Soup of the Day
Cup 4. - Bowl 5.5
Black Bean Chili
Cup 4. - Bowl 5.5
Roasted Almonds 5.
House Olives 5.
I love biscuits, I love Jamon Serrano. Now you know why there is such a thing as a Spanish biscuit. Our light biscuits are spread with a little local apricot jam, thinly sliced Jamon Serrano, dressed arugula and a shower of Manchego.
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.
Spanish Fried Potatoes with Aioli
Berkeley’s beloved and now closed, tapas bar, Cesar, won me over with this dish. Potatoes are fried until crisp with fresh herbs, seasoned with coarse salt and served with our aioli made from Peach Mountain new garlic.
Smoked Trout Cake
This is a Winds classic with many incarnations and variations over the years. This winter version pairs a bright vinaigrette with crispy, smoky trout cakes. Garnished with a little Asian pear salad and a drizzle of chive oil.
Fried Brussels Sprouts
Yes, fried Brussels sprouts. Deep fried and fancified with crispy applewood smoked bacon, crushed Marcona almonds and a piquant mustard caper vinaigrette. I defy you to dislike this under appreciated vegetable.
Persian Inspired Lamb Kebab
This Persian inspired kebab is ground lamb spiced with turmeric, saffron and sumac. Served with kuku, a traditional Persian dish that is a little like a frittata.
Indian Spiced Sweet Potatoes
Peach Mountain Organics sweet potatoes are roasted until crispy and caramelized and flavored with our house made curry spice, ghee, and chutney. Add some of Roland’s paneer, curry leaves, black sesame and a little papadum crunch.
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.
Winter is Upon Us-Emma Style
I’ve been making this kale salad ever since my daughter had one on vacation at a restaurant in Asheville. So here’s my version, local sweet, tender kale, roasted winter squash, ripe pear, toasted pistachios, tangy Blue Jacket Chevre and an out of this world roasted pear vinaigrette. This is for you, Emma, a constant inspiration every single day.
Earthy beets are topped with horseradish creme fraiche and sprinkled with toasted poppy and pumpkin seeds and topped with dill and black bread croutons.
Provençal Labelle Duck Breast
This is Magret duck breast is from Labelle Farms in Sullivan, New York and it is delicious. It is rubbed with lemon and orange zest, shallot, bay leaves and parsley. Drizzled with a local plum sauce and served with a rustic vegetable and fregola melange.
Duroc Long Bone Pork Chop with Old Forester Bourbon Apple Butter
A single cut brined pork chop is grilled and served with a dollop of butter flavored with bourbon and our house apple butter made from Peifer apples. Juniper spätzle with mustard butter finishes out this study in Midwest pork perfection.
Smoked and Wild Mushrooms
House applewood smoked portobello mushrooms are stuffed with Parmesan risotto and surrounded by seared wild mushrooms, mushroom syrup and mushroom dust. This dish is all kinds of mushroom goodness!
Seared Red Snapper with Bouillabaisse Jus
Wild caught snapper is seared until crisp and served on a bed of fennel confit, drizzled with an ethereal broth redolent of tomato, saffron and Pernod. Served with a dollop of Rouille, the Provençal sauce made with breadcrumbs, olive oil, a little warm red pepper and saffron and fennel confit.
Coquilles St. Jacques
An updated, somewhat deconstructed version of the French classic. Large sea scallops are seared to a crusty exterior and finished with a pan sauce of white wine and crème fraiche and garnished with mushroom duxelle. Served with thyme and leek mashed potatoes.
Grilled Flat Iron Steak with Cacio e Pepe Butter
This beautiful steak is grilled medium rare and topped with a compound butter capturing all the flavors of the iconic Roman pasta dish. Drizzled with Winds steak sauce and served with Aligot potatoes.
Winds Pimento Cheese Burger*
Griddled and served on a fresh brioche bun with our addictive pimento cheese spread of grated Tillamook sharp cheddar, mixed with mayonnaise, charred and peeled sweet red peppers and a healthy spoonful of horseradish. Add house pickled cucumber. Served with herbed fries.