Cup 4. - Bowl 5.5

Cup 4. - Bowl 5.5

Earthy portobello mushrooms are diced and quickly sauteed Burgundian Style with butter, garlic and lemon juice. Served with red wine reduction in a puff pastry.

Fresh goat cheese is broiled with spicy tomato sauce and served with grilled olive oil bread for spreading. Simple, yet splended.

Multi-colored carrots, brussels sprouts, cauliflower and various other winter roots and vegetables are roasted until crisp and drizzled with Bagna Cauda, the glorious Italian hot vinaigrette and sprinkled with crunchy grains.

That's right! Served with a multi-colored carrot salad, Creole mustard and a drizzle of caramel...Bam!

We made this dish for garlic dinner about 10 years ago and it was a hit. Here's our updated version. Fennel bulb and assorted heirloom beans are dressed witha mortar and pestle garlic vinaigrette topped with house applewood smoked salmon and drizzled with italian orange oil.

Two Australian lamb chops are marinated in sherry, honey and mint and served with Ed Hill Family Farms heirloom corn cake and local pumpkin pisto.

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, croutons and plump 
white anchovies with the traditional garlic and lemon dressing.

Is it wrong to crave the summer in March? Is it wrong to want California when you live in Ohio? We try to get closer...roma crunch lettuce, green goddess dressing, avocado, Peach Mountain micro greens, snap peas and just about any other edible green we can get our hands on this time of year all topped with an herb infused deviled egg. Be kind to yourself. Winter in Ohio can last a long time.

Mixed greens with smoked trout, daikon radish, 
cucumber, crunchy seaweed salad and 
pickled ginger vinaigrette.

An heirloom Berkshire pork shank is braised with
 Spanish spices, cider, and Yellow Springs S and G
 Artisan Distillery’s first product, Apple Pie Moonshine.
Add our house made apple chutney, spiked with 
a little more Moonshine and pair with
 hard cider…total redemption.

This is Magret duck breast from Labelle Farms in
 Sullivan, New York and it is delicious.The duck is seared, 
cooked medium rare and brushed with a tamarind glaze.
 Plated with a coconut milk, lemongrass and lime juice 
sauce and served with rice noodles.

Leeks, Maitake and oyster mushrooms find their way
 into this dish, all “woven” together with fresh pasta
 sheets and lemon ricotta agnolotti from Grist. Finished
 with savory mushroom jus, garnished with fresh
 herbs and a dusting of umami powder.

This beautifully beefy steak is grilled medium rare and 
served with Valdeon, a creamy Spanish blue 
cheese aged in chestnut leaves and a drizzle of 
sherry spiked Spanish inspired steak sauce.

Wild caught sustainable tuna is grilled medium rare and
 slathered with bouilli butter, a wonderful compound butter
 made with the elements included in Bouillabaisse.

Four juicy wild caught scallops are caramelized and
 served with saffron risotto and drizzled with fresh,
 lively carrot sauce.

This is a very special burger for a very special someone.
 My youngest son, Henry, is turning fourteen.
(Middle School, Yikes!) 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 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!