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.
Mary Kay and Kim went in search of this local legend at the end of a long day of wine tasting in Burgundy. Pat Lafrieda ground beef is hand pattied, griddled and garnished in the manner of the town of Beaune: tomato sauce,mustard-spiked mayonnaise, fromage, and crisp, hot fries ON the sandwich. Served with pickled vegetables.
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.
The Real Deal French Onion Soup
Our version uses a rich, brown chicken stock instead of the more traditional beef stock. We simmer caramelized onions with garlic, fresh thyme, a healthy dose of dry sherry and add the comforting mixture to the rich stock. It’s ladled into a crock, layered with buttered toasts and broiled with gruyere cheese. Wow.
Mini Southern Garlic Biscuits
Three mini Southern biscuit sandwiches with candied applewood smoked bacon, pimento cheese and pickled vegetables.
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.
Butternut Squash Ravioli with Vanilla-Infused Brown Butter
This wonderful ravioli is stuffed with butternut squash and savory Italian cheeses. Served with roasted butternut squash, toasted walnuts, fried sage and nutty, aromatic, vanilla brown butter.
Crispy Cod Strudel with Smoked Trout and Creamy Braised Cabbage
Fresh cod is seasoned with coriander seed, black pepper and chives, wrapped in buttered phyllo dough with a little smoked trout then baked until crispy. The result is a moist, flavorful fish with a crispy exterior. Served on a bed of braised cabbage and drizzled with beet vinaigrette.
Our house made chorizo is spiced with cumin, cinnamon, ancho chili and clove, grilled and served with our irresistible queso, jicama and radish salad with a squeeze of lime and a drizzle of jalapeño sauce.
Cup 4. Bowl 5.5
with a Bread Basket
Roasted Almonds 5.
Winds Olives 5.