Dinner
DINNER 4:00-9:00PM
Roasted Almonds 7.
House Olives 7.
Soup of the Day or Black Bean Chili
Cup 6. - Bowl 8.
7.
Bread Service for Two
A selection of daily breads and focaccia with whipped and flavored butters.
7.
Small Plates
10.
Indian Spice Fritter
Savory vegetable fritters are fried until hot and crisp and served with coriander chutney.
10.
11.
Karaage Chicken Bao
Marinated chicken breast is fried nice and crispy and stuffed in pillowy bao buns. Garnished with pickled
red onion and carrots, radish, cilantro
leaves and spicy dynamite sauce.
11.
12.
Ohio Nibble
Grated Widmer 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 semolina crackers.
12.
10.
Asparagus Aillade
Asparagus is one of the vegetables Ohio really does
well. Fresh asparagus is roasted and topped with
aillade, a mixture of hazelnuts, orange
zest, garlic and olive oil.
10.
16.
Winds Shrimp Cocktail
We love horseradish and there’s nothing better with horseradish than juicy domestic shrimp. Here we
combine the Latin flavors of chipotle, lime, and cilantro with shrimp and avocado and serve it on top of
creamy horseradish panna cotta with some
crispy corn tortilla threads.
16.
19.
Grilled Petite Lamb Rack
Two juicy lamb chops are grilled medium and set atop cumin and lime spiked yogurt and a refreshing minted lentil salad with cucumber and lemon.
19.
18.
Salmon with Black Pasta
It’s been more than forty 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 Ohio City squid ink
linguine and tossed with luxurious lemon cream.
18.
12.
Thank the Goddess 3.0
This is a redo of a Winds favorite salad. This version features local greens from La Brisa Farm tossed with
our goddess dressing, avocado, pistachio, sprinkled
with pink peppercorn and topped with a goddess inspired deviled egg.
12.
12.
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 asparagus. Shaved paper thin, tossed with arugula, lemon
vinaigrette and sprinkled with crunchy, spiced,
fried buckwheat on a bed of stracciatella.
12.
10.
Caesar Salad
Roma Crunch lettuce, Manchego cheese, toasted garlic
breadcrumbs and plump white anchovies with the
traditional garlic and lemon dressing.
10.
8.
House Salad
Balsamic Vinaigrette, Sesame Miso, Lemon Gorgonzola
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.
15.
Cheese Service
Today’s selection of artisan cheeses is
accompanied by a Medjool date and quince paste.
15.
Large Plates
40.
Campo Grande Grilled Iberico Pork Chop
We’ve done a few events using this pork and I can
honestly say nothing compares to this Spanish breed.
The flavor is deliciously complex and far superior to
any other pork I’ve eaten. For this preparation the chop
is grilled medium rare…that’s right, medium rare and
served with a piquillo pepper sauce, fava
beans and chorizo potatoes.
40.
22.
Thai Inspired Grilled Tofu
Pressed, grilled tofu is brushed with a tamarind glaze. Served with a lemongrass, coconut milk sauce, sautéed vegetables and rice noodles.
22.
35.
Swordfish Jody Style
If you live in Yellow Springs you certainly know the impact Jody Farrar had our community. A mom to anyone who needed one, a helper of those on the fringes or in need and a fabulous cook. Honestly, she’s
one of the kindest people I’ve ever met. Jody is also the mother of our beloved Chef Kate. Jody passed
away this past September. I asked Kate, what’s a favorite dish your mom made? So here it is, grilled
wild caught swordfish, fresh spinach, angel hair
pasta and a lime mango sauce.
35.
35.
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 fresh sweet pea
sauce, blanched fresh peas and risotto.
35.
36.
Seared Labelle Duck Breast
This is Magret duck breast from Labelle Farms in
Sullivan, New York and it is so delicious.The duck is
dry rubbed with lemon zest, coriander seed and shallots and seared medium rare. Served on a spring
vegetable ragout that may include, fingerling
potatoes, fresh fava beans, dried beans,
asparagus and ramps.
36.
20.
Samuel Burger
This is another very special burger for Samuel, a man
who can practically eat his body weight in expensive Parmesan. Locally raised ground beef from
Orion Organics is flavored with parsley, shallots and
Parmesan. Served on a brioche bun, topped with
Remoulade slaw, white cheddar and griddled
sweet onions. Served with herbed fries. (Please no omissions or substitutions on this dish.)
20.