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.
Teriyaki Turnips
Turnips are one of my favorite root vegetables and I’ve decided to highlight them in a Japanese inspired way. Roasted turnips are flavored with our house teriyaki sauce and served on a bed of braised greens with a sprinkling of furikake and crispy black rice.
10.
12.
Roasted Roots with Burnt Lemon Vinaigrette
Multi-colored carrots, brussels sprouts, cauliflower and
various other winter roots and vegetables are roasted
until crispy and drizzled with a garlicky, tangy burnt lemon vinaigrette. Sprinkled with savory granola for
that adorable crunch and dusted with dukkah, an
Egyptian spice mix of nuts and warm spices.
12.
13.
Red Lentils with Raita and Honey Almond Green Sauce
This recipe comes to us via one of our favorite customers. She found this recipe in the New York Times and passed
it on to us. We’ve tweaked it a bit and added Winds condiments. The red lentils are seasoned with carrots, cumin, cilantro, lemon and steamed greens making a brightly flavored dish. Served with raita, honey green almond sauce and basmati rice.
13.
12.
Our Favorite Bistro Salad
Young, fresh goat cheese is gently formed into a disc, dredged in breadcrumbs and warmed in the oven.
Set atop a mound of mixed greens, fresh herbs and
dressed in a proper French vinaigrette. Surrounded by roasted olive oil tomatoes and oil-cured olives
marinated in herbes de Provence.
12.
12.
Blood of the New Year 2.0
As we head into a new year, 2026 holds hope and promise for new beginnings. This salad was on our New Years Eve menu and is a delicious combination of flavors. Salad greens frisée, pomegranate, blood orange and za'atar spiced cashews. Winter’s goodness.
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.
18.
Short Rib Hash
This delicious hash features the vegetables of early
Spring along with long braised short rib. An assortment of local winter squash, potatoes and
sage are served with a drizzle of truffled besciamella. Add an egg 22.
18.
14.
Quinoa Salad Bowl
Quinoa is a super food full of protein. This dish is
served cold with avocado and a changing medley
of roasted and raw vegetables. Dressed with
pickled ginger vinaigrette.
14.
14.
Jamie Oliver’s Vegetable Curry
Jamie Oliver is a British chef whose bright curries
are perfect for every season. Spinach leaves, a
handful of garbanzo beans and a changing array of seasonal vegetables cooked to order with a vibrant sauce made of coconut milk, fresh ginger, chiles and toasted spices. Served with rice and yogurt.
14.
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 house made chips.
14.
14.
Murray Hill Toasted Cheese Sandwich
Cleveland’s Little Italy section is home to a thriving Italian-American community and since we love all things Italian, we decided to make a sandwich to honor all these flavors. Ciabatta is toasted with creamy, melted Fontina, green olive salad, charred sweet peppers and spinach leaves. Served with house made chips.
14.
16.
Scandinavian 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. Filled with silky cold smoked salmon and quark
(a Swedish fromage blanc), flavored with chives,
fresh dill and capers. Served with a green salad.
16.
19.
Beaune Burger
We went in search of this local legend at the end of a long day of wine tasting in Burgundy. Orion Organics ground beef is 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. (Please no omissions or substitutions on this dish.)
19.