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.
Field of Sunflowers
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 colored beans from heirloom bean and legume producer, Zursun. 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 our house made tapenade.
Locally raised ground beef from Orion Organics is seasoned with chopped shallots, fresh oregano and mint. Layered with feta mayo, a sun-dried tomato spread and fresh parsley salad garnish. Served with herbed fries. (Please no omissions or substitutions on this dish)
Spanish Inspired Pork Bocadillo
This Spanish inspired house made sausage is flavored with garlic and smoked paprika, Grilled and served on a toasted bun with late summer vegetable slaw, mustard and shaved Manchego. Served with herbed fries.
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.
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.
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 Wild Mushrooms
This beefy flat iron steak is grilled medium rare, dusted with powdered forest mushrooms, sauced with wild mushroom ragout that includes, Chanterelles, Yellowfoot and Hedge Hog mushrooms. Drizzled with red wine reduction. Served with Spanish fries.
Squash and Pumpkin Lasagna
A variety of locally grown squashes are roasted, scooped and mashed, layered with fresh pasta sheets and cheeses, and baked until bubbly. A thick square is cut and drizzled with roasted shallot cream and fresh sage oil. Served with dressed greens.
This Austrian inspired dish is a brightly colored refreshing terrine. Bound by fresh goat cheese, thinly sliced roasted beets are layered, seasoned with horseradish, garnished with fried beet strands and drizzled with beet syrup and chive oil.
Every year we look forward to Peach Mountain’s garlic harvest. We are roasting new garlic by the head 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.
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.
Autumn Equinox Salad
This salad really says fall. It features mixed greens, maple pepper pecans, diced Tillamook Cheddar and crisp apple slices from Peifer Orchards, all tossed with apple chutney vinaigrette.
Sexiest Salad in the World Version III
With the transition to early fall, this is the latest incarnation of one of the world’s sexiest salads and the combinations that inspire us. Thinly sliced Coppa, Burrata, fresh figs, torn basil leaves and arugula all drizzled with a grapefruit honey dressing. “As far as salads go, it’s pretty damn sexy.”
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.