The Winds Cafe and Bakery

Lunch

Soup of the day cup 4. bowl 5.
Black Bean Chili cup 4. bowl 5.

House Salad
Dressings – balsamic vinaigrette, yogurt herb, sesame miso, lemon Gorgonzola or blue cheese 5.

Slow Boat to Sicily
It’s time to let go and trust. Caesar has left the building. For goodness sakes…you can get a Caesar salad at Burger King now. This is our most requested salad and a more than adequate replacement for the ubiquitous Caesar. A knife and fork salad of crunchy romaine hearts with olives, mint leaves and cherry tomatoes, drizzled with lemon Gorgonzola dressing and piled with fried onion strands. 8.

Greek Taverna Salad
Wedges of romaine and shaved fennel bulb, chunks of cucumber, kalamata olives and grape tomato 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 pita wedges. 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 onion 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.

Mujadarrah
Mary Kay recreates an earthy and wonderfully simple dish she had years ago in a Middle Eastern restaurant and it’s become a real hit here. Lentils are cooked with fried onions and extra virgin olive oil, subtly spiced and served with hot rice, yogurt and crunchy fresh vegetable sticks. Accompanied by a breadbasket. 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, homemade slaw and house mayonnaise on our whole wheat bread. Served with dressed greens and chips. 9.

Kung Pao Fish
Delicate halibut 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 steaming white rice and a bread basket. 12.5

Grilled Chicken Provençal
Organic chicken breast is lightly pounded and rolled in herbes de Provence, grilled and served with a dollop of goat cheese, tapenade, dressed greens and white bean ragout. 12.5

Stir-Fried Tofu with Mushrooms, Scallions and Cashews
A Winds standard served with organic brown basmati rice, dressed greens and bread. 10.

Roma 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. An inspiration from Rome, artichokes are marinated and tossed with fresh basil, parsley and Parmesan. Finished with a squeeze of lemon. 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

For the enjoyment of all, we ask that you please silence cell phones
while in the restaurant.

Dinner

Small Plates

Roasted Almonds 3.
House Olives 3.

House Salad
Dressings – balsamic vinaigrette, yogurt herb, sesame miso, lemon Gorgonzola or blue cheese 5.

Slow Boat to Sicily – It’s time to let go and trust. Caesar has left the building. For goodness sakes…you can get a Caesar salad at Burger King now. This is our most requested salad and a more than adequate replacement for the ubiquitous Caesar. A knife and fork salad of crunchy romaine hearts with olives, mint leaves and cherry tomatoes, drizzled with lemon Gorgonzola dressing and piled with fried onion strands. 8.

Greek Taverna Salad
Wedges of romaine and shaved fennel bulb, chunks of cucumber, kalamata olives and grape tomato 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 pita wedges. 8.

Soup of the Day cup 4. bowl 5. Black Bean Chili cup 4. bowl 5.

Cheese Service – Several artisan cheeses hand cut at the table accompanied by medjool dates and quince paste. 8. per person

Salmon with Black Pasta – It’s been twenty years since MK and I had this dish in a little Italian restaurant in Boston and while it may seem dated the combination is still oh so sexy. Grilled organic salmon is set atop squid ink linguine tossed with luxurious lemon cream. 12.

Lima Beans and Mussels with Spanish Spices- Fresh P.E.I. mussels are steamed and
tossed with wood-smoked Spanish pimento, fresh mint, lima beans and scallions to make an
earthy, warm salad. 8.

Pork Meatballs in Chipotle Sauce – Pork meatballs are simmered in a spicy tomatillo- chipotle sauce. Served with warm flour tortillas and plenty of sauce for dipping. 9.

Crispy Fried Artichokes – Long stemmed Italian artichokes are breadcrumbed and fried until deliciously crispy. Spring inspired creamy watercress sauce for dipping. 8.

Large Plates

Choose soup or house salad – make it Slow Boat to Sicily or Greek Taverna Salad add 6.

Crispy Cod Strudel with Braised Leeks – Fresh cod is seasoned with coriander seed, black pepper and chives, wrapped in buttered phyllo dough and baked until crispy. The result is a moist, flavorful fish with a crispy exterior. Served on a bed of braised leeks and drizzled with beet vinaigrette. 24.

Seven Vegetable Couscous –April is always a transitional season for vegetables. This Moroccan inspired dish features the last of the winter vegetables as well as first of spring offerings. 18.

Provençal Game Hen – a partially boned game hen is rolled in herbes de Provence, grilled and served with a dollop of goat cheese, tapenade and savory white bean ragout. 23.

