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.

My Big Fat Greek Salad
Spinach, mixed greens, cucumbers, roasted beets, kalamata olives, fresh mint, oregano, parsley and grilled Greek Haloumi are tossed in tangy vinaigrette. Served with fried pita chips. No Windex required. 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.

Turkish Lima Beans
These creamy lima beans get a Turkish treatment, long-cooked until tender with coriander, lemon and tomato, sprinkled with crushed sumac and garnished with olives, extra virgin olive oil and crispy fried garlic. Served with hot rice and steamed greens. Accompanied by a breadbasket. 10.

French Madrange Ham Tartine
A baguette is sliced in half, spread with sweet butter and draped with French Madrange Jambon for a perfect summer open faced sandwich. Garnished with radishes, Dijon mustard, cornichons and a vinaigrette potato salad. 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.

Stacked Enchilada
Summer is here and it’s time to showcase our organic vegetables! White corn tortillas layered with grilled local vegetables, jack cheese, organic tomatoes and baked until the cheese melts. It’s sauced with crema fresca and chipotle gravy. Served a crunchy vegetable salad. 13.

Grilled Tuna Niçoise
Fresh grilled tuna is drizzled with French extra virgin olive oil and strewn with olives, herbs and a dollop of roasted garlic aioli. Accompanied by green beans with fresh thyme, creamy fingerling potatoes with mustard-caper vinaigrette, ripe tomatoes and wedges of hardboiled egg. 13.

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

Italian Summer 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 sautéed local zucchini, best of the summer basil pesto and fontina. 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.

My Big Fat Greek Salad
Spinach, mixed greens, cucumbers, roasted beets, kalamata olives, fresh mint, oregano, parsley and grilled Greek Haloumi are tossed in tangy vinaigrette. Served with fried pita chips. No Windex required. 8.

Soup of the Day cup 4. bowl 5.

Black Bean Chili cup 4. bowl 5.

Chilled Tuscan Tomato Soup
A refreshing summer soup served with a goat cheese crouton topped with tomato-artichoke salad. 7.

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

Spanish Egg
hard boiled egg halved and topped with garlic mayo, white anchovy and roasted red pepper on a bed of spinach dressed with lemon oil and served with toasted almonds. A great starter with a glass of our A Priori Cava. 3.

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.

Julia Child’s Chicken and Spinach Terrine
A light, warm weather pate with a nip of Cognac. A thick slice is cut and served with a crunchy salad of celery, walnuts and tiny cubes of gruyere, cornichons and pickled figs. 9.

Baja Style Soft Shell Crab
We’re crazy for soft shell crabs and this month they’re breaded and deep fried until crispy. Served atop a mound of fresh lime spiked slaw and drizzled with crema fresca flavored with jalapenos. 11.5

Spicy Thai Beef
Grilled beef on a pile of snow pea slaw is strewn with fresh basil, mint and cilantro and splashed with bright, Thai lime vinaigrette and hot, sweet chili sauce. 10.

Roast Figs with Bacon and Goat Cheese
First of the season figs, stuffed with fresh goat cheese and wrapped with Nueske’s bacon that has been rubbed with cumin, black pepper and brown sugar. Broiled until the bacon crisps, the goat cheese melts and the fig caramelizes, then drizzle with Italian saba, a velvety syrup made from cooked grape must that’s aged in wood barrels. 10.

Large Plates
Choose soup or house salad – make it Slow Boat to Sicily or My Big Fat Greek Salad 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 Whole Bronzino
Bronzino is a sweet, meaty white fish. This preparation is inspired by a Babbo recipe. The whole fish is grilled until crispy and then drizzled with extra virgin oil and served with lemon confit, a sweet and tangy condiment that allows this beautiful fish to shine. I implore you, as afraid as you might be, don’t be afraid of a whole fish. Served with corn gratin. 25.

Acqua Pazza
A classic Italian dish named for its braising liquid-literally ‘crazy water’. Alaskan halibut seared and braised in a broth of white wine, capers, tomatoes and olives. Served in a bowl with garlic-sauteed escarole, torn basil, parsley leaves and grilled garlic toast. 24.

Grilled Duck Breast
La Belle Farms magret duck breast is dry rubbed with shallots, bay leaves and coriander. It’s grilled and given a Southwestern treatment with smoky tomatillo chipotle sauce. Served with lime and bacon infused mashed sweet potatoes. 24.

