Soup of the Day
Cup 4. - Bowl 5.5
Black Bean Chili
Cup 4. - Bowl 5.5
Roasted Almonds 5.
House Olives 5.
A grilled sweet pepper is sprinkled with smoked pimentino infused Fleur del Sel and served with a small Manchego almond salad.
Every year we look forward to Peach Mountain’s garlic harvest. We are roasting new garlic by the head with extra virgin olive oil and fresh thyme. Sweet, spreadable and luscious, it’s served with grilled bread, an eggplant, caper salad and house made Boursin.
Yellow Springs Beer Cheese
This is my latest cheese creation and I think it rivals our pimento cheese. Grated Young’s sharp cheddar is mixed with cream cheese, Anaheim chilies and Yellow Springs Brewery’s Captain Stardust Saison. Served on our sesame cracker. It’s the cheese of my people!
This Austrian inspired dish is a brightly colored refreshing terrine. Bound by fresh goat cheese, thinly sliced roasted beets are layered, seasoned with horseradish, garnished with fried beet strands and drizzled with beet syrup and chive oil.
Garlic, olive oil, lemon juice and zest paired with domestic shrimp and a touch of limoncello, the Italian liquor, served over a small mound of risotto.
Pork Belly with Fresh Fig Compote
Creekstone Farms antibiotic free Duroc pork belly is braised with aromatic spices until juicy and tender with a crispy exterior. Served with Italian spiced fig compote
Winds Moroccan Spiced Lamb Burger
La Frieda ground lamb is seasoned with chopped shallots, smoked paprika and parsley, and garnished with harissa mayo, lentil tabouleh and house-pickled carrots. Served with herbed fries.*`
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
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.
Sexiest Salad in the World Version II
With the transition to early fall, this is the latest incarnation of one of the world’s sexiest salads and the combinations that inspire us. Thinly sliced La Quercia Coppa, fresh Burrata, roasted pear, torn basil leaves and arugula all drizzled with a lemon honey dressing. “As far as salads go, it’s pretty damn sexy.”
Autumn Equinox Salad
This salad really says fall. It features mixed greens, maple pepper pecans, diced Tillamook Cheddar and crisp apple slices all tossed with apple chutney vinaigrette.
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.
Labelle Duck Leg and Thigh with Autumn Succotash
There’s nothing like braised duck. A juicy Hudson Valley duck leg is marinated in wine, seared, then braised in Pinot Noir until silky and tender. Served with an autumn succotash of dried beans, fresh beans and a Pinot Noir reduction. I love this as much as I love fall in Ohio.
Long Bone Duroc Pork Chop with Cider Sauce
A single cut brined pork chop is grilled and sauced with fresh cider reduction and caramelized local apples, all from Peifer Orchards. Served with roasted farmer potatoes.
Wild Salmon with Lavender Scented Beurre Rouge
Seared wild caught salmon is sauced with beurre rouge made by reducing red ver jus with shallots and lavender, infusing it with a delicate floral taste and aroma. Served with French Beluga lentils.
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-sauteed escarole, torn basil, parsley leaves and grilled garlic toast.
Grilled Flat Iron Steak with Chanterelle Mushrooms
This beautiful steak is dusted with powdered forest mushrooms and grilled medium rare, sauced with Oregon mushroom ragout and drizzled with red wine reduction.