La Boqueria Stew
In Barcelona, this savory bowl of long-cooked garbanzos with traditional seasonings is a meal that goes back generations. The beans are simmered with coriander, saffron, tomato and smoked paprika into a rich, flavorful stew served with rice, wedges of hard boiled egg and addictive romesco sauce.
We went in search of this local legend at the end of a long day of wine tasting in Burgundy. Pat Lafrieda ground beef is hand pattied, 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 substitutions on this dish).
Mont Blanc Sandwich
This delicious sandwich is part French, part Italian. This fantastic Italian ham is roasted with herbs and peppercorns and covered in sprigs of rosemary. We slice it thin, layer it with brie, a handful of arugula and homemade mayonnaise on a warm bagette. It’s délicieux...I mean squisito. Served with herbed fries and pickled vegetables.
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 chips.
Welsh Rarebit 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. Widmer Cheddar, beer and mustard is used to make this popular British high tea dish. Our version has sautéed exotic mushrooms and toasted, buttered chunks of bread. Served with mixed dressed greens.
Indian Spiced Cauliflower
Roasted cauliflower, golden raisins and toasted cashews are tossed in warm Indian spices and served on a bed of raita and a sprinkling of savory seeded granola.
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 Irish Whiskey Butter
Slathered with a luscious butter spiked with Guinness stout, Worcestershire and Jameson’s Irish whiskey. Served with Spanish fries.
Charmoula Cauliflower and Vegetable Tagine with Apricot Vinaigrette
This Northern African inspired stew is perfect for these cold winter days. An assortment of roasted winter vegetables are flavored with sweet and savory spices, Charmoula roasted cauliflower, couscous and apricot vinaigrette.
Chicken Pot Pie
Ed Hill chickens are roasted and simmered with mushrooms, carrots, and spinach. This savory stew is topped with a tender puff pastry crust made with sharp cheddar and black pepper. This is Ohio winter deliciousness in a big bowl.
Our house made chorizo is spiced with cumin, cinnamon, ancho chili and clove. The skewer is roasted and served with black bean puree, chipotle sauce, queso fresco and a jicama, radish salad. Hot tortilla chips for dipping.
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.
Blood of the New Year
Layered flavors of French feta, blood orange, grapefruit, frisee and pomegranate top roasted and chilled multicolored carrots dressed with anise seed vinaigrette. Winter’s goodness.
Raw and the Cooked
Beets that is. This salad is a contrast in beets, created for beet haters and sure to satisfy beet lovers. Cooked beets are topped with a salad of shredded raw beets tossed with arugula and a creamy Parmesan dressing, spiked with smoked paprika and a little horseradish. The salad is garnished with a strip of tempura bacon. Inspired by the Lévi-Strauss book rather than the Fine Young Cannibals.
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.