Easter Sunday Brunch Menu 2019
Carnaroli rice from Italy perfectly showcases early summer vegetables, English peas along with asparagus, shiitake mushrooms and a swirl of fresh herb paste.
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.
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.
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.
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
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.
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.
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)
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.
Balsamic Vinaigrette, Sesame Miso, Lemon Gorgonzola
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.
Short stack of pancakes
Winds House Granola
Served with milk or yogurt.