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 Bliss
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 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.

Spanish Calypso
Two-toned calypso beans are stewed with potatoes, greens, garlic, wine and smoked Spanish paprika to create a smoky Spanish inspired stew. 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 Ciabatta bun. 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.

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 a homegrown tomato herb salad and mixed dressed greens. 12.5

Pan-Fried Fish with Succotash
Ok Ohioans, this is our dish. Beautiful white fish is dredged in cornmeal and pan-fried until crispy. Served with a succotash of local corn, lima and green beans along with creamy mashed potatoes. Served with mixed green salad. This is Midwest food at its best. 13.

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

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.

Leo’s Bliss
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.

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

Tomato Bruschetta - Simplicity is: grilled sourdough rubbed with Peach Mountain garlic and smeared with ripe tomato. Drizzled with fresh green olive oil. 3.

Spanish Fried Potatoes with Aioli - Berkeley’s beloved tapas bar, Cesar, won us over with this dish. Potatoes are fried until crisp with fresh herbs, seasoned with coarse salt and served with our aioli made with new Peach Mountain garlic. Bring on the Rosé! 5.

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.

Beet Terrine - This year’s Austrian weekend featured this brightly colored refreshing terrine. Bound by fresh goat cheese, thinly sliced roasted beets are layered, seasoned with horseradish and drizzled with beet syrup. 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 Moroccan inspired carrot pinenut salad. 9.


Large Plates

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

Ratatouille Crepes – Authentic ratatouille is a blend of vegetables and herbs that presents the flavors of garlic, basil and Mediterranean vegetables in all their splendor. Folded into crepes, napped with a red wine tomato sauce, drizzled with basil oil, garnished with mild fresh goat cheese and tapenade. 20.

Game Hen Limoncello – I saw Mario do a similar dish with shrimp on Molto Mario and tried the same preparation with our partially boned 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.

Roasted 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.

Pan-Fried Wild Striped Bass – Ok Ohioans, this is our dish. Beautiful wild bass is dredged in cornmeal and pan-fried until crispy. Served with a succotash of local corn, lima and green beans along with creamy mashed potatoes. Midwest food at its best. 24.

Grilled Beef Tenderloin – Hand cut choice beef is grilled, set atop a luscious corn ragout and drizzled with tangy green herb sauce. Served with cheesy polenta. 27.


Sides
Vegetable of the Day 4.
Cheesy Polenta 4.
Saffron Rice 4.
Mashed Potatoes 4.

Wines

Apéritifs

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

August 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 summer.
Bottle 24. Glass 7.25

Boudin 2004 Chablis
If you’re a rock head like me, then the chalky, fossil-rich Kimmeridgian soils of Chablis really do it for you. Boudin saved a tree and produces the most delicious Chablis I’ve tasted in years. It’s flinty and full of citrusy, ginger fruit and that quality you only find in Chablis that David Schildknecht describes as chicken broth. This isn’t California Chardonnay. If you are looking for pineapple and mango, go to Kroger.
Bottle 28. Quartino 12.25 Glass 8.25

Elena Walch 2006 Chardonnay
Last year we did a luncheon with Alto Adige winemaker, Elena Walch and everyone was mesmerized. The Chardonnay, as well as the Gewürtraminer, were incredible. The Chardonnay is full of zesty lemon fruit. Without an abundance of oak, the purity of this Chardonnay really shines. It’s light enough for small plates, but is also suitable for many fish dishes as well.
Bottle 24. Quartino 10.75 Glass 7.25

MacMurray Ranch 2005 Pinot Gris
If you’re my age you remember every episode of My Three Sons. Fred MacMurray was the dad. Later, when I went to film school, we studied the classic Billy Wilder film, Double Indemnity, with Fred MacMurray and Barbara Stanwyck. I remember thinking, “this is not Steven Douglas.” In 1941 Fred MacMurray bought the Sonoma property and eventually produced some of the finest wines from the region. The Pinot Gris is full of juicy white peach and melon flavors and a spicy nutmeg finish. One sip and you’ll understand why this wine was rated 90 points by the Wine Advocate.
Bottle 23. Quartino 10.5 Glass 7.

