Lunch
LUNCH SERVED 12:00-3:00PM
Roasted Almonds 7.
House Olives 7.
Soup of the Day or Black Bean Chili
Cup 6. - Bowl 8.
7.
Bread Basket
A selection of daily breads and focaccia with whipped and flavored butters.
7.
15.
Cheese Service
Today’s selection of artisan cheeses is accompanied by a Medjool date and quince paste.
15.
15.
Winds Charcuterie Plate
A selection of Winds kitchen’s patés and terrines,
including imported and domestic cured meats, pickles and house condiments.
15.
16.
Fried Fish with Lemons and Winds Tartar Sauce
I had a dish very similar to this the first time I traveled to
Spain. The Spanish version included every type of
edible sea creature plucked out of the Mediterranean.
My version only includes meaty white fish chunks,
fried until crispy with thin slices of lemon that are
for eating, not just garnish, a few fried potatoes
(“just ‘cause”) and Winds tartar sauce.
16.
14.
I’ll be Home for Christmas Limas
In this dish I’ve blended my Pennsylvania Dutch and
Mercer County German Baptist roots into a delicious,
hearty bowl of goodness.This is a bean dish that is
authentically midwestern. Earthy, creamy Christmas
limas are stewed with vegetables, tomato and
molasses. Served with steamed cabbage, dill
butter and crumbled Blue Jacket Hull’s Trace.
14.
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 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.
16.
Charmoula Lamb Skewers with Saffron Rice
Lamb sirloin is marinated in Charmoula, grilled and
served with saffron rice.
16.
12.
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
12.
13.
Organic Sandwich Version II
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.
13.
15.
Migas
This revered dish scrambles organic eggs, crispy
tortillas, Domingo beans and roasted poblanos into a
delicious lunch. Embellished with cheddar, sour cream, avocado salsa, chopped lettuce and cilantro
then drizzled with smoky, spicy chipotle sauce.
15.
16.
Smoked Trout and Boursin Omelette
Our omelettes are made with organic eggs locally
raised by Dale Filbrun in West Alexandria.They are
cooked and flipped the traditional way in French
iron pans. Filled with delicious smoked trout and
house made boursin – a French inspired savory
blend of cream cheese and fresh goat cheese
lightly seasoned with garlic, sun dried tomato and
basil. We add fresh spinach and a squeeze
of lemon. Served with a side salad.
16.
18.
Beef Tacos
Creekstone beef is marinated in citrus and cumin,
grilled and served with lime slaw, pickled red
onions and charred jalapeño salsa. Easily Vegetarian with Roasted Vegetables
18.
18.
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 and served with a side salad.
18.
19.
Parisan 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.