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.
Parma Bruschetta
Three bruschetta are grilled and spread with creamy
mascarpone and fig compote, warmed in the oven and draped with a thin slice of Prosciutto. Garnished with a chiffonade of radicchio and fresh basil.
10.
13.
Naked Garlic
We have a new garlic producer this year and we are looking forward to show casing our friends at the Bloomery’s garlic harvest. Whole heads of new garlic
are roasted with extra virgin olive oil and fresh thyme. Sweet, spreadable and luscious, it’s served with
grilled bread, an eggplant, roasted pepper and caper salad and Boursin cheese spread.
13.
16.
Breton Mushroom Crêpes
Buckwheat flour is used to create these delicate but
earthy crêpes. Two crepes are stuffed with Guided by Mushrooms oyster mushrooms infused with thyme,
cream, vermouth and a little espresso.
16.
14.
Pork Meatballs in Chipotle Sauce
Pork meatballs are simmered in a spicy tomatillo chipotle sauce. Served with warm flour tortillas and plenty of sauce for dipping.
14.
16.
Spanish Style Little Neck Clams
Clams are one of my favorite Spanish tapas and this
dish takes inspiration from our favorite bean purveyor, Rancho Gordo. Briny little neck clams are sautéed
with Spanish chorizo, a splash of Albariño and a handful of Rancho Gordo Alubia Blanca beans.
Served with grilled bread.
16.
19.
Grilled Petite Lamb Rack
Two juicy New Zealand lamb chops are marinated and grilled medium. Served on herbed farro and topped with pistachio pangratto and a drizzle of Agrumato lemon oil.
19.
10.
Fried Fingerling Potatoes with Sumac and Aleppo Pepper
Thinly sliced Peach Mountain fingerling potatoes are fried until crisp and seasoned with tangy sumac, warm, but not hot, Aleppo pepper and coarse salt. Served on a schmear of thick yogurt flavored with grated garlic from our friends at the Bloomery, ground sesame and tahini.
10.
13.
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
13.
12.
Autumn Equinox Salad
This salad really says fall. It features mixed greens, maple pepper pecans, diced Widmer cheddar and crisp apple slices from Peifer Orchards, all tossed
with apple chutney vinaigrette.
12.
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
35.
Creole Roasted Trout
Whole trout is roasted with a pecan cornbread stuffing with wild caught shrimp. Drizzled with a Creole mustard sauce.
35.
36.
Provençal Braised Labelle Duck Leg
There’s nothing like braised duck. A juicy Hudson
Valley duck leg is marinated, seared, then braised
until silky and tender. Served with ratatouille, the
classic stew of Provence.
36.
36.
Tuscan Inspired Walleye
Ok Ohioans, this is our dish…anything that features
walleye, right? Seared walleye is topped with a Tuscan inspired oil flavored with citrus, roasted garlic, herbs and capers. Served with a seasonal risotto.
36.
24.
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.
24.
42.
Grilled Bavette Bistro Steak
This juicy, tender, prime bavette steak is what’s typically served in France if you order steak frites. Grilled medium rare, slathered with Maitre’d butter, that glorious concoction of shallots, parsley, garlic and lemon juice and topped with
crispy shoestring frîtes.
42.
20.
Iko Burger
I often lament that I should have paid more attention to my mentors when I was young. Iko was one of them and while her Japanese and classic French dishes were on point, she had some pretty odd ideas about putting
together local American dishes. So as a homage to
my first cooking mentor, here is a Japanese inspired burger. Locally raised ground beef from Orion Organics
is griddled and served on a brioche bun with wasabi spiked mayo, Japanese barbecue sauce,
tempura vegetables and herbed fries. (Please no omissions or substitutions on this dish.)
20.