UPCOMING EVENTS


Nov
12
to Nov 14

Winds Cafe 35th Annual Garlic Dinner

Winds Cafe

35th Annual Garlic Dinner 2024

November 12th, 13th and 14th

4:00 -9:00 PM

Reservations Required

Pumpkin Garlic Fritter with Garlic Crisp

Langlois-Chateau Cremant de Loire Brut

Garlicky Potato Leek Soup

Forge Cellars 2021 Classique Dry Riesling Finger Lakes

Choice of:

Seared Garlic Marbled Cod with Smoked Paprika Sizzled Garlic

Tentenublo 2021 Rioja Blanco

or

Provencal Lamb Stew

Domaine Hippolyte Reverdy 2022 Sancerre Rouge

Carr Valley Marisa with Garlic Shallot Jam, Parmesan with Fig Garlic Compote and
Blue Jacket Hull’s Trace with Savory Garlic Nuts

Domaine de Bel Air 2023 Beaujolais-Villages Les Granits Bleus

Black Garlic Pavlova with Whipped Mascarpone and Spiced Anjou Pear

Altoids

90./person     115,/with wine pairings

Dinner does not include tax or gratuity 

Wines

Langlois-Chateau Cremant de Loire Brut

Bottle  40.     Glass 9.75

Forge Cellars 2021 Classique Dry Riesling Finger Lakes

Bottle  45.     Quartino  16.     Glass  10.75

Tentenublo 2021 Rioja Blanco

Bottle  50.     Quartino 17.75.       Glass  12.

Domaine Hippolyte Reverdy 2022 Sancerre Rouge

Bottle  55.     Quartino  19.25    Glass  13.

Domaine de Bel Air 2023 Beaujolais-Villages Les Granits Bleus

Bottle  35.     Quartino  13.5     Glass 9.25

“I see recipes calling for one clove of garlic. One clove of garlic is not enough for any recipe unless it’s a recipe for, ‘how to cook one clove of garlic’ – even in this case use two.” Unknown

There are many miracles in the world to be celebrated and, for me, garlic is the most deserving."

Leo Buscaglia (1924-1998)

There are five elements: earth, air, fire, water and garlic.” Louis Diat

Rest in peace, garlic. You will be minced.

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Dec
31
5:00 PM17:00

New Year's Eve Dinner 2023

Ring in the New Year’s Eve with a special Winds Cafe dinner.

Reservations Required

Resy.com

New Years Eve 2023

 Amuse

Goat Cheese and Pumpkin Tartlet

Choice of Prosecco or Non Alcoholic Prosecco

Choice of:

Two Bone Lamb Rack with Cider Sauce and Aleppo Pepper Brittle

Cofrade 2022 Rioja

Tonkatsu Glazed Winter Vegetable Bao Topped with Wasabi Dusted Puffed Rice

Pico Maccario 2022 Lavignone Rosato

Shrimp Beignets on a Schmear of Modern Horseradish and Lemon Spiked “Cocktail” Sauce

Château Recougne 2021 Bordeaux Blanc

Choice of:

Swordfish Milanese with Saffron Risotto and Pistachio Gravel Oil

Cocito 2021 Langhe Ben Turno Bianco

Filet Tornadoes Au Poive, Bay Leaf Potato Pavé and a Sauté Shaved Brussels Sprouts

Swanson Vineyards 2021 Cabernet Sauvignon

Seared Labelle Duck Breast on a Bed of Lentils with Winter Mirepoix, Drizzled with Pink Peppercorn Veloute and Grilled Lemon

Domaine Fonstainte 2021 Corbieres

Spinach and Ricotta Stuffed Chive Crepes with Garlic Cream Drizzled with Fig Balsamic Reduction

Domaine de Fa 2020 Beaujolais

Salad

Beet and Blood Orange Salad, Domaine de Canton Vinagrette and Seeded Chili Crisp

Kumusha 2023 Chenin Blanc

Dessert

Study of Chocolate and Raspberry

Flourless Chocolate Cake with Raspberry Sauce

Cocoa Nib Meringue filled with Raspberry Mousse

Raspberry Sorbetto sprinkled with Shaved Chocolate 

Raspberry Sandwich Cookie

110./person does not include tax or gratuity

ADD 55./with wine pairings

Happy New Year Everyone

Wishing you all the best in the New Year

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Jul
20
5:30 PM17:30

Special Olive Oil Dinner Collaboration with Theo Stephan

Join Mary Kay’s longtime friend and olive oil sommelier, Theo Stephan in collaboration with Chef Roland Eliason on a 5 course olive oil inspired dinner featuring the bounty of this season’s harvest. It will also be paired with wines specially selected by Winds Cafe’s own sommelier, Mary Kay Smith.

