UPCOMING EVENTS


Jul
23
to Jul 26

Restaurant Week 2019

Restaurant Week Menu 2019

1st Course

Choose One


Gazpacho with Crispy Jamon Serrano
Beet and Local Blackberry Salad with Fresh Mozzarella and Beet Vinaigrette
Chorizo Spiced Beef Skewer with Caramelized Corn Salad

2nd Course

Choose One

Thai Spiced Pork Tenderloin, Roasted Carrots and Carrot Top Green Sauce
Steamed Sockeye Salmon with Farmer Vegetables, Olive Crumbs and Saffron Aioli
Esploso Estate- Summer explosion of Grilled and Roasted Farmer Vegetables on a sheet of Grist Provisions pasta


3rd Course

Blue Jacket Chevre with White Mountain Honey and Bee Pollen


4th Course

Choose One

Lavender Panna Cotta with Rhubarb Soup
Almond Cake with Vanilla Cherry Compote
Peach Semifreddo with Peach Sauce

30.19

Does not include tax or gratuity


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Jun
26
to Jun 27

Southern French Dinner 2019

Southern French Dinner Menu


Chickpea Garlicscape Fritter with Garlicscape and Herb Pistou

le Petit Aioli with Halibut, Wild Caught Shrimp and Mussels
2-3 Aiolis
Ramp, peas, carrots, fingerlings, asparagus, baby artichokes, Peach Mountain Greens

Seared Labelle Duck Breast, Carmargue Rice, Duck Sausage, Niçoise Olive Vinaigrette and Fava Beans with Pancetta and Mint

Roquefort, Rosemary Madeline with Roquefort Boursin, Blue Jacket Silver Lake Chevré, Toasted Hazelnuts, Almonds and Lavender Honey

Alice B. Toklas Tender Tart with Rhubarb Compote

65./person  80./person with wine pairings

does not include tax or gratuity

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Apr
21
10:00 AM10:00

Easter Sunday Brunch 2019

Easter Sunday Brunch Menu 2019

Spring Risotto

Carnaroli rice from Italy perfectly showcases early summer vegetables, English 
peas along with asparagus, shiitake mushrooms and a swirl of fresh herb paste.

18.

Grilled Ōra King Salmon with Bouilli Butter

Salmon is grilled medium and slathered with bouilli butter, a wonderful compound butter made with the elements included in Bouillabaisse. Served on a velvety carrot puree with wilted spinach.

20.

Papas Locas

A bed of crispy potatoes embellished Cal-Mex-style with layers of savory black beans stew with chilies, cheese, avocado, and sour cream with scrambled eggs and grilled jalapeño slices. Streaked 
with Cholula sauce and served with a warm tortilla.

12.

Your Own Personal Quiche

Do you understand? This is your own personal quiche and it’s delicious. I know, unfortunately, it’s not the 1970’s, but real quiche with Paté Briseé crust, a delicious egg custard filling with Gruyere and Parmesan. Topped with seared blue oyster mushrooms, from Guided by Mushrooms and flavored with sherry and fresh thyme. 
Served with a green salad.

13.

Croque Monsieur Sandwich

This famous open face sandwich is made with a thick slice of sourdough bread, béchamel, Emmenthaler, fresh thyme and black pepper. Topped with either Nueske’s smoked ham or asparagus and roasted tomato.
 A little bit of France right here in Ohio. Also, easily vegetarian.Served with fries. 
 12.

Add an Egg for Croque Madame

15.

Italian Omelette

Our omelettes are made with organic eggs locally raised by Dale Filbrun in West Alexandria. They are cooked and flipped the traditional way in French iron pans. Filled with Italian rosemary ham, fontina and drizzled with 
a piquant caper lemon herb sauce. Served with fruit.

13.

Grilled Flat Iron Steak with Maitre’d Butter

This beautiful steak is grilled medium rare and topped with a dollop of Maitre’d butter, that glorious concoction 
of shallots, parsley, garlic, lemon juice and, of course, butter. Served with Spanish fries.

18.

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!

(Please no omissions or substitutions on this dish)

14.

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.

12.

House Salad

Balsamic Vinaigrette, Sesame Miso, Lemon Gorgonzola

5 .

Caesar Salad

We’ve tweaked and updated our presentation a bit and I have to admit, it’s one of the best Caesar salads
 around. Roma crunch lettuce, Manchego cheese, croutons and plump white anchovies with the 
traditional garlic and lemon dressing.

