Winds Cafe

Dressings: balsamic vinaigrette, sesame miso, lemon Gorgonzola or blue cheese

Romaine lettuce, Manchego cheese, homemade croutons and plump white anchovies with the traditional garlic and lemon dressing. What could be better, you ask? Well, we've tweaked and updated our presentation a bit and I have to admit, it's one of the best Caesar salads around.

This salad really says fall. It features dark mixed greens, maple pepper pecans, crisp apple slices all tossed with a chutney vinaigrette and topped with a toasted Tillamook cheddar mustard crouton.

With the transition to early fall, this is the latest incarnation of one of the world's sexiest salads and the combinations that inspire us. Thinly sliced La Quercia Coppa, fresh Buffalo mozzarella, roasted pear, torn basil leaves and arugula all drizzled with a lemon honey dressing. As far as salads go, it's pretty damn sexy.

Today's selection of artisan cheeses accompanied by a Medjool date and quince paste.

This little nibble or tapa is similar to a Spanish crostini. Grilled bread is topped with a buttery Castelvertrano relish and topped with boquerones, spanish pickled white anchovies.

A grilled sweet pepper is sprinkled with smoked pimentino infused Fleur del Sel and served with a small Manchego almond salad.

A partially boned quail is set in a Spanish inspired marinade overnight, then grilled to perfection. Laid on a bed of arugula and drizzled with a savory Concord grape sauce.

Every year we look forward to Peach Mountain's garlic harvest. We are roasting new garlic by the head with extra virgin olive oil and fresh thyme. Sweet, spreadable and luscious, it's served with grilled bread, a roasted eggplant pepper relish and house made cheese spread.

This year's Austrian weekend featured this brightly colored refreshing terrine. Bound by fresh goat cheese, thinly sliced roasted beets are layered, seasoned with horseradish, garnished with fried beet strands and drizzled with beet syrup and chive oil.

This is a Winds classic with many incarnations and variations over the years. This version pairs a bright apple salad dressed with brown butter vinaigrette with crispy, smoky trout cakes.

These meatballs are inspired by Mario Batali's, Babbo dish, mint love letters with lamb sausage. I had that dish on my fiftieth birthday and loved it. Juicy and unexpectedly light lamb meatballs are cooked to order in a tomato sauce infused with sun-dried tomato, garlic and fresh mint. Garnished with grated pecorino toscano.

This month we are using wild Coho salmon. The fish is seared until crispy and served with a delicious beet tomato risotto. The acid of the tomato balances the sweetness of the beets and aside from how good it tastes, the risotto is a lovely jewel-like color. Drizzled with hyssop oil and garnished with fried parsley leaves.

A single cut brined pork chop is grilled and sauced with fresh cider reduction and caramelized local apples, all from Peifer Orchards. Served with scalloped potatoes.

There's nothing like braised duck. A juicy Hudson Valley duck leg is marinated in wine, seared, then braised in Pinot Noir until silky and tender. Served with an autumn succotash of dried beans, fresh beans and a pinot noir reduction. I love this as much as I love fall in ohio.

A classic Italian dish named for its braising liquid-literally ?crazy water'. Halibut is seared and braised in a broth of white wine, capers, tomatoes and olives. Served in a bowl with garlic-sauteed escarole, torn basil, parsley leaves & grilled garlic toast.

Our fall tribute to the Northwest. Pat La Frieda has turned into a rock star of the butcher world and it's easy to see why. This beautiful 12 oz. strip steak is dusted with powdered forest mushrooms and grilled medium rare, sauced with a savory mushroom ragout. Served with scalloped potatoes.

A variety of locally grown squashes are roasted, scooped and mashed, layered with fresh pasta sheets and cheeses, then baked until bubbly. Drizzled with roasted shallot cream and house-made sage oil. Accompanied by chilled broccoli dressed with lemon oil.

Flavorful pork shoulder is braised into a savory stew flavored with tomatillos, green chilies and garlic until tender and juicy. Garnished with cheddar, sour cream, avocado and served with rice and a warm flour tortilla.

This Italian inspired egg dish features a robustly flavored but not heavy tomato sauce. Two eggs are gently poached in the sauce and served over thick slices of toasted sourdough bread with a generous sprinkling of Parmesan, a light drizzle of basil sauce and a shower of fresh herbs. Served with homefries and fresh fruit.

Ahh, there's nothing like a morning walk in the Glen, especially on a beautifully lazy Sunday morning. This dish was inspired by one such morning that produced a Leo-sized appetite. Creamy Weisenberger white grits, my latest Kentucky discovery, are enriched with fresh summer corn and topped with two poached eggs, sauteed domestic shrimp and a drizzle of piquant green sauce then, time for a nap.

This famous open face sandwich is made with a thick slice of sourdough bread, béchamel, Emmenthaler, thyme and black pepper. Topped with Nueske's smoked 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.

La Frieda ground lamb is seasoned with chopped shallots, smoked paprika and parsley, grilled and garnished with harissa mayo and house-pickled onions and carrots. Served with dressed greens and herbed fries.

Check the table card for today's selection. Price will vary.

Four fresh flapjacks served with pure maple syrup.

Our omelettes are made with organic eggs locally raised by dale filbrun in west alexandria.Theyare cooked and flipped the traditional way in french iron pans. filled with savory ratatouille, the classic stew of provence and a grating of parmesan and a drizzle of pistou, the french herb sauce similar to pesto. Served with fresh fruit.

The last of summer sunflowers always make me think of Van Gogh, which led me to try these creamy, lavender-colored beans from Provence. 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 our house-made tapenade

Our terrific organic eggs are shown off when fried until the yolk is firm then put together on a toasted ciabatta bun with Nueske's bacon, sharp white cheddar, lettuce and our own house mustard and mayonnaise. Choose home fries or dressed greens.

Dressings balsamic vinaigrette, lemon Gorgonzola, sesame miso or blue cheese.

Romaine lettuce, Manchego cheese, homemade croutons and plump white anchovies with the traditional garlic and lemon dressing. What could be better you ask? Well, we've tweaked and updated our presentation a bit as a present for one of our favorite customers.

Old-fashioned organic oats baked with maple syrup and mixed with almonds, pumpkin and sunflower seeds and dried fruit. Served with milk or yogurt.