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.
Springtime in Lyon
After eating arguably the best food in France, sometimes you just want something simple. Flageolet beans are stewed with garlic, mushrooms and potatoes. Served with steamed greens, a drizzle of Pistou and just a sprinkling of truffle salt. (it is Lyon after all).
Henry is a Teenager Burger*
This is a very special burger for a very special someone. My youngest son, Henry, is turning thirteen.(Middle School, Yikes!) He loves the Winds’ burgers, so in honor of this amazing, not so little, boy, here’s a custom burger for his birthday. 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!
Spanish Tuna Bocadillo
This knife and fork sandwich is the Spanish version of the French tartine. Delicious olive oil marinated tuna is mixed with sherry vinegar spiked aioli along with roasted red peppers. peas, and a little smoked paprika. Served open face on a baguette. Garnished with sliced pickled cucumbers and herbed fries.
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.
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. This is a tribute to Chef Roland who loves mushrooms and the long awaited release of Blue Jacket Dairy Ludlow. Shiitake and oyster mushrooms are stewed with sherry, a little cream, fresh thyme and of course a sprinkling of Ludlow.
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 Maitre’d Butter
This beautiful steak is grilled medium rare and topped with a dollop of Maitre’d butter, that glorious concoction of shallots, parsley, garlic, lemon juice and, of course, butter. Served with Spanish fries.
Jamie Oliver’s Vegetable Curry
Jamie Oliver is a young British chef whose bright curries are perfect for every season. Spinach leaves, a handful of lentils and a changing array of seasonal vegetables cooked to order with a vibrant sauce made of coconut milk, fresh ginger, chiles and toasted spices. Served with rice and yogurt.
The Best Tapa in the World
Fresh goat cheese is broiled with spicy tomato sauce and serve with grilled olive oil bread for spreading. Simple, yet splendid.
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.
Thank the Goddess
Is it wrong to crave the summer in March? Is it wrong to want California when you live in Ohio? We try to get closer…crunchy romaine, dressed with green goddess dressing, avocado, roasted sweet grape tomatoes, micro greens and hard boiled egg. Be kind to yourself. Winter in Ohio can last a long time.
Kyoto on the Little Miami
Mixed greens with smoked trout, daikon radish, cucumber, crunchy seaweed salad, and pickled ginger vinaigrette.
Carrots Three Ways with Burnt Lemon Vinaigrette
Pureed, roasted and fried, this carrot dish was a hit at Garlic dinner this past year. Drizzled with a garlicky, tangy burnt lemon vinaigrette. Sprinkled with assorted seeds and crispy grains for that adorable crunch.
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.