Soup of the Day
Cup 4. - Bowl 5.5
Black Bean Chili
Cup 4. - Bowl 5.5
Roasted Almonds 5.
House Olives 5.
Kabocha Curry Fritters
These savory little fritters highlight Kabocha squash, an Asian variety prized for their sweet, firm texture. We lightly flavor the fritters with a little of our house curry blend. They are fried until hot and crisp and served with Kabocha Romesco, an intriguing variation of the traditional Spanish sauce.
Roasted Roots, Etc with Bagna Cauda
Multi-colored carrots, brussels sprouts, cauliflower and various other winter roots and vegetables are roasted until crisp and drizzled with Bagna Cauda, the glorious Italian hot vinaigrette and sprinkled with crunchy breadcrumbs.
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, sautéed spinach, toasted walnuts and a nutty, aromatic, vanilla brown butter.
Crispy Cod Strudel with Smoked Trout and Creamy Braised Cabbage
Fresh cod is seasoned with coriander seed, black pepper and chives, wrapped in buttered phyllo dough with a little smoked trout and baked until crispy. The result is a moist, flavorful fish with a crispy exterior. Served on a bed of braised cabbage and drizzled with beet vinaigrette.
Ground lamb meatballs are simmered in a aromatic sauce flavored with warm Moroccan spices. Garnished with fried garbanzo beans and a refreshing parsley salad.
Beets, Arugula, Dates, Candied Cashews and Feta with Blood Orange Vinaigrette
A delicious winter salad highlighting one of my favorite vegetable: beets. That’s right, BEETS! Add some sweeter elements to this deliciously earthy vegetable and you have a rockin’ salad.
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.
Winter in Milan
A knife and fork salad of crunchy romaine hearts with olives, mint leaves, and roasted cherry tomatoes. It is drizzled with lemon Gorgonzola dressing and piled with fried onion strands, This is for you, Rick and Norma!
Portobello mushrooms are rolled in breadcrumbs and sautéed until crunchy, then finished with a sauce of lemon juice, white wine, butter, and capers. Served with carrot risotto.
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.
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 hot pepper and saffron.
Grilled Flat Iron Steak with Black Garlic Béarnaise
This beautifully beefy steak is grilled medium rare and served with a classic Béarnaise flavored with savory, rich black garlic. Drizzled with Winds steak sauce and topped with crispy fried shallots.
Pork Shank Redemption Version II
An heirloom Berkshire pork shank is braised with Spanish spices, cider, and Yellow Springs S and G Artisan Distillery’s first product, Apple Pie Moonshine. Smoked paprika, garlic, and APM just rock this meltingly tender braised pork shank. Add our house made apple chutney and pair with hard cider…total redemption.
Mary Kay and Kim went in search of this local legend at the end of an over-long day of wine tasting in Burgundy. A hand-patted 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.