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.

Autumn Equinox Salad
This salad really says fall. It features dark mixed greens, maple pepper walnuts, crisp apple slices all tossed with a chutney vinaigrette and topped with a toasted Tillamook cheddar-mustard crouton. 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.

Portuguese White Bean Stew
Creamy white beans and yellow-fleshed potatoes are simmered together with coriander and smoked paprika to create a deep-flavored stew. Accompanied by hot rice, steamed kale and a piquant roasted red pepper and sherry vinegar sauce. Accompanied by a bread basket. 10.

Cornell St. Toasted Cheese Sandwich
Cornell St. in Cleveland’s Little Italy section is home to the well known Presti’s bakery and since we love all things Italian…Kim, Tommaso, olive oil (you get the picture), we decided to make a sandwich. Here goes…toasted focaccia with creamy melted fontina, green olive salad, charred sweet peppers and spinach leaves. Served with chips and dressed greens. 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.

Pork Chop with Cider Sauce
A brined pork chop is grilled and sauced with fresh cider reduction and caramelized Honeycrisp apples. Served with roasted new potatoes and dressed greens. 13.

Squash and Pumpkin Lasagna
A variety of locally grown squashes are roasted, scooped and mashed, layered with fresh pasta sheets and cheeses, and baked until bubbly. A thick square is cut and drizzled with roasted shallot cream and fresh sage oil. Served with dressed greens. 12.5

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

Wild Mushroom 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. The filling is a mix of chanterelle, oyster and shiitake mushrooms, cooked to an earthy goodness with red wine and enriched with a little cream and fresh thyme. 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.

Autumn Equinox Salad – This salad really says fall. It features dark mixed greens, maple pepper walnuts, crisp apple slices all tossed with a chutney vinaigrette and topped with a toasted Tillamook cheddar-mustard crouton. 8.

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

Norwegian Potato Soup garnished with Smoked Salmon – Traditional potato soup is puréed until silky and enriched with sour cream. Garnished with a cold smoked salmon salad with fresh dill and house pickled onion. 8.

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

Naked Garlic – Every year we look forward to Peach Mountain’s garlic harvest. We are roasting new garlic by the head with extra virgin olive oil and fresh thyme. Sweet, spreadable and luscious, it’s served with grilled bread, a roasted pepper-caper salad and house made cheese spread. 8.

Gambas al Ajillo – This is a classic we never grow tired of. Domestic shrimp are quickly baked with sliced garlic, white wine, lemon, coarse salt and a little hot pepper. Served with grilled bread for dipping. 11.

Skewered Lamb with Salsa Verde and French Feta – This is a dish we’ve adapted from the wonderful chef, Suzanne Goin. The lamb is marinated in rosemary, garlic and black pepper and sauced with a delicious salsa verde of marjoram, mint, flat leaf parsley and mint. 11.

Sexiest Salad in the World – With the transition of late summer to fall, this Jamie Oliver salad has flavor combinations that inspire us. Thinly sliced prosciutto, fresh Buffalo mozzarella, ripe figs, torn basil leaves all drizzled with a lemon honey dressing. “As far as salads go, it’s pretty damn sexy.” 12.

Large Plates

Choose soup or house salad – make it Slow Boat to Sicily or Autumn Equinox add 6.

Moroccan Halibut – It’s been years since we’ve featured this favorite North African dish. A piquant charmoula dressing is rubbed on a fresh halibut filet and roasted in the oven. Served in a bowl with steamed couscous, ethereal tomato broth, grilled eggplant and harissa mayonnaise. 24.

Roast Duck Legs with Pinot Noir – There’s nothing like roast duck, seared, then braised in Pinot Noir until silky and tender. Served with scalloped potatoes and an autumn succotash of lima beans, green beans and corn. I love this as much as I love fall in Ohio. 23.

Crispy Seared Salmon with Beet Tomato Risotto – We will either use wild King Salmon or organically farm raised Salmon. The fish is seared until crispy and served with a delicious beet tomato risotto. The acid of the tomato balances the sweetness of the beets and aside from how good it tastes, the risotto is a lovely jewel-like color. Drizzled with basil oil and garnished with fried parsley leaves. 23.

Squash and Pumpkin Lasagna – A variety of locally grown squashes are roasted, scooped and mashed, layered with fresh pasta sheets and cheeses, then baked until bubbly. Drizzled with roasted shallot cream and house-made sage oil. Accompanied by broccoli dressed with lemon oil. 21.

Niman Double Pork Chop with Cider Sauce – A double cut brined Niman pork chop is grilled and sauced with fresh cider reduction and caramelized Honeycrisp apples. Served with scalloped potatoes. 24.

Sides

Vegetable of the day 4.
Scalloped Potatoes 4.
Beet Tomato Risotto 4.
Cous cous 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

October 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.

