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.
10.
Fried Brussels Sprouts
Yes, fried Brussels sprouts. Deep fried and fancified with crispy applewood smoked bacon, crushed almonds and a piquant mustard caper vinaigrette. I defy you to dislike this
under appreciated vegetable. Vegetarian version also available.
10.
15.
I’ll be Home for Christmas Limas
In this dish I’ve blended my Pennsylvania Dutch and
Mercer County German Baptist roots into a delicious,
hearty bowl of goodness.This is a bean dish that is
authentically midwestern. Earthy, creamy Christmas
limas are stewed with vegetables, tomato and
molasses. Served with steamed cabbage, dill
butter and crumbled Blue Jacket Hull’s Trace.
15.
12.
Winter is Upon Us-Emma Style
I’ve been making this kale salad ever since my
daughter had one on vacation at a restaurant in Asheville. So here’s my version, local sweet,
tender kale, roasted winter squash, ripe pear,
toasted pistachios, tangy Blue Jacket
Chevre and an out of this world roasted
pear vinaigrette. This is for you, Emma, a
constant inspiration every single day.
12.
9.
Ukrainian Beets
Earthy beets are topped with horseradish creme fraiche, sprinkled with toasted poppy and
pumpkin seeds and topped with dill and
black bread croutons.
9.
10.
Caesar Salad
Roma Crunch lettuce, Manchego cheese, toasted garlic breadcrumbs and plump white anchovies with the traditional garlic and lemon dressing.
10.
7.
House Salad
Balsamic Vinaigrette, Sesame Miso, Lemon Gorgonzola
7.
15.
Mushroom Bao
Braised Guided by Mushrooms oyster mushrooms and pickled shiitake mushrooms are stuffed in pillowy bao buns and garnished with carrots, cilantro leaves, almond chili crisp and topped
with kimchee spiked Japanese mayonnaise.
15.
20.
Squash and Pumpkin Lasagna
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 and served with a side salad.
20.
12.
Indian Spiced Sweet Potatoes
Organic sweet potatoes are roasted until
crispy and caramelized and flavored
with our house made curry spice,
ghee, and chutney. Add some of Roland’s paneer, curry leaves, black
sesame and a little papadum crunch.
12.
14.
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.
14.
16.
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 aged cheddar, beer and mustard are used to make this popular British high tea dish. Our version includes
steamed broccoli and toasted, buttered
chunks of bread. Served with a green salad.
16.
16.
Grilled Beef Skewer
Creekstone beef is skewered and marinated in harissa, drizzled with charmoula and served
with lentil tabouli and pickled carrots.
16.
20.
Parisian Burger
Orion Organics ground beef gets a Paris bistro treatment with a schmear of Dijon mustard, a
crisp vegetable salad featuring caperberries, cornichons and vermouth vinaigrette. Topped with Belletoile, a French triple cream
cheese and served with herbed fries. (Please no omissions or substitutions on this dish.)
20.