Château de Roquefort 2006 Côtes du Provence Corail Rosé
Another terrific vintage from my favorite French rosé producer. As you might remember, Corail is in reference to the coral color of the wine. The blend is Grenache, Syrah and Cinsault, the usual suspects but with the additional seasonings of white varietals Clairette and Vermentino. It’s a juicy, mineral-spiked wine just cryin’ out for garlic, capers and olive oil.
Bottle 22. Quartino 10. Glass 6.75

Owen Roe 2005 Ex Umbris Syrah
I’m offered so little of the Owen Roe wines, I snatch up every little bit I can. Ex Umbris or “out of the shadows” is from a vineyard that was next to an area decimated by wildfires. If you are expecting over oaked, fruit saturated Australian Shiraz, think again. The grapes for this wine are from Oregon and Washington. The flavor profile is akin to Côte Rotie with smoky, bacon fat elements. Make no mistake there is plenty of luscious fruit, and aromatics as well, it’s just well integrated.
Bottle 38. Quartino 16. Glass 10.75

Cafaro 2002 Merlot
When offered California Merlot, a certain fruity, quaffable style comes to mind. It’s not shocking that this beautiful Merlot reminds me of another I truly love…Robert Sinskey. Joe Cafaro made wine at Sinskey at one point. This artisan wine from Cafaro has more in common with Bordeaux to my tastes. It’s a blend of 90% Merlot, 4% Cabernet Sauvignon, 3% Cabernet Franc and 3% Petit Verdot. Cafaro’s Merlot exhibits an abundance of fruit, while retaining elegance and balance. This is Merlot like you’ve never seen before.
Bottle 32. Quartino 13.75 Glass 9.25

Seghesio 2005 Nebbiolo
For me, Nebbiolo is the red wine equivalent of Riesling. It has a sense of place, of terroir. I know people try to grow it other places, but really, it’s not very successful. Nebbiolo belongs in Piedmont. The climate is right, the soil is right and the winemaking tradition is right. This wine from Seghesio is mighty satisfying. All those familiar with the grape varietal, it’s full of tart cherry fruit and characteristic floral aromas. It really opens up after 15 minutes.
Bottle 27. Quartino 11.75 Glass 8.

Magnificent Wine Co. 2005 House Wine
Charles Smith is the genius behind House Wine. His higher end label K Vintners specializes in Syrah. The wines have received incredible reviews and are nearly microscopic in quantity; hence, I have a scant dozen or so bottles to offer. On the other hand, the 54% Cabernet Sauvignon, 30% Merlot, 11% Syrah, 3% Malbec and 2% Cabernet Franc blend has a much better availability. The blend has an elegance of fruit I haven’t found in California recently at this price.
Bottle 21. Quartino 9.75 Glass 6.5

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.

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.

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 a homegrown tomato herb salad and a biscuit. 12.5

Buttermilk Pancakes
Four fresh flapjacks served with 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.

Spanish Calypso
Two-toned calypso beans are stewed with potatoes, greens, garlic, wine and smoked Spanish paprika to create a smoky Spanish inspired stew. 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 maple syrup and mixed with almonds, pumpkin and sunflower seeds and dried fruit. Served with milk or yogurt. 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)

Fruit
Bowl of seasonal fresh fruit. Check table card for today’s selection. 4.5

Sides

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

Bistro Dinners

August 1st Fried Oysters with Winds Tartar Sauce
August 8th Cuban Roast Pork with Black Beans and Rice
August 15th Grilled Salmon with Mustard Dill Sauce and Cucumber Salad
August 22nd City Cheese Ravioli with Salsa Cruda and Eggplant Crouton
August 29th Asian 5 Spice Baby Back Ribs
September 5th Mussels with Mustard Tarragon Cream