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.

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 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.

La Boqueria
In Barcelona, this savory bowl of long-cooked garbanzos with heady seasonings is a traditional meal that goes back generations. The beans are simmered with coriander, saffron, tomato and smoked paprika into a rich, deep-flavored stew served with hot rice, wedges of egg and addictive romesco sauce. Accompanied by a breadbasket. 10.

Portabello Goes to Provence
Meaty portabello mushrooms make a great sandwich, in this case on house-made ciabatta roll, spread with goat cheese and tapenade, garnished with basil leaves and sweet charred peppers. 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.

Organic Asparagus Chive Crêpe
A tender lemon chive crêpe is stuffed with Peach Mountain Organics’ asparagus and creamy house made ricotta then crisped in the oven and drizzled with Italian fig vinegar. Served with a mixed green salad 12.5

Ginger Pork
Tender slices of pork tenderloin are browned in a quick, high-heat sauté with garlic, lemon, scallions, a touch of honey and a handful of julienned ginger. Served with basmati rice and a mixed green salad 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

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

Dinner

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.

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.

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.

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.

Large Plates
Choose soup or house salad – make it Slow Boat to Sicily or Totally Taurus Salad add 6.

Austrian Halibut with Cucumbers, Wild Mushrooms and Dill
This dish was featured at our Austrian weekend this year and it was a big hit. What could be better than first of the season halibut paired with wild mushrooms? Maybe a glass of Kögl Riesling. 24.

Chive Crêpe stuffed with Local Asparagus
Tender lemon chive crêpes are stuffed with organic asparagus and creamy house-made ricotta then crisped in the oven and drizzled with Italian fig vinegar. 20.

Asian Grilled Game Hen
a partially boned game hen is rolled in aromatic spices and lime, then grilled and drizzled with a lemon grass vinaigrette. Served with an Asian flavored rice cake. 23.

Swordfish Messina
Kim has great fondness for this dish. Her Italian mother’s maiden name was Messina, named after the famed strait that separates Sicily from the rest of Italy. The dish combines thinly sliced fresh swordfish stuffed with breadcrumbs and roasted in a very hot oven with a tomato sauce infused with olives, pinenuts and currants. Add some creamy polenta and you’ll feel like you’re eating like a native. 24.

Grilled Lamb Loin with Springs Vegetable Ragout
Juicy New Zealand lamb loin is marinated in extra virgin olive oil and fresh rosemary and grilled to medium. Our spring vegetable ragout includes wild mushrooms, pearl onions, peas and baby potatoes lightly simmered in mimosa vinaigrette. 26.

Sides
Vegetable of the Day 4. Creamy Polenta 4. Asian Rice Cake 4.

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

Sineann 2006 Chardonnay Oregon
Sineann has become one of our favorite wineries of late. The only rub is we get so little wine, it becomes catch as catch can. This Chardonnay from the Hood vineyards is all stainless steel fermented. If you love the Australian “unwooded” style, then this wine is for you.
Bottle 29. Quartino 12.5 Glass 8.5

Salomon 2005 Riesling Kögl
When I was in Austria a few years back I tasted with Erich Salomon and found him to be a lovely, charming man. Kögl is stony without being terse and offers a clarity that is quintessentially Austrian. If you’re thinking sweet Riesling, think again. This wine has more in common with a snappy Sauvignon Blanc than you might imagine.
Bottle 29. Quartino 12.5 Glass 8.5

Marc and Roger Labbé 2005 Abymes
Few wines capture their environment more perfectly than Abymes. The Savoie region of France boasts some pristine mountains and fresh alpine air and this wine reflects that refreshing beauty. Made from the Jacquère grape, Abymes will satisfy your thirst with lipsmacking, mineral laden refreshment.
Bottle 19. Quartino 8.75 Glass 6.

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

Robert Sinskey Vineyard 2002 Vineyard Reserve
When Rob Sinskey says reserve, he means reserve. This blend of 46% Merlot, 35% Cabernet Sauvignon and 19% Cabernet Franc is truly the best of their vineyards. The wine is loaded
with dark cherry and plum flavors. It has a chocolaty, cocoa powder finish and a lush,
velvety mouth feel. I know I’m sometimes prone to exaggeration, but this is one of my
favorite California wines.
Bottle 46. Quartino 19. Glass 12.75

Garaudet 2005 Monthelie
Although little known, Monthelie from Garaudet has achieved cult like status. In a vintage like 2005, this Pinot Noir is lavish with ripe cherry fruit, an expansive supple texture, and body. If you haven’t read about the 2005 Burgundies, you better start tasting (and buying) now. These delicious wines won’t last long.
Bottle 34. Quartino 14.5 Glass 9.75

Alessandria 2005 Barbera d’Alba
Gianfranco Alessandria took over the family winery after his father died. They had been grape growers but at the urging of his cousin Mauro Veglio, Gianfranco started making his own wines to rave reviews. This Barbera boasts flavors of tart cherries and black currants. It finishes with a clean minerality. Spectacular, authentic Italian red wine.
Bottle 23. Quartino 10.25 Glass 7.

Bodegas Atun 2005 Rioja Albiker
This is another selection from José Pastor and it is delicious. This entry level wine from the Rioja region packed with juicy blueberry fruit, is ready for any late spring/early summer dish that comes its way. It is simply an adorable little red wine. I dare you not to love it.
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.

La Boqueria
In Barcelona, this savory bowl of long-cooked garbanzos with heady seasonings is a traditional meal that goes back generations. The beans are simmered with coriander, saffron, tomato and smoked paprika into a rich, deep-flavored stew served with hot rice, wedges of egg and addictive romesco sauce. 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

May 2nd Vegetarian Five Heap Noodles
May 9th Grilled Chicken with Mushroom Vinaigrette
May 16th Spring Risotto
May 23th Fried Oysters with Tartar Sauce
May 30th Salmon Teriyaki
June 6th Spanish Pork Ribs