Soup of the Day
Cup 4. - Bowl 5.5
Black Bean Chili
Cup 4. - Bowl 5.5
Roasted Almonds 5.
House Olives 5.
Duck Fat Shortbread
Two house made savory duck shortbreads topped with mostarda of the moment.
Grated Tillamook reserve sharp cheddar is mixed with mayonnaise, charred and peeled sweet red peppers and a healthy spoonful of horseradish to make a big, flavorful spread that pairs perfectly with our house made sesame flatbread.
Asparagus is one of the vegetables Ohio really does well. Here it gets a simple treatment ala Zuni Café in San Francisco. Fresh asparagus is roasted and topped with aillade, a mixture of hazelnuts, orange zest, garlic and olive oil.
Salmon with Black Pasta
It’s been thirty-five years since I had this dish in a little Italian restaurant in Boston and while it may seem dated, the combination is still oh-so sexy. Grilled salmon is set atop Grist squid ink linguine and tossed with luxurious lemon cream.
Braised Pork Shoulder Soft Tacos
Three tacos are stuffed with tender pork shoulder braised with Mojo, garlic, smoked paprika, and chipotle. Topped with cheddar, lime slaw, avocado and a spicy green sauce.
Champignons, Setas, MUSHROOMS
Can you tell we love mushrooms? Seared exotic and wild mushrooms are dressed with a warm Amontilado sherry vinaigrette, chiffonade radicchio and tempura bacon bits.
Grilled Swordfish Skewers
Domestic, wild caught swordfish is marinated in olive oil and tumeric…but not just any turmeric. Diaspora turmeric is sourced from a single origin, organic, 4th generation Indian farm. You can really tell the difference. The skewers are grilled and drizzled with harissa vinaigrette flavored with orange zest. Served with local dark greens and a sprinkling of crushed pistachio.
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.
Shaved Asparagus Salad
I think Ohio is the best kept secret. We have rivers, beautiful wooded areas and just about the best produce around. This salad is rockin’ the local asparagus. Shaved paper thin and tossed with crunchy spiced almonds, a little arugula, lemon vinaigrette and Blue Jacket Dairy’s aged Hull’s Trace.
What do you do when your favorite Taurus requests a springtime dish that brings back memories of her adventures in Greece? Since Miss Melissa is a salad freak and a super foods fanatic, I’ve updated the classic to make a very “Winds” version. Local salad greens, shaved broccoli, fennel bulb and roasted beets are dressed with red wine vinaigrette and drizzled with lemony tahini sauce. The salad is topped with whipped French feta, crunchy fried quinoa and a scattering of local spring herbs.
Grilled Domestic Lamb Chops Siciliano
Two domestic lamb loin chops are grilled medium rare and sauced with a mint infused rustic tomato sauce, couscous, almond gremolata and olive crumbs.
Early Summer Risotto
Carnaroli rice from Italy perfectly showcases early summer vegetables. Fresh morels and English peas will be its staples along with the first of this year’s asparagus and fresh herbs. The vegetable ingredients will change daily, please ask your server.
Halibut in Fresh Shell Pea Sauce
Nothing shouts “spring” like fresh English shell peas, especially paired with meaty white fish. Lovely, first of the season halibut is served with a creamy fresh English pea sauce, blanched fresh peas and risotto.
Grilled Flat Iron Steak with 12 year old Balsamic
Our juicy, tender flat iron steak from Pat Lafrieda is simply grilled, medium rare. Presented simply with a handful of arugula, shaved Parmigiano Reggiano and a drizzle of Villa Manodori aged Balsamic.
Duroc pork tenderloin is brined and grilled with a little pink in the middle. Served with a silky, smokey piquillo pepper sauce, fresh pea sauce and chorizo potatoes.
Almond Crusted Walleye with Spring Vegetable Ragout
It’s walleye season! In this preparation, a walleye is rolled in almond flour and pan-fried until crispy. Served on a spring vegetable ragout that may include, fingerling potatoes, fresh fava beans, asparagus and ramps. A few dollops of house made Kim Chee tartar sauce make this Midwestern Heaven.
Samuel Son Burger*
This is another very special burger for my oldest son, Samuel, a young man who can practically eat his body weight in expensive Parmesan. Locally raised ground beef from Orion Organics is flavored with parsley, shallots and Parmesan. Served on a brioche bun, topped with Remoulade slaw, white cheddar and griddled sweet onions. Served with herbed fries.(Please no omissions or substitutions on this dish)