Italian Cannellini Beans
Creamy cannellini beans are flavored with garlic, rosemary and a splash of freshly squeezed lemon juice. Served with broccoli, hot rice, grated Parmesan and a drizzling of fruity green olive oil.
Samuel Son Burger*
This is another very special burger for my oldest son, Samuel, a young man who can practically eat his body weight in expensive Parmesan. Locally raised ground beef from Orion Organics is flavored with parsley, shallots and Parmesan. Served on a brioche bun, topped with Remoulade slaw, white cheddar and griddled sweet onions. Served with herbed fries. (Please no ommissions on this dish).
This famous open face sandwich is made with a thick slice of sourdough bread, béchamel, Emmenthaler, fresh thyme and black pepper. Topped with either Nueske’s smoked ham or asparagus and roasted tomato. A little bit of France right here in Ohio. Also, easily vegetarian.Served with fries. Add an Egg - 15.
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, micro greens and, of course, sunflower seeds. Served with dressed greens and chips.
Spring Asparagus 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 Blue Jacket Dairy quark (a Swedish fromage blanc), flavored with horseradish and fines herbes, a classic French herb mixture of chervil, chives, parsley and tarragon and roasted local asparagus. The omelette is rubbed with cultured butter and sprinkled with J.Q. Dickinson ramp salt.
Asparagus is one of the vegetables Ohio really does well. Here it gets a simple treatment ala Zuni Café in San Francisco. Fresh asparagus is roasted and topped with aillade, a mixture of hazelnuts, orange zest, garlic and olive oil.
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 Aged Balsamic
Our juicy, tender flat iron steak from Pat Lafrieda is simply grilled, medium rare. Presented simply with a handful of arugula, shaved Parmigiano Reggiano and a drizzle of Villa Manodori aged Balsamic. Served with Spanish fries.
Early Summer Risotto
Carnaroli rice from Italy perfectly showcases early summer vegetables. Oyster mushrooms and English peas will be staples along with the first of this year’s asparagus and fresh herbs. The vegetable ingredients will change daily, please ask your server.
Fried Fish with Lemon Garlic Aioli
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”. Lemon garlic aioli for dipping.
Grated Tillamook reserve sharp cheddar is mixed with mayonnaise, charred and peeled sweet red peppers and a healthy spoonful of horseradish to make a big, flavorful spread that pairs perfectly with our house made sesame flatbread.
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.
Shaved Asparagus Salad
I think Ohio is the best kept secret. We have rivers, beautiful wooded areas and just about the best produce around. This salad is rockin’ the local asparagus. Shaved paper thin and tossed with crunchy spiced almonds, a little arugula, lemon vinaigrette and Blue Jacket Dairy’s aged Hull’s Trace.
What do you do when your favorite Taurus requests a springtime dish that brings back memories of her adventures in Greece? Since Miss Melissa is a salad freak and a super foods fanatic, I’ve updated the classic to make a very “Winds” version. Local salad greens, shaved broccoli, fennel bulb and roasted beets are dressed with red wine vinaigrette and drizzled with lemony tahini sauce. The salad is topped with whipped French feta, crunchy fried quinoa and a scattering of local spring herbs.
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.