Soup of the Day
Cup 4. - Bowl 5.5
Black Bean Chili
Cup 4. - Bowl 5.5
Roasted Almonds 5.
House Olives 5.
A grilled sweet pepper is sprinkled with smoked pimentino infused Fleur del Sel and served with a small Manchego almond salad.
A partially boned quail is set in a Spanish inspired marinade overnight, then grilled to perfection. Laid on a bed of arugula and drizzled with a savory Concord grape sauce.
Swiss Chard Fritters
These crispy little fritters do justice to the underrated Swiss Chard. The fritters combine Greek flavors of lemon, feta and oregano and are served with a wildly colored, refreshing beet tzatziki. Absolutely sublime.
Winds Moroccan Spiced Lamb Skewers
Lamb sirloin is marinated, grilled and garnished with harissa spiced tahini sauce, lentil tabouleh and house-pickled carrots tossed in Charmoula.
Every year we look forward to Peach Mountain’s garlic harvest. We are roasting new garlic by the head with extra virgin olive oil and fresh thyme. Sweet, spreadable and luscious, it’s served with grilled bread, an eggplant, roasted pepper and caper salad and Boursin cheese spread.
Swordfish Involtini with Pangrattata
Involtini is an Italian word for a small bite of food consisting of some sort of outer layer wrapped around a filling. Here we use a juicy wild caught swordfish and wrap it around Pangrattata,a blend of toasted breadcrumbs with lemon zest, fresh herbs and a little sun-dried tomato. Dredged in crushed pistachio and roasted in a hot oven and drizzled with lemon oil. Wow!
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.
The Raw and the Cooked
Beets that is. This salad is a contrast in beets, created for beet haters and sure to satisfy beet lovers. Cooked beets are topped with a salad of shredded raw beets tossed with arugula and a creamy Parmesan dressing, spiked with smoked paprika and a little horseradish. The salad is garnished with a strip of tempura bacon. Inspired by the Lévi-Strauss book rather than the Fine Young Cannibals.
Autumn Equinox Salad
This salad really says fall. It features mixed greens, maple pepper pecans, diced Tillamook Cheddar and crisp apple slices all tossed with apple chutney vinaigrette.
Labelle Duck Leg and Thigh with Autumn Succotash
There’s nothing like braised duck. A juicy Hudson Valley duck leg is marinated, seared, then braised until silky and tender. Served with an autumn succotash of dried and fresh beans. I love this as much as I love Fall in Ohio.
Long Bone Duroc Pork Chop with Cider Sauce
A single cut brined pork chop is grilled and sauced with fresh cider reduction and caramelized local apples, all from Peifer Orchards. Served with roasted farmer potatoes.
Squash and Pumpkin Lasagna
A variety of locally grown squashes are roasted, scooped and mashed, layered with fresh pasta sheets and cheeses, then baked until bubbly. Drizzled with roasted shallot cream, sage oil and squash caponata.
A classic Italian dish named for its braising liquid-literally ‘crazy water’. Halibut is seared and braised in a broth of white wine, capers, tomatoes and olives. Served in a bowl with garlic-sauteed escarole, torn basil, parsley leaves and grilled garlic toast.
Pan-fried Walleye with Apple Vinaigrette
Walleye is always the most popular fish we serve. The preparation highlights all the things we love about this much beloved lake fish. Walleye is dredged in semolina flour and cornmeal, sautéed until crispy, garnished with a crunchy apple salad and drizzled with aromatic Vadouvan oil. Served with cauliflower puree.
Grilled Flat Iron Steak with Chanterelle Mushrooms
This beautiful steak is dusted with powdered forest mushrooms and grilled medium rare, sauced with Michigan Chanterelle ragout and drizzled with red wine reduction.
Locally raised ground beef from Orion Organics is seasoned with chopped shallots, fresh oregano and mint. Served with feta mayo, a sun-dried tomato spread and fresh parsley salad garnish. Served with herbed fries.