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.
Samuel Son Burger*
This is another very special burger for my oldest son, Samuel, a young man who can practically eat his body weight in expensive Parmesan. Locally raised ground beef from Les Prether is flavored with parsley, shallots and Parmesan. Served on a brioche bun, topped with Remoulade slaw, white cheddar, griddled sweet onions and served with 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.
Grated Tillamook reserve sharp cheddar is mixed with mayonnaise, charred and peeled sweet red peppers and a healthy spoonful of horseradish to make a big, flavorful spread that pairs perfectly with our house made sesame crackers.
Fried Fish with Lemons and Lemon Garlic Aioli
I had a dish very similar to this, the first time I traveled to Spain. The Spanish version included every type of edible sea creature plucked out of the Mediterranean. My version only includes meaty white fish chunks, fried until crispy with thin slices of lemon, (that are for eating, not just garnish), a few fried potatoes, “just ‘cause” and a lemony, garlicky aioli.
Cup 4. Bowl 5.5
with a Bread Basket
Roasted Almonds 5.
Winds Olives 5.