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
11.
Our Favorite Biscuits
What’s better than our biscuits? Our biscuits with
house made Boursin, candied applewood
bacon and a fried oyster. Two biscuits, one for you and one to share…maybe.
11.
14.
Smoked Trout Cake
This is a Winds classic with many incarnations and variations over the years. This winter version pairs a bright vinaigrette with crispy, smoky trout cakes. Garnished with a little Peifer Orchard apple
salad and a drizzle of chive oil.
14.
12.
Indian Spiced Sweet Potatoes
Organic sweet potatoes are roasted until crispy and caramelized and flavored with our house made curry spice, ghee, and chutney. Add some of Roland’s
paneer, curry leaves, black sesame and
a little papadum crunch.
12.
19.
Grilled Petite Lamb Rack
Three juicy New Zealand lamb chops are marinated in harissa, grilled medium, drizzled with charmoula and servedwith lentil tabouli and pickled carrots.
19.
10.
Fried Brussels Sprouts
Yes, fried Brussels sprouts. Deep fried and fancified
with crispy applewood smoked bacon, crushed
almonds and a piquant mustard caper vinaigrette. I
defy you to dislike this under appreciated vegetable. Vegetarian version also available.
10.
10.
Mushroom Bao
Braised Guided by Mushrooms oyster mushrooms and pickled shiitake mushrooms are stuffed in pillowy
bao buns and garnished with carrots, cilantro leaves, almond chili crisp and topped with kimchee spiked Japanese mayonnaise.
10.
12.
Winter is Upon Us-Emma Style
I’ve been making this kale salad ever since my daughter had one on vacation at a restaurant in Asheville. So here’s my version: local sweet, tender
kale, roasted winter squash, ripe pear, toasted pistachios, tangy Blue Jacket Chevre and an out of
this world roasted pear vinaigrette. This is for you, Emma, a constant inspiration every single day.
12.
9.
Ukrainian Beets
Earthy beets are topped with horseradish creme fraiche and sprinkled with toasted poppy and
pumpkin seeds and topped with dill and black bread croutons.
9.
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.
Sicilian Inspired Swordfish
Domestic, wild caught swordfish is grilled and topped with salsa rossa, a Sicilian version of pesto with
sun dried tomato and pistachio. Served with herbed broccoli farro.
35.
32.
Labelle Duck Confit
A juicy Hudson Valley duck leg is confited in duck
fat and herbs, topped with walnut gras pista and served with an assortment of winter vegetables roasted in brown butter.
32.
32.
Cod a la Parisienne
This dish takes inspiration from Parisian bistros. Herb
crumbed, wild caught cod is baked and finished
with a pan sauce of white wine and crème fraiche. Served with mushroom duxelle and thyme,
leek mashed potatoes.
32.
24.
Squash and Pumpkin Lasagna
A variety of locally grown squashes are roasted, scooped and mashed, layered with fresh pasta
sheets and cheeses, then baked until bubbly.
Drizzled with roasted shallot cream,
sage oil and squash caponata.
24.
46.
Creekstone Beef Filet
This beautiful steak is grilled medium rare, topped
with maitre d’ butter, tobacco onion and served with thyme, leek mashed potatoes..
46.
20.
Parisian Burger
Orion Organics ground beef gets a Paris Bistro
treatment with a schmear of Dijon mustard, a crisp vegetable salad featuring caperberries, cornichons and vermouth vinaigrette. Topped
with Belletoile, a French triple cream
cheese and served with herbed fries. (Please no omissions or substitutions on this dish.)
20.