Saturday at the Bar 2-5pm
Kyoto on the Little Miami
Mixed greens with smoked trout, daikon radish, cucumber, crunchy seaweed salad and pickled ginger 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.
Henry is a Teenager Burger*
This is a very special burger for a very special someone. My youngest son, Henry, is turning fourteen. (Middle School, Yikes!) He loves the Winds’ burgers, so in honor of this amazing, not so little boy, here’s a custom burger for his birthday. Locally raised ground beef from Orion Organics, is cooked on a hot griddle placed on a brioche bun and topped with bacon marmalade, cheddar spread and cucumbers. Served with extra fries showered with grated Parmesan… absolutely Henry style!
The Best Tapa in the World
Fresh goat cheese is broiled with spicy tomato sauce and served with grilled olive oil bread for spreading. Simple, yet splendid.
Roasted Roots, Etc with Bagna Cauda
Multi-colored carrots, brussels sprouts, cauliflower and various other winter roots and vegetables are roasted until crisp and drizzled with Bagna Cauda, the glorious Italian hot vinaigrette and sprinkled with crunchy grains.
Duck Sausage Corn Dog
That’s right! Served with a multi-colored carrot salad, Creole mustard and a drizzle of caramel…Bam!
Spanish Style Lamb Chops
Two Australian lamb chops are marinated in sherry, honey and mint and served with Ed Hill Family Farms heirloom corn cake and local pumpkin pisto.
Mushrooms Cooked Like Escargot
Earthy portobello mushrooms are diced and quickly sautéed Burgundian style with butter, garlic and lemon juice. Served with a red wine reduction in a puff pastry.
Italian Smoked Salmon
We made this dish for garlic dinner about 10 years ago and it was a hit. Here’s our updated version. Fennel bulb and assorted heirloom beans are dressed with a mortar and pestle garlic vinaigrette topped with house applewood smoked salmon and drizzled with Italian orange 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