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.
Carrots 3 Ways
Pureed, roasted and fried, this carrot dish is always a
hit. Drizzled with a garlicky, burnt honey, sherry
vinaigrette, sprinkled with local bee pollen and
crispy grains for that adorable crunch.
10.
12.
Ohio Aloo Gobi
We just love the warm Indian spices of Aloo Gobi. Here,
we put a Yellow Springy twist on it, with a pool of red
lentil dal, roasted cauliflower, garam masala dusted potatoes and slightly spicy, warm saffron, ginger ghee.
12.
13.
The Best Tapa in the World
Fresh goat cheese is broiled with spicy tomato
sauce and served with grilled olive oil bread for
spreading. Simple, yet splendid.
13.
12.
Sugar Shack at Flying Mouse Salad
We are so blessed to have Flying Mouse Farm right
down the street from the restaurant. They provide us
with vegetables and meat throughout the year, but their maple syrup is really something special. Spinach and
spring greens are tossed with Prairie Breeze
cheddar, crisp apple slices, savory granola and
warm maple mustard dressing.
12.
12.
Kyoto on the Little Miami
Mixed greens are tossed with pickled ginger vinaigrette
with added embellishments of smoked trout, daikon
radish, cucumber and crunchy seaweed salad. (Alert! This is Chef Kate’s favorite salad.)
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.
19.
Lamb Kebab Salsa Verde and French Feta
Ground lamb kebab is flavored with rosemary, garlic, and black pepper and sauced with a delicious salsa verde of oregano, flat leaf parsley and mint.
Served with sumac fries.
19.
14.
California Corona Beans
These gigantic white beans, Corona beans, from
Rancho Gordo are my latest obsession. In this preparation onions, turmeric, garlic and ginger are sautéed, then simmered with sweet potatoes, greens and coconut milk.Served with basmati rice and a handful of cilantro and chives..
14.
18.
Risotto Primivera
Carnaroli rice from Italy perfectly showcases local
mushrooms and a changing array of early Spring
vegetables. English peas will be its staples along
with asparagus, artichoke hearts and fresh herbs.
These vegetables will change daily.
18.
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 agreat 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.
Toasted Wine and Cheese Sandwich
Ciabatta is brushed with red wine, slathered with our homemade onion marmalade and toasted with Gruyere and Parmesan cheeses. A very grown-up
grilled cheese. Served with dressed greens and house made chips.
14.
16.
Roma 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. An inspiration from Rome, artichokes are marinated and tossed with fresh basil, parsley and Parmesan. Finished with a squeeze of lemon.
Served with mixed dressed greens.
16.
20.
The Henry Burger*
This is a very special burger for a very special
someone, our youngest son, Henry. He’s twenty one and still loves the Winds’ burgers. So in honor
of this amazing young man, here’s his custom
birthday burger. Locally raised ground beef from
Orion Organics is cooked on a hot griddle placed on
a brioche bun and topped with bacon marmalade, cheddar spread and cucumbers. Served
with extra fries showered with grated
Parmesan… absolutely Henry style! (Please no substitutions on this dish.)
20.