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
6.
Spring Crostini
With all the seasonal herbs and spring vegetables from our local farmers we decided to offer a rotating variety of crostinis. Please ask your server for todays selection.
6.
10.
Indian Spice Fritter
Savory vegetable fritters are fried until hot and crisp and served with coriander chutney.
10.
10.
Persian Inspired Kuku
Kuku is a traditional Persian dish that is a little like a frittata
made with an abundance of local spring herbs and greens. Served with tahini yogurt and a walnut salad with
saffron infused golden raisins.
10.
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 our house made squid ink linguine and tossed with luxurious lemon cream.
18.
15.
Gambas al Ajillo
Domestic shrimp are quickly sautéed with sliced garlic, white wine, lemon, coarse salt and a little smoked paprika. Served with grilled bread for dipping.
15.
19.
Grilled Petite Lamb Rack
Two juicy New Zealand lamb chops are grilled medium and set atop warm orzo flavored with salsa
verde and topped with a cucumber olive salad.
19.
12.
Thank the Goddess 3.0
This salad honors Jerusha, Roland’s wife, who loves a
great salad with a plethora of ingredients. Chopped salad greens are tossed with green goddess dressing and layers of Spring raw and pickled
vegetables. Add sliced hard cooked egg and
rosemary croutons and this salad is fit for our resident Goddess.
12.
12.
Parisian Love Affair
Asparagus from La Brisa Farm is shaved paper thin and tossed with frisée, lemon chervil vinaigrette and set atop creamy stacciatella.
Sprinkled with crunchy fried buckwheat.
12.
10.
Caesar Salad
Roma Crunch lettuce, Manchego cheese, toasted garlic
breadcrumbs and plump white anchovies with the
traditional garlic and lemon dressing.
10.
7.
House Salad
Balsamic Vinaigrette, Sesame Miso, Lemon Gorgonzola
7.
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
35.
Halibut with Spring Vegetable Ragout
Meaty wild caught halibut is roasted and served on
a bed spring vegetable ragout that may include fresh fava beans, asparagus and ramps tossed in Café de Paris sauce.
35.
35.
Crispy Bronzini
This delicious white fish is pan seared to ensure a
crispy and set atop a crunchy vegetable salad of fennel, carrot and radish dressed with fresh oregano and lime vinaigrette.
35.
36.
Seared Tamarind Duck Breast
Magret duck breast from Labelle Farms in Sullivan,
New York is featured in this delicious dish. The
duck is cooked medium rare and brushed with a
tamarind glaze. Plated with a coconut milk,
lemongrass and lime juice sauce and
served with rice noodles.
36.
28.
Early Summer Risotto
Carnaroli rice from Italy perfectly showcases early
summer vegetables. Fresh English peas
will be its staples along with the first of this year’s asparagus and fresh herbs. The vegetable ingredients will change daily, please ask your server.
28.
40.
Seared Creekstone Steak Frites
Two Creekstone tournedos are seared medium rare and slathered with Maitre’d butter, that
glorious concoction of shallots, herbs, garlic and lemon juice.Topped with
crispy shoestring frites.
40.
20.
Samuel Son Burger
This is another very special burger for my oldest son,
Samuel, a young 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.