Dinner
DINNER 4:00-9:00PM
Small Plates
Roasted Almonds 6.
House Olives 6.
Soup of the Day or Black Bean Chili
Cup 5. - Bowl 7.
6.
Bread Service for Two
A selection of daily breads and focaccia with whipped and flavored butters.
6.
10.
Butternut Squash Croquetas
This small plate was a big hit on Valentine’s Day. I
know we are heading into spring, but let’s pay homage, one more time, to our beloved butternut squash
10.
9.
Our Favorite Biscuit Version 3.0
What’s better than our biscuits? This biscuit has
an everything bagel seasoning, fried shallots,
a schmear of creme fraich and house cured
salmon. Two biscuits, one for you and
one to share…maybe.
9.
9.
Barbecued Carrots
Whole carrots from Patchwork Gardens are basted with sofrito until tender and caramelized. Served on roasted red pepper coulis and sprinkled with crispy garlic bits tossed with nigella seeds and smoked paprika.
9.
14.
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.
14.
13.
Korean Spiced Meatball Skewer
These pork meatballs are flavored with garlic,
ginger and cilantro and brushed with a somewhat
spicy gochujang sauce. Served with rice and a
stir fried seasonal vegetable.
13.
12.
The Best Tapa in the World
Fresh goat cheese is broiled with spicy tomato
sauce and served with grilled olive oil bread for spreading. Simple, yet splendid.
12.
12.
Springtime with Jerusha Salad
An array of springtime vegetables with a delicious
yogurt and buttermilk dressing to honor the woman
who keeps us all organized, asks the questions
we forget to ask and handles it (along with raising
two adorable young girls), all with
grace and style.
12.
12.
Spring Verde Salad
Crispy herb infused cashews give a crunch to this mountain of early greens and Belgian endive all
tossed with a light, springy vinaigrette.
12.
10.
Caesar Salad
Roma Crunch lettuce, Manchego, toasted garlic
breadcrumbs and plump white anchovies with the traditional garlic and lemon dressing.
10.
7.
House Salad
Balsamic Vinaigrette, Sesame Miso or 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.
14.
Cheese Service
Today’s selection of artisan cheeses is
accompanied by a Medjool date and quince paste.
14.
Large Plates
34.
Seared Labelle Duck Breast
This is Magret duck breast from Labelle Farms in
Sullivan, New York and it is delicious. Seared medium rare and served with a warm broccoli salad, piperade and toasted pinenuts.
34.
36.
Seared Snapper
This is new dish, taking some inspiration from Roland’s Southern roots. Wild caught snapper is seared and
served with Creole mustard sauce and dirty rice.
36.
35.
Grilled Long Bone Pork Chop
A single cut brined pork chop is grilled and served with luxurious avocado butter, warn bean succotash with chipotle vinaigrette and a masa crumble.
35.
24..
“Esploso Estate”
A spring version of a beloved summer dish. An explosion of grilled and roasted local vegetables,
first of the season herb pesto and creamy burrata
on a sheet of house made pasta.
24..
38.
Swordfish Milanese
Wild caught domestic swordfish is breadcrumbed,
roasted and served with a pistachio gravel oil and a
traditional saffron risotto.
38.
38.
Braised Short Rib
Now this is a dish to really treat yourself. Meltingly tender braised short rib is set atop soft polenta and drizzled with truffle infused besciamella.
38.
19.
Henry is a Teenager Burger*
This is a very special burger for a very special someone. Our youngest son, Henry, is turning
nineteen and this is the last Henry is a Teenager burger, He loves the Winds’ burgers, so in honor
of this amazing young man, (who I miss terribly)
here’s a custom birthday burger. 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! (Please no omissions or substitutions on this dish.)
19.