Seatings at 5:30 & 7:00pm

95. without wine

125. with wine

Reservations Only

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

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Feb
10
to Feb 14

Valentine's Day Dinner

Valentine’s Day Dinner Menu 2023

Glass of Prosecco or Leitz Non Alcoholic Sparkling


Choose One:
Crispy Fried Shrimp with Lemon Salt and Herbed Aioli
or
Guided by Mushrooms Skewer on a Bed of Grist Provisions Orecchiette

Choose One:

Sicilian Style Braised Wild Caught Tuna with Fregola
or
Fennel Infused Honey Glazed Lamb Chops Farro “Risotto”

Salad of Beets, Blood Orange, Burrata and Parmesan Tuille

Lemon Torte Caprese Cake with Lemon Almond Semifreddo

Mayan Chocolate Love Ritual

85./person
150. for two

Gratuity not included

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Dec
31
5:00 PM17:00

New Year's Eve Dinner 2022

New Year’s Eve 2022

Dinner Menu

1st course - choice of

Blini with House Cured Salmon and Caviar

Alsatian Tarte Flambe

Coconut Sweet Potato Soup

2nd course - choice of

Poached Oysters on Truffled Toast

Grilled Lamb Chops

with Pickled Vegetable Feta Salad

Potato Pave with Aerated Red Pepper Aioli

3rd course - choice of

Tea Smoked Grilled Tuna

Seared Porcini Crusted Beef

Sicilian Style Labelle Duck Breast

Olive Oil Fried Risotto Cakes

Draped with a Late Winter Succotash

4th course

Fennel and Friseé with Shaved Manchego tossed
in Concord Grape Vinaigrette

5th course

A Study of Pistachio

Pistachio Meringue

Pistachio Cake

Pistachio Gelato
Pistachio Brittle

$95/per person, does not include gratuity

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Dec
31
6:00 PM18:00

New Year's Eve Special Dinner

New Years Eve 2021
Menu

Small Plates
Choose One:
Carrot, burnt honey, sherry roasted, carrot aioli bee pollen

Grist Provisions Campanelle with Braised Lamb and Harissa Butter

Seared Scallops with Coconut Curry, Cauliflower Chips, Curry Oil and Mint Oil

Large Plates
Choose One:
Sauteéd Red Snapper with Pepita Crisp, Avocado and Chipotle Lime Sweet Potato Puree

Seared Labelle Duck Breast with house made Spaetzle tossed in Mustard butter

Portabello Picatta with Carrot Risotto

Grilled Creekstone Strip Steak with Maitre’d Butter and Tobacco Onions

Ohio Cheese Plate
Mackenzie Creamery Chevré with Fig Jam, Blue Jacket Dairy Hull’s Trace with Pickled Mustard Seeds, Kokoborrego Oveja Negra with Apricot Almond Honey

Olive Oil Cake with Satsuma Orange Curd

Chocolate Cognac Truffle

80./person
tax and gratuity not included

( Reservations Only)

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Nov
9
to Nov 11

32nd Annual Garlic Dinner

32nd Garlic Dinner 2021
November 9th, 10th and 11th
4 p.m. -9 p.m.
Reservations Required

Garlic Consummé with a Parmesan Garlic Crisp
Xavier Weisskopf 2017 Le Rochers des Violettes Montlouis-sur-Loire

Assorted Garlic Nibble
Garlic Focaccia with Whipped Roasted Garlic
Garlic Marinated Olives
Almonds Roasted in Garlic Oil with Garlic Chips
Château Peyrassol 2020 Méditerranée La Croix Rosé

Choice of:
Halibut with Garlicky Puttanesa with Crunchy Fennel Salad
Mauro Molino 2020 Arneis
or
Labelle Duck Breast with Roasted Garlic, Walnut and Herb Sauce, Arugula, Radish Salad
Torre d Golbán 2017 Ribera del Duero Crianza

Tart Cherry Granita
Garlic Marinated Saint-André with Condiments
Jean-Rosen 2020 Pinot Blanc

Profiteroles with Caramel Gelato and Black Garlic Chocolate Sauce and Garlic Roasted Hazelnut Crunch

Altoids

80./person 95./with wine pairings

dinner does not include gratuity

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Dec
31
4:00 PM16:00

New Year's Eve Dinner 2020

New Year’s Eve Special Dinner Menu 2020 - Dine In & Take Away

(All items can be served ala carte as well - Take away from 4-6pm & 8-9:00pm only)

Small Plates

Cheese Service

Charcuterie

Local Pumpkin Fritter with Pumpkin Romesco

Seared Scallops with Kumquats, Pistachio and Golden Raisins

Grilled Lamb Chops with Salsa Verde and Feta

Large Plates

Grilled Swordfish with Smoked Tomato Butter, Fried Artichoke and Pangratta 

Portobello Picatta, with Carrot Risotto

Grilled Filet, Cognac Mustard Cream and Aligot Potato,

Sear Labelle Duck Breast, Roasted Tart Cherries, Creme Fraiche, Wild Rice and Applewood Smoked Pilaf

Salads

House Salad

Caesar Salad

Emma Salad

Desserts

Mocha Chip Cheesecake with Cocoa Nibs

Bread Pudding with Toasted Almonds, Amarena Braised Cherries and Amaretto Sauce

Italian Roasted Pear with Shortbread Cookie

Chocolate Mousse

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Nov
10
to Nov 12

31st Annual Garlic Dinner - Postponed until later in year

31st Garlic Dinner 2020 

November 10th, 11th and 12th

4 p.m. -9 p.m.

