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. 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 and Summer Dinner

Spring and Summer Brunch