Menu for June
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.
Totally Taurus Salad
What do you do when your favorite Taurus requests something with fresh mozzarella for her birthday brunch? Since Miss Melissa’s a salad freak, I composed this early spring salad of marinated ciliegini, roasted grape tomatoes, speck ham (think smoky prosciutto) and toss it all with plenty of watercress and arugula. 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. 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 spring dish. Served with hot rice, steamed greens and a bread basket. 10.
Croque Monsieur Sandwich
This famous open face sandwich is made with a thick slice of sour bread, béchamel, gruyère, thyme and black pepper. Topped with either Nueske’s smoked ham or asparagus and roasted tomato. A little bit of France right here in Ohio. Served with cornichons and chips. 11.
Organic Sandwich
Swiss Emmentaler and White Cheddar cheeses with cucumber, red onion, sprouts, sunflower seeds, housemade slaw and house mayonnaise on our whole wheat bread. Served with dressed greens and chips. 9.
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.
Kung Pao Fish
Delicate white fish lends itself well to Chinese recipes, here coated lightly with flour and quickly cooked in a spicy, gingery stir-fry with snow peas, red peppers and toasted peanuts. Served with white rice and a bread basket. 12.5
Stir-Fried Tofu with Mushrooms, Scallions and Cashews
A Winds standard served with organic brown basmati rice, dressed greens, and bread. 10.
Asparagus 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 local organic asparagus and fresh dill. Drizzled with horseradish cream and served with mixed dressed greens. 11.
Today’s Pasta
Served with a bread basket, selection and price will vary day to day.
Bread Basket and Butter 3.5