Saturday at the Bar 2-5pm
Autumn Equinox Salad
This salad really says fall. It features mixed greens, maple pepper pecans, diced Widmer cheddar and crisp apple slices from Peifer Orchards, all tossed with apple chutney vinaigrette.
I have to admit, it’s one of the best Caesar salads around.Romaine lettuce, Manchego cheese, toasted garlic crumbs and plump white anchovies with the traditional garlic and lemon dressing.
Sexiest Salad in the World Version III
With the transition to early fall, this is the latest incarnation of one of the world’s sexiest salads and the combinations that inspire us. Thinly sliced Coppa, burrata, figs, torn basil leaves and arugula all drizzled with a grapefruit honey dressing. “As far as salads go, it’s pretty damn sexy.”
Locally raised ground beef from Orion Organics gets a Greek treatment. Served with feta mayo, a sun-dried tomato spread and fresh parsley salad garnish. Served with herbed fries.
A grilled sweet pepper is sprinkled with smoked pimentino infused Fleur del Sel and served with a small Manchego almond salad.
Three bruschetta are grilled and spread with creamy mascarpone and fig compote, warmed in the oven and draped with a thin slice of Prosciutto. Garnished with a chiffonade of radicchio and fresh basil.
Asian Style Quail
We take the traditional flavors of Korean cuisine: chilies, ginger and sesame oil, and combine them with partially boned quail. A fresh, of summer cucumber cabbage salad provides the perfect foil.
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, an eggplant, roasted pepper and caper salad and Boursin cheese spread.
Winds Moroccan Spiced Lamb Skewers
Lamb sirloin is marinated, grilled and garnished with harissa spiced tahini sauce, lentil tabouleh and house-pickled carrots tossed in Charmoula. Served with house made flat bread.
A poblano chile is roasted over an open flame, filled with a mixture of ricotta, rice, dried fruit and olives, spiced with pinches of cinnamon and cumin and garnished with both a walnut cream and a rustic roasted tomato sauce. Don’t be afraid, they have a little heat but not too much.
This Austrian inspired dish is a brightly colored refreshing terrine. Bound by fresh goat cheese, thinly sliced roasted beets are layered, seasoned with horseradish, garnished with fried beet strands and drizzled with beet syrup and chive oil.
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.
Roasted Almonds 5.
Winds Olives 5.
Cup 4. Bowl 5.5