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.
6.
Tomato Bruschetta
Simplicity is grilled bread rubbed with Peach Mountain garlic topped with ripe tomato salad, drizzled with fresh green olive oil and a sprinkling of ricotta salata.
6.
13.
Italian Cannellini Beans
Creamy cannellini beans are flavored with garlic, rosemary and a splash of freshly-squeezed lemon juice. Drizzled with Palermo sauce, a lovely sauce of olives, capers, tomato and lemon, summer greens, hot rice, grated Parmesan and a
drizzling of fruity green olive oil.
13.
14.
Chilled Five Heap Noodles with Chicken
Soba noodles are dressed with a traditional dashi. Served with
five heaps; teriyaki chicken, organic carrots, thinly sliced cucumbers, scallions and local green beans. Garnished with a sprinkling of sesame seeds.
14.
12.
Leo Salad Version III
August is the best month…the best month for produce, the
best month for vacation and the best month for a birthday
(the 13th if you’re interested). Dig into mixed greens, bright
rows of chilled beets, pickled carrots, celery and cucumbers
are dressed with Italicus (an Italian bergamot flavored liqueur) and citrus dressing. Garnished with a fancy deviled egg.
12.
12.
Insalata Caprese
Our version features the first of the season local
tomatoes and basil, along with a spicy tomato vinaigrette,
fresh mozzarella, burrata crema, tomato leaf oil, a sprinkling of
J.Q. Dickinson salt and loads of farmer herbs. Let’s
get this summer party started!
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.
14.
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.
14.
17.
Summer Croque Monsieur
This famous open face sandwich is made with a thick slice of sourdough bread, béchamel, Emmenthaler,
thyme and black pepper. Topped with Leoncini ham, roasted zucchini and tomato or leave out the ham for
a delightful vegetarian sandwich. A little bit of France right here in Ohio. Served with cornichons and herbed fries. Easily Vegetarian. Add an Egg for Croque Madame 19.
17.
15.
Tuscan Bread Salad
Tomatoes, peppers and sweet onions dressed with red
wine vinegar and olive oil, mixed with fresh herbs, imported olives and mozzarella, then broiled with
chunks of bread until hot and toasted. Served on dressed spinach.
15.
16.
Artichoke and Summer Herb Frittata
Let’s just pretend it’s Sunday morning in Florence. A few
eggs are beaten with shredded Parmesan and a handful of snipped herbs. You pour the mixture over olive oil stewed artichokes, slip it into the oven as you quickly
toss ripe farmer tomatoes with fresh lemon and olive
oil. You pull the frittata from the oven, spoon on the
tomatoes, and sprinkle with toasted breadcrumbs.
As you pour the coffee, your love looks up over the newspaper and smiles.
BEST SUMMER EVER.
16.
13.
Fried Fish with Lemons and Lemon Garlic Aioli
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 a lemony, garlicky aioli.
13.
20.
Farmers Market Burger
Locally raised ground beef from Orion Organics is
flavored with parsley and shallots. Served on a
brioche bun with tomato jam, creamy citrus
slaw, Blue Jacket Silver Lake Chèvre
Boursin and herbed fries. (Please no omissions or substitutions on this dish.)
20.