Soup of the Day
Cup 4. - Bowl 5.5
Black Bean Chili
Cup 4. - Bowl 5.5
Roasted Almonds 5.
House Olives 5.
Grated Tillamook reserve sharp cheddar is mixed with mayonnaise, charred and peeled sweet red peppers and a healthy spoonful of horseradish to make a big, flavorful spread that pairs perfectly with our house made sesame flatbread.
Asparagus is one of the vegetables Ohio really does well. Here it gets a simple treatment ala Zuni Café in San Francisco. Fresh asparagus is roasted and topped with aillade, a mixture of hazelnuts, orange zest, garlic and olive oil.
Tender calamari is filled with a light breadcrumb stuffing, full of fresh herbs and garlic. The calamari is quickly sautéed in olive oil and garnished with lemon, tapenade, Fresno chiles, Italian orange oil and mint leaves.
Salmon with Black Pasta
It’s been thirty five years since I had this dish in a little Italian restaurant in Boston and while it may seem dated, the combination is still oh-so sexy. Grilled salmon is set atop squid ink linguine tossed with luxurious lemon cream.
Savory Moroccan Lamb Pastries
This finger food is truly addictive. Ground lamb seasoned with North African spices is wrapped in phyllo dough and crisped in the oven. Served with Moroccan inspired carrot and almond salad.
Braised Pork Shoulder Soft Tacos
Three tacos are stuffed with tender pork shoulder braised with Mojo, garlic, smoked paprika, and chipotle. Topped with cheddar, lime slaw, avocado and a spicy green sauce.
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.
Shaved Asparagus Salad
I think Ohio is the best kept secret. We have rivers, beautiful wooded areas and just about the best produce around. This salad is rockin’ the local asparagus. Shaved paper thin and tossed with crunchy spiced almonds, a little arugula, lemon vinaigrette and Blue Jacket Dairy’s aged Hull’s Trace.
What do you do when your favorite Taurus requests a springtime dish that brings back memories of her adventures in Greece? Since Miss Melissa is a salad freak and a super foods fanatic, I’ve updated the classic to make a very “Winds” version. Local salad greens, shaved broccoli, fennel bulb and roasted beets are dressed with red wine vinaigrette and drizzled with lemony tahini sauce. The salad is topped with French feta, crunchy fried quinoa and a scattering of local spring herbs.
Seared LaBelle Farms Duck Breast
This Magret duck breast is from Labelle Farms in Sullivan, New York and it is delicious. It is dry rubbed with lemon zest and 5 spice powder. Seared until medium rare and served with sautéed tatsoi, local mushrooms from Funguy Farms in South Vienna, sesame duck fat cracklings and an umeboshi infused drizzle.
Early Summer Risotto
Carnaroli rice from Italy perfectly showcases early summer vegetables. Fresh morels and English peas will be its staples along with the first of this year’s asparagus and fresh herbs. The vegetable ingredients will change daily, please ask your server.
Halibut in Fresh Shell Pea Sauce
Nothing shouts “spring” like fresh English shell peas, especially paired with meaty white fish. Lovely, first of the season halibut is served with a creamy fresh sweet pea sauce, blanched fresh peas and risotto.
Grilled Flat Iron Steak with Bulleit Bourbon Worcestershire Butter
Our juicy, tender flat iron steak is simply grilled, medium rare and served with a compound butter that includes our house made Worcestershire sauce and Bulleit bourbon.
Duroc pork tenderloin is flattened and stuffed with a delicious herb paste, Jamon Serrano and piquillo pepper Seared, roasted and served with a Pedro Ximenez sherry sauce.
Cornmeal Crusted Walleye with Spring Vegetable Ragout
It’s walleye season! In this preparation, a walleye fillet is dipped in a buttermilk and mustard marinade, rolled in cornmeal, pan-fried and served on a spring vegetable ragout that may include, fingerling potatoes, fresh fava beans, asparagus and ramps.
Samuel Son Burger*
This is another very special burger for my oldest son, Samuel, a young man who can practically eat his body weight in expensive Parmesan. Locally raised ground beef from Orion Organics is flavored with parsley, shallots and Parmesan. Served on a brioche bun, topped with Remoulade slaw, white cheddar and griddled sweet onions. Served with herbed fries.