– Course 2 –
choose one *

Parisian Steamed Salmon
Chive Crêpe stuffed with Local Asparagus

– Course 3 –
choose one *

Cheesecake
Jeni’s Ice Cream
Chocolate Mousse

*no substitutions available

Roasted Almonds 3.
House Olives 3.

House Salad
Dressings – balsamic vinaigrette, yogurt herb, sesame miso, lemon Gorgonzola or blue cheese 5.

Caesar Salad
Romaine lettuce, Manchego cheese, homemade croutons and plump Spanish anchovies with the traditional garlic and lemon dressing. What could be better you ask? Well, we’ve tweaked and updated our presentation a bit as a present for one of our favorite customers. 8.

Totally Taurus Salad
What do you do when your favorite Taurus requests something with fresh mozzarella for her birthday brunch? Since Miss Melissa’s a salad freak, I composed this early spring salad of marinated ciliegini, roasted grape tomatoes, speck ham (think smoky prosciutto) and toss it all with plenty of watercress and arugula. 8.

Soup of the Day cup 4. bowl 5.
Black Bean Chili cup 4. bowl 5.

Cheese Service
Several artisan cheeses hand cut at the table accompanied by medjool dates and quince paste. 8. per person

Provencal Egg
Hard cooked egg halved and topped with garlic aioli, house-cured sardine and roasted red pepper on a bed of spinach dressed with lemon oil and served with toasted almonds. A great starter with a glass of Cava. 3.

Asparagus Aillade
Asparagus is one of the vegetables Ohio really does well. Here it gets a simple treatment ala Zuni Café in San Francisco. Fresh asparagus is roasted and topped with aillade, a mixture of hazelnuts, orange zest, garlic and olive. Absolutely sublime. 4.5

Winds Charcuterie Plate
A selection of Winds kitchen’s patés and terrines, including imported and domestic cured meats, pickles and house condiments. 12.

Seared Sea Scallops with Ginger Lemongrass Beurre Noisette
Beurre Noisette is one of those classic French sauces any chef worth their toque know how to make. Here we’ve given it an Asian treatment with ginger, lemongrass and lime juice. Served with a julienne of snow peas, diced beets and house-made orange salt. 11.

Crispy Fried Artichokes
Long stemmed Italian artichokes are breadcrumbed and fried until deliciously crispy. Spring inspired creamy watercress sauce for dipping. 8.

Salmon with Black Pasta
It’s been twenty years since MK and 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 organic salmon is set atop squid ink linguine tossed with luxurious lemon cream. 12.

Pork Meatballs in Chipotle Sauce
Pork meatballs are simmered in a spicy tomatillo-chipotle sauce. Served with warm flour tortillas and plenty of sauce for dipping. 9.

Large Plates

Choose soup or house salad – make it Totally Taurus Salad or Caesar add 6.

Chive Crêpe stuffed with Local Asparagus
Tender lemon chive crêpes are stuffed with organic asparagus and creamy house-made ricotta then crisped in the oven and drizzled with Italian fig vinegar. 20.

Austrian Rhubarb Halibut
Inspired by Bouley’s restaurant in New York, fresh halibut is crusted with rosti potatoes, drizzled with fresh rhubarb sauce and garnished with fennel confit. 25.

Parisian Steamed Salmon
Steaming salmon results in a silky, sexy texture. Set atop leeks stewed in butter then garnished with a spring ragout of morels and fresh peas. Served with carrot flecked mashed potatoes. 25.

Grilled Duck Breast
La Belle Farms magret duck breast is dry rubbed with shallots, bay leaves and coriander, brushed with a mix of Riesling and honey and grilled. Served with lime and bacon infused mashed sweet potatoes. 24.

Lamb Chop and Loin
Hand cut chop and juicy lamb loin are grilled medium with a dollop of tapenade and drizzled with fresh mint oil. Served with a flageolet bean gratin. 25.

Sides
Carrot Flecked Mashed Potatoes. 4.
Mashed Sweet Potatoes 4.
Flageolet Bean Gratin 4.

