– Course 2 –
choose one *

Charmoula Portabello with Vegetable Tagine and Apricot Vinaigrette
Seared Skate with Warm Mushroom Vinaigrette

– Course 3 –
choose one *

Cheesecake
Jeni’s Ice Cream
Chocolate Mousse

*no substitutions available

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

Norwegian Eggs
Thick, toasted English muffins spread with mustard butter are mounded with spinach chiffonade and slices of smoked salmon. Topped with poached eggs and drizzled with cheese fondue. 13.

Corned Beef Hash
Made with the Cleveland’s best, the beef is simmered with aromatics and is hand-chopped. We serve a big plateful of hash, crispy and browned, full of Yukon gold potatoes, onions, peppers and a shake of housemade Worschcester sauce and a side of homemade spicy chipotle ketchup. Served with a biscuit. 13.

Beaune Burger
Mary Kay and Kim went in search of this local legend at the end of an over-long day of wine tasting in Burgundy. A hand-pattied grilled beef burger garnished in the manner of the town of Beaune, with tomato sauce, mustard-spiked mayonnaise, fromage, and crisp, hot french fries ON the sandwich. Served with home fries and dressed greens. 12.

Biscuits with Rich Mushroom Gravy
Back by popular demand…A loyal following goes for this Winds version of the breakfast classic. 8.
Half order 6.

Pasta of the Day
Check the table card for today’s selection. Price will vary.

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

Hangtown Fry
Our omelettes are made with organic eggs locally raised by Dale Filbrun in West Alexandria. In the days of the California Gold Rush, this dish was a favorite among the nouveau rich and this luscious American-style omelette was created. Barrels of oysters were brought into town, shucked, breaded in cornmeal and cooked with smoky bacon. Served with homefries and a biscuit. 12.5
A la Carte 11.

La Boqueria Stew
In Barcelona, this savory bowl of long-cooked garbanzos with traditional seasonings is a meal that goes back generations. The beans are simmered with coriander, saffron, tomato and smoked paprika into a rich, flavorful stew served with rice, wedges of hard boiled egg and addictive romesco sauce. 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, lemon Gorgonzola, sesame miso or blue cheese. Served with a biscuit. 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. Accompanied by a biscuit. 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 each)

Fruit
Bowl of seasonal fresh fruit. Check table card for today’s selection. 4.5

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

Roasted Almonds 3.
House Olives 3.

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

Caesar Salad
Romaine lettuce, Manchego cheese, house made 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.

Thank the Goddess
Is it wrong to crave the summer in March? Is it wrong to want California when you live in Ohio? We try to get closer…crunchy romaine dressed with green goddess dressing, avocado, sweet grape tomatoes, sunflower sprouts and hard boiled egg. Be kind to yourself. Winter in Ohio can last a long time. 8.

Our Favorite Salad
Young, fresh goat cheese from Blue Jacket dairy is dredged in toasted breadcrumbs and warmed in the oven with a dollop of tapenade. Set atop a mound of dark greens, roasted tomatoes, fresh herbs and dressed with a proper French vinaigrette. 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 local honeycomb. 9. per person

Garlic Soup
This Spanish inspired soup is one of our most requested dishes. Pounds of sweet roasted garlic are pureed with cream and stock. The aromatic soup is garnished with a grilled crouton topped with Idiazábal and silken roasted red peppers. 8.

French Nibble Mushrooms Cooked Like Escargot
Earthy portabello mushrooms are diced and quickly sautéed Burgundian style with butter, garlic and lemon juice. Served with a Pinot Noir reduction 4.

Fresh Artichokes Remoulade
Fresh artichokes are steamed then grilled with fruity extra virgin olive oil and fleur de sel. Served with Remoulade, it’s a classic and yes, you do have to get your fingers messy. 9.

Lima Beans and Mussels with Spanish Spices
Fresh P.E.I. mussels are steamed and tossed with wood-smoked Spanish pimento, fresh mint, lima beans and scallions to make an earthy, warm salad. 9.

