Menu for March-April
Lunch
Soup of the Day cup 4. bowl 5.
Black Bean Chili cup 4. bowl 5.
House Salad
Dressings – balsamic vinaigrette, sesame miso, lemon Gorgonzola or blue cheese 5.
Caesar Salad
Romaine lettuce, Manchego cheese, homemade croutons and plump white anchovies with the traditional garlic and lemon dressing. What could be better, you ask? Well, we’ve tweaked and updated our presentation a bit as a present for one of our favorite customers. 8.
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, sweet grape tomatoes, sunflower sprouts and hard boiled egg. Be kind to yourself. Winter in Ohio can last a long time. 8.
Brown Bag
The original Winds chicken salad. Boneless chicken breast is poached in wine with lemon and peppercorns, then cut up and mixed with chopped vegetables, mayonnaise and our own blend of light curry spices. Served on dressed greens with a cup of soup or black bean chili. Served with a bread basket. 10.
Tuscan Bread Salad
Tomatoes, peppers and sweet onions are 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. Servedon dressed spinach. 10.
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. Accompanied by a bread basket. 10.
Bye Bye Fidel Cuban Sandwich
Our somewhat Yankee-fied version goes like this: Thin-sliced juicy roast pork and black forest ham are laid on a baguette with Emmentaler cheese, crunchy pickles and a slathering of spicy mayonnaise, then cooked under a brick on the griddle until it’s flattened, toasted and delicious. Served with dressed greens and chips. 11.
East of Paris Sandwich
An earthy portabello mushroom is roasted with garlic and olive oil and set atop a French roll with a smear of house made aioli. Garnished with creamy Brie and a crunchy apple celery salad. Served with chips and dressed greens. 10.
Organic Sandwich
Swiss Emmentaler and White Cheddar cheeses with cucumber, red onion, sprouts, sunflower seeds, house made slaw and house mayonnaise on our whole wheat bread. Served with dressed greens and chips. 9.
Charmoula Portabello with Vegetable Tagine and Apricot Vinaigrette
This Northern African-inspired stew is perfect for these still cool days. An assortment of winter vegetables are cooked with sweet and savory spices and served with a Charmoula roasted portabello. 12.5
Organic Farm Raised Salmon Teriyaki
Rich salmon is glazed with teriyaki sauce, cooked pink and garnished with wasabi sour-cream, nori shreds and served with sesame rice. 13.
Stir-Fried Tofu with Mushrooms, Scallions and Cashews
A Winds standard served with organic brown basmati rice, dressed greens and bread. 10.
Hangtown Fry
Our omelettes are made with organic eggs locally raised by Dale Filbrun in West Alexandria. In the days of the California Gold Rush, this dish was a favorite among the nouveau rich and this luscious American-style omelette was created. Barrels of oysters were brought into town, shucked, breaded in cornmeal and cooked with smoky bacon. Served with a bread basket. 11.
Today’s Pasta
Served with a bread basket, selection and price will vary day to day.
Bread Basket and Butter 3.5