Soup of the Day
Cup 4. - Bowl 5.5
Black Bean Chili
Cup 4. - Bowl 5.5
Roasted Almonds 5.
House Olives 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.
Fried Fish with Lemons and Lemon Garlic Aioli
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.
Salmon with Black Pasta
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.
Grilled Lamb Skewers with Salsa Verde and French Feta
Lamb chops are marinated in rosemary, garlic, and black pepper and sauced with a delicious salsa verde of oregano, flat leaf parsley and mint.
Braised Pork Shoulder Soft Tacos
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.
Winds Charcuterie Plate
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.
Shaved Asparagus Salad
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.
Seared LaBelle Farms Duck Breast
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.
Early Summer Risotto
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.
Halibut in Fresh Shell Pea Sauce
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.
Grilled Flat Iron Steak with Bulleit Bourbon Worcestershire Butter
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 Long Bone Pork Chop
A single cut brined pork chop is grilled and sauced with delightfully tart and sweet roasted cherry rhubarb Mostarda and herbed barley pilaf.
Cornmeal Crusted Walleye with Spring Vegetable Ragout
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.
Samuel Son Burger*
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.