Lunch
LUNCH SERVED 12:00-3:00PM
Roasted Almonds 6.
House Olives 6.
Soup of the Day or Black Bean Chili
Cup 5. - Bowl 7.
7.
Bread Basket
A selection of daily breads and focaccia with whipped and flavored butters.
7.
14.
Cheese Service
Today’s selection of artisan cheeses is accompanied by a Medjool date and quince paste.
14.
15.
Winds Charcuterie Plate
A selection of Winds kitchen’s patés and terrines,
including imported and domestic cured meats, pickles and house condiments.
15.
15.
Ohio Nibble
Grated Widmer reserve sharp cheddar is mixed with
mayonnaise, charred and peeled sweet red peppers and a healthy spoonful of horseradish to make a big,
flavorful spread that pairs perfectly with our house made sesame flatbread.
15.
12.
Early Summer Risotto
Carnaroli rice from Italy perfectly showcases early
summer vegetables. Fresh morels and English peas will be its staples along with the first of this year’s
asparagus and fresh herbs. The vegetable ingredients
will change daily, please ask your server.
12.
12.
Parisian Love Affair
I just returned from a trip to France and I wanted to
recreate this lovely dish I had in Paris at A l’Epi d’Or. Asparagus from La Brisa Farm is lightly blanched, drizzled with thyme, orange vinaigrette and set atop
our new favorite form of fresh mozzarella, stacciatella. Sprinkled with chervil and crunch fried buckwheat.
12.
13.
Gemini and Cancer Collide Salad
What do you do when two of your favorite astrological signs collide in late spring / early summer? Gemini requests a springtime dish that requires fresh elements and some
super foods. Cancer needs something more adventurous. Here’s something to satisfy them both. Local salad greens, radish, shaved fennel bulb and roasted beets are dressed
with red wine vinaigrette and drizzled with lemony tahini
sauce. The salad is topped with whipped French feta, crunchy fried quinoa and a scattering of local herbs.
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.
18.
Fried Fish with Lemons and Green Goddess
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 our luscious green goddess.
18.
18.
Thai Inspired Beef Skewer
Creekstone beef is skewered, cooked medium rare and brushed with a tamarind glaze. Plated with a vegetable sauté and coconut milk, lemongrass sauce.
18.
15.
Spring Asparagus 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 Blue Jacket Dairy quark (a Swedish fromage blanc), flavored with horseradish and fines herbes, a classic French herb mixture of chervil, chives, parsley and tarragon with roasted local asparagus when available. The omelette is
rubbed with cultured butter and sprinkled
with J.Q. Dickinson ramp salt.
15.
14.
Turkish Spiced Ayocote Negro Beans
These creamy, heirloom beans get a Turkish treatment. Long-cooked until tender with coriander, lemon and tomato. Sprinkled with pleasingly tart crushed sumac and garnished with olives, flat leaf
parsley salad and crispy fried garlic bits.
14.
16.
Today’s Pasta
Selection will vary day to day.
16.
15.
Croque Monsieur
This famous open face sandwich is made with a thick
slice of sourdough bread, béchamel, Gruyere, Fra’ Mani ham, roasted asparagus, pistou and spinach. Topped with fresh thyme and black pepper. A little bit of
France right here in Ohio. Served with fries. Add an Egg for Croque Madame 18.
15.
12.
Organic Sandwich Version II
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 house made chips.
12.
18.
Samuel Son Burger
This is another very special burger for my oldest son,
Samuel, a young man who can practically eat his body weight in expensive Parmesan. Locally raised ground
beef from Orion Organics is flavored with parsley,
shallots and Parmesan. Served on a brioche bun,
topped with Remoulade slaw, white cheddar and
griddled sweet onions. Served with herbed fries. (Please no omissions or substitutions on this dish.)
18.