Soup of the Day
Cup 4. - Bowl 5.5
Black Bean Chili
Cup 4. - Bowl 5.5
Roasted Almonds 5.
House Olives 5.
Mushrooms Cooked Like Escargot
Earthy portobello mushrooms are diced and quickly sauteed Burgundian Style with butter, garlic and lemon juice. Served with red wine reduction in a puff pastry.
The Best Tapa in the World
Fresh goat cheese is broiled with spicy tomato sauce and served with grilled olive oil bread for spreading. Simple, yet splended.
Roasted Roots, Etc with Bagna Cauda
Multi-colored carrots, brussels sprouts, cauliflower and various other winter roots and vegetables are roasted until crisp and drizzled with Bagna Cauda, the glorious Italian hot vinaigrette and sprinkled with crunchy grains.
Duck Sausage Corn Dog
That's right! Served with a multi-colored carrot salad, Creole mustard and a drizzle of caramel...Bam!
Italian Smoked Salmon
We made this dish for garlic dinner about 10 years ago and it was a hit. Here's our updated version. Fennel bulb and assorted heirloom beans are dressed witha mortar and pestle garlic vinaigrette topped with house applewood smoked salmon and drizzled with italian orange oil.
Spanish Style Lamb Chops
Two Australian lamb chops are marinated in sherry, honey and mint and served with Ed Hill Family Farms heirloom corn cake and local pumpkin pisto.
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.
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...roma crunch lettuce, green goddess dressing, avocado, Peach Mountain micro greens, snap peas and just about any other edible green we can get our hands on this time of year all topped with an herb infused deviled egg. Be kind to yourself. Winter in Ohio can last a long time.
Kyoto on the Little Miami
Mixed greens with smoked trout, daikon radish, cucumber, crunchy seaweed salad and pickled ginger vinaigrette.
Pork Shank Redemption Version II
An heirloom Berkshire pork shank is braised with Spanish spices, cider, and Yellow Springs S and G Artisan Distillery’s first product, Apple Pie Moonshine. Add our house made apple chutney, spiked with a little more Moonshine and pair with hard cider…total redemption.
Seared Duck Breast
This is Magret duck breast from Labelle Farms in Sullivan, New York and it is delicious.The duck is seared, cooked medium rare and brushed with a tamarind glaze. Plated with a coconut milk, lemongrass and lime juice sauce and served with rice noodles.
Woven Ravioli Primavera
Leeks, Maitake and oyster mushrooms find their way into this dish, all “woven” together with fresh pasta sheets and lemon ricotta agnolotti from Grist. Finished with savory mushroom jus, garnished with fresh herbs and a dusting of umami powder.
Pat Lafrieda Grilled Flat Iron Steak
This beautifully beefy steak is grilled medium rare and served with Valdeon, a creamy Spanish blue cheese aged in chestnut leaves and a drizzle of sherry spiked Spanish inspired steak sauce.
Grilled Tuna with Bouilli Butter
Wild caught sustainable tuna is grilled medium rare and slathered with bouilli butter, a wonderful compound butter made with the elements included in Bouillabaisse.
Seared Sea Scallops
Four juicy wild caught scallops are caramelized and served with saffron risotto and drizzled with fresh, lively carrot sauce.
Henry is a Teenager Burger*
This is a very special burger for a very special someone. My youngest son, Henry, is turning fourteen. (Middle School, Yikes!) He loves the Winds’ burgers, so in honor of this amazing, not so little boy, here’s a custom burger for his birthday. Locally raised ground beef from Orion Organics, is cooked on a hot griddle placed on a brioche bun and topped with bacon marmalade, cheddar spread and cucumbers. Served with extra fries showered with grated Parmesan… absolutely Henry style!
(Please no omissions or substitutions on this dish)