Saturday at the Bar 2-5pm
The Raw and the Cooked
Beets that is. This salad is a contrast in beets, created for beet haters and sure to satisfy beet lovers. Cooked beets are topped with a salad of shredded raw beets tossed with arugula and a creamy Parmesan dressing, spiked with smoked paprika and a little horseradish. The salad is garnished with a strip of tempura bacon. Inspired by the Lévi-Strauss book rather than the Fine Young Cannibals.
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.
We went in search of this local legend at the end of an over-long day of wine tasting in Burgundy. Orion Organics ground beef is hand pattied and garnished in the manner of the town of Beaune: tomato sauce, mustard-spiked mayonnaise, fromage, and crisp, hot french fries ON the sandwich. Served with pickled vegetables.
These savory little fritters highlight Peach Mountain’s Long Island cheese pumpkins, a variety prized for their sweet, firm texture. We lightly spice the fritters with a little of our house curry blend. They are fried until hot and crispy. Served with Pumpkin Romesco, an intriguing variation of the traditional Spanish sauce.
Oyster Pot Pie
We love oysters around here. We love them fried, on the half shell and this latest way, in a soul comforting soup. Fresh fennel and potatoes are cooked in a rich, creamy broth with fresh oysters, topped off with a puff pastry lid.
Indian Spiced Cauliflower
Roasted cauliflower, golden raisins and toasted cashews are tossed in warm Indian spices and served on a bed of raita and a sprinkling of savory seeded granola.
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
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. Served on a bed of braised cabbage with a drizzle of beet vinaigrette.
This is our version of Mexican street food. House made chorizo is spiced with cumin, cinnamon, ancho chili and clove. Skewered and served with chipotle sauce, queso fresco and a jicama, radish salad. Hot tortilla chips for dipping.
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