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
10.
Zucchini Fritter
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.
10.
12.
Italian Spidini with Bagna Cauda
Skewered sourdough bread and fresh mozzarella cheese are brushed with olive oil and browned until it is melted and crispy. Served with local roasted tomatoes and drizzled with hot bagna cauda.
12.
6.
Tomato Bruschetta
Simplicity is grilled bread rubbed with garlic topped with ripe tomato salad, drizzled with fresh green olive oil and a sprinkling of ricotta salata.
6.
15.
Braised Green Chili 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.
16.
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 and basil.
16.
19.
Grilled Petite Lamb Rack
Two juicy New Zealand lamb chops are marinated in
a Spanish style sherry, mint and honey marinade. Grilled medium and served with a warm
garbanzo bean salad.
19.
18.
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.
18.
13.
Leo Salad Version III
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, pickled carrots, celery and cucumbers all dressed with an Italicus citrus vinaigrette.
13.
13.
Insalata Caprese
Our version features the first of the season local
tomatoes and basil, along with a spicy tomato
vinaigrette, fresh mozzarella, burrata crema,
tomato leaf oil, a sprinkling of J.Q. Dickinson salt and loads of farmer herbs.
13.
10.
Caesar Salad
Roma Crunch lettuce, Manchego cheese, toasted garlic
breadcrumbs and plump white anchovies with the
traditional garlic and lemon dressing.
10.
8.
House Salad
Balsamic Vinaigrette, Sesame Miso, Lemon Gorgonzola
8.
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
26.
Charmoula Vegetables
Assorted summer vegetables are roasted with
charmoula, a North African cilantro, lemon and paprika sauce. Served in a Miami Valley Pottery
tagine. over couscous and sprinkled with a dusting of dukkah and toasted almonds. Make sure you visit Miami Valley Pottery’s
pop up shop at the former Yellow Springs Hardware store.
26.
38.
Wild Caught Salmon
Wild caught salmon is roasted in a hot oven and cooked
to medium. Served with a warm corn and vegetable
melange and a schmear of creamy beet sauce.
38.
36.
Grilled Duroc Pork Chop
This single cut brined pork chop from Vande Rose
Farms is grilled and served with a compound butter
made with juicy sweet Ohio corn and summer
succotash. This is midwest pork perfection.
36.
40.
Halibut with Spanish Spices and
Gazpacho Sauce
Meaty halibut is sprinkled with smoked paprika and
and slowly roasted with cherry tomatoes from our local farmers.The just bursting tomatoes and the meaty fish
are set on a pool of cool cucumber sauce dotted
with gazpacho sauce and served
with fragrant saffron rice.
40.
40.
Grilled Wagyu Picanha Steak
This juicy, tender wagyu steak from Snake River Ranch is also known as a culotte steak, charcterized by it’s juicy, beefy flavor. The steak is grilled medium rare,
sliced and set atop a luscious creamy corn and
smoky bacon ragout and drizzled with
tangy green herb sauce.
40.
20.
Farmers Market Burger
Locally raised ground beef from Orion Organics is flavored with parsley and shallots. Served on a brioche bun with a marinated slice of tomato, creamy citrus
slaw, basil spiked whipped Blue Jacket
Silver Lake Chèvre and herbed fries.(Please no omissions or substitutions on this dish.)
20.