Saturday at the Bar 2-5pm
Tuscan Bread Salad
Tomatoes, peppers and sweet onion are dressed with red wine vinegar and good olive oil, mixed with fresh herbs, imported olives and mozzarella cheese, then broiled with chunks of bread until hot and toasted. Served on dressed greens.
I have to admit, it’s one of the best Caesar salads around.Romaine lettuce, Manchego cheese, homemade croutons and plump white anchovies with the traditional garlic and lemon dressing.
Farmers Market Burger*
Locally raised ground beef from Orion Organics is flavored with parsley and shallots. Served on a brioche bun with tomato jam, creamy citrus slaw, Blue Jacket Silver Lake Chèvre Boursin and herbed fries.
Winds Charcuterie Plate
A selection of Winds kitchen’s patés and terrines, including imported and domestic cured meats, pickles and house condiments.
Today’s selection of artisan cheeses is accompanied by a Medjool date and quince paste.
Simplicity is grilled bread rubbed with Peach Mountain garlic topped with ripe tomato salad, drizzled with fresh green olive oil and a sprinkling of ricotta salata.
Grilled Shrimp Skewers
Skewered shrimp is marinated in garlic oil then lightly charred to order. Accompanied by a bright and sweet watermelon cucumber salsa and sprinkled with fresh mint, basil and Urfa chili.
Braised Green Chili Pork Tacos
Three tacos are stuffed with tender pork shoulder braised with tomatillos, Anaheim, jalapeño and chipotle chilis. Topped with cheddar, lime slaw, avocado and a spicy red sauce.
Italian Spidini with Bagna Cauda
Skewered sourdough bread and fresh mozzarella cheese are brushed with olive oil and browned until it is melted and crispy. Served on a bed of roasted grape tomatoes and drizzled with hot bagna cauda.
Figs, Pigs and Goats
First of the season figs, stuffed with fresh goat cheese and wrapped with Nueske’s bacon rubbed with cumin, black pepper and brown sugar. Broiled to tasty perfection until the bacon crisps the goat cheese melts and the figs caramelize and drizzled with Italian saba, a velvety syrup made from cooked grape must aged in wood barrels.
Cup 4. Bowl 5.5
with a Bread Basket
Roasted Almonds 5.
Winds Olives 5.