9.

Short stack of pancakes

6.

Winds House Granola

Served with milk or yogurt.

5.5

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Mar
26
5:00 PM17:00

Spanish Dinner 2019

Please join us for one of our favorite dinners - our Annual Spanish Dinner 2019

Spanish Dinner 2019 Menu

Spanish Egg with Olive Crumbs and Chorizo
La Guita Manzanilla Sherry

Stuffed Squid with Fried Squid, Squid Ink Vinaigrette and Squid Ink Tinged Salt
Granbazan 2017 Albariño

Grilled Iberico Pork Shoulder with Piquillo Sauce
Clos Figuieres 2017 Serra del Priorat

Shot of House Made Blood Orange Soda

Leonora and Campo de Montalbán with Accompaniments
Valle del Cúa 2016 Mencia Bierzo

Torta de Santiago, Lemon Marmalada and Crema Catalan
65./person
80./person with wine pairings


Dinner does not Include Tax or Gratuity

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Feb
13
to Feb 16

Valentine’s Day Dinner

Valentine’s Day Dinner 2019

Dinner for Two

Two Flutes of Nobilissima Prosecco

Choose One:

Wild Caught Gulf Shrimp with Galliano Butter and Black Pasta

or

Spanish Style Lamb Chop with Sherry and Honey

Choose One:

Seared Rare Tuna, Bamboo Rice and an Asian Inspired Sauce

or

Creekstone Farms Beef Fillet with Seared Local Mushrooms, Wild Mushroom Butter and Cognac Mushroom Jus

Salad of Local Greens, Shaved Long Stem Artichokes and Pomegranate Vinaigrette

Tessora Limoncello Tiramisu

Mayan Love Ritual

90. for Two

Does not Include Tax or Gratuity

All items will be available separately as well

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Jan
22
to Jan 26

Winter Restaurant Week 2019

Winter Restaurant Week 2019 Dinner Menu

Choose One:

Mussels with Pear, Shallot, Crusty Bread, Parsley with Saison Broth

Roasted Roots, Etc with Bagna Cauda

Braised Pork Belly with Fennel and 
 Blood Orange Salad

Choose One:

Mushroom Risotto with Local 
 Mushrooms and Mushroom Jus

Pimenton de la Vera Marinated
 Cod with Romesco

Duck You Can Eat with a Spoon 
 with Rustic Bean Gratin

Choose One:

Vanilla Bean Panna Cotta with Fresh Berries and Raspberry Sauce

Almond Cake and Vanilla Apricot Sauce Beignets with Spicy Chocolate Sauce

28.19

No Substitutions

Gratuity Not Included

5. off all Bottle Wine Sales during Restaurant Week with the purchase of a Restaurant Week Dinner.

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Dec
31
5:00 PM17:00

New Year's Eve at the Winds Cafe 2018

SOLD OUT

As of Sunday, December 30

New Year’s Eve Menu 2018

Local Pumpkin Fritter with Pumpkin Romesco

with a glass of Bianca Vigna Spumante Rosato

Choose One:

Oyster Pot Pie

Carrot tied Arugula Bundle with Roasted Multicolored Carrots, Forage Foulette Schemer and Crunchy Grains

Sausage Stuffed and Roasted Quail, Picada, Bittersweet Chocolate and Cocoa Nibs

Choose One:

Creekstone Grilled Beef Filet, Belletoile Compound Butter and Potato Pavé

Provencal Duck Leg and Breast Two Ways with Chestnuts and Warm Rustic Grain Salad

Vegetable Tagine with Saffron Broth, Couscous and Apricot Vinaigrette

Grilled Swordfish Pangratta with Pistachio and Prosecco Risotto

Ohio Cheese Plate

Dessert

Tarte Tropézienne with Bittersweet Chocolate and Caramel Poached Clementine

65./person does not include tax or gratuity

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Nov
13
to Nov 15

Annual Garlic Dinner

Please join us for our annual Garlic Dinner featuring the beautiful varieties of garlic from Peach Mountain Organics.

