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
6.
Tomato Bruschetta
Simplicity is grilled bread rubbed with garlic topped with ripe tomato salad, drizzled with fresh green olive oil and a sprinkling of ricotta salata.
6.
12.
Gnudi with Sicilian Tomato Sauce
Delicate swiss chard and ricotta gnudi are plated with a Sicilian inspired tomato sauce infused with garlic and fresh mint. Garnished with
grated Pecorino Toscano.
12.
14.
Fried Green Tomatoes
Green tomatoes are coated in herbed bread crumbs and fried until crispy. Sprinkled with
dehydrated Kalamata olive and aioli made with
Global Gardens extra virgin olive oil.
Served with a little pickled green tomato.
14.
12.
Roasted Zucchini
Here we try to do justice to the ubiquitous summer vegetable, zucchini. Planks of zucchini are
marinated, seared, then roasted. Served on a
bed of green herbed tahini sauce with a
sprinkling of savory granola.
12.
16.
Grilled Shrimp
Grilled domestic shrimp is grilled, chilled and served on a juicy peach salad with arugula and avocado, dressed with lemon basil vinaigrette.
16.
19.
Grilled Petite Lamb Rack
Two juicy New Zealand lamb chops are grilled
medium with eggplant relish and a drizzle of gras pista an Italian sauce similar to pesto with walnuts, basil, parsley, mint and garlic.
19.
12.
Leo Salad Version III
August is the best month…the best month for produce, the best month for vacation and the best month for a birthday (the 13th if you’re interested). Dig into mixed greens, bright rows of chilled
beets, pickled carrots, celery and cucumbers
are dressed with Italicus (an Italian bergamot flavored liqueur) and citrus dressing.
Garnished with a fancy deviled egg.
12.
12.
Insalata Caprese
Our version features the first of the season local tomatoes and basil, along with a spicy tomato vinaigrette, fresh mozzarella, burrata crema,
tomato leaf oil, a sprinkling of J.Q.Dickinson
salt and loads of farmer herbs. Let’s get
this summer party started!
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
38.
Steamed Halibut with Lemon Basil Risotto
Wild caught halibut is steamed and served with lemon
basil risotto, tomato salsa crudo and
pistachio gremolata.
38.
35.
Walleye Warm Corn Salad and Tartar Sauce
Ok Ohioans, this is our dish. In this preparation, a walleye fillet is dipped in a buttermilk marinade, rolled in cornmeal and pan-fried. Served with warm corn salad and our irresistible Winds tartar sauce.
35.
36.
Grilled Long Bone Duroc Pork Chop
A single cut brined pork chop is grilled and served with a compound butter made with juicy sweet Ohio corn and summer succotash. This midwest pork perfection.
36.
26.
“Esploso Estate”
A house made, herb jeweled pasta sheet is topped with an“explosion” of grilled and roasted local vegetables, cheaters pesto (no nuts) and creamy burrata.
26.
40.
Seared Creekstone Filet
This steak is certified domestic, hormone, antibiotic
free and genetically verified Black Angus breed.
Two tournedos are seared medium rare, topped
with torched Valdeon, a creamy Spanish blue
cheese aged in chestnut leaves and
papas bravas inspired potatoes.
40.
20.
Farmers Market Burger
Locally raised ground beef from Orion Organics is
flavored with parsley and shallots. Served on a
brioche bun with tomato jam, creamy citrus
slaw, Blue Jacket Silver Lake Chèvre
Boursin and herbed fries. (Please no omissions or substitutions on this dish.)
20.