Cup 4. - Bowl 5.5

Cup 4. - Bowl 5.5

Earthy portobello mushrooms are diced and quickly sautéed Burgundian style with butter, garlic, and lemon juice. Served with a red wine reduction.

This was the runaway hit at winter restaurant week. Wild caught fish is dusted with rice flour, flash fried and served with Moroccan spiced garbanzo bean puree, smoked paprika vinaigrette, saffron aioli and fried garbanzo beans.

Multi-colored carrots, brussels sprouts, cauliflower and various other winter roots and vegetables are roasted until crisp and drizzled with Bagna Cauda, the glorious Italian hot vinaigrette and sprinkled with crunchy grains.

That’s right! Served with a multi-colored carrot salad, Creole mustard and a drizzle of caramel…Bam.

Juicy lamb chops are marinated in garlic, olive oil and black pepper and sauced with gras pista, an Italian sauce similar to pesto with walnuts, basil, parsley, mint and garlic. Served on a bed of lemony farro with
 garbanzo bean crumbs.

Fresh goat cheese is broiled with spicy tomato 
sauce and serve with grilled olive oil bread for 
spreading. Simple, yet splendid.

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.

Is it wrong to crave the summer in March? Is it wrong to want California when you live in Ohio? We try to get closer…crunchy romaine, dressed with green goddess dressing, avocado, roasted sweet grape tomatoes, 
micro greens, and hard boiled egg. Be kind to 
yourself. Winter in Ohio can last a long time.

Mixed greens with smoked trout, daikon radish, 
cucumber, crunchy seaweed salad and 
pickled ginger vinaigrette.

A Paula Wolfert recipe, this dish is typical of the southern 
French practice of cooking duck very slowly in wine and 
aromatics until it is tender enough to eat with a spoon. This
 is one of our all time favorite dishes. One duck leg is served 
with a delicious sauce from the reduced braising 
liquid and savory white beans.

A single cut brined pork chop is grilled and served with 
Peifer Orchards apple ginger chutney and a vegetable and fingerling potato melange with a vinaigrette made from 
verjus, an unfermented grape juice. Verjus offers a great alternative to citrus juice or vinegar in vinaigrette.

Maitake mushrooms, leeks and spinach find their way
 into this dish, all “woven” together with fresh pasta. 
Finished with savory mushroom jus, garnished with
 fresh herbs and a dusting of umami powder.

This beautifully beefy steak is grilled medium rare and 
served with Valdeon, a creamy Spanish blue cheese 
aged in chestnut leaves and a drizzle of sherry spiked
 red pepper coulis.

Five wild caught domestic sea scallops are seared 
crispy and served with citrus, toasted pistachio and 
golden beet risotto.

This dish was invented for a luncheon with Milla Handley
 of Handley Cellars. The result is a succulent fish with 
hints of warm spices and citrus. Served with 
coconut black rice.

This is a very special burger for a very special someone.
 My youngest son, Henry, is turning thirteen.
(Middle School, Yikes!) He loves the Winds’ burgers, 
so in honor of this amazing, not so little, boy, here’s a 
custom burger for his birthday. Locally raised ground beef
 from Orion Organics, is cooked on a hot griddle placed 
on a brioche bun and topped with bacon marmalade, 
cheddar spread and cucumbers. Served with 
extra fries showered with grated
 Parmesan… absolutely Henry style!