Italian Grilled Pork T-Bone
Brined pork is grilled and served with crunchy Breadcrumb salsa and fregole, an Italian semolina pasta tossed with zuchinni and fresh herbs. 23.

Sides
Vegetable of the Day 4.
Fregole 4.
Green Rice 4.
Mashed Sweet Potatoes 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

July 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


Adelsheim 2006 Chardonnay CH
David Adelsheim is considered one of the handful of Oregon winemaking pioneers and his wines have never been better. This recent addition to the Adelsheim lineup is a 100% unoaked Chardonnay. It is an unusual style for the area, but really works. Delicious peach fruit and a zingy minerality, make this a perfect Chardonnay for summer imbibing.
Bottle 29. Quartino 12.5. Glass 8.5

Kinkead Ridge 2006 Viogner/Roussanne
I’ve been waiting for the right time to feature this Rhone inspired white blend from our own Ohio winery Kinkead Ridge. Full of stone fruit flavors, fresh peach and apricot flavors and a zingy minerality. Ron and Nancy of Kinkead Ridge are former Oregon winemaker/owners who were looking for a new challenge. I think they’ve found that in Ripley, Ohio. If you haven’t checked this winery out, go to HYPERLINK "http://www.kinkeadridge.com" www.kinkeadridge.com. You’ll be amazed at what’s happening in our very own state.
Bottle 23. Quartino 10. Glass 6.75

McLean Farm 2005 Riesling
There’s always a plethora of Riesling being drunk at cafes all around Adelaide in South Australia.
One of the finest available, and at a steal, is this Riesling from St. Hallet genius, Bob McLean. This
little gem has tart, juicy flavors that remind me of fresh squeezed grapefruit juice. If you’ve never
tasted Australian Riesling, it’s entirely different from it’s European counterparts. Confront your prejudices…this is a dry wine.
Bottle 23. Quartino 10. Glass 6.75


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 9.5 Glass 6.5

Molly Dooker 2006 Gigglepot Cabernet Sauvignon
As is the case with most wines made by Sarah and Sparky Marquis, there is never enough wine to go around. I have a small amount of the first vintage of Gigglepot, the wine named for the Marquis daughter, Holly. It follows in the style that Molly Dooker has pioneered…lush, sexy mouth coating fruit with silky luxurious tannins. This wine is available at the restaurant only. There is none available for retail sales. I can’t wait to see what Parker rates this wine.
Bottle 62. Quartino 25. Glass 16.75

Molly Dooker 2006 Two Left Feet
These highly acclaimed wines are made by star winemakers, husband and wife team, Sarah and Sparky Marquis. They certainly fulfill all the hype by the press (Parker rated the previous vintage 94). As Sparky has said many times, he wants to make wines that make people go WOW! This blend of 65% Shiraz, 16% Cabernet and 19% Merlot has the rich, mouth coating fruit and super extraction we associate with the Marquis team. If you don’t know by now, Molly Dooker is an Aussie expression for a lefty.
Bottle 30. Quartino 13. Glass 8.75

Boccadigabbia 2005 Rosso Piceno
I absolutely love, love, love this wine. I’d love it even if it cost twice as much (although I’m glad it doesn’t). It’s full-bodied with intense black cherry fruit and lots of warm tannins. Made from a blend of Montepulciano and Sangiovese, this is certainly a wine you’ll want to get a
case of for home quaffing.
Bottle 23. Quartino 10. Glass 6.75

Artazuri 2006 Grenache
If ever there was an inexpensive cult wine, this is it. Made from old vine Grenache it’s a delicious little gem made by Artadi’s talented Rioja winemaker, Juan Carlos Lopez de la Calle. The wine is a knockout with dark cherry flavor and a fleshy mouth feel. I dare you to find a better red wine deal for your hard-earned money.
Bottle 20. Quartino 8.75 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.

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.

Turkish Lima Beans
These creamy lima beans get a Turkish treatment, long-cooked until tender with coriander, lemon and tomato, sprinkled with crushed sumac and garnished with olives, extra virgin olive oil and crispy fried garlic. Served with hot rice and steamed greens. 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

July 11th – Tomato Risotto with Grilled Radicchio
July 18th – Salmon with Lemon Vinagrette
July 25th – Grilled Skirt Steak with Chimichurri Sauce
August 1st – Fried Oysters with Winds Tartar Sauce