Dinner
DINNER 4:00-9:00PM
Roasted Almonds 7.
House Olives 7.
Soup of the Day or Black Bean Chili
Cup 6. - Bowl 8.
7.
Bread Service for Two
A selection of daily breads and focaccia with whipped and flavored butters.
7.
Small Plates
11.
Aged Cheddar Soup
Always a winter favorite, this soup starts with a rich
vegetable stock and Widmer and Black Diamond
cheddars. Garnished with a mustard cheddar crouton.
11.
10.
Teriyaki Turnips
Turnips are one of my favorite root vegetables and I’ve decided to highlight them in a Japanese inspired way. Roasted turnips are flavored with our house teriyaki
sauce and served on a bed of braised greens with
a sprinkling of furikake and crispy black rice.
10.
16.
Clams with Chorizo and Albariño
This is one of my favorite Spanish tapas. Authentic Spanish chorizo is sautéed with garlic, domestic little neck clams and a splash of the Galician white wine, Albariño. Garnished with fried garbanzo beans and saffron aioli.
16.
12.
Catalan Inspired Mushroom Ragout
Chef Kate prepared this dish for our annual Sparkling wine and Champagne dinner and it was phenomenal! A variety
of mushrooms are braised with port, red wine, bittersweet chocolate and clove for a rich soul satisfying stew. Served
with a few pieces of toasted brioche, just to make sure
you get every drop of this delicious sauce.
12.
12.
Roasted Roots with Burnt Lemon Vinaigrette
Multi-colored carrots, brussels sprouts, cauliflower and
various other winter roots and vegetables are roasted
until crispy then drizzled with a garlicky, tangy burnt lemon vinaigrette. Sprinkled with savory granola for
that adorable crunch and dusted with dukkah, an
Egyptian spice mix of nuts and warm spices.
12.
19.
Grilled Petite Lamb Rack
New Zealand lamb chops are grilled medium and served with tomato brown butter and a
drizzle of kalamata vinaigrette.
19.
14.
Risotto alla Zucca
In this classic Northern Italian dish, we peel and roast local sweet organic pumpkin and butternut squash and stir it
into creamy Carnaroli rice. We also add a little wild rice
for a contrasting texture.
14.
12.
Our Favorite Bistro Salad
Young, fresh goat cheese is gently formed into a disc, dredged in breadcrumbs and warmed in the oven.
Set atop a mound of mixed greens, fresh herbs and
dressed in a proper French vinaigrette. Surrounded by roasted olive oil tomatoes and oil-cured
olives marinated in herbes de Provence.
12.
12.
Blood of the New Year 2.0
As we head into a new year, 2026 holds hope and promise for new beginnings. This salad was on our New Years Eve menu and is a combination of salad greens frisée, pomegranate, blood orange and za'atar spiced cashews.
12.
10.
Caesar Salad
Roma Crunch lettuce, Manchego cheese, toasted garlic
breadcrumbs and plump white anchovies with the
traditional garlic and lemon dressing.
10.
8.
House Salad
Balsamic Vinaigrette, Sesame Miso, Lemon Gorgonzola
8.
15.
Winds Charcuterie Plate
A selection of Winds kitchen’s patés and terrines, including imported and domestic cured meats,
pickles and house condiments.
15.
15.
Cheese Service
Today’s selection of artisan cheeses is
accompanied by a Medjool date and quince paste.
15.
Large Plates
38.
Seared Domestic Sea Scallops
Wild caught domestic sea scallops are seared crispy and served with carrot risotto, a sprinkling of turmeric salt and crispy carrot strands.
38.
36.
Provençal Labelle Duck Breast
This is Magret duck breast is from Labelle Farms in
Sullivan, New York and it is delicious. It is dry rubbed with
lemon zest, bay leaves and herbs de Provence. It is seared medium rare, brushed with lavender honey and
served with bacon infused wild rice pilaf.
36.
32.
Pan-fried Walleye with Apple Vinaigrette
Walleye is always the most popular fish we serve. This
preparation highlights all the things we love about this
much beloved lake fish. Walleye is dredged in semolina
flour and cornmeal, sautéed until crispy, garnished with
a crunchy apple salad and drizzled with aromatic
house made curry oil. Served with cauliflower puree.
32.
24.
Vegetable Tagine and Apricot Vinaigrette
This Northern African inspired stew is perfect for these
cool evenings. An assortment of late summer and early
autumn vegetables are cooked with aromatic and savory spices. Served with jeweled couscous and a drizzle of apricot vinaigrette. Served in a beautiful
wood fired tagine made by Miami Valley Pottery.
24.
38.
Braised Short Rib
Now this is a dish to really treat yourself. Meltingly tender
braised short rib is set atop soft polenta and drizzled
with truffle infused besciamella.
38.
20.
Beaune Burger
We went in search of this local legend at the end of a
long day of wine tasting in Burgundy. Orion Organics
ground beef is griddled and garnished in the manner of
the town of Beaune: tomato sauce, mustard-spiked
mayonnaise, fromage, and crisp, hot fries ON the sandwich. Served with pickled vegetables. (Please no omissions or substitutions on this dish.)
20.