Dinner
Small Plates
Soup of the Day
Cup 4. - Bowl 5.5
Black Bean Chili
Cup 4. - Bowl 5.5
Roasted Almonds 5.
House Olives 5.
7.
Spanish Nibble
A grilled sweet pepper is sprinkled with smoked
pimentino infused Fleur del Sel and served
with a small Manchego almond salad.
7.
10.
Grilled Quail
A partially boned quail is set in a Spanish inspired marinade overnight, then grilled to perfection. Laid on a bed of arugula and drizzled with a savory Concord grape sauce.
10.
8.
Swiss Chard Fritters
These crispy little fritters do justice to the underrated Swiss Chard. The fritters combine Greek flavors of
lemon, feta and oregano and are served with a wildly
colored, refreshing beet tzatziki. Absolutely sublime.
8.
14.
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.
14.
10.
Naked Garlic
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.
10.
13.
Swordfish Involtini with Pangrattata
Involtini is an Italian word for a small bite of food consisting
of some sort of outer layer wrapped around a filling. Here
we use a juicy wild caught swordfish and wrap it around Pangrattata,a blend of toasted breadcrumbs with lemon
zest, fresh herbs and a little sun-dried tomato. Dredged
in crushed pistachio and roasted in a hot oven and
drizzled with lemon oil. Wow!
13.
15.
Winds Charcuterie Plate
A selection of Winds kitchen’s patés and terrines,
including imported and domestic cured meats,
pickles and house condiments.
15.
14.
Cheese Service
Today’s selection of artisan cheeses is accompanied
by a Medjool date and quince paste.
14.
5.
House Salad
Balsamic Vinaigrette, Sesame Miso, Lemon Gorgonzola, Roasted Pear Vinaigrette
5.
9.
Caesar Salad
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.
9.
10.
The Raw and the Cooked
Beets that is. This salad is a contrast in beets, created for
beet haters and sure to satisfy beet lovers. Cooked beets
are topped with a salad of shredded raw beets tossed with arugula and a creamy Parmesan dressing, spiked with
smoked paprika and a little horseradish. The salad is
garnished with a strip of tempura bacon. Inspired by the
Lévi-Strauss book rather than the Fine Young Cannibals.
10.
10.
Autumn Equinox Salad
This salad really says fall. It features mixed greens, maple pepper pecans, diced Tillamook Cheddar and crisp
apple slices all tossed with apple chutney vinaigrette.
10.
Large Plates
25.
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 dried and
fresh beans. I love this as much as I love Fall in Ohio.
25.
25.
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.
25.
19.
Squash and Pumpkin Lasagna
A variety of locally grown squashes are roasted,
scooped and mashed, layered with fresh pasta
sheets and cheeses, then baked until bubbly.
Drizzled with roasted shallot cream,
sage oil and squash caponata.
19.
28 .
Acqua Pazza
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-sauteed escarole, torn basil,
parsley leaves and grilled garlic toast.
28 .
25.
Pan-fried Walleye with Apple Vinaigrette
Walleye is always the most popular fish we serve. The
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
Vadouvan oil. Served with cauliflower puree.
25.
26.
Grilled Flat Iron Steak with Chanterelle Mushrooms
This beautiful steak is dusted with powdered forest
mushrooms and grilled medium rare, sauced
with Michigan Chanterelle ragout and drizzled
with red wine reduction.
26.
15.
Greek Burger*
Locally raised ground beef from Orion Organics
is seasoned with chopped shallots, fresh
oregano and mint. Served with feta mayo, a
sun-dried tomato spread and fresh parsley salad
garnish. Served with herbed fries.
15.