Two-toned calypso beans are stewed with potatoes, greens, garlic, wine and smoked Spanish paprika to create a smoky vegetarian version of the classic stew from Spain. Served with hot rice and a piquant gazpacho garnish.
Hawkeye meets Parma Panini
This creation features one of our favorite products, La Quercia Prosciutto from Norwalk, Iowa. The Prosciutto is sliced paper thin and layered with fresh fig compote, fresh mozzarella, arugula and a drizzle of fruity extra virgin olive oil on a baguette. Served with pickled zucchini and herbed fries.
Farmers Market Burger*
Locally raised ground beef from Orion Organics is flavored with parsley and shallots. Served on a brioche bun with tomato jam, creamy citrus slaw and Blue Jacket Silver Lake Chèvre Boursin and herbed fries. (Please no omissions for this dish.)
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, although 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 chips.
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, and sprinkle with toasted breadcrumbs. As you pour the coffee, your love looks up over the newspaper and smiles. BEST SUMMER EVER.
Fried Fish with Saffron Aioli
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”. Saffron aioli for dipping.
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 Sweet Corn Butter
This beefy flat iron steak is grilled medium rare and topped with a thin slice of sweet corn butter and a drizzle of tangy green sauce. Served with Spanish fries.
Authentic ratatouille is a blend of vegetables and herbs that presents the flavors of garlic, basil and Mediterranean vegetables in all their splendor. This French staple is folded into crepes, napped with a red wine tomato sauce, drizzled with basil oil and garnished with mild goat cheese and tapenade. Served with dressed greens.
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.
Simplicity is grilled bread rubbed with Peach Mountain garlic topped with ripe tomato salad, drizzled with fresh green olive oil and a sprinkling of ricotta salata.
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.
Our version features the first of the season Peach Mountain tomatoes and basil, along with a spicy tomato vinaigrette, fresh mozzarella, a sprinkling of J.Q.Dickinson salt and loads of farmer herbs. Let’s get this summer party started!
Leo’s Bliss Version II
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, green beans, pickled carrots, celery and cucumbers all dressed with roasted sherry-shallot vinaigrette. Garnished with a lemon aioli and crunchy grain coated hard cooked egg. 10.
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.