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 crackers.

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.

I had a dish very similar to this, the first time I traveled to Spain.
 The Spanish version included every type of edible sea creature
 plucked out of the Mediterranean. My version only includes 
meaty white fish chunks, fried until crispy with thin slices of
 lemon, that are for eating, not just garnish, a few fried
 potatoes, “just ‘cause” and a lemony, garlicky aioli.

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.

Lamb chops are marinated in rosemary, garlic, and black
 pepper and sauced with a delicious salsa verde of oregano,
 flat leaf parsley and mint.

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 cashews, lemon vinaigrette, torn basil and
 Blue Jacket Dairy’s aged Cheddar, 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’s 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 is Magret duck breast is from Labelle Farms in
 Sullivan, New York and it is delicious. It is dry rubbed with traditional North African spices, cumin, saffron, cinnamon,
 ginger and paprika. Seared until medium rare and served 
with warm carrot, couscous and garbanzo beans, 
olive crumbs and duck fat cracklings.

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.

A single cut brined pork chop is grilled and sauced 
with delightfully tart and sweet roasted cherry 
rhubarb Mostarda and herbed barley pilaf.

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, artichokes and spring onions.

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 Les Prether is flavored with parsley, 
shallots and Parmesan. Served on a brioche bun, 
topped with Remoulade slaw, white cheddar, griddled 
sweet onions and served with herbed fries.