With each season comes a fresh harvest of delicious ingredients to work with — fresh picked summer squash in the Spring — crawfish right out of the bayou in the Summer — followed by the bounty of Fall. Chef features on a rotating chalkboard are available nightly and our menu changes two times a year to incorporate the ingredients and palates that accompany each particular season. That way, straight-from-the-vine ingredients go into each recipe. We make our own stocks in house, as well as all of our salad dressings. Furthermore, everything that is created in our kitchen brings forth the flavor notes of the wines that we offer. Short ribs are slow cooked for hours to pull the smoky flavors out of a good, robust Cab and we use Chardonnay broth in a variety of our vegetarian and fish dishes. Our wine list and menu are truly a unique partnership — a marriage of flavors that enhance one another, making your experience at Winslow’s a memorable one, ensuring you’ll be back for more…

Spring Summer Menu

Spring Summer Brunch Menu