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.
Shaved Asparagus Salad
I think Ohio is the best kept secret. We have rivers, beautiful wooded areas and just about the best produce around. This salad is rockin’ the local asparagus. Shaved paper thin and tossed with crunchy spiced almonds, a little arugula, lemon vinaigrette and Blue Jacket Dairy’s aged Hull’s Trace.
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 Orion Organics is flavored with parsley, shallots and Parmesan. Served on a brioche bun, topped with Remoulade slaw, white cheddar and griddled sweet onions. 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 flatbread.
Asparagus is one of the vegetables Ohio really does well. Here it gets a simple treatment ala Zuni Café in San Francisco. Fresh asparagus is roasted and topped with aillade, a mixture of hazelnuts, orange zest, garlic and olive oil.
Tender calamari is filled with a light breadcrumb stuffing, full of fresh herbs and garlic. The calamari is quickly sautéed in olive oil and garnished with lemon, tapenade, Fresno chiles, Italian orange oil and mint leaves.
Salmon with Black Pasta
It’s been thirty five years since I had this dish in a little Italian restaurant in Boston and while it may seem dated, the combination is still oh-so sexy. Grilled salmon is set atop squid ink linguine tossed with luxurious lemon cream.
Savory Moroccan Lamb Pastries
This finger food is truly addictive. Ground lamb seasoned with North African spices is wrapped in phyllo dough and crisped in the oven. Served with Moroccan inspired carrot and almond salad.
Cup 4. Bowl 5.5
with a Bread Basket
Roasted Almonds 5.
Winds Olives 5.