Sautéed Halibut with Spiced Foamed Butter – Kim invented this intriguing fish dish for a luncheon with Milla Handley of Handley Cellars. The result is a succulent fish with hints of warm spices and citrus. By the way, it’s a sublime match for the Handley Dry Creek Chardonnay 25.

Grilled Beef Fillet – Juicy beef tenderloin is grilled rare and slathered with a spring sauce of fresh horseradish and crème fraiche. Drizzled with a deliciously elegant red wine reduction and served with green herbed mashed potatoes. 26.

Sides

Vegetable of the Day 4. Green Herbed Mashed Potatoes 4. Coconut Risotto 4.

For the enjoyment of all, we ask that you
please silence cell phones while in the restaurant.

Wines

Apéritifs

Campari 5.
Boissiere Sweet or Dry Vermouth 3.5
La Gitana Manzanilla Dry Sherry 3.5
Pernod and Water 4.5

April 2007 Wines

Colet A Priori Cava
The Xampanyerias (cava bars) in Barcelona are well known for their chic décor and cutting edge tapas. Cava flows freely at these late night haunts and pairs beautifully with delicious small plates. This delicious, biodynamically produced cava is perfect to celebrate the coming of spring.
Bottle 24. Glass 7.25

Handley 2004 Chardonnay Dry Creek
This lovely Chardonnay is made by Milla Handley from grapes she gets in her Sonoma vineyards. The wine has a creamy texture with light floral aromas. It’s an inspired wine that pairs well with aromatic spices. Kim created the halibut with foamed curry butter just for this wine when we had lunch with Milla last month.
Bottle 25. Quartino 11. Glass 7.5

Tscharke 2006 Albariño Girl Talk
Australian Albariño, huh! At first blush, the concept offends my traditionalist attitudes, sort of like California Sangiovese. I’m trying to be more open minded in a “new world” wine sort of way, so I gave it a try. Wow Wee…this is Albariño to the 10th power. Girl Talk has all that gorgeous, juicy peach, apricot fruit with sweet citrus flavors like it’s Spanish big sister, only in a more voluptuous body. I guarantee once you taste this wine your mouth will water and pucker up and only a juicy piece of Halibut or Kim’s mussels with Spanish spices will do. I suggest you gals or guys call a few of your mates and get together for a little Girl Talk.
Bottle 24. Quartino 10.75. Glass 7.25


Bastidonne 2005 Viognier Côtes du Ventoux
Bastidonne is one of those wines that’s almost too good for the price. It’s like a happy, content marriage…comfortable, but sometimes taken for granted. This beautiful, straw colored wine has a lovely floral aroma with juicy citrus and apricot fruit elements. What an awesome wine! It’s aromatic, bright and full of lively minerality.
Bottle 21. Quartino 9.5 Glass 6.5


Robert Sinskey Vineyard 2006 Vin Gris of Pinot Noir
2006 Rosés are arriving early this year and every one I’ve tasted is spectacular. We were out in Napa this past February and had a lovely lunch with the Sinskeys, I had my first taste of this delicious 2006 Vin Gris. The wine is juicy, crisp and just waiting to be part of your warm weather fun… welcome to the cult of pink.
Bottle 29. Quartino 12.5 Glass 8.5

Soter 2005 Pinot Noir North Valley
Some of you think it’s crazy to serve expensive, hard to get wines like this by the glass. As my son Samuel always prefaces a statement of truth, “Not to be mean or anything, but”…this is my restaurant and I’ll pour what I want to, pour what I want to, you’d pour it too if it belonged to you. Ok, so I’m not Lesley Gore, but what’s the use of having great, hard to get wines if customers are too afraid to buy them. This is a beautiful Oregon Pinot from one of America’s greatest winemakers. Full of red cherry fruit and a little bitter almond in the finish. Go on take the risk…if you don’t like it, I’ll finish your glass.
Bottle 46. Quartino 19. Glass 12.75

Owen Roe 2005 Cabernet Sauvignon Sharecropper’s<br /> The guys over at Owen Roe are friends with Peter Rosbeck of Sineann. Their mission is to source grapes from the best vineyards that highlight the potential of Washington state wines. Are you ready for one big mouthful of wine? Full of black fruits, Sharecropper’s offers a silky texture with soft tannins. It’s drinking great now, but if you’re the patient type, in a few years you’ll be rewarded.
Bottle 32. Quartino 13.75 Glass 9.25

