Soup of the Day
Cup 4. - Bowl 5.5
Black Bean Chili
Cup 4. - Bowl 5.5
Roasted Almonds 5.
House Olives 5.
These savory little fritters highlight Peach Mountain’s Long Island cheese pumpkins, a variety prized for their sweet, firm texture. We lightly spice the fritters with a little of our house curry blend. They are fried until hot and crispy. Served with Pumpkin Romesco, an intriguing variation of the traditional Spanish sauce.
Oyster Pot Pie
We love oysters around here. We love them fried, on the half shell and this latest way, in a soul comforting soup. Fresh fennel and potatoes are cooked in a rich, creamy broth with fresh oysters, topped off with a puff pastry lid.
Indian Spiced Cauliflower
Roasted cauliflower, golden raisins and toasted cashews are tossed in warm Indian spices and served on a bed of raita and a sprinkling of savory seeded granola.
Butternut Squash Ravioli with Vanilla-Infused Brown Butter
This wonderful ravioli is stuffed with butternut squash and savory Italian cheeses. Served with roasted butternut squash, toasted walnuts, fried sage and nutty, aromatic vanilla brown butter.
Crispy Cod Strudel with Smoked Trout
Fresh cod is seasoned with coriander seed, black pepper and chives, wrapped in buttered phyllo dough with a little smoked trout then baked until crispy. Served on a bed of braised cabbage with a drizzle of beet vinaigrette.
Our house made chorizo is spiced with cumin, cinnamon, ancho chili and clove. The skewer is roasted and served with black bean puree, chipotle sauce, queso fresco and a jicama, radish salad. Hot tortilla chips for dipping.
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.
Blood of the New Year
Layered flavors of French feta, blood orange, grapefruit, frisée and pomegranate top roasted and chilled multicolored carrots dressed with anise seed vinaigrette. Winter’s goodness.
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. Inspired by the Lévi-Strauss book rather than the Fine Young Cannibals.
Provençal Labelle Duck Breast and Leg
This is Magret duck breast and leg is from Labelle Farms in Sullivan, New York. The breast is marinated with a Provençal inspired rub, grilled medium and the leg is slowly braised. Served with a warm, rustic grain salad and sweet potato puree.
Turkish Lamb Shank
A Colorado lamb shank is marinated in cumin, oregano, aleppo pepper and braised until falling off the bone tender. Turkish inspired, the lamb is sauced with a tomato, roasted red pepper and brown butter coulis. Served with cauliflower couscous.
Charmoula Cauliflower and Vegetable Tagine with Apricot Vinaigrette
This Northern African inspired stew is perfect for these cold winter days. An assortment of roasted winter vegetables are flavored with sweet and savory spices, Charmoula roasted cauliflower, couscous and apricot vinaigrette.
Grilled Flat Iron Steak with Irish Whiskey Butter
Slathered with a luscious butter spiked with Guinness stout, Worcestershire and Jameson’s Irish whiskey. Served with duck fat roasted fingerling potatoes and fried shallots
Sicilian Style Swordfish with Caper Herb Sauce
Wild caught domestic swordfish is grilled and drizzled with salsa verde flavored with capers, citrus fresh herbs. Served with lemon risotto and a garnish of crispy fried long stemmed artichokes.
Roasted Trout with Crabmeat
This is one of our most requested dishes. Fresh trout is roasted with a pecan cornbread stuffing and sweet crab meat. Drizzled with beurre blanc, the famous white butter sauce of France.
We went in search of this local legend at the end of an over-long day of wine tasting in Burgundy. A hand pattied beef burger garnished in the manner of the town of Beaune: tomato sauce, mustard-spiked mayonnaise, fromage, and crisp, hot french fries ON the sandwich. Served with pickled vegetables. (Please no omissions or substitutions on this dish)