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.
Field of Sunflowers
Don’t you love the field of sunflowers on 68 just north of town? Driving by always makes me think of Van Gogh, which led me to try these creamy, lavender colored beans from heirloom bean and legume producer, Zursun. Stewed slowly with white wine, garlic, dark leafy cooking greens and the famous French herb mixture known as herbes de Provence, the rustic beans are served with hot rice, a dollop of whipped goat cheese and a spoonful of our house made tapenade.
Locally raised ground beef from Orion Organics is seasoned with chopped shallots, fresh oregano and mint. Layered with feta mayo, a sun-dried tomato spread and fresh parsley salad garnish. Served with herbed fries.
Winds Moroccan Spiced Lamb Sandwich
Lamb sirloin is marinated, grilled and garnished with harissa spiced tahini sauce, lentil tabouleh and house pickled carrots tossed in Charmoula. Served on grilled flat bread with herbed fries.
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.
Every year we look forward to Peach Mountain’s garlic harvest. We are roasting new garlic by the head with extra virgin olive oil and fresh thyme. Sweet, spreadable and luscious, it’s served with grilled bread, an eggplant, roasted pepper and caper salad and Boursin cheese spread.
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 Chanterelle Mushrooms
This beefy flat iron steak is grilled medium rare, dusted with powdered forest mushrooms, sauced with Michigan Chanterelle ragout and drizzled with red wine reduction.
Beet Tomato Risotto
The acid of the tomato balances the sweetness of the beets and, aside from how good it tastes, the risotto is a lovely jewel-like color. Drizzled with hyssop oil and topped with fried parsley leaves.
Fried Fish with Green Goddess
Who doesn’t love fried fish. My version includes meaty white fish chunks, fried until crispy with thin slices of lemon, that are for eating, not just garnish, fried herbs and a few fried potatoes,“just ‘cause”. Green Goddess for dipping.
Our omelettes are made with organic eggs locally raised by Dale Filbrun in West Alexandria.Theyare cooked and flipped the traditional way in French iron pans. Filled with savory ratatouille, the classic stew of Provence and a grating of Parmesan and a drizzle of pistou, the French herb sauce similar to pesto.
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.
The Raw and the Cooked
Beets that is. This salad is a contrast in beets, created for beet haters and sure to satisfy beet lovers. Cooked beets are topped with a salad of shredded raw beets tossed with arugula and a creamy Parmesan dressing, spiked with smoked paprika and a little horseradish. The salad is garnished with a strip of tempura bacon. Inspired by the Lévi-Strauss book rather than the Fine Young Cannibals.
Autumn Equinox Salad
This salad really says fall. It features mixed greens, maple pepper pecans, diced Tillamook Cheddar and crisp apple slices from Peifer Orchards, all tossed with apple chutney 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.