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.
Pasta e Fagioli
Borlotti beans are simmered with lemon, tomato, garlic, rosemary, winter squash and cabbage. Then tossed to order with hot pasta and steamed greens. Garnished with Parmesan and extra virgin olive oil.
Mary Kay and Kim 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.
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, sunflower sprouts and, of course, sunflower seeds. Served with dressed greens and chips.
Iko, the Winds’ first chef and mentor, taught me how to make this dish. This a personal version of the dish I learned so long ago. Part omelette, part savory pancake, Okonomiyaki blends vegetables and eggs into a delicious lunch. Served with rice and seasonal vegetable pickle.
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 fried shallots and Spanish fries.
Chicken Pot Pie
Ed Hill chickens are roasted and simmered with mushrooms, carrots, and spinach. This savory stew is topped with a tender pastry crust made with sharp cheddar and black pepper. This is Ohio winter deliciousness in a big bowl.
A portobello mushroom is rolled in breadcrumbs, sautéed until crunchy, then finished with a sauce of lemon juice, white wine, butter, and capers. Served with carrot risotto.
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.
Winter in Milan
A knife and fork salad of crunchy romaine hearts with olives, mint leaves, and roasted cherry tomatoes. Drizzled with lemon Gorgonzola dressing and piled with fried onion strands, this is for you, Rick and Norma, as you enjoy your retirement adventures!
Beets, Arugula, Dates, Candied Cashews and Feta with Blood Orange Vinaigrette
A delicious winter salad highlighting one of my favorite vegetable: beets. That’s right, BEETS! Add some sweeter elements to this deliciously earthy vegetable and you have a rockin’ salad.
Roasted Roots, Etc with Bagna Cauda
Multi-colored carrots, brussels sprouts, cauliflower and various other winter roots and vegetables are roasted until crisp and drizzled with Bagna Cauda, the glorious Italian hot vinaigrette and sprinkled with crispy grains.
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.