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.

Multi-colored carrots, brussels sprouts, cauliflower and 
various other winter roots and vegetables are roasted until crispy and drizzled with a garlicky, tangy burnt lemon vinaigrette. Sprinkled with savory granola for
that adorable crunch and dusted with dukkah, an 
Egyptian spice mix of nuts and warm spices.

We make this in a traditional style with yeasted dough, 
crème fraîche, smokey bacon and thinly sliced onions all
 baked to a luscious goodness. Perfect for these cold winter nights with a glass of Aval cider.

In Barcelona, this savory bowl of long-cooked garbanzos
with traditional seasonings is a meal that goes back
 generations. The beans are simmered with coriander, 
saffron, tomato and smoked paprika into a rich, flavorful stew served with rice, wedges of hard boiled egg and
 addictive romesco sauce.

Layered flavors of French feta, blood orange, grapefruit, frisee and pomegranate are topped with roasted and chilled multicolored carrots dressed with anise seed
vinaigrette. Winter’s goodness.

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

Fresh pasta sheets are rolled with pumpkin, winter greens and cheeses, poached, then sliced and served with sage brown butter and toasted pumpkin seeds. Served with a side salad.

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.

This dish was created by Roland for Jerusha and his 
youngest daughter. To know Charlotte is to love her. 
She’s independent, energetic, creative and consistently has strong opinions. So this stir fry has her favorite
 vegetables, sesame seeds, rice and smoked shoyu…
not regular soy sauce, only smoked shoyu is acceptable. I should also mention that Charlotte is 6. Served with a side of sunomono and bonita flakes if you aren’t vegetarian.

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. This is a tribute to Chef Roland who loves mushrooms. Crimini mushrooms are stewed with sherry a little cream, spinach is cooked in the eggs. The
omelette is finished with a little cultured butter, fresh thyme and course salt.

These beef meatballs are flavored with garlic, ginger and cilantro and brushed with a somewhat spicy gochujang 
sauce. Served with rice and a stir fry of seasonal vegetables..

Ever since my son Henry made Coq au Vin for his French class a few years back it’s been on my mind to make a 
lunch version. So here you go…hormone and antibiotic free chicken, carrots, mushrooms, Cognac and of course, red wine, all simmered into a bowl of deliciousness. Merci beaucoup for the inspiration Henry!

I often lament that I should have paid more attention
to my mentors when I was young. Iko was one of them and while her Japanese and classic French 
dishes were on point, she had some pretty odd ideas about putting together local American dishes. So as a homage to my first cooking mentor, here
is a Japanese inspired burger. Locally raised
ground beef from Orion Organics is griddled and 
served on a brioche bun with wasabi and miso spiked
mayo, Japanese barbecue sauce, tempura vegetables and herbed fries. (Please no omissions or substitutions on this dish.)