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.
Winds Moroccan Spiced Lamb Burger
La Frieda ground lamb is seasoned with chopped shallots, smoked paprika and parsley, and garnished with harissa mayo, lentil tabouleh and house-pickled carrots. Served with herbed fries.*
Mission Beach Fish Sandwich
This fish sandwich is inspired by a little restaurant in one of my favorite vacation getaways, Saugatuck, Michigan. Roasted white fish, lime slaw, jalapeño mayonnaise and arugula on toasted brioche roll. Served with herbed fries. This is the sandwich formally known as Fish a Ma Jig (copyright issues!) or the Key Wester and over a billion served.
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 Oyster Mushrooms
This beautiful steak is dusted with powdered forest mushrooms and grilled medium rare, sauced with oyster mushroom ragout and drizzled with red wine reduction. Served with Spanish fries.
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.
Nueske’s Applewood Smoked Bacon is paired with the end of the season local tomatoes and a handful of fresh herbs. Though not technically lettuce, spinach is mixed into the egg.
Limoncello Shrimp with Risotto
Garlic, olive oil, lemon juice and zest paired with domestic shrimp and a touch of limoncello, the Italian liquor, served over risotto.
Balsamic Vinaigrette, Sesame Miso, Lemon Gorgonzola
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 Tillamook Cheddar and crisp apple slices all tossed with apple chutney vinaigrette.
This Austrian inspired dish is a brightly colored refreshing terrine. Bound by fresh goat cheese, thinly sliced roasted beets are layered, seasoned with horseradish, garnished with fried beet strands and drizzled with beet syrup and chive oil.
Yellow Springs Beer Cheese
This is my latest cheese creation and I think it rivals our pimento cheese. Grated Young’s sharp cheddar is mixed with cream cheese, Anaheim chilies and Yellow Springs Brewery’s Captain Stardust Saison. Served on our house made sesame cracker. It’s the cheese of my people!
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.