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.
6.
Tomato Bruschetta
Simplicity is grilled bread rubbed with garlic, topped with
ripe tomato salad, drizzled with fresh green olive oil and a sprinkling of ricotta salata.
6.
15.
Braised Green Chili Pork Tacos
Three tacos are stuffed with tender pork shoulder braised
with tomatillos, Anaheim, jalapeño and chipotle chilis.
Topped with cheddar, lime slaw, avocado and a spicy
jalapeño sauce.
15.
13.
Italian Cannellini Beans
Creamy cannellini beans are flavored with garlic, summer greens,rosemary and a splash of freshly-squeezed lemon
juice. Drizzled with red pepper sauce and served with rice,
grated Parmesan and a drizzling of
fruity green olive oil.
13.
18.
Figs, Pigs and Goats
First of the season figs, stuffed with fresh goat cheese and wrapped with Nueske’s bacon rubbed with cumin, black pepper and brown sugar. Broiled to tasty perfection until the bacon crisps, the goat cheese
melts and the figs caramelize. Drizzled with Italian
saba, a velvety syrup made from cooked
grape must aged in wood barrels.
18.
13.
Leo Salad Version III
August is the best month…the best month for produce, the best month for vacation and the best month for a birthday
(the 13th if you’re interested). Dig into mixed greens,
bright rows of chilled beets, pickled carrots, celery and cucumbers all dressed with an Italicus citrus vinaigrette.
13.
13.
Insalata Caprese
Our version features the first of the season local
tomatoes and basil, along with a spicy tomato
vinaigrette, fresh mozzarella, burrata crema,
tomato leaf oil, a sprinkling of J.Q.Dickinson
salt and loads of farmer herbs.
13.
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.
16.
Charmoula Vegetables
Assorted summer vegetables are roasted with charmoula, a North African cilantro, lemon and
paprika sauce. Served in a Miami Valley Pottery
tagine over couscous and sprinkled with a
dusting of dukkah and toasted almonds. Make sure you visit Miami Valley Pottery’s
pop up shop at the former Yellow Springs Hardware store.
16.
16.
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.
16.
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.
16.
Papas Locas
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. Add Steak - 26.
16.
16.
Artichoke and Summer Herb Frittata
Let’s just pretend it’s Sunday morning in Florence.
A few eggs are beaten with shredded Parmesan and a handful of snipped herbs. You pour the mixture over
olive oil stewed artichokes, slip it into the oven as you quickly toss ripe farmer tomatoes with fresh
lemon and olive oil. You pull the frittata from
the oven, spoon on the tomatoes. As you pour
the coffee, your love looks up over the
newspaper and smiles.
BEST SUMMER EVER.
16.
20.
Farmers Market Burger
Locally raised ground beef from Orion Organics is
flavored with parsley and shallots. Served on a
brioche bun with a marinated slice of tomato,
creamy citrus slaw, basil spiked whipped
Blue Jacket Silver Lake Chèvre and herbed fries. (Please no substitutions on this dish.)
20.