli made from Peach Mountain new garlic.
Smoked Trout Cake
This is a Winds classic with many incarnations and variations over the years. This winter version pairs a bright apple vinaigrette with crispy, smoky trout cakes. Garnished with a little Asian pear salad and a drizzle of herb oil.
Grilled Lamb Chops with Warm Moroccan Garbanzo Bean Salad
Two juicy New Zealand lamb chops are grilled and set atop a warm Charmoula dressed garbanzo bean salad.
Winds Pimento Cheese Bison Burger*
Griddled and served on a fresh brioche bun with our addictive pimento cheese spread of grated Tillamook cheddar, mixed with mayonnaise, charred and peeled sweet red peppers and a healthy spoonful of horseradish. Add house pickled cucumber. Served with herbed fries.
Winds Charcuterie Plate
A selection of Winds kitchen’s patés and terrines, including imported and domestic cured meats, pickles and house condiments.
Today’s selection of artisan cheeses is accompanied by a Medjool date and quince paste.
Balsamic Vinaigrette, Sesame Miso, Lemon Gorgonzola
We’ve tweaked and updated our presentation a bit and I have to admit, it’s one of the best Caesar salads around. Romaine lettuce, Manchego cheese, homemade croutons and plump white anchovies with the traditional garlic and lemon dressing.
Winter is Upon Us-Emma Style
I’ve been wanting to make a kale salad ever since my daughter had one on vacation at a restaurant in Asheville. So here’s my version.Local sweet, tender kale, roasted winter squash, ripe pear,toasted pistachios, tangy Blue Jacket Chevre and an out of this world roasted pear vinaigrette. This is for you, Emma, a constant inspiration every single day.
Earthy beets are topped with horseradish creme fraiche and sprinkled with toasted poppy and pumpkin seeds and topped with black bread croutons.
Squash and Pumpkin Lasagna
A variety of locally grown squashes are roasted, scooped and mashed, layered with fresh pasta sheets and cheeses, then baked until bubbly. Drizzled with roasted shallot cream and house-made sage oil. Accompanied by chilled broccoli dressed with lemon oil.
Seared Labelle Duck Breast with Lavender Honey and Red Wine
This is Magret duck breast is from Labelle Farms in Sullivan, New York and it is delicious. It is dry rubbed with lemon zest, lavender, bay leaves and coriander. It is seared medium rare, brushed with lavender honey and served with bacon infused wild rice pilaf.
Pan-fried Walleye with Apple Vinaigrette
Walleye is always the most popular fish we serve. This preparation highlights all the things we love about this much beloved lake fish. Walleye is dredged in semolina flour and cornmeal, sautéed until crispy, garnished with a crunchy apple salad and drizzled with aromatic Vadouvan oil. Served with cauliflower puree.
Duroc Long Bone Pork Chop with Buffalo Trace Bourbon Apple Butter
A single cut brined pork chop is grilled and served with a dollop of butter flavored with bourbon and our house apple butter made from Peifer apples. A creamy pool of Weisenberger grits enriched with Cope’s dried corn and cheddar finishes this study in midwest pork perfection.
Seared Scallops with Prosecco Risotto
Large, wild, domestic sea scallops are seared to a crusty exterior and dusted with aromatic cardamom and orange zest infused J.Q. Dickinson and drizzled with lemon verbena oil and served with a deliciously creamy risotto flavored with the ubiquitous Italian sparkling wine.
Grilled Flat Iron Steak with Applewood Smoked Blue Cheese Butter
This beautiful steak is grilled medium rare, sauced with a spoonful of our applewood smoked blue cheese butter and drizzled with Winds steak sauce.