Dinner
MEALS
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.
5.
Tomato Bruschetta
Simplicity is grilled bread rubbed with Peach Mountain garlic
topped with ripe tomato salad, drizzled with fresh green
olive oil and a sprinkling of ricotta salata.
5.
8.
Zucchini Fritters
These crispy little fritters do justice to the ubiquitous summer
vegetable, zucchini. The fritters combine Greek flavors of
lemon, feta and oregano and are served with a wildly
colored, refreshing beet tzatziki. Absolutely sublime.
8.
14.
Petit Tuna Niçoise
This is a deconstructed version of the classic Southern French dish. It has all the components, just
in a little different arrangement.
14.
15.
Grilled Shrimp Skewers
Skewered shrimp is marinated in garlic oil then lightly
charred to order. Accompanied by a bright and sweet watermelon cucumber salsa and sprinkled with
fresh mint, basil and Urfa chili.
15.
12.
Skewered Lamb with Salsa Verde and French Feta
This is a dish we’ve adapted from the wonderful chef, Suzanne Goin. The lamb is marinated in rosemary, garlic and
black pepper and sauced with a delicious salsa verde
of oregano, flat leaf parsley and mint.
12.
9.
Italian Spidini with Bagna Cauda
Skewered sourdough bread and fresh mozzarella cheese are
brushed with olive oil and browned until melted and crispy.
Served on a bed of roasted grape tomatoes and drizzled
with hot bagna cauda.
9.
13.
Figs, Pigs and Goats
First of the season figs, stuffed with fresh goat cheese and
wrapped with Nueske’s bacon rubbed with cumin, black
pepper and brown sugar. Broiled to tasty perfection until
the bacon crisps, the goat cheese melts and the figs
caramelize. Drizzled with Italian saba, a velvety syrup
made from cooked grape must aged in wood barrels.
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.
10.
Insalata Caprese
Our version features the first of the season Peach Mountain
tomatoes and basil, along with a spicy tomato vinaigrette,
fresh mozzarella, a sprinkling of J.Q.Dickinson salt and
loads of farmer herbs. Let’s get this summer party started!
10.
Leo’s Bliss Version II
August is the best month…the best month for produce,
the best month for vacation and the best month for a
birthday (the 13th if you’re interested). Dig into mixed
greens, bright rows of chilled beets, green beans,
pickled carrots, celery and cucumbers are dressed
with roasted sherry-shallot vinaigrette. Garnished with a
lemon aioli and crunchy grain coated hard cooked egg.
10.
Large Plates
20.
Ratatouille Crepes
Authentic ratatouille is a blend of vegetables and
herbs that presents the flavors of garlic,
basil and Mediterranean vegetables in all their
splendor. This French staple is folded into crepes,
napped with a red wine tomato sauce, drizzled
with basil oil and garnished with mild goat
cheese and tapenade.
20.
29.
Provençal Halibut
Meaty halibut is seared and served with a flavorful
basil sauce, baby artichokes, Italian broad beans,
seasonal summer vegetables and saffron aioli.
29.
26.
Grilled Flat Iron with Sweet Corn Butter
Set atop a luscious creamy corn and smoky
bacon ragout and drizzled with tangy
green herb sauce.
26.
24.
Duroc Long Bone Pork Chop
with Brandied Cherries
A brined, antibiotic free pork chop is grilled and
served with tart brandied cherries. Accompanied
by creamy corn risotto. I know, not traditional,
but oh so delicious.
24.
26.
Cornmeal Crusted Walleye
with Warm Corn Salad
Ok Ohioans, this is our dish. In this preparation,
a walleye fillet is dipped in a buttermilk
marinade, rolled in cornmeal and pan-fried.
Served with warm corn salad and a
creamy beet sauce.
26.
15.
Farmers Market Burger*
Locally raised ground beef from Orion Organics is
flavored with parsley and shallots. Served on a
brioche bun with tomato jam, creamy citrus
slaw, Blue Jacket Silver Lake Chèvre
Boursin and herbed fries. (Please no omissions on this dish).
15.