Winds Cafe Menu

This little two bite tartlet is filled with authentic ratatouille, a 
blend of eggplant, summer squash, herbs,and garlic in all 
their splendor. Garnished with whipped goat cheese, t
omato gastrique and tapenade.

This national sauce of Portugal combines the flavors of 
Europe and Africa. The quail is marinated, grilled and served with a piquant, spicy chili sauce.

Walleye season is upon us and what better way to serve it up 
than in a mixed fry with seasonal vegetables and a few lemons. Everything is dredged in a light batter, fried until crispy and
 served with ultra luxurious lemon aioli. Vegetarian Version Available.

Skewered sourdough bread and fresh mozzarella cheese
 are brushed with olive oil and browned until it is melted and 
crispy. Served on a bed of roasted local cherry tomatoes and
 drizzled with hot bagna cauda – a sauce of anchovy, 
garlic, lemon and olive oil.

Bao has been a perfect way to showcase different meat and 
vegetable preparations. Two bao buns will be stuffed with 
some sort of meat, pickled vegetable and sauce. 
Selection will change daily.

Figs are very hard to source this season, so we may not always
 have this much beloved dish. Fresh figs are stuffed with goat
 cheese and wrapped with Nueske’s bacon rubbed with cumin, 
black pepper and brown sugar. Broiled to tasty perfection until 
the bacon crisps, the goat cheese melts and the figs 
caramelize. Drizzled with Italian saba, a velvety syrup 
made from cooked grape must aged in wood barrels.

Our version features local cherry tomatoes along with a spicy
 tomato vinaigrette, pearlini fresh mozzarella, whipped ricotta tomato leaf oil, a sprinkling of J.Q.Dickinson salt and farmer 
herbs. Let’s get this summer party started!

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, green beans, pickled carrots, 
celery and cucumbers are dressed with roasted
 sherry-shallot vinaigrette. Garnished with a lemon 
aioli and crunchy grain coated hard cooked egg.

Roma Crunch lettuce, Manchego cheese, toasted garlic
 breadcrumbs and plump white anchovies with the
 traditional garlic and lemon dressing.

Balsamic Vinaigrette, Sesame Miso, Lemon Gorgonzola

A selection of Winds kitchen’s patés and terrines,
 including imported and domestic cured meats, 
pickles and house condiments.

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

This might sound like a strange combination, but
 trust me, it’s fantastic. Domestic, line caught
 swordfish is roasted and topped with a sweet melon salsa flavored with capers, fresh dill, lime and a 
tangle of riff-raff herbs. Served with fragrant
 saffron rice to soak all the goodness.

A brined, antibiotic free pork chop is grilled and 
served with summery peach chutney. 
Accompanied by creamy corn and 
vegetable ragout.

Halibut is always one of our most popular dishes. 
Here it’s steamed and served on a bed of lemon,
 basil risotto with a salsa cruda,
 a raw tomato, olive oil sauce with roasted 
new garlic. Garnished with pistachio, 
breadcrumb gremolata.

This steak is certified domestic, hormone, antibiotic
 free and genetically verified Black Angus breed. 
Served medium rare with a spoonful of creamy, soft ripened, Jasper Hill Harbison. Served with grilled 
potatoes and charred onion and
 local tomato melange.

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)