Rosemary scented choux pastry puffs filled with whipped blue cheese and drizzled with garlic honey.
Alright, it’s not totally classic. Our version uses rich, brown chicken stock instead of the more traditional beef stock. We simmer caramelized onions with garlic, fresh thyme, a healthy dose of dry sherry then add the comforting mixture to the rich stock. It’s ladled into a crock, layered with buttered toasts, and broiled with gruyere cheese. Wow.
Turnips are one of my favorite root vegetables and I've decided to highlight them in a Japanese-inspired way. Roasted turnips are flavored with our house teriyaki sauce and served on a bed of braised greens with a sprinkling of furikake and crispy black rice.
Yes, fried brussels sprouts. Deep fried and fancified with crispy applewood smoked bacon, crushed almonds, and a piquant mustard caper vinaigrette. I defy you to dislike this underappreciated vegetable.
This is winds classic with many incarnations and variations over the years. This winter version pairs a bright vinaigrette with crispy, smoky trout cakes. Garnished with a little Peifer orchard apple salad and a drizzle of chive oil.
Kuku is a traditional Persian dish that is a little like a frittata that is made with an abundance of local winter herbs and greens. This dish is inspired by the beautiful pottery on our walls by Miami valley pottery, and by Maysan's mother, farzaneh, and sister, racism. We thank them for all their guidance with this dish.
Roland takes his inspiration from Korean street food where something fried is served with a side of hot soup. A semi-boneless quail is lightly battered and deep fried until crispy. Served on a house-made kimchi slaw with a side of fragrant spicy broth.
I love taking an ingredient and preparing it in different ways in the same dish. This winter salad is certainly for beet lovers like me. Sliced beets are dressed with a bright beet vinaigrette, a dollop of beet tzatziki, and crispy fried beet strands.
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.
Walleye is always the most popular fish we serve. This preparation highlights all the things we love about this much-beloved lake fish. Walleye is dredged in semolina flour and cornmeal, sautéed until crispy, garnished with kachumber, a traditional Indian salad, and drizzled with aromatic vadouvan oil. Served with cauliflower puree.
Wild caught swordfish is grilled and served with puttanesca, the iconic Neapolitan tomato sauce, and turmeric aioli.
This is magret duck breast from LaBelle farms in Sullivan, new york and it is delicious. The duck is rubbed with shallots, bay leaves, and coriander, and cooked medium rare. Served with walnut and herb sauce, a fregola, and vegetable mélange and garnished with a winter vegetable salad.
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, sage oil, and squash caponata.
This beautiful steak is grilled medium rare and topped with a luxurious black garlic bearnaise capturing all the flavors of fall and early winter. Served with aligot potatoes.
Orion farms ground beef gets a Paris bistro treatment with a schmear of dijon mustard, a crisp vegetable salad featuring caperberries, cornichons, and vermouth vinaigrette. Topped with a slice of belle toile, a french triple cream cheese, and served with herbed fries. (please no omissions or substitutions on this dish).
Hours of Service:
Friday: 11:00am - 10:00pm
Monday: 11:00am - 9:00pm
Sunday: 12:00pm - 9:00pm
Tuesday: 11:00am - 9:00pm
Saturday: 11:00am - 10:00pm
Thursday: 11:00am - 9:00pm
Wednesday: 11:00am - 9:00pm
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
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