Tuscan Bread Salad
Tomatoes, peppers and sweet onions 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.
Tiny dark adzuki beans simmered with soy sauce, rice vinegar and sesame oil. Steamed kale, white rice, nori, wasabi sour cream…Beavercreek hip chick finds Dharma.
Henry is 12 Burger*
This is a very special burger for a very special someone. My youngest son, Henry, is turning twelve, (Middle School next year!) He loves the Winds’ burgers, so in honor of this amazing, not so little, boy, here’s a custom burger for his birthday. Locally raised ground beef from Les Prether, is cooked on a hot griddle placed on a brioche bun and topped with bacon marmalade, cheddar spread and cucumbers. Served with extra fries… absolutely Henry style!
East of Paris Sandwich
An earthy portabello mushroom is roasted with lemon zest, garlic and olive oil and set atop a brioche baguette with our house made aioli, creamy Brie and a crunchy apple celery salad. Served with fries and cornichons.
Organic Sandwich Version II
Ok...take a deep breath. Remember, change is good. What started out as a sandwich we made for ourselves after a long hard day, turned into a Winds staple. Alas, times have changed, though not our love of a great cheese sandwich on our beloved wheat bread. White cheddar layered with avocado spread, roasted marinated tomato, cucumber slaw, pickled red onion, sunflower sprouts and, of course, sunflower seeds. Served with dressed greens and chips.
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 Italian rosemary ham, fontina and drizzled with a piquant caper-lemon herb sauce. Served with mixed dressed greens.
Served with a bread basket, selection and price will vary day to day.
Soup of the Day
Cup 4. - Bowl 5.5
Black Bean Chili
Cup 4. - Bowl 5.5
Grilled Flat Iron Steak with Spanish Blue Cheese Sauce
This beautifully beefy steak is grilled medium rare and served with savory Spanish blue cheese sauce and a drizzle of sherry spiked red pepper coulis.
Jamie Oliver’s Vegetable Curry
Jamie Oliver is a young British chef whose bright curries are perfect for every season. Spinach leaves, a handful of lentils and a changing array of seasonal vegetables cooked to order with a vibrant sauce made of coconut milk, fresh ginger, chiles and toasted spices. Served with rice and yogurt.
Roasted Roots, Etc. Version II
Multi-colored carrots, brussels sprouts, cauliflower and various other roots are roasted until crisp and tossed with warm spiced Charmoula and topped with toasted pinenuts and pomegranate seeds.
The Best Tapa in the World
Fresh goat cheese is broiled with spicy tomato sauce and serve with grilled olive oil bread for spreading. Simple, yet splendid.
Balsamic Vinaigrette, Sesame Miso, Lemon Gorgonzola , Roasted Pear Vinaigrette
Romaine lettuce, Manchego cheese, homemade crouton and plump white anchovies with the traditional garlic and lemon dressing.
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 to that warm weather feeling…crunchy romaine, dressed with green goddess dressing, avocado, roasted sweet grape tomatoes, micro green and hard boiled egg. Be kind to yourself. Winter in Ohio can last until April.
Kyoto on the Little Miami
Mixed greens with smoked trout, daikon radish, cucumber, crunchy seaweed salad, and pickled ginger vinaigrette.
Winds Charcuterie Plate
A selection of Winds kitchen’s patés and terrines, including imported and domestic cured meats, pickles and house condiments.
Today’s selection of artisan cheeses accompanied by a Medjool date and quince paste.