Campari 5.
Boissiere Sweet or Dry Vermouth 3.5
La Gitana Manzanilla Dry Sherry 3.5
Pernod and Water 4.5

May 2008 Wines

Dibon Cava
The Xampanyerias (cava bars) in Barcelona are well known for their chic décor and cutting edge tapas. Cava flows freely at these late night haunts and pairs beautifully with delicious small plates. This delicious cava is perfect to celebrate just about any occasion.
Bottle 19.      Glass 6.25

Lioco 2006 Chardonnay Sonoma
Maybe I’m jaded, but it takes an extraordinary wine to get me hyped up about California Chardonnay. Well folks, I can honestly say LIOCO is that wine. This is 100% unoaked Sonoma Chardonnay that’s harvested early to retain a natural acidity. The wine has beautiful lemon peel and tangerine elements along with a deliciously creamy finish.
Bottle 28.      Quartino 12.25      Glass 8.25

Barraud 2006 Macon Chaintré
With Julien Barraud joining his parents, Daniel and Martine, in the wine business, this lesser known Mâcon Chaintré, has become his own project. If you are like me, when you hear Barraud you think of some of the best Pouilly Fuisse made. Think of Mâcon Chaintré as a Pouilly Fuisse starter kit. Beautiful juicy Chardonnay fruit with an elegance you only find in a French wine.
Bottle 28.      Quartino 12.25      Glass 8.25

O’Reilly’s 2007 Riesling
This is the second label of one of our favorite wineries, Owen Roe. If you are thinking super sweet German Riesling, think again. O’Reilly’s Oregon version is tangy with juicy tangerine, lemon zest and fresh ginger flavors.
Bottle 22.      Quartino 10.      Glass 6.75

Rochioli 2005 Sauvignon Blanc
The Rochioli family is known for producing high quality grapes for three generations. Their wines, especially the Pinot Noirs, have cult status among collectors. The Sauvignon Blanc is one of the best Sonoma has to offer. A quarter of the wine is barrel fermented while the remaining wine is fermented in stainless steel producing a wine with bright acidity with body and complexity.
Bottle 36.      Quartino 15.25      Glass 10.25

Robert Sinskey Vineyards 2007 Vin Gris of Pinot Noir
When we were out in Napa the Sinskey’s prepared us a lovely, casual lunch. It was just what we needed after a hectic schedule of visiting restaurants and wineries. This Vin Gris is juicy, crisp and just waiting to be part of your warm weather fun…welcome the cult of pink. There is very little of the 2007 Vin Gris, so get it while you can.
Bottle 32.      Quartino 13.75      Glass 9.25

Lane Tanner 2006 Pinot Noir Julia’s Vineyard
Although it’s been many years since Lane Tanner came to visit, she left such an impression, her wines continue to be some of the most requested in the restaurant. It’s easy to see why. This is an intense Pinot Noir with dark fruit and a hint of smoky bacon in the finish.
Bottle 46.      Quartino 19.      Glass 12.75

Mas de la Devèze 2006 Côtes du Roussillon Villages 66
The Roussillon, at least until recently, has been a place in Southern France where an aspiring winemaker could still afford a plot of land. Much of the land in this area is full of old vines with exquisite terroir. 66 is a blend of Grenache and Carignan. The wine sees not a bit of oak and is silky with a fine grained texture. The flavor profile is all red raspberry with the most integrated, delicious mineral component your likely to experience. This is one of the most delicious and interesting red wines I’ve tasted recently.
Bottle 28.      Quartino 12.25      Glass 8.25

Strong Arms 2006 Shiraz
I often shy away from wines with gimicky labels. My one weakness is wine from the Grateful Palate. Aside from being one of the most creative forces in the wine industry, you can always trust the quality of any of the wines bearing the Grateful Palate logo. Strong Arms is fruit forward Shiraz without being heavy. It’s perfect with anything spicy or just when you want a satisfying glass of wine. Robert Parker gave this wine 91 points, if you care about that sort of thing. There are 6 different labels of Strong Arms Shiraz. Why not collect them all?
Bottle 19.      Quartino 8.75      Glass 6.

Migas
A regionally revered Southwestern breakfast dish that scrambles tortillas, eggs and roasted green chiles shipped special from New Mexico into a delicious amalgam embellished by jack cheese, sour cream, chopped lettuce, and cilantro. Drizzled with smoky, spicy chipotle gravy. 12.

Shrimp and Cope’s Dried Corn Ragout
This is our Yankeefied version of shrimp and grits. Juicy, sweet domestic shrimp are sautéed in butter with mushrooms, green onion, a little garlic, a squirt of lemon and a pinch of dirty spice mix, poured over a bowl of creamy Cope’s corn ragout. Served with a biscuit. 14.

Buttermilk Pancakes
Four fresh flapjacks served with pure maple syrup. 9.

Omelettes
Our omelettes are made with organic eggs locally raised by Dale Filbrun in West Alexandria. They are cooked and flipped the traditional way in French iron pans. Check the special card. Served with home fries and a biscuit.

Red Lentils with Raita and Honey Almond Green Sauce
This recipe comes to us via one of our favorite customers, Tina Wingate. She found this recipe in the New York Times and passed it on to me this winter. I’ve tweaked it a bit and added Winds condiments. The red lentils are seasoned with carrots, cumin, cilantro and lemon making a brightly flavored spring dish. Served with hot rice and steamed greens. Accompanied by a biscuit. 10.

