Lunch
LUNCH SERVED 12:00-3:00PM
Roasted Almonds 7.
House Olives 7.
Soup of the Day or Black Bean Chili -Cup 6. - Bowl 8.
7.
Bread Basket
A selection of daily breads and focaccia with whipped and flavored butters.
7.
15.
Cheese Service
Today’s selection of artisan cheeses is accompanied by a Medjool date and quince paste.
15.
15.
Winds Charcuterie Plate
A selection of Winds kitchen’s patés and terrines, including imported and domestic cured meats,
pickles and house condiments.
15.
12.
Ohio Nibble
Grated Widmer 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.
12.
10.
Asparagus Aillade
Asparagus is one of the vegetables Ohio really does
well. Fresh asparagus is roasted and topped with
aillade, a mixture of hazelnuts, orange
zest, garlic and olive oil.
10.
16.
Winds Shrimp Cocktail
We love horseradish and there’s nothing better with horseradish than juicy domestic shrimp. Here we
combine the Latin flavors of chipotle, lime, and
cilantro with shrimp and avocado and serve it on
top of creamy horseradish panna cotta with some
crispy corn tortilla threads.
16.
12.
Thank the Goddess 3.0
This is a redo of a Winds favorite salad. This version features local greens from La Brisa Farm tossed with
our goddess dressing, avocado, pistachio, sprinkled with pink peppercorn and topped with a goddess inspired deviled egg.
12.
12.
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 asparagus. Shaved paper thin, tossed with arugula, lemon vinaigrette and sprinkled with crunchy, spiced, fried buckwheat on a bed of stracciatella.
12.
10.
Caesar Salad
Roma Crunch lettuce, Manchego cheese, toasted garlic breadcrumbs and plump white anchovies with the traditional garlic and lemon dressing.
10.
8.
House Salad
Balsamic Vinaigrette, Sesame Miso, Lemon Gorgonzola
8.
17.
Croque Monsieur
This famous open face sandwich is made with a thick
slice of sourdough bread, béchamel, Gruyere, rosemary ham and roasted asparagus,.Topped with
fresh thyme and black pepper. A little bit of
France right here in Ohio. Served with fries. Easily Vegetarian. Add an Egg for Croque Madame - 19.
17.
14.
Early Summer Italian Beans
Rancho Gordo cranberry beans are simmered with lemon, tomato, vegetables, garlic, rosemary and spinach. Garnished with Parmesan and extra
virgin olive oil.
14.
18.
Chicken Cashew
This nostalgic dish of Iko’s brings back so many memories of the original Winds location where Asanda is now. Our most popular dish on our menu for 18 years, FreeBird chicken breast is marinated in tamari, sake, ginger and garlic, stir-fried with vegetables and oyster sauce and accompanied by rice. A real throw back.
18.
14.
Organic Sandwich Version II
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 house made chips.
14.
18.
Swordfish Skewers Jody Style
If you live in Yellow Springs you certainly know the impact Jody Farrar had our community. A mom to anyone who needed one, a helper of those on the fringes and in need and a fabulous cook. Honestly, she’s one of the kindest people I’ve ever met. Jody
is also the mother of our beloved Chef Kate. Jody passed away this past September. I asked Kate, what’s a favorite dish your mom made? So here it is, grilled wild caught swordfish, fresh spinach, angel hair pasta and a lime mango sauce.
18.
16.
Asparagus Omelette
Our omelettes are made with organic eggs locally raised by Dale Filbrun in West Alexandria. Filled with creme fraiche and cream cheese flavored with horseradish and fines herbes, a classic French herb mixture of chives, parsley and tarragon and roasted asparagus. The omelette is rubbed with cultured butter and sprinkled with J.Q. Dickinson ramp salt.
16.
20.
Samuel Burger
This is another very special burger for Samuel, a 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 substitutions on this dish.)
20.