Menu for January-February
Lunch
Soup of the Day cup 4. bowl 5.5 Black Bean Chili cup 4. bowl 5.5
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 and I have to admit, it’s one of the best Caesar salads around. 9.
Party in Dubai
A study in the elements of taste, Kim developed this addictive salad at home. Salad greens are tossed with medjool dates, kalamata olives, toasted walnuts and thinly-sliced, spicy capacolla, a delicious Italian salami. The salad is dressed by pounding garlic, peppercorns, salt, lemon juice and olive oil together in a mortar and pestle and drizzling it all over the tossed ingredients. 9.
Brown Bag
The original Winds’ chicken salad. Gerber antibiotic and hormone free boneless chicken breast is poached in wine with lemon and peppercorns 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. 11.
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. Served on dressed spinach. 10.
Red Lentils with Raita and Honey Almond Green Sauce
This recipe comes to us via one of our favorite customers, Tina Wingate. She found this recipe in the New York Times and passed it on to me this winter. I’ve tweaked it a bit and added Winds condiments. The red lentils are seasoned with carrots, cumin, cilantro and lemon making a brightly flavored dish, perfect for these chilly afternoons. Served with hot rice, steamed greens a bread basket. 10.
Beaune Burger
Mary Kay and Kim went in search of this local legend at the end of an over-long day of wine tasting in Burgundy. A hand-pattied grilled beef burger garnished in the manner of the town of Beaune, with tomato sauce, mustard-spiked mayonnaise, fromage, and crisp, hot french fries ON the sandwich. Served with dressed greens. 12.
East of Paris Sandwich
An earthy portabello mushroom is roasted with lemon zest, garlic and olive oil and set atop a baguette with our house made aioli. Garnished with creamy Brie and a crunchy apple celery salad. Served with chips and dressed greens. 11.
Cheese Service
Today’s selection of artisan cheeses accompanied by a Medjool date and quince paste. 12.
Organic Sandwich
Swiss Emmentaler and white cheddar are layered with cucumber, red onion, sunflower sprouts, sunflower seeds, house made slaw and house mayonnaise on our whole wheat bread. Served with dressed greens and chips. 9.
Jamie Oliver’s Vegetable Curry
Jamie Oliver is a young British chef whose bright curries are perfect for every season. Tofu, spinach leaves, a handful of lentils and a changing array of seasonal vegetables are cooked to order with a vibrant sauce made of coconut milk, fresh ginger, chiles and toasted spices. Served with rice and yogurt. 12.5
Kung Pao Fish
Delicate white fish is lightly coated with flour and quickly cooked in a spicy, gingery stir-fry with snow peas, red peppers, carrots and toasted peanuts. Served with white rice and a bread basket. 12.5
Chicken Provencal
Gerber antibiotic and hormone free boneless chicken breast is rolled in herbs de Provence, grilled and served with tapenade, whipped goat cheese and herbed white beans. 12.5
Scandinavian 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. Filled with silky Kendall Brook cold-smoked salmon and quark (a Swedish fromage blanc) flavored with chives, fresh dill and capers. Served with
mixed greens. 12.
Today’s Pasta
Served with a bread basket, selection and price will vary day to day.
Bread Basket and Butter 4.