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.
8.
Pumpkin Fritters
These savory little fritters highlight Peach Mountain’s Long Island cheese pumpkins, a variety prized for their sweet,
firm texture. We lightly spice the fritters with a little of our house curry blend. They are fried until hot and crispy.
Served with Pumpkin Romesco, an intriguing variation
of the traditional Spanish sauce.
8.
12.
Oyster Pot Pie
We love oysters around here. We love them fried, on the half shell and this latest way, in a soul comforting soup. Fresh fennel and potatoes are cooked in a rich, creamy broth with fresh oysters, topped off with a puff pastry lid.
12.
10.
Indian Spiced Cauliflower
Roasted cauliflower, golden raisins and toasted cashews are tossed in warm Indian spices and served on a bed
of raita and a sprinkling of savory seeded granola.
10.
12.
Butternut Squash Ravioli with Vanilla-Infused Brown Butter
This wonderful ravioli is stuffed with butternut squash and savory Italian cheeses. Served with roasted butternut
squash, toasted walnuts, fried sage and nutty,
aromatic vanilla brown butter.
12.
14.
Crispy Cod Strudel with Smoked Trout
Fresh cod is seasoned with coriander seed, black
pepper and chives, wrapped in buttered phyllo
dough with a little smoked trout then baked until
crispy. Served on a bed of braised cabbage with
a drizzle of beet vinaigrette.
14.
13.
Chorizo Skewer
Our house made chorizo is spiced with cumin, cinnamon, ancho chili and clove. The skewer is roasted and served
with black bean puree, chipotle sauce, queso fresco and a jicama, radish salad. Hot tortilla chips for dipping.
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, croutons and plump
white anchovies with the traditional garlic and lemon dressing.
9.
9.
Blood of the New Year
Layered flavors of French feta, blood orange, grapefruit,
frisée and pomegranate top roasted and chilled
multicolored carrots dressed with anise seed
vinaigrette. Winter’s goodness.
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.
Large Plates
28.
Provençal Labelle Duck Breast and Leg
This is Magret duck breast and leg is from Labelle Farms
in Sullivan, New York. The breast is marinated with a
Provençal inspired rub, grilled medium and the leg is
slowly braised. Served with a warm, rustic grain
salad and sweet potato puree.
28.
29.
Turkish Lamb Shank
A Colorado lamb shank is marinated in cumin,
oregano, aleppo pepper and braised until falling off
the bone tender. Turkish inspired, the lamb is sauced
with a tomato, roasted red pepper and brown butter
coulis. Served with cauliflower couscous.
29.
19.
Charmoula Cauliflower and Vegetable
Tagine with Apricot Vinaigrette
This Northern African inspired stew is perfect for
these cold winter days. An assortment of roasted
winter vegetables are flavored with sweet and savory
spices, Charmoula roasted cauliflower,
couscous and apricot vinaigrette.
19.
26.
Grilled Flat Iron Steak with Irish Whiskey Butter
Slathered with a luscious butter spiked with Guinness
stout, Worcestershire and Jameson’s Irish whiskey.
Served with duck fat roasted fingerling
potatoes and fried shallots
26.
27.
Sicilian Style Swordfish with Caper Herb Sauce
Wild caught domestic swordfish is grilled and drizzled
with salsa verde flavored with capers, citrus
fresh herbs. Served with lemon risotto and a garnish of
crispy fried long stemmed artichokes.
27.
28.
Roasted Trout with Crabmeat
This is one of our most requested dishes. Fresh trout is
roasted with a pecan cornbread stuffing and sweet
crab meat. Drizzled with beurre blanc, the famous
white butter sauce of France.
28.
15.
Beaune Burger
We went in search of this local legend at the end of
an over-long day of wine tasting in Burgundy.
A hand pattied beef burger garnished in the manner of
the town of Beaune: tomato sauce, mustard-spiked
mayonnaise, fromage, and crisp, hot french fries ON
the sandwich. Served with pickled vegetables. (Please no omissions or substitutions on this dish)
15.