Garlic Dinner 2018

Garlic Fondue Cracker Topped with Beet and Garlic Cured and Smoked Salmon
Agnès Paquet Ali Boit Boit et les 40 Buveurs

Garlic Oil Poached Halibut with Clams, Garlicscape Broth, Garlic Schmear and Fried Capers
Raimat 2017 Saira Albariño

Deconstructed Duck and Garlic Cassoulet
Domaine Faury 2016 Saint Joseph

Garlic Poached Carrot Salad with Lavender, Crunchy Garlic Chips, Raw and the 
Roasted Garlic Vinaigrette

Kokoborrego Owl Creek Tomme with Fig Garlic Jam and 
Blue Jacket Ludlow with Garlic, Hyssop, Chive Syrup
Acentor 2016 Garnacha

Black Garlic Beignets with Black Garlic Caramel

65 pp

80 pp with wine pairings

Gratuity not included

Call 937-767-1144 to reserve your place at the table.

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Nov
9
7:00 PM19:00

Renato Ratti Wine Tasting Dinner w/Pietro Ratti & Brett Davis, Master Sommelier

This event is sold out as of 10/27/18

Join us for this extraordinary dinner and tasting with Pietro Ratti who builds on his father’s legacy with a wholehearted devotion to his extraordinary vineyards. Also joining us will be Master Sommelier Brett Davis, Regional Manager for Lux Wines. 


We will taste the following wines:

Barbera d’Asti 2016 

Langhe Nebbiolo 2017 

Barolo Marcenasco 2013 & 2014 

Barolo Conca 2014 

Barolo Rocche dell’Annunziata 2014 

$90.00 pp, does not include gratuity

Pre-paid reservations only

Call the Winds Wine Cellar at 937-767-9441 to reserve your place at the table.

Space is limited.




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May
23
to May 24

Southern French Dinner 2018

Chickpea Fries with Saffron Aioli and Eggplant Confit
Sables d’Azur 2017 Côtes de Provence Rosé

Seared Scallops, Morels, Spring Peas and Creme Fraiche
Andre Brunel Domaine de la Becassonne 2015 Côtes du Rhône Blanc

Provencal Duck Breast
Domaine Les Pallières 2015 Gigondas Les Racines

Local Spring Greens, Asparagus and Mint Salad with Hyssop Vinaigrette

Issau Raty Istara and Truffled Fromage d’affinois
Domaine de Fenouillet 2016 Ventoux

Tarte Tropézienne

60./person     
80./with wine pairings
does not include tax or gratuity


Wines
Sables d’Azur 2017 Côtes de Provence Rosé
Bottle 30.     Quartino  12.5    Glass  8.25

Andre Brunel Domaine de la Becassonne 2015 Côtes du Rhône Blanc
Bottle  32.          Quartino  12.5         Glass  8.5

Domaine Les Pallières 2015 Gigondas Les Racines
Bottle  55.          Quartino  17.75         Glass  12.

Domaine de Fenouillet 2016 Ventoux
Bottle 30.     Quartino  12.5    Glass  8.25

Reservations highly suggested.

For reservations, call The Winds Cafe at 937-767-1144

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Mar
27
5:00 PM17:00

Spanish Dinner 2018

This is one of our favorite dinners of the year and not to be missed. It's a perfect treat to remind you that warm Spanish style weather is heading our way.

Spanish Dinner Menu 2018

Jamon Serrano Croquetas with Saffron Aioli
Parxet 2015 Cava Cuvée 21 Brut

Pimenton de la Vera Marinated Cod with Romesco and Riojana Potatoes
Bodegas Frontonio 2015 Telescópico Blanco

Pork Stuffed with Piquillo Pepper, Prune, Pedro Ximenez Sauce and Fabada Stew
Bodegas Covila II 2010 Gran Reserva Rioja

Blood Orange Gin Granita

Garrotxa and Campo de Montalban with Burnt Honey, Orange Peel and Marcona Almonds
Bodegas Atalaya 2016 Laya

Churros with Spiced Chocolate

60. per person 80. per person with wine pairings
Does not include tax or gratuity

Reservations suggested by calling The Winds Cafe 937-767-1144

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Mar
9
7:00 PM19:00

Open That Bottle

This is the traditional "Open That Bottle" night where guests bring a bottle of their choice from their cellar and the Winds provides the setting and the food. This is a "wild card" event and has become one of our most popular events through the years. Bragging rights are up for grabs, wine cellar fiascos, and presents given upon marriages that are now dissolved...anything is possible at Open That Bottle. There's always a great story behind every bottle.

