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.
Red Lentils with Raita and Honey Almond Green Sauce
This recipe comes to us via one of our favorite customers, Tina Wingate. She found this recipe in the New York Times and passed it on to me this winter. I’ve tweaked it a bit and added Winds condiments. The red lentils are seasoned with carrots, cumin, cilantro and lemon making a brightly flavored spring dish. Served with rice, raita, almond green sauce and steamed greens.
Samuel Son Burger*
This is another very special burger for my oldest son, Samuel, a young man who can practically eat his body weight in expensive Parmesan. Locally raised ground beef from Orion Organics is flavored with parsley, shallots and Parmesan. Served on a brioche bun, topped with Remoulade slaw, white cheddar and griddled sweet onions. Served with herbed fries.
Croque Monsieur Sandwich
This famous open face sandwich is made with a thick slice of sourdough bread, béchamel, Comté, thyme and black pepper. Topped with either Nueske’s smoked ham or asparagus and roasted tomato. A little bit of France right here in Ohio. Also, easily vegetarian. Served with herbed fries.
Add an Egg for Croque Madame
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.
Spring Asparagus 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 Blue Jacket Dairy quark (a Swedish fromage blanc), flavored with horseradish and fines herbes, a classic French herb mixture of chervil, chives, parsley and tarragon and roasted asparagus. The omelette is rubbed with cultured butter and sprinkled with J.Q. Dickinson ramp salt.
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 Bulleit Bourbon Worcestershire Butter
Our juicy, tender flat iron steak is simply grilled, medium rare and served with a compound butter that includes our house made Worcestershire sauce and Bulleit bourbon.
Early Summer Risotto
Carnaroli rice from Italy perfectly showcases early summer vegetables. Oyster mushrooms and English peas will be staples along with the first of this year’s asparagus and fresh herbs. The vegetable ingredients will change daily, please ask your server.
Fried Fish with Green Goddess
Who doesn’t love fried fish. My version includes meaty white fish chunks, fried until crispy with thin slices of lemon, that are for eating, not just garnish, fried herbs and a few fried potatoes,“just ‘cause”. Green Goddess for dipping.
Grated Tillamook reserve sharp cheddar is mixed with mayonnaise, charred and peeled sweet red peppers and a healthy spoonful of horseradish to make a big, flavorful spread that pairs perfectly with our house made sesame flatbread.
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.
What do you do when your favorite Taurus requests a springtime dish that brings back memories of her adventures in Greece? Since Miss Melissa is a salad freak and a super foods fanatic, I’ve updated the classic to make a very “Winds” version. Local salad greens, shaved broccoli, fennel bulb and roasted beets are dressed with red wine vinaigrette and drizzled with lemony tahini sauce. The salad is topped with French feta, crunchy fried quinoa and a scattering of local spring herbs.
Shaved Asparagus Salad
I think Ohio is the best kept secret. We have rivers, beautiful wooded areas and just about the best produce around. This salad is rockin’ the asparagus. Shaved paper thin and tossed with crunchy spiced almonds, a little arugula, lemon vinaigrette, torn basil and Blue Jacket Dairy’s aged Hull’s Trace.
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.