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.
14.
Naked Garlic
Every Fall we look forward to offering this dish and
this year we are thrilled to be working with Joanne, owner of Mad River Garlic Growers. We roast whole garlic with extra virgin olive oil and fresh thyme. Sweet,
spreadable and luscious, the roasted garlic is served with an eggplant, roasted pepper, caper salad and a Boursin cheese spread.
14.
14.
Field of Sunflowers
Don’t you love the field of sunflowers on 68 just north of town? Driving by always makes me think of Van Gogh, which led me to try these creamy, lavender Domingo
Rojo beans from heirloom bean and legume producer, El Rancho Gordo. Stewed slowly with white wine, garlic, dark leafy cooking greens and the famous French herb mixture known as herbes de Provence, the rustic beans are served with hot rice, a dollop of whipped
goat cheese and a spoonful of house made tapenade.
14.
12.
A “Pearfect” Autumn Evening
Fall greens, shaved fennel, ripe pear and hazelnuts are tossed with white wine vinaigrette and topped with
shaved Toma from Point Reyes Farmstead Cheese in California. Served with grilled bread slathered with
butter flavored with fennel seed and honey then sprinkled with bee pollen.
12.
13.
The Raw and the Cooked
Beets that is. This salad is a contrast in beets, created for beet haters and sure to satisfy beet lovers. Cooked beets are topped with a salad of shredded raw beets tossed with
arugula and a creamy Parmesan dressing, spiked with smoked paprika and a little horseradish. The salad
is garnished with a strip of tempura bacon. Vegetarian Version Available
13.
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.
Braised Pork Tacos
Three tacos are stuffed with tender pork shoulder braised with tomatillos, Anaheim, jalapeño and
chipotle chilis. Topped with cheddar, lime slaw, avocado and a spicy jalapeño sauce.
15.
14.
Stuffed Poblanos
Poblano chilies are roasted over an open flame, filled with a mixture of ricotta, rice, dried fruit and
olives, spiced with pinches of cinnamon and
cumin and garnished with both a walnut cream and
a rustic roasted tomato sauce. Don’t be afraid, they have a little heat but not too much.
14.
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..
14.
Autumn Panini
Leoncini rosemary ham, creamy goat cheese and roasted sweet potato are layered on focaccia,
pressed and topped with frisee tossed in black
garlic vinaigrette. Served with served with
Roland’s incredible mustard and vermouth
dressed potato salad.
14.
16.
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 a savory, creamy ragout of Guided by Mushrooms oyster
mushrooms and spinach.
16.
16.
Ratatouille Crepes
Authentic ratatouille is a blend of vegetables and
herbs that presents the flavors of garlic, basil and
Mediterranean vegetables in all their splendor. This French staple is folded into crepes, napped
with a red wine tomato sauce, drizzled with basil oil and garnished with mild goat
cheese and tapenade.
16.
20.
The Evey Burger
This is a burger for our favorite third grader,
Roland and Jerusha’s daughter, Evey. As you might
imagine, Miss Evey has some pretty sophisticated
tastes and we’ve created a burger fitting for such
an incredible girl. Locally raised ground beef from
Orion Organics is topped with British mustard
cheese, parsley salad and sun dried tomato,
olive, caper tapenade. Served on a brioche bun
with a side of herbed fries. (Please no omissions or substitutions on this dish.)
20.