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.

Leo’s 50
August is the best month…the best month for produce, the best month for vacation and the best month for a birthday (the 13th if you’re interested). Dig into mixed greens and herb leaves, green beans, local tomatoes, olives, lemony white beans and a lively vinaigrette, all topped with a piece of grilled bread draped with every lion’s favorite cheese, d’Affinois triple cream. 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.

Rustic Valencian Lentils
Earthy Spanish Pardina lentils are stewed with potatoes, greens, garlic, wine and smoked Spanish paprika to create a smoky vegetarian version of the classic stew from Spain. Served with hot rice and a piquant gazpacho garnish. Accompanied by a bread basket. 10.

Fresh Mozzarella Summer Sandwich
Housemade fresh mozzarella, basil leaves, tapenade and homegrown tomato on toasted focaccia. Served with dressed greens and chips. 10.

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.

Chilled Five Heap Noodles with Chicken
Soba noodles are dressed with peanut sauce and served with 5 heaps; cold grilled chicken, organic carrots, thinly sliced cucumbers, scallions and local green beans. 13.

Corn Cheese Gratin
A rich gratin made from locally-grown sweet corn, layered with cheeses and baked into a custard that is the essence of a Midwestern summer. Served with dressed greens and a grilled homegrown tomato. 12.5

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

Summer Provençal 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 savory ratatouille, the classic summer stew of Provence and a dollop of fresh goat cheese. 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

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.

Leo’s 50 – August is the best month…the best month for produce, the best month for vacation and the best month for a birthday (the 13th if you’re interested). Dig into mixed greens and herb leaves, green beans, local tomatoes, olives, lemony white beans and a lively vinaigrette, all topped with a piece of grilled bread draped with every lion’s favorite cheese, d’Affinois triple cream. 8.

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

Gazpacho with Crabmeat – A big bowl of chilled chunky organic vegetable soup bound by tomato, fresh herbs and spiked with lump crabmeat. 9.

Melon and Prosciutto drizzled with Sambuca – An Italian classic, we feature ripe, sweet local melons and thinly sliced imported Prosciutto. Drizzled with a touch of the Italian liquor, Sambuca, and a chiffonade of fresh mint. The sweet and salty is irresistible. 8.

Insalata Caprese – A plate of thickly sliced local tomatoes with fresh mozzarella and shavings of ricotta salata is sprinkled with Italian orange oil, coarse black pepper and lots of snipped herbs. Served with grilled bread. 8.

Grilled Shrimp – Skewered shrimp is marinated in garlic oil then lightly charred to order. Accompanied by a bright and sweet watermelon-cucumber salsa and garnished with fresh mint. 11.

Savory Moroccan Lamb Pastries – This finger food is truly addictive. Ground lamb seasoned with North African spices is wrapped in phyllo dough and crisped in the oven. Served with a Moroccan inspired carrot pinenut salad. 9.

Cheese Service – Several artisan cheeses hand cut at the table accompanied by medjool dates and quince paste. 7. per person

Large Plates

Choose soup or house salad – make it Slow Boat to Sicily or Leo’s 50 add 6.

Stacked Enchilada – Summer is here and it’s time to showcase our organic vegetables!
White corn tortillas are layered with grilled local vegetables, jack cheese and organic tomatoes. Baked until the cheese melts then sauced with crema fresca and smoky chipotle sauce. Served with green rice and sweet corn salad. 20.

Grilled Lime Swordfish – Donna Hay, Australia’s food diva, understands simplicity. Capers, fresh dill and lime enjoy the company of swordfish. A tangle of riff raff greens and chunked sweet melon make a lovely counterpoint. Served with fragrant saffron rice. 24.

Seared Halibut with Spanish Spices and Gazpacho Sauce – Meaty halibut is sprinkled with smoked paprika and cumin and seared in a hot pan with red and gold cherry tomatoes from our local farmers. The just bursting tomatoes and the crispy fish are set on a pool of cool gazpacho sauce. This was last summer’s most memorable fish dish. Served with fragrant saffron rice. 24.

Game Hen Limoncello – I saw Mario do a similar dish with shrimp on Molto Mario and tried the same preparation with our boneless game hens. The hen is marked on the grill, then roasted in a hot pan with garlic, fresh sage and thinly sliced lemons, then flamed with the sexy and summery Italian after dinner drink, Limoncello. Served with cheesy polenta. 24.

Grilled Spanish Skirt Steak – Skirt steak is one of the most flavorful cuts of beef available. It’s the opposite of tenderloin with a real beefy flavor and a toothsome texture. We prepare this dish Spanish style with a dry rub of smoked Spanish paprika, cumin and ground chili. Served on thickly sliced grilled bread with homegrown tomatoes and Roquefort cheese. 25.

