Menu for May-June
Cup of the Day cup 4. bowl 5.5 Black Bean Chili cup 4. bowl 5.5
Dressings – balsamic vinaigrette, sesame miso, lemon Gorgonzola or blue cheese 5.
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.
What do you do when your favorite Taurus requests a springtime dish that brings back memories of her adventures in Greece? Since Miss Melissa is a salad freak, I’ve updated the classic to make a very “Winds” version. Wedges of romaine and shaved fennel bulb, chunks of cucumber, kalamata olives and roasted beets are dressed with red wine vinaigrette and drizzled with creamy tahini sauce. The salad is topped with a slice of Greek feta, garnished with fresh mint and oregano leaves and accompanied by crispy flat bread wedges. 9.
The original Winds’ chicken salad. Gerber antibiotic and hormone free boneless chicken breast 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 and 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 + lemon making a brightly flavored spring dish. Served with hot rice and steamed greens. 10.
Croque Monsieur Sandwich
This famous open face sandwich is made with a thick slice of sourdough bread, spread with béchamel, French Emmenthaler, thyme and black pepper. Topped with either Nueske’s smoked ham, asparagus and roasted tomato or leave off the ham for a great vegetarian version. A little bit of France right here in Ohio. Served with cornichons and herbed fries. 11.
Pimento Cheese Sandwich
Grated Tillamook reserve sharp cheddar is mixed with mayonnaise, charred and peeled sweet red peppers and a healthy spoonful of horseradish to make a big, flavorful spread. Served on a ciabatta bun with a pickled cucumber salad and arugula. 10.
Greek Lamb Burger*
Ground lamb is seasoned with chopped shallots, fresh oregano and kalamata olives. Served with feta mayo, a sun-dried tomato spread and fresh parsley salad garnish. Served with mixed green salad and fries. 12.
Today’s selection of artisan cheeses accompanied by a Medjool date and quince paste. 12.
Swiss Emmentaler and white cheddar are layered with cucumber, red onion, sunflower sprouts, sunflower seeds, house made slaw and 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 cooked to order with a vibrant sauce made of coconut milk, fresh ginger, chiles and toasted spices. Served with rice and yogurt. 12.5
Early Summer Risotto Carnaroli rice from Italy perfectly showcases early summer vegetables. Fresh morels and English peas will be its staples along with the last of this year’s asparagus and fresh herbs. The vegetable ingredients will change daily, ask your server. 12.5
Grilled LaFrieda Bistro Steak
This deliciously flavorful steak from New York’s rock star butcher, Pat LaFrieda needs little doctoring. The steak is grilled medium rare and garnished with a dollop of Vermont Butter and Cheese Creamery cultured butter, freshly snipped local chives and a little sprinkle of fleur de sel. Served with Spanish fries and mixed green salad. 14.5
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 local organic asparagus and horseradish boursin. Served with mixed dressed greens. 11.
Served with a bread basket, selection and price will vary day to day.