Soup of the Day
Cup 4. - Bowl 5.5
Black Bean Chili
Cup 4. - Bowl 5.5
Roasted Almonds 5.
House Olives 5.
French Nibble-Mushrooms Cooked Like Escargot
Earthy portobello mushrooms are diced and quickly sautéed Burgundian style with butter, garlic, and lemon juice. Served with a red wine reduction.
Moroccan Fried Fish
This was the runaway hit at winter restaurant week. Wild caught fish is dusted with rice flour, flash fried and served with Moroccan spiced garbanzo bean puree, smoked paprika vinaigrette, saffron aioli and fried garbanzo beans.
Carrots Three Ways with Burnt Lemon Vinaigrette
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 grains.
Duck Sausage Corn Dog
That’s right! Served with a multi-colored carrot salad, Creole mustard and a drizzle of caramel…Bam.
Grilled Lamb Chops with Gras Pista
Juicy lamb chops are marinated in garlic, olive oil and black pepper and sauced with gras pista, an Italian sauce similar to pesto with walnuts, basil, parsley, mint and garlic. Served on a bed of lemony farro with garbanzo bean crumbs.
The Best Tapa in the World
Fresh goat cheese is broiled with spicy tomato sauce and serve with grilled olive oil bread for spreading. Simple, yet splendid.
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.
Thank the Goddess
Is it wrong to crave the summer in March? Is it wrong to want California when you live in Ohio? We try to get closer…crunchy romaine, dressed with green goddess dressing, avocado, roasted sweet grape tomatoes, micro greens, and hard boiled egg. Be kind to yourself. Winter in Ohio can last a long time.
Kyoto on the Little Miami
Mixed greens with smoked trout, daikon radish, cucumber, crunchy seaweed salad and pickled ginger vinaigrette.
Duck You Can Eat with a Spoon
A Paula Wolfert recipe, this dish is typical of the southern French practice of cooking duck very slowly in wine and aromatics until it is tender enough to eat with a spoon. This is one of our all time favorite dishes. One duck leg is served with a delicious sauce from the reduced braising liquid and savory white beans.
Duroc Long Bone Pork Chop
A single cut brined pork chop is grilled and served with Peifer Orchards apple ginger chutney and a vegetable and fingerling potato melange with a vinaigrette made from verjus, an unfermented grape juice. Verjus offers a great alternative to citrus juice or vinegar in vinaigrette.
Woven Ravioli Primavera
Maitake mushrooms, leeks and spinach find their way into this dish, all “woven” together with fresh pasta. Finished with savory mushroom jus, garnished with fresh herbs and a dusting of umami powder.
Grilled Flat Iron Steak with Torched Valdeon and Spanish Sherry Steak Sauce
This beautifully beefy steak is grilled medium rare and served with Valdeon, a creamy Spanish blue cheese aged in chestnut leaves and a drizzle of sherry spiked red pepper coulis.
Seared Sea Scallops
Five wild caught domestic sea scallops are seared crispy and served with citrus, toasted pistachio and golden beet risotto.
Sauteed Wild Caught Fish with Spiced Foamed Butter
This dish was invented for a luncheon with Milla Handley of Handley Cellars. The result is a succulent fish with hints of warm spices and citrus. Served with coconut black rice.
Henry is a Teenager Burger*
This is a very special burger for a very special someone. My youngest son, Henry, is turning thirteen. (Middle School, Yikes!) He loves the Winds’ burgers, so in honor of this amazing, not so little, boy, here’s a custom burger for his birthday. Locally raised ground beef from Orion Organics, is cooked on a hot griddle placed on a brioche bun and topped with bacon marmalade, cheddar spread and cucumbers. Served with extra fries showered with grated Parmesan… absolutely Henry style!