Château Mont-Redon 2002 Châteauneuf-du-Pape
2002 Châteauneuf-du-Pape! What is she thinking? Well before you get your knickers in a twist, check out the price. Mont-Redon is one of the biggest producers of Châteauneuf-du-Pape. Unlike many producers who decided not to produce Châteauneuf in the 2002 vintage, Mont-Redon did and quess what? It didn’t sell. So what I have to offer you is a wine that is infinitely better that Côtes du Rhone Villages, but not good enough to really be Châteauneuf with a price that accurately reflects the quality. Delicious Grenache fruit predominates with flavors of black cherry and aromas of white pepper and leather.
Bottle 29. Quartino 12.5 Glass 8.5

Peique 2005 Mencia Joven Bierzo
This delicious little wine is made from 100% Mencia from 45-55 year old vines. What’s Mencia? Well, it’s an earthy grape grown in the Bierzo region of Spain. It has some red fruit elements of Pinot Noir and bright, minerality of Dolcetto. It’s certainly one of the most compelling wines I’ve tasted at this price point in a long time. By the way, Robert Parker rated this vintage 90 points.
Bottle 21. Quartino 9.5 Glass 6.5

Brunch

Asparagus and Mushroom Hash
A savory hand-chopped hash of mushrooms, potatoes and dark, leafy spinach. Topped with grilled asparagus then drizzled with hot cheese fondue and garnished with a tangle of crispy tobacco onions. 13.

Buckwheat Crêpes
Clifton Mill buckwheat is used to create these delicate, earthy crêpes. Two crepes are stuffed with Nueske’s apple wood smoked ham and creamy Gruyère. Served with scrambled eggs and steamed asparagus. 13.

Migas
A regionally revered Southwestern breakfast dish that scrambles tortillas, eggs and roasted green chiles shipped special from New Mexico into a delicious amalgam embellished by jack cheese, sour cream, chopped lettuce, and cilantro. Drizzled with smoky, spicy chipotle gravy. 12.


Buttermilk Pancakes
Four fresh flapjacks served with today's topping and pure maple syrup. 9.

Omelettes
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. Check the special card. Served with home fries and a biscuit.

Biscuits with Rich Mushroom Gravy
A loyal following goes for this version of the breakfast classic. 7. half order 5.

Mujadarrah
Mary Kay recreates an earthy and wonderfully simple dish she had years ago in a Middle Eastern restaurant and it’s become a real hit here. Lentils are cooked with fried onions and extra virgin olive oil, subtly spiced and served with hot rice, yogurt and crunchy fresh vegetable sticks. Accompanied by a biscuit. 10.

Fried Egg Sandwich with Cheddar and Bacon
Our terrific organic eggs are shown off when fried till the yolk is firm then put together on toasted focaccia bread with Nueske’s bacon, sharp white cheddar, lettuce and our own house mustard and mayonnaise. Choose home fries or dressed greens. 10.

House Salad
Dressings - balsamic vinaigrette, yogurt herb, lemon gorgonzola, sesame miso or blue cheese. Served with a biscuit. 5.

Slow Boat to Sicily
It’s time to let go and trust. Caesar has left the building. For goodness sakes…you can get a Caesar salad at Burger King now. This is our most requested salad and a more than adequate replacement for the ubiquitous Caesar. A knife and fork salad of crunchy romaine hearts with olives, mint leaves and cherry tomatoes, drizzled with lemon Gorgonzola dressing and piled with fried onion strands. Served with a biscuit. 8.

House Granola
Old-fashioned organic oats baked with honey and mixed with almonds, walnuts,
dried apricots and raisins. Served with milk or yogurt. 6.5

Steel Cut Oats
A bowl of steaming organic Irish-style oats, with your choice of maple syrup, honey, brown sugar, milk, sliced bananas, toasted pecans. Any or all. 6.5

Home Fries
Organic Yukon gold potatoes cooked in butter with onion and green pepper,
fresh ground pepper and spices. 3.5 (with sour cream or cheese, add .50)

Sides

biscuit 2.
mushroom gravy 3.5
one egg, any style 2.
side of rice 2.5
side of beans 3.5
side of corn grits 2.5
short stack of pancakes 5.5
one pancake 3.5

Bistro Dinners

April 4th – Italian Pork cooked in Milk
April 11th – Catalan Beef Stew with Mushrooms & Smoked Paprika
April 18th – Crepes stuffed with Asparagus & Housemade Ricotta
April 25th – Mussels with Aioli Crouton
May 2nd – Vegetarian 5 Heap Noodles