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
12.
Mini Truffled Brioche Sandwich
This dish was the first course at our recent Kermit Lynch dinner. It was paired with Lasalle Champagne, but any
of our sparkling wine choices would be fantastic.
Creamy Saint Andre is split in half and layered
with black truffles to let the cheese absorb all
that truffle flavor. Toasted on our house made
brioche and served with a small endive salad.
12.
16.
Mushroom Ravioli
Guided by Mushrooms are supplying us with a variety of mushrooms that are sautéed together with Vermouth, herbs and cream. Ladled over Ohio City cheese and mushroom raviol, this a true labor of love.
16.
10.
Carrots 3 Ways
Pureed, roasted and fried, this carrot dish is always a
hit. Drizzled with a garlicky, burnt honey, sherry vinaigrette, sprinkled with local bee pollen and
crispy grains for that adorable crunch.
10.
16.
Moroccan Fried Monkfish
Wild caught monkfish is dusted with rice flour, flash fried and served with Moroccan spiced garbanzo bean puree, smoked paprika vinaigrette, saffron aioli and fried garbanzo beans.
16.
12.
Ohio Aloo Gobi
We just love the warm Indian spices of Aloo Gobi. Here,
we put a Yellow Springy twist on it, with a pool of red
lentil dal, roasted cauliflower, garam masala dusted potatoes and slightly spicy, warm saffron, ginger ghee.
12.
18.
Lamb Kebab with Salsa Verde and French Feta
Ground lamb kebab is flavored with rosemary, garlic, and black pepper and sauced with a delicious salsa verde of oregano, flat leaf parsley and mint.
18.
13.
The Best Tapa in the World
Fresh goat cheese is broiled with spicy tomato
sauce and served with grilled olive oil bread for
spreading. Simple, yet splendid.
13.
12.
Sugar Shack at Flying Mouse Salad
We are so blessed to have Flying Mouse Farm right
down the street from the restaurant. They provide us
with vegetables and meat throughout the year, but their maple syrup is really something special. Spinach and spring greens are tossed with Prairie Breeze cheddar, crisp apple slices, savory granola and warm maple mustard dressing.
12.
12.
Kyoto on the Little Miami
Mixed greens are tossed with pickled ginger vinaigrette
with added embellishments of smoked trout, daikon
radish, cucumber, sesame seeds and
crunchy seaweed salad.
(Alert! This is Chef Kate’s favorite salad.)
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
topped with Pangrattata, a blend of toasted breadcrumbs
with lemon zest, fresh herbs and pistachio. Served
with risotto and a drizzle of pistachio oil.
38.
32.
Braised Provencal Duck Leg
This is Magret duck leg from Labelle Farms in
Sullivan, New York and it is delicious. The duck is
rubbed with a mixture of lemon zest, fennel seed and
lavender and braised until fork tender. Served with
a tomato and olive sauce and lemony white beans.
32.
24.
Risotto Primivera
Carnaroli rice from Italy perfectly showcases local
mushrooms and an array of early Spring vegetables. English peas will be its staples along with asparagus, artichoke hearts and fresh herbs. These vegetables will change daily.
24.
35.
Wild Caught Cod Chowder Style
This dish takes inspiration from the delicious fish and clam chowders I’ve had on the East Coast. Domestic wild caught
cod is seared and set atop a brothy sauce reminiscent
of creamy clam chowder. Potatoes, cream, fresh fish,
littleneck clams. What could be better!
35.
48.
Gill’s Meat Market Stuffed Filet
If you haven’t been to Gill’s in Springfield, I suggest you go. Shane and his crew are the nicest people and sell
top quality products. Tender beef filet is stuffed with garlic, onion jam and roasted to medium rare. Served with carrot mashed potatoes and a savory red wine reduction. This
was a huge hit at our Valentine’s Day dinner this year.
48.
20.
The Henry Burger
This is a very special burger for a very special someone,
our youngest son, Henry. He’s twenty one and still loves
the Winds’ burgers. So in honor of this amazing young
man, here’s his custom birthday burger. Locally raised
ground beef from Orion Organics is cooked on a hot
griddle placed on a brioche bun and topped with
bacon marmalade, cheddar spread and cucumbers.
Served with extra fries showered with grated
Parmesan… absolutely Henry style! (Please no omissions or substitutions on this dish.)
20.