Cup 4. - Bowl 5.5

Cup 4. - Bowl 5.5

Grated Tillamook reserve sharp cheddar is mixed with mayonnaise, charred and peeled sweet red peppers and a healthy spoonful of horseradish to make a big, flavorful spread that pairs perfectly with our house made sesame flatbread.

Asparagus is one of the vegetables Ohio really does well. Here
 it gets a simple treatment ala Zuni Café in San Francisco. 
Fresh asparagus is roasted and topped with aillade, a 
mixture of hazelnuts, orange zest, garlic and olive oil.

Tender calamari is filled with a light breadcrumb stuffing, 
full of fresh herbs and garlic. The calamari is quickly sautéed 
in olive oil and garnished with lemon, tapenade, Fresno
 chiles, Italian orange oil and mint leaves.

It’s been thirty five years since I had this dish in a little Italian 
restaurant in Boston and while it may seem dated, the
 combination is still oh-so sexy. Grilled salmon is set atop 
squid ink linguine tossed with luxurious lemon cream.

This finger food is truly addictive. Ground lamb seasoned 
with North African spices is wrapped in phyllo dough and crisped in the oven. Served with Moroccan inspired 
carrot and almond salad.

Three tacos are stuffed with tender pork shoulder braised with 
Mojo, garlic, smoked paprika, and chipotle. Topped with 
cheddar, lime slaw, avocado and a spicy green sauce.

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.

I think Ohio is the best kept secret. We have rivers,
 beautiful wooded areas and just about the best
 produce around. This salad is rockin’ the local asparagus. Shaved paper thin and tossed with crunchy spiced
 almonds, a little arugula, lemon vinaigrette and 
Blue Jacket Dairy’s aged Hull’s Trace.

What do you do when your favorite Taurus requests a springtime dish that brings back memories of her
 adventures in Greece? Since Miss Melissa is a salad 
freak and a super foods fanatic, I’ve updated the classic 
to make a very “Winds” version. Local salad greens, 
shaved broccoli, fennel bulb and roasted beets are dressed with red wine vinaigrette and drizzled with lemony tahini sauce. The salad is topped with French feta, crunchy fried quinoa and a scattering of local spring herbs.

This Magret duck breast is from Labelle Farms in
 Sullivan, New York and it is delicious. It is dry rubbed with
 lemon zest and 5 spice powder. Seared until medium 
rare and served with sautéed tatsoi, local mushrooms 
from Funguy Farms in South Vienna, sesame duck
 fat cracklings and an umeboshi infused drizzle.

Carnaroli rice from Italy perfectly showcases early
 summer vegetables. Fresh morels and English peas 
will be its staples along with the first of this year’s 
asparagus and fresh herbs. The vegetable ingredients
 will change daily, please ask your server.

Nothing shouts “spring” like fresh English shell peas, 
especially paired with meaty white fish. Lovely, first of
 the season halibut is served with a creamy fresh 
sweet pea sauce, blanched fresh peas and risotto.

Our juicy, tender flat iron steak is simply grilled, 
medium rare and served with a compound butter that 
includes our house made Worcestershire
 sauce and Bulleit bourbon.

Duroc pork tenderloin is flattened and stuffed with a 
delicious herb paste, Jamon Serrano and piquillo
 pepper Seared, roasted and served with a 
Pedro Ximenez sherry sauce.

It’s walleye season! In this preparation, a walleye fillet is 
dipped in a buttermilk and mustard marinade, rolled in 
cornmeal, pan-fried and served on a spring vegetable 
ragout that may include, fingerling potatoes, fresh 
fava beans, asparagus and ramps.

This is another very special burger for my oldest son, 
Samuel, a young man who can practically eat his body 
weight in expensive Parmesan. Locally raised ground
 beef from Orion Organics is flavored with parsley, 
shallots and Parmesan. Served on a brioche bun, 
topped with Remoulade slaw, white cheddar and
 griddled sweet onions. Served with herbed fries.