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.
Locally raised ground beef from Orion Organics is seasoned with chopped shallots, fresh oregano and mint. Served with feta mayo, a sun-dried tomato spread and fresh parsley salad garnish. 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.
A grilled sweet pepper is sprinkled with smoked pimentino infused Fleur del Sel and served with a small Manchego almond salad.
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.
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.
A partially boned quail is set in a Spanish inspired marinade overnight, then grilled to perfection. Laid on a bed of arugula and drizzled with a savory Concord grape sauce.
Swordfish Involtini with Pangrattata
Involtini is an Italian word for a small bite of food consisting of some sort of outer layer wrapped around a filling. Here we use a juicy wild caught swordfish and wrap it around Pangrattata,a blend of toasted breadcrumbs with lemon zest, fresh herbs and a little sun-dried tomato. Dredged in crushed pistachio and roasted in a hot oven and drizzled with lemon oil. Wow!
Cup 4. Bowl 5.5
with a Bread Basket
Roasted Almonds 5.
Winds Olives 5.