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 house made tapenade.
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 house made warm flat bread and herbed fries.
Locally raised ground beef from Orion Organics gets a Greek treatment. Served with feta mayo, a sun-dried tomato spread and fresh parsley salad garnish. Served with herbed fries. (Please no omissions or substitutions on this dish)
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, although 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, micro greens 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 savory ratatouille, the classic stew of Provence and a grating of Parmesan and a drizzle of pistou, the French herb sauce similar to pesto.
Grilled LaFrieda Flat Iron Steak with Smoked Tomato Butter
This beefy flat iron steak is grilled medium rare, topped with Roland’s delicious smoked tomato butter and local onion cayenne jam. Served with Spanish fries.
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
Poblano chiles are roasted over an open flame, filled with a mixture of ricotta, rice, dried fruit and olives, spiced with pinches of cinnamon and cumin and garnished with both a walnut cream and a rustic roasted tomato sauce. Don’t be afraid, they have a little heat but not too much.
Squash and Pumpkin Lasagna
A variety of locally grown squashes are roasted, scooped and mashed, layered with fresh pasta sheets and cheeses, and baked until bubbly. A thick square is cut and drizzled with roasted shallot cream and fresh sage oil. Served with dressed greens.
Three bruschetta are grilled and spread with creamy mascarpone and fig compote, warmed in the oven and draped with a thin slice of La Quercia Prosciutto. Garnished with a chiffonade of radicchio and fresh basil.
This Austrian inspired dish is a brightly colored refreshing terrine. Thinly sliced roasted beets are layered with fresh goat cheese seasoned with horseradish. Garnished with fried beet strands and drizzled with beet syrup and chive oil.
Every year we look forward to Peach Mountain’s garlic harvest. We roast whole new garlic 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.
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.
Autumn Equinox Salad
This salad really says fall. It features mixed greens, maple pepper pecans, diced Widmer cheddar and crisp apple slices from Peifer Orchards, all tossed with apple chutney vinaigrette.
Sexiest Salad in the World Version III
With the transition to early fall, this is the latest incarnation of one of the world’s sexiest salads. An inspiring combination featuring thinly sliced Coppa, Burrata, fresh figs, torn basil leaves and arugula all drizzled with a grapefruit honey dressing. “As far as salads go, it’s pretty damn sexy.”
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.