Reserve your place by calling the Winds Wine Cellar at 937-767-9441.

$45.00 per person, no additional corkage fee.

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Feb
13
5:00 PM17:00

Mardi Gras

Mardi Gras at the Winds

Fried Oysters, Gumbo, Bananas Foster & Cocktails!

We will also be serving an abbreviated menu, and Valentine’s Day dinner as well.

Reservations are highly suggested - 937-767-1144

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Feb
9
to Feb 14

Valentine’s Day Dinners

The Winds will be serving a special Valentine’s Day Dinner

Friday, Saturday, Tuesday and Wednesday

Feb 9, 10, 13 & 14

Reservations highly recommended by calling 937-767-1144

Valentine’s Day 2018 Menu

2 Flutes of Prosecco

Choice of:

Small Pickled Peppers Stuffed with House Made Fennel Sausage

Seared Sea Scallops with Kumquats, Citrus and Toasted Pistachios

Choice of:

Grilled Beef Tenderloin with Classic Bordelaise and Whipped Bone Marrow

Seared King Orō Salmon with Mixed Exotic Mushrooms, Miso Butter and Umami Mushroom Jus

Salad of Arugula, Assorted Radishes, Shaved Fennel Bulb with Sambuca Vinaigrette

Passionfruit Meringue Cake

Mayan Love Ritual


90. for Two
Does not Include Tax or Gratuity

 

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Dec
24
10:00 AM10:00

Christmas Eve Brunch

Please make your Reservations for Christmas Eve Brunch featuring the following special menu for this festive holiday

 

Grilled Ōra King Salmon
Grilled Ōra Salmon is drizzled with lemon cream and served with a winter vegetable melange of new potatoes, turnips, brussels sprouts and multicolored carrots. 18.

Eggs Bosco
Thick, house made,toasted English muffins areladled with braised forest mushrooms, topped with poached eggs and drizzled with a dark, flavorful red wine reduction. Served with fresh fruit. 14.

Risotto  
Carnaroli rice from Italy perfectly showcases this winter version of our beloved risotto. House dried local tomatoes, long stem artichoke hearts with a pistou drizzle, make this a perfect Christmas Eve brunch.
18.

Southwestern Chorizo Quesadilla
A classic quesadilla is filled with our signature homemade chorizo sausage, chipotle spiced pinto beans,shredded cheddar, and a drizzle of our jalapeño sauce. Served with avocado orange salsa and sour cream. Vegetarian version also available.
 12.

Smoked Trout and Boursin Omelette
Our omelettes are made with organic eggs locally raised by Dale Filbrun in West Alexandria.They are cooked and flipped the traditional way in French iron pans. Filled with delicious smoked trout and house made boursin – a French inspired savory blend of cream cheese and fresh goat cheese lightly seasoned with garlic, sun dried tomatoes and basil. We add fresh spinach and a squeeze of lemon. It’s delicious.
13.

Grilled Flat Iron Steak
with Applewood Smoked Blue Cheese Butter
This beautiful steak is grilled medium rare, sauced with a spoonful of our applewood smoked blue cheese butter and drizzled with Winds steak sauce. Served with Spanish fries.
18.

Winds Pimento Cheese Burger*
Griddled and served on a fresh brioche bun with our addictive pimento cheese spread of grated Tillamook sharp cheddar, mixed with mayonnaise, charred and peeled sweet red peppers and a healthy spoonful of horseradish. Add house pickled cucumber. Served with herbed fries.
14.

Autumn Hash
This delicious hash features the tastes of Autumn.
An assortment of local winter squash, potatoes and sage, served with
grilled chicken apple sausage and a drizzle of pumpkin hollandaise.
14.

House Salad
with choice of Balsamic Vinaigrette, Sesame Miso, Lemon Gorgonzola Dressing
5 .

Caesar Salad
Romaine lettuce, Manchego cheese, homemade croutons and plump white anchovies with the traditional  garlic and lemon dressing. What could be better, you ask? Well, we’ve tweaked and updated our presentation a bit as a present for one of our favorite customers.
8.

Winds House Granola
 Served with milk or yogurt.  
5.5

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Nov
30
6:30 PM18:30

Champagne Testing Dinner

Join us for the bubbles! Champagne and Sparkling, of course. Come for a tasting of this seasons champagnes and sparkling wines uniquely paired in several courses by Mary Kay Smith.  Its sure to be a memorable evening.

