Soup of the Day
Cup 4. - Bowl 5.5
Black Bean Chili
Cup 4. - Bowl 5.5
Roasted Almonds 5.
House Olives 5.
The Real Deal French Onion Soup
Alright, it’s not totally classic. Our version uses a rich, brown chicken stock instead of the more traditional beef stock. We simmer caramelized onions with garlic, fresh thyme, a healthy dose of dry sherry and add the comforting mixture to the rich stock. It’s ladled into a crock, layered with buttered toasts and broiled with gruyere cheese. Wow. 8.
Mini Southern Garlic Biscuits
Three mini Southern biscuit sandwiches with candied applewood smoked bacon, pimento cheese and pickled vegetables.
Roasted Roots, Etc with Bagna Cauda
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.
Butternut Squash Ravioli with Vanilla-Infused Brown Butter
This wonderful ravioli is stuffed with butternut squash and savory Italian cheeses. Served with roasted butternut squash, toasted walnuts, fried sage and nutty, aromatic, vanilla brown butter.
Crispy Cod Strudel with Smoked Trout and Creamy Braised Cabbage
Fresh cod is seasoned with coriander seed, black pepper and chives, wrapped in buttered phyllo dough with a little smoked trout then baked until crispy. The result is a moist, flavorful fish with a crispy exterior. Served on a bed of braised cabbage and drizzled with beet vinaigrette.
Our house made chorizo is spiced with cumin, cinnamon, ancho chili and clove, grilled and served with our irresistible queso, jicama and radish salad with a squeeze of lime and a drizzle of jalapeño 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.
Winter in Milan
A knife and fork salad of crunchy romaine hearts with olives, mint leaves, and roasted cherry tomatoes. Drizzled with lemon Gorgonzola dressing and piled with fried onion strands, this is for you, Rick and Norma, as you enjoy your retirement adventures!
Beets, Arugula, Dates, Candied Cashews and Feta with Blood Orange Vinaigrette
A delicious winter salad highlighting one of my favorite vegetable: beets. That’s right, BEETS! Add some sweeter elements to this deliciously earthy vegetable and you have a rockin’ salad.
Provençal Labelle Duck Breast
This Magret duck breast is from Labelle Farms in Sullivan, New York and it is delicious. Dry rubbed with shallots, bay leaves and coriander then grilled medium and topped with dried cherry bacon jam and served with sweet potato mousseline.
Turkish Lamb Shank
This Elysian Fields lamb shank is marinated in cumin, oregano, aleppo pepper and braised until tender. This is the lamb made famous by Thomas Keller of the French Laundry. Turkish inspired, the lamb is sauced with a tomato, roasted red pepper and brown butter coulis and served with cauliflower couscous.
Portabello mushrooms are rolled in breadcrumbs and sautéed until crunchy, then finished with a sauce of lemon juice, white wine, butter and capers. Served with carrot risotto. 19.
Grilled Flat Iron Steak with Irish Whiskey Butter
Slathered with a luscious butter spiked with Guinness stout, Worcestershire and Jameson’s Irish whiskey. Served with duck fat roasted fingerling potatoes and fried shallots.
Sicilian Style Swordfish with Caper Herb Sauce
Wild caught domestic swordfish is grilled and drizzled with extra virgin olive oil flavored with capers, lemon, chopped herbs and garnished with crispy fried long stemmed artichokes.
Roasted Trout with Crabmeat
This is one of our most requested dishes. Fresh trout is roasted with a pecan cornbread stuffing and sweet crab meat. Drizzled with beurre blanc, the famous white butter sauce of France.
Mary Kay and Kim went in search of this local legend at the end of an over-long day of wine tasting in Burgundy. A hand pattied beef burger garnished in the manner of the town of Beaune: tomato sauce, mustard-spiked mayonnaise, fromage, and crisp, hot french fries ON the sandwich. Served with pickled vegetables.