Soup of the Day
Cup 4. - Bowl 5.5
Black Bean Chili
Cup 4. - Bowl 5.5
Roasted Almonds 5.
House Olives 5.
Three bruschetta are grilled and spread with creamy mascarpone and apricot rosemary compote, warmed in the oven and draped with a thin slice of La Quercia Prosciutto. Garnished with a chiffonade of radicchio and fresh basil.
Aged Cheddar Soup
Built upon a rich vegetable stock with the essence of cheese supported by wine, mustard, cream and garlic. Garnished with a mustard cheddar crouton.
Spanish Fried Potatoes with Aioli
Berkeley’s beloved tapas bar, Cesar, won us over with this dish. Potatoes are fried until crisp with fresh herbs, seasoned with coarse salt and served with our aioli made from Peach Mountain new garlic.
Smoked Trout Cake
This is a Winds classic with many incarnations and variations over the years. This winter version pairs a bright vinaigrette with crispy, smoky trout cakes. Garnished with a little Asian pear salad and a drizzle of chive oil.
Fried Brussels Sprouts
Yes, fried Brussels sprouts. Deep fried and fancified with crispy applewood smoked bacon, crushed Marcona almonds and a piquant mustard caper vinaigrette. I defy you to dislike this under appreciated vegetable.
Persian Inspired Lamb Kebab
This dish was created to go along with Miami Valley Pottery’s show that will be on display at the restaurant through the end of the year. Naysan and his family helped me tweak some dishes that would have a Persian flavor. This kebab is a mixture of lamb and beef spiced with turmeric, saffron and sumac. Served with kuku, a traditional Persian dish that is a little like a frittata. Ours will feature local winter herbs and greens.
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, homemade croutons and plump white anchovies with the traditional garlic and lemon dressing.
Earthy beets are topped with horseradish creme fraiche and sprinkled with toasted poppy and pumpkin seeds and topped with dill and black bread croutons.
Winter is Upon Us-Emma Style
I’ve been wanting to make a kale salad ever since my daughter had one on vacation at a restaurant in Asheville. So here’s my version: Local sweet, tender kale, roasted winter squash, ripe pear, toasted pistachios, tangy Blue Jacket Chevre and an out of this world roasted pear vinaigrette. This is for you, Emma, a constant inspiration every single day.
Provençal Labelle Duck Breast
This is Magret duck breast is from Labelle Farms in Sullivan, New York and it is delicious. It is dry rubbed with lemon zest, lavender, bay leaves and coriander. Drizzled with a Mediterranean inspired sauce of rosemary, garlic, fresh lavender and olive oil and served with a rustic vegetable and grain melange.
Duroc Long Bone Pork Chop with Old Forester Bourbon Apple Butter
A single cut brined pork chop is grilled and served with a dollop of butter flavored with bourbon and our house apple butter made from Peifer apples. A creamy pool of Weisenberger grits enriched with Cope’s dried corn and cheddar finishes this study in midwest pork perfection.
Squash and Pumpkin Lasagna
A variety of locally grown squashes are roasted, scooped and mashed, layered with fresh pasta sheets and cheeses, then baked until bubbly. Drizzled with roasted shallot cream, sage oil and squash caponata.
Seared Red Snapper with Bouillabaisse Jus
Wild caught snapper is seared until crisp and served on a bed of fennel confit, drizzled with an ethereal broth redolent of tomato, saffron and Pernod. Served with a dollop of Rouille, the Provençal sauce made with breadcrumbs, olive oil, a little warm red pepper and saffron and fennel confit.
Seared Scallops with Prosecco Risotto
Large, wild, domestic sea scallops are seared to a crusty exterior and dusted with aromatic cardamom and orange zest infused Italian Fiore salt, drizzled with lemon verbena oil and served with a deliciously creamy risotto flavored with the ubiquitous Italian sparkling wine.
Grilled Flat Iron Steak with Applewood Smoked Blue Cheese Butter
This beautiful steak is grilled medium rare, sauced with a spoonful of our applewood smoked blue cheese butter and drizzled with Winds steak sauce.
Winds Pimento Cheese Burger*
Griddled and served on a fresh brioche bun with our addictive pimento cheese spread of grated Tillamook sharp cheddar, mixed with mayonnaise, charred and peeled sweet red peppers and a healthy spoonful of horseradish. Add house pickled cucumber. Served with herbed fries.