Dinner
DINNER 4:00-9:00PM
Roasted Almonds 7.
House Olives 7.
Soup of the Day or Black Bean Chili
Cup 6. - Bowl 8.
7.
Bread Service for Two
A selection of daily breads and focaccia with whipped and flavored butters.
7.
Small Plates
8.
Susie Snack
Crispy house made garlic herbed potato hips with whipped belletoile was a big hit with Susie Selby. A must try with a glass of her Chardonnay.
8.
14.
Naked Garlic
Every Fall we look forward to offering this dish and this
year we are thrilled to be working with Joanne, owner of
Mad River Garlic Growers. We roast whole garlic with
extra virgin olive oil and fresh thyme. Sweet,
spreadable and luscious, the roasted garlic is served
with an eggplant, roasted pepper, caper salad and
a Boursin cheese spread.
14.
16.
Fried Monkfish with Feta Tzatziki and Almonds
You don’t see this fish on many menus and that’s a
crying shame. Known as poor man’s lobster, this
domestic, wild caught monkfish is deep fried and
served with a feta tzatziki, fresh cucumber relish and
brown butter crunchy almonds.
16.
14.
Stuffed Poblanos
A poblano chile is roasted over an open flame, filled
with a mixture of ricotta, rice, dried fruit and olives,
spiced with pinches of cinnamon and cumin and garnished with both a walnut cream and a rustic roasted tomato sauce. Don’t be afraid, they have a little heat but not too much.
14.
15.
Braised Pork Tacos
Three tacos are stuffed with tender pork shoulder braised with tomatillos, Anaheim, jalapeño and chipotle
chilis. Topped with cheddar, lime slaw, avocado and a spicy jalapeño sauce.
15.
19.
Grilled Petite Lamb Rack
Three juicy New Zealand lamb chops are grilled
medium and served with red pepper hummus and green charmoula.
19.
12.
A “Pearfect” Autumn Evening
Fall greens, shaved fennel, ripe pear and hazelnuts are tossed with white wine vinaigrette and topped with
shaved Toma from Point Reyes Farmstead Cheese in California. Served with grilled bread slathered with
butter flavored with fennel seed and honey then
sprinkled with bee pollen.
12.
12.
The Raw and the Cooked
Beets that is. This salad is a contrast in beets, created for beet haters and sure to satisfy beet lovers. Cooked beets
are topped with a salad of shredded raw beets tossed with arugula and a creamy Parmesan dressing, spiked with smoked paprika and a little horseradish. The salad is garnished with a strip of tempura bacon. Vegetarian Version Available
12.
10.
Caesar Salad
Roma Crunch lettuce, Manchego cheese, toasted garlic
breadcrumbs and plump white anchovies with the
traditional garlic and lemon dressing.
10.
7.
House Salad
Balsamic Vinaigrette, Sesame Miso, Lemon Gorgonzola
7.
15.
Winds Charcuterie Plate
A selection of Winds kitchen’s patés and terrines, including imported and domestic cured meats,
pickles and house condiments.
15.
15.
Cheese Service
Today’s selection of artisan cheeses is
accompanied by a Medjool date and quince paste.
15.
Large Plates
35.
Creole Roasted Trout
Whole trout is roasted with a pecan cornbread stuffing with wild
caught shrimp. Drizzled with a Creole mustard sauce.
35.
30.
Pork Paillard
Pork loin is pounded thin, dredged in breadcrumbs and pan
fried until crispy. Topped with an arugula, local pickled
vegetable salad and served with Roland’s incredible
mustard and vermouth dressed potato salad.
30.
38.
Acqua Pazza
A classic Italian dish named for its braising liquid-literally ‘crazy water’. Halibut is seared and braised in a broth of
white wine, capers, tomatoes and olives. Served in a bowl
with garlic sautéed greens, torn basil, parsley
leaves and grilled garlic toast.
38.
26.
Ratatouille Crepes
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.
26.
30.
Braised Labelle Duck Legwith Autumn Succotash
There’s nothing like braised duck. A juicy Hudson Valley
duck leg is marinated, seared, then braised until silky and
tender. Served with an autumn succotash of dried and
fresh beans. I love this as much as I love Fall in Ohio.
30.
40.
Grilled Creekstone Filet
This juicy, tender beef fillet from Creekstone is grilled, medium
rare and served with an mushroom ragout prepared with oyster mushrooms from our friends at Guided by Mushrooms. Drizzled with red wine reduction and served with a potato gratin.
40.
20.
The Evey Burger
This is a burger for our favorite third grader, Roland and
Jerusha’s daughter, Evey. As you might imagine, Miss Evey
has some pretty sophisticated taste and we’ve created a burger fitting for such an incredible girl. Locally raised ground beef from Orion Organics is topped with mustard cheese,
parsley salad and sun dried tomato, caper tapenade.
Served on a brioche bun with a side of herbed fries. (Please no omissions or substitutions on this dish.)
20.