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.
La Boqueria Stew
In Barcelona, this savory bowl of long-cooked garbanzos with traditional seasonings is a meal that goes back generations. The beans are simmered with coriander, saffron, tomato and smoked paprika into a rich, flavorful stew served with rice, wedges of hard boiled egg and addictive romesco sauce.
Mary Kay and Kim went in search of this local legend at the end of an over-long day of wine tasting in Burgundy. Pat Lafrieda ground beef is hand pattied, griddled and garnished in the manner of the town of Beaune: tomato sauce, mustard-spiked mayonnaise, fromage, and crisp, hot fries ON the sandwich. Served with pickled vegetables.
Bye Bye Fidel Cuban Sandwich
Our somewhat Yankee-fied version goes like this: Thin sliced juicy roast pork and black forest ham layered on a baguette with Emmenthaler cheese, crunchy pickles and a slathering of smokey chipotle mayonnaise. Flattened on the griddle until it’s warm and delicious. 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 Black Garlic Béarnaise
This beautifully beefy steak is grilled medium rare and served with a classic Béarnaise flavored with savory, rich black garlic. Drizzled with Winds steak sauce and topped with crispy fried shallots.
Welsh Rarebit 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. Widmer Cheddar, beer and mustard is used to make this popular British high tea dish. Our version has steamed broccolini and toasted, buttered chunks of bread. Served with mixed dressed greens.
Chicken Pot Pie
Ed Hill chickens are roasted and simmered with mushrooms, carrots, and spinach. This savory stew is topped with a tender pastry crust made with sharp cheddar and black pepper. This is Ohio winter deliciousness in a big bowl.
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.
Winter in Milan
A knife and fork salad of crunchy romaine hearts with olives, mint leaves, and roasted cherry tomatoes. Then drizzled with lemon Gorgonzola dressing and piled with fried onion strands, This is for you, Rick and Norma, enjoy your retirement!
Beets, Arugula, Dates, Candied Cashews and Feta with Blood Orange Vinaigrette
A delicious winter salad highlighting one of my favorite vegetable: beets. That’s right, BEETS! Add some sweeter elements to this deliciously earthy vegetable and you have a rockin’ salad.
Roasted Roots, Etc with Bagna Cauda
Multi-colored carrots, brussels sprouts, cauliflower and various other winter roots and vegetables are roasted until crisp and drizzled with Bagna Cauda, the glorious Italian hot vinaigrette and sprinkled with crunchy breadcrumbs.
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.