Dinner
DINNER 4:00-9:00PM
Roasted Almonds 7.
House Olives 7.
Soup of the Day or Black Bean Chili
Cup 6. - Bowl 8.
7.
Bread Service for Two
A selection of daily breads and focaccia with whipped and flavored butters.
7.
Small Plates
9.
Fancy Frites
Crisp, crunchy fries with crème fraîche and smoked trout roe
Easily vegetarian with crème fraîche and
mushroom duxelles
9.
12.
The Real Deal French Onion Soup
Alright, it’s not totally classic. Our version uses a rich,
brown chicken stock instead of the traditional beef stock. We simmer caramelized onions with garlic, fresh thyme and a healthy dose of dry sherry. It’s ladled into a crock, layered with buttered toasts and broiled with gruyere cheese. Wow!
12.
14.
Pumpkin and Winter Greens Rotollo
Fresh pasta sheets are rolled with pumpkin, winter greens and cheeses, poached, then sliced and served with sage brown butter and toasted pumpkin seeds.
14.
13.
Tarte Flambée
We make this in a traditional style with yeasted dough,
crème fraîche, smokey bacon and thinly sliced onions all
baked to a luscious goodness. Perfect for these cold
winter nights with a glass of Aval cider.
13.
16.
Galliano Shrimp Skewer
Wild caught gulf shrimp skewer is grilled and
topped with Galliano butter and served with
warm, herb spiked fregola.
16.
12.
Roasted Roots with Burnt Lemon Vinaigrette
Multi-colored carrots, brussels sprouts, cauliflower and various other winter roots and vegetables are roasted
until crispy and drizzled with a garlicky, tangy burnt lemon vinaigrette. Sprinkled with savory granola for
that adorable crunch and dusted with dukkah, an Egyptian spice mix of nuts and warm spices.
12.
19.
Grilled Petite Lamb Rack with Warm Spanish
Garbanzo Bean Salad
Two juicy New Zealand lamb chops are grilled and set atop a warm cumin, smoked paprika infused garbanzo bean salad. Served with a dollop of Romesco.
19.
12.
Blood of the New Year
Layered flavors of French feta, blood orange, grapefruit, frisee and pomegranate are topped with roasted and chilled multicolored carrots dressed with anise seed
vinaigrette. Winter’s goodness.
12.
10.
Caesar Salad
Roma Crunch lettuce, Manchego cheese, toasted garlic
breadcrumbs and plump white anchovies with the
traditional garlic and lemon dressing.
10.
7.
House Salad
Balsamic Vinaigrette, Sesame Miso, Lemon Gorgonzola
7.
15.
Winds Charcuterie Plate
A selection of Winds kitchen’s patés and terrines, including imported and domestic cured meats,
pickles and house condiments.
15.
15.
Cheese Service
Today’s selection of artisan cheeses is
accompanied by a Medjool date and quince paste.
15.
Large Plates
35.
Deconstructed Duck and Sausage Cassoulet
This is a lighter version of the beloved southern French
stew. We braise duck legs and pork belly, add creamy, garlicky, white beans, roasted vegetables,
sausage and ham hock jus. A perfect Ohio winter dinner.
35.
33.
Seared Salmon with Lavender Scented Beurre Rouge
Seared Faroe Island salmon is sauced with beurre rouge
made by reducing red wine with shallots and lavender,
infusing it with a delicate floral taste and aroma. Served with French Beluga lentils.
33.
33.
Seared Cod with Langoustines
Seared Cod Medallions and Langoustines are sauced
with Beurre Monte and served with a limoncello
infused rice pilaf.
33.
24.
Oyster Mushroom Piccata
Guided by Mushrooms oyster mushrooms are rolled
in breadcrumbs and sautéed until crunchy, then
finished with a sauce of lemon juice, white wine,
butter and capers. Served with carrot risotto.
24.
44.
Creekstone Strip Steak with Maitre’ d Butter
This strip steak is certified domestic, genetically verified Black Angus breed and hormone and antibiotic free.
Served medium rare and slathered with Maitre’d butter, that glorious concoction of shallots, parsley, garlic and lemon juice. Topped with crispy
tobacco onions and served with a winter vegetable pavé.
44.
19.
Iko Burger
I often lament that I should have paid more attention
to my mentors when I was young. Iko was one of
them and while her Japanese and classic French
dishes were on point, she had some pretty odd ideas about putting together local American dishes.
So as a homage to my first cooking mentor, here
is a Japanese inspired burger. Locally raised
ground beef from Orion Organics is griddled and
served on a brioche bun with wasabi and miso spiked mayo, Japanese barbecue sauce, tempura
vegetables and herbed fries. (Please no omissions or substitutions on this dish.)
19.