Dinner
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.
8.
Spanish Biscuit
I love biscuits, I love Jamon Serrano. Now you know why
there is such a thing as a Spanish biscuit. Our light biscuits are spread with a little local apricot jam, thinly sliced Jamon Serrano, dressed arugula and a shower of Manchego.
8.
8.
Aged Cheddar Soup
Always a winter favorite, this soup starts with a rich
vegetable stock and Widmer and Black Diamond
cheddars. Garnished with a mustard cheddar crouton.
8.
8.
Spanish Fried Potatoes with Aioli
Berkeley’s beloved and now closed, tapas bar, Cesar, won
me over with this dish. Potatoes are fried until crisp with
fresh herbs, seasoned with coarse salt and served
with our aioli made from Peach Mountain new garlic.
8.
14.
Smoked Trout Cake
This is a Winds classic with many incarnations and variations over the years. This winter version pairs a bright vinaigrette
with crispy, smoky trout cakes. Garnished with a little
Asian pear salad and a drizzle of chive oil.
14.
10.
Fried Brussels Sprouts
Yes, fried Brussels sprouts. Deep fried and fancified with
crispy applewood smoked bacon, crushed Marcona
almonds and a piquant mustard caper vinaigrette. I defy
you to dislike this under appreciated vegetable.
10.
13.
Persian Inspired Lamb Kebab
This Persian inspired kebab is ground lamb spiced with turmeric, saffron and sumac. Served with kuku, a
traditional Persian dish that is a little like a frittata.
13.
8.
Indian Spiced Sweet Potatoes
Peach Mountain Organics sweet potatoes are roasted
until crispy and caramelized and flavored with our
house made curry spice, ghee, and chutney. Add
some of Roland’s paneer, curry leaves, black
sesame and a little papadum crunch.
8.
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, homemade
croutons and plump white anchovies with the
traditional garlic and lemon dressing.
9.
9.
Winter is Upon Us-Emma Style
I’ve been making this kale salad ever since my
daughter had one on vacation at a restaurant in Asheville.
So here’s my version, local sweet, tender kale, roasted
winter squash, ripe pear, toasted pistachios, tangy Blue
Jacket Chevre and an out of this world roasted pear
vinaigrette. This is for you, Emma, a constant
inspiration every single day.
9.
9.
Russian Beets
Earthy beets are topped with horseradish creme fraiche and sprinkled with toasted poppy and pumpkin seeds and
topped with dill and black bread croutons.
9.
Large Plates
27.
Provençal Labelle Duck Breast
This is Magret duck breast is from Labelle Farms in
Sullivan, New York and it is delicious. It is rubbed
with lemon and orange zest, shallot, bay leaves and
parsley. Drizzled with a local plum sauce and
served with a rustic vegetable and fregola melange.
27.
26.
Duroc Long Bone Pork Chop with
Old Forester Bourbon Apple Butter
A single cut brined pork chop is grilled and served
with a dollop of butter flavored with bourbon and
our house apple butter made from Peifer apples.
Juniper spätzle with mustard butter finishes out
this study in Midwest pork perfection.
26.
22.
Smoked and Wild Mushrooms
House applewood smoked portobello mushrooms are
stuffed with Parmesan risotto and surrounded by seared
wild mushrooms, mushroom syrup and mushroom dust.
This dish is all kinds of mushroom goodness!
22.
28.
Seared Red Snapper with Bouillabaisse Jus
Wild caught snapper is seared until crisp and served
on a bed of fennel confit, drizzled with an ethereal
broth redolent of tomato, saffron and Pernod. Served
with a dollop of Rouille, the Provençal sauce made
with breadcrumbs, olive oil, a little warm red
pepper and saffron and fennel confit.
28.
30.
Coquilles St. Jacques
An updated, somewhat deconstructed version of the
French classic. Large sea scallops are seared to a crusty
exterior and finished with a pan sauce of white wine and
crème fraiche and garnished with mushroom duxelle.
Served with thyme and leek mashed potatoes.
30.
27.
Grilled Flat Iron Steak with Cacio e Pepe Butter
This beautiful steak is grilled medium rare and topped
with a compound butter capturing all the flavors of the
iconic Roman pasta dish. Drizzled with Winds steak
sauce and served with Aligot potatoes.
27.
15.
Winds Pimento Cheese Burger*
Griddled and served on a fresh brioche bun with our
addictive pimento cheese spread of grated Tillamook
sharp cheddar, mixed with mayonnaise, charred and
peeled sweet red peppers and a healthy spoonful of
horseradish. Add house pickled cucumber.
Served with herbed fries.
15.