Soup of the Day
Cup 4. - Bowl 5.5
Black Bean Chili
Cup 4. - Bowl 5.5
Roasted Almonds 5.
House Olives 5.
Simplicity is grilled bread rubbed with Peach Mountain garlic topped with ripe tomato salad, drizzled with fresh green olive oil and a sprinkling of ricotta salata.
These crispy little fritters do justice to the ubiquitous summer vegetable, zucchini. The fritters combine Greek flavors of lemon, feta and oregano and are served with a wildly colored, refreshing beet tzatziki. Absolutely sublime.
Petit Tuna Niçoise
This is a deconstructed version of the classic Southern French dish. It has all the components, just in a little different arrangement.
Grilled Shrimp Skewers
Skewered shrimp is marinated in garlic oil then lightly charred to order. Accompanied by a bright and sweet watermelon cucumber salsa and sprinkled with fresh mint, basil and Urfa chili.
Skewered Lamb with Salsa Verde and French Feta
This is a dish we’ve adapted from the wonderful chef, Suzanne Goin. The lamb is marinated in rosemary, garlic and black pepper and sauced with a delicious salsa verde of oregano, flat leaf parsley and mint.
Italian Spidini with Bagna Cauda
Skewered sourdough bread and fresh mozzarella cheese are brushed with olive oil and browned until melted and crispy. Served on a bed of roasted grape tomatoes and drizzled with hot bagna cauda.
Figs, Pigs and Goats
First of the season figs, stuffed with fresh goat cheese and wrapped with Nueske’s bacon rubbed with cumin, black pepper and brown sugar. Broiled to tasty perfection until the bacon crisps, the goat cheese melts and the figs caramelize. Drizzled with Italian saba, a velvety syrup made from cooked grape must aged in wood barrels.
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, Roasted Pear Vinaigrette
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, croutons and plump white anchovies with the traditional garlic and lemon dressing.
Our version features the first of the season Peach Mountain tomatoes and basil, along with a spicy tomato vinaigrette, fresh mozzarella, a sprinkling of J.Q.Dickinson salt and loads of farmer herbs. Let’s get this summer party started!
Leo’s Bliss Version II
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, bright rows of chilled beets, green beans, pickled carrots, celery and cucumbers are dressed with roasted sherry-shallot vinaigrette. Garnished with a lemon aioli and crunchy grain coated hard cooked egg. 10.
Authentic ratatouille is a blend of vegetables and herbs that presents the flavors of garlic, basil and Mediterranean vegetables in all their splendor. This French staple is folded into crepes, napped with a red wine tomato sauce, drizzled with basil oil and garnished with mild goat cheese and tapenade.
Seared Halibut with Spanish Spices and Gazpacho Sauce
Meaty halibut is sprinkled with smoked paprika and cumin, then seared in a hot pan with cherry tomatoes from our local farmers.The just bursting tomatoes and the crispy fish are set on a pool of cool cucumber sauce. Served with fragrant saffron rice.
Grilled Flat Iron with Sweet Corn Butter
Set atop a luscious creamy corn and smoky bacon ragout and drizzled with tangy green herb sauce.
Duroc Long Bone Pork Chop with Brandied Cherries
A brined, antibiotic free pork chop is grilled and served with tart brandied cherries. Accompanied by creamy corn risotto. I know, not traditional, but oh so delicious.
Cornmeal Crusted Walleye with Warm Corn Salad
Ok Ohioans, this is our dish. In this preparation, a walleye fillet is dipped in a buttermilk marinade, rolled in cornmeal and pan-fried. Served with warm corn salad and a creamy beet sauce.
Farmers Market Burger*
Locally raised ground beef from Orion Organics is flavored with parsley and shallots. Served on a brioche bun with tomato jam, creamy citrus slaw, Blue Jacket Silver Lake Chèvre Boursin and herbed fries. (Please no omissions on this dish).