Fried Egg Sandwich with Cheddar and Bacon
Our terrific organic eggs are shown off when fried till the yolk is firm then put together on toasted focaccia bread with Nueske’s bacon, sharp white cheddar, lettuce and our own house mustard and mayonnaise. Choose home fries or dressed greens. 10.

House Salad
Dressings - balsamic vinaigrette, yogurt herb, lemon gorgonzola, sesame miso or blue cheese. Served with a biscuit. 5.

Caesar Salad
Romaine lettuce, Manchego cheese, homemade croutons and plump Spanish anchovies with the traditional garlic and lemon dressing. What could be better you ask? Well, we’ve tweaked and updated our presentation a bit as a present for one of our favorite customers. 8.

House Granola
Old-fashioned organic oats baked with maple syrup and mixed with almonds, pumpkin and sunflower seeds and dried fruit. Served with milk or yogurt. 6.5

Home Fries
Organic Yukon gold potatoes cooked in butter with onion and green pepper, fresh-ground pepper and spices. 3.5 (with sour cream or cheese, add .50)

Fruit
Bowl of seasonal fresh fruit. Check table card for today’s selection. 4.50

Sides

biscuit 2.
short stack of pancakes 5.5
one egg, any style 2.
one pancake 3.5
side of beans 3.5
side of rice 2.5

House Salad
Dressings – balsamic vinaigrette, yogurt herb, sesame miso, lemon Gorgonzola or blue cheese. 5.

Caesar Salad
Romaine lettuce, Manchego cheese, homemade croutons and plump white anchovies with the traditional garlic and lemon dressing. What could be better you ask? Well, we’ve tweaked and updated our presentation a bit as a present for one of our favorite customers. 8.

Totally Taurus Salad
What do you do when your favorite Taurus requests something with fresh mozzarella for her birthday brunch? Since Miss Melissa’s a salad freak, I composed this early spring salad of marinated ciliegini, roasted grape tomatoes, speck ham (think smoky prosciutto) and toss it all with plenty of watercress and arugula. 8.

Brown Bag
The original Winds chicken salad. Boneless chicken breast is poached in wine with lemon and peppercorns, then cut-up and mixed with chopped vegetables, mayonnaise and our own blend of light curry spices. Served on dressed greens with a cup of soup or black bean chili. Served with a bread basket. 10.

Tuscan Bread Salad
Tomatoes, peppers and sweet onions are dressed with red wine vinegar and olive oil, mixed with fresh herbs, imported olives and mozzarella, then broiled with chunks of bread until hot and toasted. Served on dressed spinach. 10.

Red Lentils with Raita and Honey Almond Green Sauce
This recipe comes to us via one of our favorite customers, Tina Wingate. She found this recipe in the New York Times and passed it on to me this winter. I’ve tweaked it a bit and added Winds condiments. The red lentils are seasoned with carrots, cumin, cilantro and lemon making a brightly flavored spring dish. Served with hot rice, steamed greens and a bread basket. 10.

Portabello Goes to Provence
Meaty portabello mushrooms make a great sandwich, in this case on house-made ciabatta roll, spread with goat cheese and tapenade, garnished with basil leaves and sweet charred peppers. Served with cornichons and chips. 11.

Organic Sandwich
Swiss Emmentaler and White Cheddar cheeses with cucumber, red onion, sprouts, sunflower seeds, homemade slaw and house mayonnaise on our whole wheat bread. Served with dressed greens and chips. 9.

Salmon Teriyaki
Beautiful fresh salmon is glazed with teriyaki sauce, cooked pink with a dollop of wasabi sour cream and a sprinkle of shredded nori. Garnished with snow peas and served with sesame black rice. 12.5

Organic Asparagus Chive Crêpe
A tender lemon chive crêpe is stuffed with local organic asparagus and creamy house made ricotta then crisped in the oven and drizzled with Italian fig vinegar. Served with a mixed green salad. 12.5

Stir-Fried Tofu with Mushrooms, Scallions and Cashews
A Winds standard served with organic brown basmati rice, dressed greens and bread. 10.

Asparagus Omelette
Our omelettes are made with organic eggs locally raised by Dale Filbrun in West Alexandria. They are cooked and flipped the traditional way in French iron pans. Filled with local organic asparagus and fresh dill. Drizzled with horseradish cream and served with mixed dressed greens. 11.

Today’s Pasta
Served with a bread basket, selection and price will vary day-to-day.

Bread Basket and Butter 3.5