Besson 2004 Givry Blanc Le Haut Colombier
Givry Blanc is a beautiful thing. Yes, it has some mineral components and a little anise element goin’ on, but what is truly astounding to me is that this wine is aged in 100% new oak barrels. You just would never guess it because the oak is used more as a condiment than as the centerpiece. Chardonnay doesn’t get much better than this folks.
Bottle 30.    Quartino 10.75    Glass 7.25

Schloss Gobelsburg 2005 Riesling Gobelsburger
There are two seasons I absolutely love to drink Riesling…spring and autumn. These are the transitional seasons that often reflect the moderate temperatures and abundance of Midwestern produce. Now that the first Ohio apples are beginning to appear, along with 70 degree weather, my palate wanders to pork with caramelized apples. What better pairing than this juicy, perfumed Riesling from Austria. This Austrian version is drier than its German counterpart, but still full of sweet, tangy citrus flavors and a crisp mineral laden finish.
Bottle 24.    Quartino 10.75    Glass 7.25

Argiolas 2004 Costamolino
Sicilian wines may be all the rage internationally, but the wines from Sardinia are not far behind in popularity. This is another ancient wine growing region with indigenous grape varietals. Vermentino is the grape and it produces a wine hard to compare with anything else. It’s very crisp and somewhat light, but has a signature aromatic quality said to come from the herbs that grow wild on the island. There is also a distinct saline quality of this Sardinian wine that pairs well with all sorts of fish, shellfish and many vegetable dishes.
Bottle 21.    Quartino 9.5    Glass 6.5

Boulay 2004 Sancerre Rosé Chavignol
This lovely Rosé made by one of our favorites, Gerard Boulay, who believes “Nature makes the wine”, is light pink, with fresh raspberry aromas. A rosé of Pinot Noir, the style is extremely dry with fresh tart cherry nuances and a bracing acidity.
Bottle 28.    Quartino 12.25    Glass 8.25

Anne Amie 2004 Pinot Noir Cuvee A
This is a new wine in my Oregon Pinot portfolio. Anne Amie is the former Chateau Benoit winery, bought in 1999 by Dr. Robert Pamplin, a well-known Oregon philanthropist. (How do you make a small fortune in the wine industry? Start with a large fortune.) Cuvee A is their entry level wine and is just dripping with juicy, cherry fruit and an astonishing amount of complexity for the price.
Bottle 31.    Quartino 13.25    Glass 9.

Mollydooker 2005 Two Left Feet
If you don’t know by now, Mollydooker is an Aussie expression for a lefty. These highly acclaimed wines are made by star winemakers Sarah and Sparky Marquis. They certainly fulfill all the hype attributed to these wines by the press (Parker rated this one 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.
Bottle 30.    Quartino 13.    Glass 8.75

Castell del Remei 2003 Gotim Bru
The small region of Costers del Segre is just west of Barcelona. The climate is drier and hotter than most areas in Spain and has some striking similarities to Provence. This is a winery that has reinvented itself in the past twenty years, emphasizing quality over quantity. Gotim Bru is a blend of 65% Tempranillo, 20% Merlot, 15% Cabernet Sauvignon. The wine is complex with flavors of dark plum that finishes with hints of rosemary and a spicy pepperiness.
Bottle 21.    Quartino 9.5    Glass 6.5

Brunch

Breakfast Burrito
A big flour tortilla warmed over the flames and filled with our signature homemade chorizo sausage, pinto beans, steaming rice and shredded jack cheese, and a drizzle of smoky red chile sauce. Served on crunchy chopped romaine and sour cream. Don’t want the chorizo? Substitute grilled vegetables. 13.

Alaskan Pancakes
One of the most popular dishes we’ve ever had, these pancakes are loaded with bacon, buttermilk, black pepper and browned onion. Served along side a grilled salmon fillet with cheddar gravy and grilled vegetables. 15.

Italian Vegetable Frittata
An individual frittata made to order in an iron pan. Filled with pasta, vegetables and fresh herbs. Garnished with fried artichoke hearts and a light tomato sauce. Served with dressed greens. 13.

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.

Portuguese White Bean Stew
Creamy white beans and yellow-fleshed potatoes are simmered together with coriander and smoked paprika to create a deep-flavored stew. Accompanied by hot rice, steamed kale and a piquant roasted red pepper and sherry vinegar 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

Oct 4 – Fried Oysters with Piccalilli and Herbed Sour Cream
Oct 11 – Japanese Pork Tonkatsu with Bulldog Sauce, Lemon Wedges and Shredded Cabbage
Oct 18 – Steamed Mussels with Riesling Cream and Leeks
Oct 25 – Eggplant Parmesan
Nov 1 – Merlot Braised Chicken Thighs with Cheese Risotto