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.

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 salmon is set atop squid ink linguine tossed with luxurious lemon cream. 12.

Large Plates

Seared Skate with Warm Mushroom Vinaigrette
I love skate. Its dense meaty texture makes it perfect for sautéing. The crispy skate is set on a bed of Cope’s dried corn ragout and drizzled with warm mushroom vinaigrette. 22.

Charmoula Portabello with Vegetable Tagine and Apricot Vinaigrette
This Northern African-inspired stew is perfect for these still cool evenings. An assortment of winter vegetables are cooked with sweet and savory spices. Served with a Charmoula roasted portabello and spiced couscous. 15.

Sauteed Wild Striped Bass with Spiced Foamed Butter
Kim invented this intriguing fish dish for a luncheon with Milla Handley of Handley Cellars. The result is a succulent fish with hints of warm spices and citrus. 22.

Grilled Lamb Steak
Delicious, flavorful lamb leg is cut across the bone and marinated in Greek yogurt and herbs. The lamb steak is cooked to medium and drizzled with a delicious vinaigrette made with fresh mint, sherry vinegar, honey and extra virgin olive oil. Served with a a pilaf of cauliflower, dates and rice. 18.

Braised Duck Leg with Roasted Grapes
I love all our duck dishes, but I’m especially fond of the way Kim prepares duck legs. This dish straddles the seasons…part winter, part spring. A juicy Hudson Valley duck leg is marinated in wine and herbs and braised until meltingly tender. Served with tangy roasted red grapes and French lentils enriched with cream and smoky bacon. 17.

Grilled Prime Sirloin
This beautiful steak has a beefy flavor that reminds me of the steak I had as a kid. Rubbed with bay, white and black peppercorn, it’s grilled medium, served with Alan Ducasse’s onion jam flavored with coriander and lemon peel and confit yukon potatoes. 23.

Sides

Confit Yukon 4.
French Lentils 4.
Cauliflower Pilaf 4.
Spiced Couscous 4.
Cope’s Corn Ragout 4.
Coconut Black Rice 4.

Corvidae Wine Company 2009 Chardonnay Mirth
As you know, I love the wines made by Washington state winery, Owen Roe, although a bit pricey for everyday consumption. Imagine my glee when David O’Reilly started the Corvidae Wine Company to showcase value based quaffers. Mirth means happiness and this Chardonnay makes me happy to the 10th power. Full of lemony citrus fruit and 100% stainless steel fermented.
Bottle 24.      Quartino 9.25      Glass 6.25

Gini 2008 Soave Classico
This is my white wine choice for spring drinking. If you’re thinking cheap, insipid Soave, think again. Another darling of the Wine Advocate, this beautiful little wine has a crisp acidity and a delicious lime zest thang that pairs well with garlic and olive oil. Definitely the wine to choose with Mussels with Spanish Spices or Moroccan Vegetable Tagine.
Bottle 28.      Quartino 10.25      Glass 7.

Domaine Bott-Geyl 2006 Pinot d’Alsace
I’ve tasted a number of wines over the years but I have to say, this Alsatian wine is one of the most compelling inexpensive wines I’ve encountered. It’s full of rich honeyed fruit with aromas of smoke and bees wax. A blend of Pinot Auxerrois, Pinot Blanc, Pinot Gris and believe it or not, Pinot Noir. Do not miss out on this one .
Bottle 24.      Quartino 9.25      Glass 6.25

Domaine de Fontsainte 2008 Gris de Gris Rosé
This Corbieres rosé rocks my pink wine drinking world. Made primarily from Grenache Gris, with seasonings of Grenache Noir, Syrah, Mourvèdre, Carignan and Cinsault. The wine has a lovely salmon color. Flavors of fresh strawberry and raspberry along with a spritely acidity make this gris de gris my new rosé of choice.
Bottle 22.      Quartino 8.5      Glass 5.75

Mas Doix 2006 Salanques
A blend of 65% Garnacha, 15% Carinena and the balance a blend of Merlot, Syrah and Cabernet Sauvignon, Salanques is as elegant as it is powerful. One sip and the sweet raspberry fruit followed by crushed stone minerality grabs your attention. If you’ve never tasted a wine from the Priorat, here’s your chance to taste something truly extraordinary. It also scored 93 points from the Wine Advocate, if you care about such things.
Bottle 38.      Quartino 13.25      Glass 9.

