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.
Our Favorite Biscuits
What’s better than our biscuits? Our biscuits with
house made za’ater yogurt cheese, a fried oyster and
pickled shallot? Two biscuits, one for you and
one to share…maybe.
9.
13.
Sexy Springtime Potato Soup
A traditional potato soup is puréed until silky and enriched with sour cream and watercress puree. Garnished with a brioche crouton with cold
smoked salmon, herb and watercress salad and
house pickled onion.
13.
14.
Frito Misto
Artichokes, potato and olives are tempura battered in chickpea flour and served with emulsified garlic and a dusting of smoked paprika salt.
14.
15.
Seared Rare Tuna Valentine Style
Make no mistake, this sushi grade tuna is barely seared on the outside only to reveal it’s beautiful red interior. Plated with basil caviar, saffron aioli and a
sprinkling of hazelnut crumble.
15.
13.
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.
13.
19.
Grilled Petite Lamb Rack
Two juicy New Zealand lamb chops are marinated in sun-dried tomato vinaigrette, grilled until medium and set atop a warm cannellini bean puree with a
drizzle of Spring pesto.
19.
12.
Spring Verde Salad
Crispy herb infused cashews give a crunch to this mountain of early greens and Belgian endive all
tossed with a light, Springy vinaigrette.
12.
12.
Sugar Shack at Flying Mouse Salad
We are so blessed to have Flying Mouse Farm right down the street from the restaurant. They provide us with vegetables and meat throughout the year, but their maple syrup is really something special. Spinach and spring greens are tossed with Champagne cheddar, a new cheese we adore, crisp apple slices, savory granola and a warm maple mustard dressing.
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.
Seared Labelle Duck Breast
Magret duck breast from Labelle Farms in Sullivan,
New York is featured in this delicious dish. The
dish is inspired by Austria and features spaetzle,
braised cabbage and a cider sauce.
35.
35.
Seared Scallops with Gnudi
Large, wild, domestic sea scallops are seared to a
crusty exterior. Served with Guided by Mushrooms oyster mushroom conserva, house made spinach gnudi all drizzled with broken brown butter sauce.
35.
29.
Pan Seared Duroc Pork Tenderloin
Duroc pork tenderloin is pan seared medium and plated
with confit fennel, potatoes and an assortment of early
Spring vegetables. Finished with a
mustard shallot cream.
29.
33.
Wild Caught Cod Chowder Style
This is new dish, taking some inspiration from the delicious
fish and clam chowders I’ve had on the East Coast.
Domestic wild caught cod is seared and set atop a
brothy sauce reminiscent of creamy clam chowder.
Potatoes, cream, fresh fish, littleneck clams. What
could be better!
33.
24.
Buckwheat Soba with Miso Vegetables
Earthy buckwheat soba are tossed with miso roasted vegetables and drizzled with umami laden charred vegetable broth.
24.
42.
Braised Beef Short Rib
Now this is a dish to really treat yourself. Meltingly
tender braised short rib is set atop soft polenta and
drizzled with truffle infused besciamella.
42.
20.
The Henry Burger*
This is a very special burger for a very special someone. Our youngest son, Henry, is no longer a teenager. I know it is hard to believe, but he’s twenty and still loves the Winds’ burgers, so in honor
of this amazing young man,
here’s a custom birthday burger. 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.)
20.