Food

With each season comes a fresh harvest of delicious ingredients to work with — fresh picked Napa cabbage — crawfish right out of the bayou in the spring — 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. Saturday and Sunday Brunch offerings that include savory brisket slow cooked for hours and delicate house smoked salmon. Furthermore, everything that is created in our kitchen brings forth the flavor notes of the wines that we offer. Hand cut steaks grilled over an open flame to pull the smoky flavors out of a good, robust Cab. Shrimp and grits dressed in a Chardonnay cream sauce. 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

Desserts and Dessert Wine

Spring Summer Brunch Menu