Red Car 2008 Box Car Pinot Noir
Box Car is produced from cool weather Sonoma Coast fruit, full of black cherry and black currant flavors with a baking spice aroma reminiscent of cinnamon. Red Car is velvety on the palate and offers a very sophisticated and enjoyable version of Pinot Noir.
Bottle 35.      Quartino 12.25      Glass 8.25

Brancaia 2006 Tre Rosso Toscana
A blend of 80% Sangiovese, 10% Merlot and 10% Cabernet Sauvignon, this proprietary blend is packed full of juicy raspberry jam flavors. Brancaia Tre is elegant and pairs well with roast duck leg or the lamb steak. It’s a wonderful wine on it’s own as well.
Bottle 28.      Quartino 10.25      Glass 7.

Le Loup dans la Bergerie 2008 Languedoc Rouge
It’s funny, as soon as I fall in love with a wine region, the wine prices skyrocket. So it goes with the Languedoc and Rousillon. I just discovered this little darling and it’s about as affordable a wine you’ll find. A blend of 40% Syrah, 30% Merlot and 30% Grenache all tank fermented into a delicious raspberry/strawberry infused quaffer. Le Loup dans la Bergerie loosely translates as “wolf in sheeps clothing” Gotta love it.
Bottle 21.      Quartino 8.5      Glass 5.75

House Salad
Dressings – balsamic vinaigrette, 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.

Thank the Goddess
Is it wrong to crave the summer in March? Is it wrong to want California when you live in Ohio? We try to get closer…crunchy romaine dressed with green goddess dressing, avocado, sweet grape tomatoes, sunflower sprouts and hard boiled egg. Be kind to yourself. Winter in Ohio can last a long time. 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. Servedon dressed spinach. 10.

La Boqueria Stew
In Barcelona, this savory bowl of long-cooked garbanzos with traditional seasonings is a meal that goes back generations. The beans are simmered with coriander, saffron, tomato and smoked paprika into a rich, flavorful stew served with rice, wedges of hard boiled egg and addictive romesco sauce. Accompanied by a bread basket. 10.

Bye Bye Fidel Cuban Sandwich
Our somewhat Yankee-fied version goes like this: Thin-sliced juicy roast pork and black forest ham are laid on a baguette with Emmentaler cheese, crunchy pickles and a slathering of spicy mayonnaise, then cooked under a brick on the griddle until it’s flattened, toasted and delicious. Served with dressed greens and chips. 11.

East of Paris Sandwich
An earthy portabello mushroom is roasted with garlic and olive oil and set atop a French roll with a smear of house made aioli. Garnished with creamy Brie and a crunchy apple celery salad. Served with chips and dressed greens. 10.

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

Charmoula Portabello with Vegetable Tagine and Apricot Vinaigrette
This Northern African-inspired stew is perfect for these still cool days. An assortment of winter vegetables are cooked with sweet and savory spices and served with a Charmoula roasted portabello. 12.5

Organic Farm Raised Salmon Teriyaki
Rich salmon is glazed with teriyaki sauce, cooked pink and garnished with wasabi sour-cream, nori shreds and served with sesame rice. 13.

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

Hangtown Fry
Our omelettes are made with organic eggs locally raised by Dale Filbrun in West Alexandria. In the days of the California Gold Rush, this dish was a favorite among the nouveau rich and this luscious American-style omelette was created. Barrels of oysters were brought into town, shucked, breaded in cornmeal and cooked with smoky bacon. Served with a bread basket. 11.

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

Bread Basket and Butter 3.5