A selection of daily breads and focaccia with whipped and flavored butters.

Today’s selection of artisan cheeses is accompanied by a Medjool date and quince paste.

A selection of Winds kitchen’s patés and terrines, including imported and domestic cured meats, 
pickles and house condiments.

What’s better than our biscuits? Our biscuits with house made za’ater yogurt cheese, a fried oyster and pickled shallots! Two biscuits, one for you and one to share...maybe.

Fresh goat cheese is broiled with spicy tomato sauce and served with grilled olive oil bread for spreading. Simple, yet splendid.

Artichokes, potato and olives are tempura battered in chickpea flour and served with emulsified garlic aioli and a dusting of smoked paprika salt.

Crispy herb infused cashews give a crunch to this mountain of early greens and Belgian endive all tossed with a light, Springy vinaigrette.

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 Somerdale Champagne cheddar, a new cheese we adore, crisp apple slices, savory granola and a warm maple mustard dressing.

Roma Crunch lettuce, Manchego cheese, toasted garlic breadcrumbs and plump white anchovies with the traditional garlic and lemon dressing.

Balsamic Vinaigrette, Sesame Miso, Lemon Gorgonzola

Ok...take a deep breath. Remember, change is good. What started out as a sandwich we made for ourselves after a long hard day, turned into a Winds staple. Alas, times have changed, though not our love of a great cheese sandwich on our beloved wheat bread. White cheddar layered with avocado spread, roasted marinated tomato, cucumber slaw, pickled red onion, micro greens and, of course, sunflower seeds. Served with dressed greens and chips.

Served with a side salad. Ask your server for today’s option.

House smoked chicken is paired with nutty Emmenthaler, mustard creme fraiche, apple shallot compote on rye bread. Served with chips.

This recipe comes to us via one of our favorite customers. She found this recipe in the New York Times and passed it on to us. We’ve tweaked it a bit and added Winds condiments. The red lentils are seasoned with carrots, cumin, cilantro and lemon making a brightly flavored spring dish. Served with rice and steamed greens.

Earthy buckwheat flour is used to create this delicious galette similar to ones served in cafes all over France. One large galette is stuffed with smoked salmon flavored with horseradish, fresh dill and creme fraiche. Served with a side salad.

Now this is a dish to really treat yourself. Meltingly tender braised short rib is set atop crispy polenta with leeks and mushrooms and a drizzle of truffle infused besciamella.

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.)