Dinner
DINNER 4:00-9:00PM
Small Plates
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.
9.
Savory Financiers
Three petite savory almond cakes stuffed with whipped ricotta and drizzled with walnut tahini.
9.
8.
Aged Cheddar Soup
Always a winter favorite, this soup starts with a rich
vegetable stock and Widmer and Black Diamond
cheddars. Garnished with a mustard cheddar crouton.
8.
14.
Smoked Trout Cake
This is a Winds classic with many incarnations and variations over the years. This winter version pairs
a bright vinaigrette with crispy, smoky trout cakes. Garnished with a little Peifer Orchard apple
salad and a drizzle of chive oil.
14.
16.
Mussels
These Dutch style mussels farmed in Maine by
Hollander and de Koning are exceptional quality and produced in a very different way than traditional PEI mussels. They are meatier,
cleaner and sweeter than any mussels I've
ever tasted. This preparation is flavored with
curry leaf, ginger, coconut milk and cilantro.
16.
12.
Beet Terrine
This Austrian inspired dish is a brightly colored refreshing terrine. Thinly sliced roasted beets are layered with fresh goat cheese and cream cheese flavored with horseradish. Garnished with fried beet
strands and drizzled with beet syrup and chive oil.
12.
10.
Fried Brussels Sprouts
Yes, fried Brussels sprouts. Deep fried and fancified
with crispy applewood smoked bacon, crushed almonds and a piquant mustard caper vinaigrette. I
defy you to dislike this under appreciated vegetable. Vegetarian version also available.
10.
16.
Charmoula Lamb Skewers
Lamb sirloin is marinated in Charmoula and served
with a lentil salad and pickled carrots.
16.
12.
Winter is Upon Us-Emma Style
I’ve been making this kale salad ever since my
daughter had one on vacation at a restaurant in Asheville. So here’s my version, local sweet, tender
kale, roasted winter squash, ripe pear, toasted pistachios, tangy Blue Jacket Chevre and an out of
this world roasted pear vinaigrette. This is for you, Emma, a constant inspiration every single day.
12.
10.
Caesar Salad
Roma Crunch lettuce, Manchego, toasted garlic
breadcrumbs and plump white anchovies with the traditional garlic and lemon dressing.
10.
7.
House Salad
Balsamic Vinaigrette, Sesame Miso or 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.
14.
Cheese Service
Today’s selection of artisan cheeses is accompanied by a Medjool date and quince paste.
14.
Large Plates
32.
Duck You Can Eat with a Spoon
This dish is typical of the southern French technique
of cooking duck very slowly in wine and aromatics until
it is tender enough to eat with a spoon. This is one
of our all time favorite dishes. The duck leg is served
with a sauce from the reduced braising liquid and
a savory white bean gratin.
32.
38.
Seared Scallops and Dill
Large, wild, domestic sea scallops are seared to a
crusty exterior. Served atop silky leeks, roasted
fingerling potatoes and a broken dill cream.
38.
28.
Pork Paillard
Pork loin is pounded thin, dredged in breadcrumbs and
pan fried until crispy. Topped with an arugula, local
pickled vegetable salad and served with Roland’s
incredible mustard, vermouth dressed potato salad.
28.
32.
Seared Red Snapper with Bouillabaisse Jus
Wild caught snapper is seared until crisp and served
on a bed of fennel confit, drizzled with an ethereal broth
redolent of tomato, saffron and Pernod. Served with a
dollop of Rouille, the magical Provençal sauce.
32.
24.
Squash and Pumpkin Lasagna
A variety of locally grown squashes are roasted,
scooped and mashed, layered with fresh pasta
sheets and cheeses, then baked until bubbly.
Drizzled with roasted shallot cream,
sage oil and squash caponata.
24.
42.
Creekstone Beef Tournedos
This beautiful steak is grilled medium rare and topped
with a compound butter capturing all the flavors of the
iconic Roman pasta dish Cacio e Pepe.
Served with Aligot potatoes.
42.
19.
Parisian Burger
Orion Organics ground beef gets a Paris Bistro treatment with a schmear of Dijon mustard, a crisp vegetable salad featuring caperberries, cornichons and vermouth vinaigrette. Topped with Belletoile, a French triple cream cheese and served with herbed fries. (Please no omissions or substitutions on this dish.)
19.