The Winds Steakhouse

*PLEASE NOTE: The Winds Steakhouse will be CLOSED on New Year's Eve, and New Year's Day. 

HAPPY NEW YEAR! 

WE MAKE ANY OCCASION A SPECIAL ONE!

GRAND CASINO HINCKLEY 


One of the premium steakhouses in Minnesota invites you to indulge in a fabulous porterhouse, a tender filet, or a mouthwatering rib eye, all expertly cooked to your specifications. Signature salads and appetizers round out your experience. What’s more, our chef creates a new four-course menu every month, complete with a sampling of four carefully chosen wines. No matter what you order at The Winds, you'll be delighted.

DECEMBER WINDS CHEF'S TOUR 


November 30 - December 30, 2017
Available Thursdays - Sundays Only
$36 for Tour, $12 for Wine Flight, $45 for both.

CHEF'S TOUR

Course One 
Wild Mushroom Risotto
Creamy Arborio Rice with shallots, white wine, American grana cheese and wild mushrooms. Drizzled with White truffle oil.

Course Two 
Harvest Salad
Crisp Romaine, apples, pears, dried cranberries, and spiced walnuts are tossed in a raspberry poppy seed vinaigrette and topped with pecorino cheese.

Course Three 
Smothered Cajun Chicken
Sautéed Chicken breast, smothered in an Andouille sausage cream sauce. Served on a bed of linguini and accompanied with vegetable du jour.

Course Four 
Chocolate Triple Threat
Two layers of moist chocolate cake filled with chocolate mousse, topped with cake crumbles, milk and white chocolate curls and drizzled with chocolate ganache.

WINE FLIGHT

Course One 
Mirassou Pinot Noir
Fruit forward and approachable in style, flavors of cherry, strawberry and red currant, which are supported by light vanilla and oak notes. Well balanced with a round, full mouthfeel.

Course Two 
Brancott Sauvignon Blanc
Sweet ripe fruit characters with a delightful mix of citrus, floral, pear and tropical fruit and a crisp nettle highlight. Almost pungent in its intensity with full fruit flavours across the spectrum, from ripe tropical fruit to lush pink grapefruit. 

Course Three 
Starling Castle Riesling
Bright golden hue with a nose of pear and a touch of citrus. Semi-sweet, with a fruity mid-palate and crisp acidity on an elegant finish.

Course Four 
Porto Cruz Ruby Port
Shows excellent freshness and appeal on the nose with dark fruits and spice characters. The palate is lush and flavorsome showing lovely fruit intensity and a smooth sweet finish.

 

JANUARY WINDS CHEF’S TOUR

January 4th through 28th
Available Thursdays through Sundays only
$38 for Tour, $14 for Wine Flight, $49 for both

CHEF'S TOUR - $38

Course One

Smoked Salmon Canapé
A toasted crostini with lemon cream cheese and smoked salmon. Topped with a dilled tomato and caper relish.

Course Two
Gorgonzola & Spiced Walnut Salad
Mixed greens tossed with dried cranberries, Gorgonzola crumbles, and house-made raspberry vinaigrette.  Topped with our sweet and spicy walnuts.

Course Three
Grilled Manhattan Strip
A grilled 6-ounce Manhattan strip with a red wine demi-glace. Served with sour cream and chive mashed potato and vegetable du jour.

Course Four
Red Velvet Cake
A Southern classic. A double layer of moist red velvet cake topped with tangy cream cheese icing.

WINE FLIGHT - $14

Course One

Ecco Domani Pinot Grigio
Pale straw in hue and has delicate floral aromas with a hint of citrus. On the palate, the wine offers tropical fruit flavors and a crisp, refreshing finish.

Course Two
Nobilo Sauvignon Blanc
A rich, complex, full bodied wine with tropical fruit flavors of passionfruit and citrus complemented by flavors of jalapeño, herbs and mineral character lead to a persistent finish.

Course Three
Ravenswood Shiraz
Big, bold, unapologetic flavors of mulberry, blackberry, black pepper, and vanilla, along with a rich medley of mint, licorice, and clove. Dry, medium body, and juicy.

Course Four
Hob Nob Pinot Noir
Shows as elegant as a bouquet of violets and bursting with cherry flavors, medium-bodied with soft tannins, to create a smooth, rich texture.