A selection of daily breads and focaccia with whipped and flavored butters.

Today’s selection of artisan cheeses is accompanied by a Medjool date and quince paste.

A selection of Winds kitchen’s patés and terrines, including imported and domestic cured meats, 
pickles and house condiments.

Three bruschetta are grilled and spread with creamy
 mascarpone and fig compote, warmed in the oven and draped with a thin slice of Prosciutto. Garnished with a chiffonade of radicchio and fresh basil.

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 Domingo Rojo beans from heirloom bean and legume producer, 
El Rancho Gordo. 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.

We have a new garlic producer this year and we are looking forward to show casing our friends at the Bloomery’s garlic harvest. Whole heads of new garlic are roasted 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.

Beets that is. This salad is a contrast in beets, created for beet haters and sure to satisfy beet lovers. Cooked beets are topped with a salad of shredded raw beets tossed with arugula and a creamy Parmesan dressing, spiked with smoked paprika and a little horseradish.
 The salad is garnished with a strip of tempura bacon. Vegetarian Version Available

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.

Roma Crunch lettuce, Manchego cheese, toasted garlic breadcrumbs and plump white anchovies with the traditional garlic and lemon dressing.

Balsamic Vinaigrette, Sesame Miso, Lemon Gorgonzola

This famous open face sandwich is made with a thick 
slice of sourdough bread, béchamel, Gruyere, rosemary ham and seasonal vegetables. 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.

Buckwheat flour is used to create these delicate but 
earthy crêpes. Two crepes are stuffed with Guided by Mushrooms oyster mushrooms infused with thyme, cream, vermouth and a little espresso. Served with a side salad.

Three tacos are stuffed with juicy walleye rubbed with smoked paprika and cumin. Topped with cheddar, 
cilantro,lime slaw, avocado and a spicy jalapeño sauce.

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.

A variety of locally grown squashes are roasted, 
scooped and mashed, layered with fresh pasta 
sheets and cheeses, then baked until bubbly. 
Drizzled with roasted shallot cream, sage oil and
squash caponata. Served with a side salad.

A bed of crispy potatoes embellished Cal-Mex-style 
with layers of savory black bean stew, cheddar, avocado, and sour cream with scrambled eggs and
grilled jalapeño slices. Streaked with Cholula sauce and served with warm corn tortillas.

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.

I often lament that I should have paid more attention to my mentors when I was young. Iko was one of them and while her Japanese and classic French dishes were on point, she had some pretty odd ideas about putting
together local American dishes. So as a homage to
my first cooking mentor, here is a Japanese inspired burger. Locally raised ground beef from Orion Organics
is griddled and served on a brioche bun with wasabi 
spiked mayo, Japanese barbecue sauce, tempura vegetables and herbed fries. 
(Please no substitutions on this dish.)