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.
I’ll be Home for Christmas Limas
In this dish I’ve blended my Pennsylvania Dutch and Mercer County German Baptist roots into a delicious, hearty bowl of goodness.This is a bean dish that is authentically midwestern. Earthy, creamy Christmas limas are stewed with vegetables, tomato and molasses. Served with steamed cabbage, dill butter and shredded Blue Jacket Hull’s Trace.
Winds Pimento Cheese Bison Burger*
Griddled and served on a fresh brioche bun with our addictive pimento cheese spread of grated Widmer 5 year sharp cheddar, mixed with mayonnaise, charred and peeled sweet red peppers and a healthy spoonful of horseradish. Add house pickled cucumber. Served with herbed fries.
Murray Hill Toasted Cheese Sandwich
Cleveland’s Little Italy section is home to a thriving Italian-American community and since we love all things Italian…Kim, Tommaso, olive oil (you get the picture), we decided to make a sandwich in their honor. A bagette is warmed with creamy, melted Fontina, green olive salad, charred sweet peppers and spinach leaves. Served with chips.
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
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 Applewood Smoked Blue Cheese Butter
This beautiful steak is grilled medium rare, sauced with a spoonful of our applewood smoked blue cheese butter and drizzled with Winds steak sauce. Served with Spanish fries.
Smoked Trout and Boursin 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 delicious smoked trout and house made boursin – a French inspired savory blend of cream cheese and fresh goat cheese lightly seasoned with garlic, sun dried tomatoes and basil. We add fresh spinach, a squeeze of lemon and a handful of chopped herbs. It’s delicious. Served with mixed dressed greens
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.
Saucisse on the Little Miami
This is another dish that’s been years in the making. Artisan smoked whiskey sausage is grilled and set atop a savory blend of heirloom Zursun beans and lentils. A little spicy mustard sauce and a garnish of crunchy Peifer apple salad that makes this one beautiful winter dish.
Balsamic Vinaigrette, Sesame Miso, Lemon Gorgonzola
Romaine lettuce, Manchego cheese, homemade crouton and plump white anchovies with the traditional garlic and lemon dressing.
Winter is Upon Us-Emma Style
I’ve been wanting to make a kale salad ever since my daughter had one on vacation at a restaurant in Asheville. So here’s my version. Local sweet, tender kale, roasted winter squash, ripe pear ,toasted pistachios, tangy Blue Jacket Chevre and an out of this world roasted pear vinaigrette. This is for you, Emma, a constant inspiration every single day.
Fried Brussels Sprouts
Yes, fried brussels sprouts. Deep fried and fancified with crispy applewood smoked bacon, crushed Marcona almonds and a piquant mustard caper vinaigrette. I defy you to dislike this under appreciated vegetable.
Earthy beets are topped with horseradish creme fraiche and sprinkled with toasted poppy and pumpkin seeds and topped with black bread croutons.
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.