$85/person excludes gratuity

Reservations for this event are pre-paid only.

Call the Winds Wine Cellar at 937-767-9441 to reserve your place at the table.

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Nov
1
6:30 PM18:30

Torbreck Wine Tasting Dinner with Master Sommelier, Matt Lane

Join Mary Kay Smith of the Winds Cafe as she hosts Master Sommelier, Matt Lane as he takes us on a journey through the wonderful world of Torbreck wines from the Barossa Valley. Mary Kay will design a special tasting dinner menu of several courses paired with these featured wines of Torbreck - 'Cuvee Juveniles' Unoaked GSM, 'The Steading' GSM, Woodcutter's Semillion, 'The Struie' Barossa/Eden Valley Shiraz, and Woodcutter's Shiraz, among others.

$85/person, gratuity not included

Seating is limited. Pre-paid reservations are required.

Please call the Winds Wine Cellar 937-767-9441 to reserve your place at the table.

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Mar
29
5:00 PM17:00

Spanish Dinner

This is one of our favorite dinners of the year and not to be missed. It's a perfect treat to remind you that warm Spanish style weather is heading our way.
Spanish Dinner 2017
Wednesday March 29th, 2017

Garlic Soup with Paté and Pimenton de la Vera Oil
Los Monteros Cava
Rare Tuna and Seafood Salad with Sherry Vinaigrette
Camino Roca Altxerri 2015 Txakoli
Moorish Spiced Lamb Chops with Olive Crumbs and Pomegranate
Muriel 2011 Reserva Rioja
Garroxta and Malvarosa with Toasted Nuts and Fig Jam
Terraplén 2015 Garnacha
Gateau Basque with Poached Dried Fruit, Whipped Yogurt and Pine Oil
60. per person 80. per person with wine pairings
Does not include tax or gratuity
Please call 937-767-1144 for reservations and more information.

View Event →
Mar
17
7:00 PM19:00

Open That Bottle Night

This is the traditional "Open That Bottle" night where guests bring a bottle of their choice from their cellar and the Winds provides the setting and the food. This is a "wild card" event and has become one of our most popular events through the years. Bragging rights are up for grabs, wine cellar fiascos, and presents given upon marriages that are now dissolved...anything is possible at Open That Bottle. There's always a great story behind every bottle. Reserved your place by calling the Winds Wine Cellar at 937-767-9441.

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Feb
10
to Feb 14

Valentine's Day Dinner 2017

This year's Valentine's Day Dinner is served on Friday 2/10, Saturday 2/11, and Tuesday 2/14 evenings features our seasonal menu

Two Flutes of Punta Crena Lumassina Sparkling from Liguria

First Course - Choose One:

Domestic Shrimp and Warm Crab Salad

Chorizo Stuffed Quail with Catalan Picada with Dark Chocolate

Second Course - Choose One:

Saffron Marinated Tuna with Fried Long Stem Artichoke Garnish, a Dollop of Aioli with Herbed Fregola

Seared Labelle Duck Breast with Roasted Cherries and Applewood Smoked Bacon Pilaf

Dessert

Italian Meringue Tower

Mayan Love Ritual

90. For Two

 

 

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Feb
3
7:00 PM19:00

Kermit Lynch Wine Tasting Dinner

Hosted by Mary Horn of Kermit Lynch and Mary Kay Smith of the Winds Cafe, this unique wine tasting experience will feature current wines from the Kermit Lynch portfolio. This special dinner will feature multiple courses of food and wines from appetizer through dessert and cheese course specifically paired by the expertise of Mary Kay Smith.

$75pp, excludes gratuity

Space is limited. Call to reserve your place at the table.

Winds Wine Cellar 937-767-9441

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Jan
24
to Jan 27

Winter Restaurant Week 2017

Winter Restaurant Week 2017
Tues- Fri, Jan 24-27

Dinner

1st Course

Caesar Salad
Fried Oysters with Kimchee Aioli
Grilled Merguez Skewer

2nd Course

Provençal Braised Duck Leg
Grilled Flat Iron Steak with Red Wine Mushrooms
Tea Cured Salmon with Pickled Ginger Beurre Blanc

3rd Course

Almond Cake with Tart Cherry Cardamom Compote
Pavlova with Mango Sauce
Caramel Panna Cotta with Bittersweet Chocolate

$25.17

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