Reservations Required

Assorted Garlic Nibble

Garlic Focaccia with Whipped Roasted Garlic

Garlic Marinated Olives

Almonds Roasted in Garlic Oil with Garlic Chips

Garlic Soup with Brioche Crouton, Paté and Aioli

Choice of:

Fish with Garlic Almond Sauce

 or

 Labelle Duck Breast with Roasted Garlic, Walnut and Herb Sauce

Potato, Fennel, and Garlic Gratin

Garlic Pickled Vegetables

Tart Cherry Sorbet

Local Autumn Greens with Crushed Garlic Vinaigrette and
 Garlic Marinated Belletoile

Chocolate Decadence Cake with Black Garlic Mocha Creme

65./person     80./with wine pairings (TBD)

tonight’s dinner does not include gratuity 

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Feb
13
to Feb 15

Valentine’s Day at the Winds Cafe

  • Google Calendar ICS

Valentine’s Day Dinner Menu 2020

Two Flutes of Indigenous Prosecco

Choose One:

Spanish Style Shrimp and Scallop Soup

or

Grist Ravioli with Provençal Mushroom Sauce


Choose One:

Labelle Duck with Elderberry Sauce or Gastrique and Wild Rice Mélange

or

Swordfish Puttanesca with Turmeric Aioli /Sauce, Risotto and Fried Long Stem Artichokes

Salad of Shaved Fennel, Belgian Endive, Shaved Apple, Sambuca Vinaigrette

Chocolate Sponge Cake, Cocoa Nib Meringue and Burnt Caramel Gelato

Mayan Love Ritual

90. for Two

Does not Include Tax or Gratuity


All items will be available separately as well

Available Thursday February 13th-Saturday February 15th

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Jan
24
5:00 PM17:00

Winter Restaurant Week Dinner 2020

Winter Restaurant Week Dinner 2020

Choose One:
Warm Vegetable, Cashew Aillade  and Burrata Salad
Galliano Shrimp and Grist Provisions Squid Tajarin
Spanish Style Pork Meatballs with Romesco

Choose One:
Catalan Beef Stew
Fried Flounder with Mojo and Aioli
Ed Hill Minnesota 13 Crispy Corn Polenta Cake 
with Cognac Braised Mushrooms

Ohio Cheese Course

Choose One:
Brown Butter Financier with Roasted Pear
Chocolate Panna Cotta
Wiener Wein Schnitten with Fresh Berries

30.20

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Dec
31
to Jan 1

New Year’s Eve at the Winds Cafe 2019

New Year's Eve Dinner!


For those procrastinators out there...we still have a few spaces available at our annual New Year's Eve special dinner. Menu is below. Bring in the New Year with us!Call now to reserve your place at the table.937-767-1144.
Winds Cafe New Years Eve 2019 Menu
Potato Croquetta with Saffron Aioliwith a glass of Victorine de Chastenay Crémant de Bourgogne
Small PlatesChoose One:Warm Vegetable, Cashew Aillade and Burrata SaladGrist Provisions Tajarin Pasta with Smoked Butter, Cold Smoked Salmon and Salmon RoeSteamed Korean Pork Bao with Pickled Vegetables
Large PlatesChoose One:Grilled Creekstone Strip Steak with Black Garlic BéarnaiseLocally Grown Exotic Mushrooms Saute, Green Shakshuka with Cauliflower CouscousBraised Labelle Duck Leg with Cider Sauce and Wild Rice MélangeSteamed Walleye and Shrimp in Madagascar Vanilla Sauce
Ohio Cheese Course
Chocolate Financier with Caramel Crumbs, Caramel Sauce and Cappuccino Gelato
65./person does not include tax or gratuity

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Nov
12
to Nov 14

30th Annual Garlic Dinner

Winds Cafe 

30th Annual Garlic Dinner

November 12th-14th, 2019

We will feature the best dishes of last 29 years of garlic dinners.

Make a reservation and join us for our biggest event of the year. 

65./person

80./person with wine pairings

Garlic Dinner does not Include Tax or Gratuity

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


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Sep
26
6:30 PM18:30

Branch & Bone Artisan Ales Tasting Dinner

Please join us for a beer tasting dinner with Branch & Bone Artisan Ales and the Winds Cafe. We will be pairing selected beers with a special locally sourced menu for this event. Trevor Sutherland and Brett, B&B's brewer will be on hand to guide us through this special event.

Branch and Bone Artisan Ales

Tasting Menu

Local Corn Fritters

Märzen

Dutch Style Mussels with Saison and Pine Oil

Future Correlation Saison with Spruce


Bone Marrow with Caperberries and Pickled Radish

Empty Page Foeder Ale with Apricot Thai Duck with Lemongrass and Coconut Mill

Magus Grisette

Cheese Course

Modern World IPA


Roasted Ohio Plums with Pistachio Cake

Waltz of Shadows Barley Wine

55. pp

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

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Jul
23
to Jul 26

Restaurant Week 2019

  • Google Calendar ICS

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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