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.
Spring Crostini
With all the seasonal herbs and spring vegetables from our local farmers we decided to offer a rotating variety of crostinis. Please ask your server for todays selection.
6.
13.
Springtime in Lyon
After eating arguably the best food in France, sometimes you
just want something simple. Flageolet beans are stewed
with garlic, mushrooms and potatoes. Served with steamed greens, a drizzle of Pistou and just a sprinkling of
forest mushroom salt…(it is Lyon after all).
13.
14.
Brown Bag
The original Winds’ chicken salad. Antibiotic and hormone free boneless chicken breast is poached in wine with lemon and peppercorns and mixed with chopped vegetables,
mayonnaise and our own blend of light curry spices. Served on dressed greens with a cup of soup or black bean chili and a side of bread.
14.
12.
Thank the Goddess 3.0
This salad honors Jerusha, Roland’s wife, who loves a
great salad with a plethora of ingredients. Chopped salad greens are tossed with green goddess dressing and layers of Spring raw and pickled
vegetables. Add sliced hard cooked egg and
rosemary croutons and this salad is fit for our resident Goddess.
12.
Parisian Love Affair
Asparagus from La Brisa Farm is shaved paper
thin and tossed with frisée, lemon chervil vinaigrette and set atop creamy stacciatella.
Sprinkled with crunchy fried buckwheat.
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.
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.
17.
Croque Monsieur
This famous open face sandwich is made with a thick
slice of sourdough bread, béchamel, Gruyere, Fra’ Mani rosemary ham and roasted asparagus. Topped with
fresh thyme and black pepper. A little bit of France right here in Ohio. Served with fries. Easily Vegetarian. Add an Egg for Croque Madame 19.
17.
18.
Early Summer Risotto
Carnaroli rice from Italy perfectly showcases early
summer vegetables. Fresh 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.
18.
15.
Duck Fried Rice
Who doesn’t love a big dish of fried rice? We’ve fancied
the dish a bit with the addition of marinated duck. Aside
from duck the rice is fried with egg, mushrooms,
peas, carrots and lots of ginger. Easily Vegetarian.
15.
16.
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.
16.
17.
Thai Inspired Beef Skewer
Marinated shaved beef is skewered and grilled with a
tamarind glaze. Served on a bed of rice noodles with a
sauce inspired by the flavors of Thailand.
17.
20.
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.)
20.