Sides

Vegetable of the Day 4.
Saffron rice 4.

Green rice 4.
Cheesy polenta 4.

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

Wines

Apéritifs

Campari 4.
Boissiere Sweet or Dry Vermouth 3.
La Gitana Manzanilla Dry Sherry 3.
Pernod and Water 4.

August 2006 Wines

Bortolotti Prosecco Valdobbiadene
We bring Prosecco out for any excuse to celebrate. It’s simpler than Champagne and infinitely better than most sparkling wines costing much more. Try it, you’ll love it.
Bottle 23. Glass 7.

Bricco del Sole 2004 Chardonnay
Since I tasted this Chardonnay a few months ago, I’ve been searching for a month to pour it by the glass. August is perfect for this crisp, citrusy Chardonnay. It’s delicious with fish and shellfish and just about anything that has fresh herbs. If you think you don’t like Chardonnay, you might want to give this one a try.
Bottle 25. Glass 7.5

Verget 2004 Sauvignon Saint Bris
Jean-Marie Guffens of Verget has produced one of his best Saint Bris, in the most difficult vintages, just in time for the wine to be granted A.O.C. status. This is one of those extraordinary wines when all the elements, weather and terroir come together to produce a Sauvignon of incredible depth and substance. People tire of me saying it, but this is a perfect summer food wine…deliciously crisp but also ripe and substantial.
Bottle 23. Glass 7.

Mas Que Vinos 2005 Ercavio Blanco
This is an interesting blend of 90% Airen, the most widely planted white wine grape in Spain and 10% Sauvignon Blanc. Deliciously refreshing with flavors of lime zest and fresh ginger, it’s light enough to drink as an aperitif, but also has enough substance to handle a main course.
Bottle 17. Glass 5.5

Domaine Noiré 2005 Chinon Rosé
Another newcomer to our rosé repertoire, Cabernet Franc is the grape. It’s stylistically
very different from other rosés we’ve featured. This is a fleshy pink that shows off ripe strawberry/ cherry fruit. Wow. I absolutely love this wine. What an incredible combination
of flavors. I love summer.
Bottle 21. Glass 6.5

Patrick Lesec 2003 Chateauneuf-du-Pape Les Galets Blonds
Les Galets is 92% Grenache from 80 year old vines and 8% Syrah. It’s intense with huge flavors of black cherry and pepper. Robert Parker wrote a few years back, “Later, rather than sooner, most wine enthusiasts discover that the quaint hillside village of Chateauneuf-du-Pape (just north of Avignon) produces one of the world’s most glorious wines.” By the way, he also rated this wine 95 points in issue 163. It’s a real find and I only have 8 cases so I caution, sooner rather than later, my wine loving friends.
Bottle 45. Glass 12.5

Sottimano 2002 Dolcetto d’Alba Bric del Salto
Sottimano produces some of the finest Barbarescos around. They get all the attention but their Dolcetto is stunning. With a luxurious texture and a beautiful almond/almond extract aroma, this is one of the sexiest summer red wines I’ve encountered.
Bottle 23. Glass 7.

Lavradores 2004 Douro
When 15 grape growers got together and decided not to sell their grapes to the big co-ops any more and to make their own wine. Dirk Niepoort helped start the project and remains very involved. If you love wines that express the essence of grape varietal and terroir as much as I do, then this dark, rustic Portuguese wine is for you.
Bottle 19. Glass 6.

Brunch

Papas Locas
A bed of homefries embellished Cal-Mex-style with layers of black beans, cheese, avocado and sour cream, then topped with grilled steak or scrambled eggs and char-grilled jalapeno slices. Streaked with Tamazula sauce and served with warm flour tortilla.
with eggs 12. with steak 15. with both 16.

Corn Cakes
These tender, thick and savory griddle cakes are studded with fresh corn and minced scallion, ladled with cheddar gravy and served with grilled vegetables. 13.

Crabmeat Frittata
An individual frittata made to order in an iron pan. Filled with rich crabmeat, vegetables and fresh herbs. Served with dressed greens and a drizzle of cheese fondue. 15.

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.

Rustic Valencian Lentils
Earthy Spanish Pardina lentils are stewed with potatoes, greens, garlic, wine and smoked Spanish paprika to create a smoky vegetarian version of the classic stew from Spain. Served with hot rice and a piquant gazpacho garnish. 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

Aug 2 –Fried Oysters with Watercress Sauce and Macaroni Salad
Aug 9 –Tomato Risotto with Fontina and Grilled Radicchio
Aug 16 –Jamaican Jerk Chicken Thighs with Coconut Rice and Banana Ketchup
Aug 23 –Corn Crepes with Ricotta, Tomato, Corn and Ancho Chile Cream
Aug 30 –Mussels with Rosé, Garlic and Herbs