윈즈 카페

Here we feature a side of trout dredged in cornmeal and sautéed crispy, drizzled with lemon cream and a sprinkling of fresh dill. Served with home fries, scrambledeggs and fresh fruit.

Slathered with a luscious butter spiked with Guinness stout, Worcestershire and Jameson's Irish whiskey. Served with Spanish fries, salad and crispy fried shallots.

Thick, toasted English muffins ladled with braised forest mushrooms, topped with poached eggs and drizzled with a deep, dark, delicious red wine reduction. Served with fresh fruit.

A classic quesadilla is filled with our signature homemade chorizo sausage, black beans, shredded cheddar, and a drizzle of smoky red chile sauce. Served with avocado orange salsa, sour cream and scrambled eggs. Vegetarian version also available.

This is a very special burger for a very special someone. Many of you know, my youngest son, Henry is turning ten... double digits. He loves the Winds' burgers and often tailors them to his own tastes. So in honor of this amazing, not so little, boy, here's a custom made burger for his birthday. LaFrieda ground beef is cooked on a hot griddle (not grilled) placed on a brioche bun and topped with bacon marmalade, cheddar spread and shredded Romaine lettuce. Served with Spanish fries.

Check the table card for today's selection.

Four fresh flapjacks served with pure maple syrup.

In Barcelona, this savory bowl of long-cooked garbanzos with traditional seasonings is a meal that goes back generations. The beans are simmered with coriander, saffron, tomato and smoked paprika into a rich, flavorful stew served with rice, wedges of hard boiled egg and addictive romesco sauce.

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. Served with fruit.

Taking inspiration from Rome, marinated artichoke hearts get tossed with fresh basil, parsley and Parmesan. Finished with a squeeze of lemon.

In the days of the California Gold Rush, this dish was a favorite among the nouveau rich and this luscious, American-style omelette was created. Barrels of oysters were brought into town, shucked, breaded in cornmeal and cooked with smoky bacon.

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

Balsamic Vinaigrette, Sesame Miso, Lemon Gorgonzola

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.

Yukon gold potatoes cooked in butter with onion, green and red peppers, fresh ground pepper and spices.

A bowl of seasonal fresh fruit. Check table card for today's selection.

any style.

Tomatoes, peppers and sweet onions dressed with red wine vinegar and olive oil, mixed with fresh herbs, imported olives and mozzarella, then broiled with chunks of bread until hot and toasted. Served on dressed spinach.

In Barcelona, this savory bowl of long-cooked garbanzos with traditional seasonings is a meal that goes back generations. The beans are simmered with coriander, saffron, tomato and smoked paprika into a rich, flavorful stew served with rice, wedges of hard boiled egg and addictive romesco sauce.

This is a very special burger for a very special someone. Many of you know, my youngest son, Henry is turning ten... double digits. He loves the Winds' burgers and often tailors them to his own tastes. So in honor of this amazing, not so little, boy, here's a custom made burger for his birthday. LaFrieda ground beef is cooked on a hot griddle (not grilled) placed on a brioche bun and topped with bacon marmalade, cheddar spread and shredded Romaine lettuce. Served with Spanish fries.

This knife and fork sandwich is the Spanish version of the French tartine. Delicious olive oil marinated tuna is mixed with sherry vinegar spiked aioli along with roasted red peppers, peas and a little smoked paprika, served open face on a baguette. Garnished with sliced pickled cucumbers and fresh herbs.

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, sunflower sprouts and of course, sunflower seeds. Served with dressed greens and chips.

Juicy lamb top round is roasted rare and piled on a brioche bun with feta infused salsa verde and sun-dried tomato spread. Served with herbed fries.

Slathered with a luscious butter spiked with Guinness stout, Worcestershire and Jameson's Irish whiskey. Served with Spanish fries, salad and crispy fried shallots.

This Northern African inspired stew is perfect for these still cool days. An assortment of roasted winter vegetables flavored with sweet and savory spices and served with a Charmoula roasted portabello.

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. Served with mixed dressed greens.

Taking inspiration from Rome, marinated artichoke hearts get tossed with fresh basil, parsley and Parmesan. Finished with a squeeze of lemon and served with mixed dressed greens.

In the days of the California Gold Rush, this dish was a favorite among the nouveau rich and this luscious, American-style omelette was created. Barrels of oysters were brought into town, shucked, breaded in cornmeal and cooked with smoky bacon.

Served with a bread basket, selection and price will vary day to day.

Balsamic Vinaigrette, Sesame Miso, Lemon Gorgonzola.

Romaine lettuce, Manchego cheese, homemade croutons and plump white anchovies with the traditional garlic and lemon dressing.

A study in the elements of taste, Kim developed this addictive salad at home. Salad greens are tossed with medjool dates, kalamata olives, toasted walnuts and thinly-sliced, spicy capacolla, a delicious Italian salami. The dressing is made by pounding garlic, peppercorns, salt, lemon juice and olive oil together in a mortar and pestle. Ooh, lala!

Fresh Ricotta is flavored with Italian lemon oil, fresh spinach, and herbs and baked in a breadcrumbed pan. Served with Sicilian pesto, a sun dried tomato and almond sauce.

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