Soup of the Day
Cup 4. - Bowl 5.5
Black Bean Chili
Cup 4. - Bowl 5.5
Roasted Almonds 5.
House Olives 5.
Three bruschetta are grilled and spread with creamy mascarpone and fig compote, warmed in the oven and draped with a thin slice of Prosciutto. Garnished with a chiffonade of radicchio and fresh basil.
These Dutch style mussels farmed in Maine by Hollander and de Koning are exceptional quality and produced in a very different way then traditional PEI mussels. They are meatier, cleaner and sweeter than any mussels I've ever tasted. In this preparation the mussels are steamed with shallots, parsley, Saison broth using our beloved Yellow Springs Brewery Captain Stardust and a drizzle of Sirop de Liège, a delicious Belgian fruit syrup. Bread for soaking up the broth, of course.
Asian Style Quail
We take the traditional flavors of Korean cuisine: chilies, ginger and sesame oil, and combine them with partially boned quail. A fresh, end of summer cucumber cabbage salad provides the perfect foil.
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, roasted pepper and caper salad and Boursin cheese spread.
Winds Moroccan Spiced Lamb Skewers
Lamb sirloin is marinated, grilled and garnished with harissa spiced tahini sauce, lentil tabouleh and house-pickled carrots tossed in Charmoula. Served with house made flat bread.
A poblano chile is roasted over an open flame, filled with a mixture of ricotta, rice, dried fruit and olives, spiced with pinches of cinnamon and cumin and garnished with both a walnut cream and a rustic roasted tomato sauce. Don’t be afraid, they have a little heat but not too much.
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.
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.
Sexiest Salad in the World Version III
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 Coppa, burrata, figs, torn basil leaves and arugula all drizzled with a grapefruit honey dressing. “As far as salads go, it’s pretty damn sexy.”
Beet Tomato Risotto
The acid of the tomato balances the sweetness of the beets and, aside from how good it tastes, the risotto is a lovely jewel-like color. Drizzled with hyssop oil and garnished with fried parsley leaves.
Swordfish with Pistachio and Pangrattato
Domestic, wild caught swordfish is grilled and plated with toasted pistachio and Pangrattato, a blend of crunchy breadcrumbs with lemon zest, fresh herbs and a little sun-dried tomato. Drizzled with lemon oil and pistachio oil. Wow!
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 sautéed escarole, torn basil, parsley leaves and grilled garlic toast.
Labelle Duck Leg and Thigh with Autumn Succotash
There’s nothing like braised duck. A juicy Hudson Valley duck leg is marinated, seared, then braised until silky and tender. Served with an autumn succotash of last of summer corn, summer squash, dried and fresh beans, 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.
Grilled LaFrieda Flat Iron Steak with Smoked Tomato Butter
This beefy flat iron steak is rubbed with bay leaf and shallots and grilled medium rare. Served with onion cayenne jam, Juliette tomato conserva, smoked tomato butter and a farmer vegetable and potato pavé.
Locally raised ground beef from Orion Organics gets a Greek treatment. Served with feta mayo, a sun-dried tomato spread and fresh parsley salad garnish. Served with herbed fries. (Please no omissions on this dish).