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.
Fresh Artichokes Remoulade
Fresh artichokes are braised then drizzled with fruity extra virgin olive oil and fleur de sel. Served with Remoulade... and yes, you do have to get your fingers messy.
Roasted Roots, Etc. Version Two
Multi-colored carrots, brussels sprouts, cauliflower and various other roots are roasted until crisp and tossed with warm spiced Charmoula and topped with toasted pine nuts and pomegranate seeds.
Duck Sausage Corn Dog
That's right! Served with a multi-colored carrot salad, creole mustard and a drizzle of caramel....Bam .
Marrow bones are cut canoe style and roasted until the marrow is warm and succulent. Served with a sprinkle of fleur de sel, pickled watermelon radish, parsley caperberry salad and grilled bread .
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 faro and garbanzo bean crumbs.
The Best Tapa in the World
Fresh goat cheese is broiled with spicy tomato sauce and served with grilled olive oil bread for spreading.
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 summer in March? Is it wrong to want California when you live in Ohio? We try to get closer to that warm weather feeling... crunchy romaine, dressed with green goddess dressing, avocado, roasted sweet grease tomatoes, micro greens and hard broiled eggs. Be kind to yourself. Winter in Ohio can last until April.
Kyoto on the Little Miami
Mixed greens with smoked trout, daikon radish, cucumber, crunchy seaweed salad, and pickled ginger vinaigrette.
Woven Ravioli Primavera
Exotic Mushrooms, leeks and spinach find their way into this dish along with ricotta and fontina cheeses, all "woven" together with fresh pasta. Finished with a savory mushroom jus, garnished with fresh herbs and a dusting of truffle salt.
Provencal Duck Leg
Duck is one of our specialties and this preparation is one of my favorites. Label duck leg is dry rubbed with a mixture of ground bay leaf, lemon zest, fennel and lavender. This duck is braised with white wine, garlic, and shallots until meltingly tender. All kinds of deliciousness served on a Miami Valley Pottery plate.
Seared Sea Scallops
Five juicy wild caught scallops are caramelized and served with saffron risotto and drizzled with fresh, lively carrot sauce.
Grilled Flat Iron Steak with Spanish Blue Cheese Sauce
This beautifully beefy steak is grilled medium rare and served with a savory Spanish blue cheese sauce and a drizzle of sherry spiked red pepper coulis.
Sicilian Style Red Snapper
Domestic snapper is seared and slathered with bouilli butter, a wonderful compound butter made with the elements included in Bouillabaisse. Served on a velvety carrot puree and wilted spinach.
Henry is 12 Burger*
This is a very special burger for a very special someone. My youngest son, Henry, is turning twelve, (Middle School next year!) 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 Les Prether, is cooked on a hot griddle placed on a brioche bun and topped with bacon marmalade, cheddar spread and cucumbers. Served with extra fries... absolutely Henry Style!