The Winds Steakhouse

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.

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JULY CHEF'S TOUR


July 4 – July 28
Thursdays – Sundays
$38 – Tour, $14 – Wine Flight, $49 – Both 


CHEF'S TOUR MENU

Course One
Seared Ahi Tuna with Wasabi Citrus Aioli
Sushi grade Ahi Tuna, coated in black sesame seeds. Served with Wasabi Aioli and fresh cucumber slices.
 
Course Two
Fresh Berry Salad
Mixed greens, feta cheese, berries, and candied walnuts tossed with a tangy raspberry poppyseed vinaigrette.
 
Course Three
Wild Bacon-Bleu Stuffed Filet
A 5-ounce filet stuffed with wild rice, bacon, spinach, and Bleu cheese.
 
Course Four
Chocolate Fudge Cheesecake
Thick, rich fudge brownie crust with a layer of smooth and creamy Ghirardelli chocolate cheesecake. Topped with chocolate mousse and cocoa.


WINE FLIGHT
 
Course One
Brancott Sauvignon Blanc
A crisp exhilarating expression of Marlborough Sauvignon Blanc, this wine has vibrant tropical and citrus fruit notes with crisp herbal highlights.
 
Course Two
Kenwood Yulupa Chardonnay
Fragrant aromas of apricot and baked apples join aromatic notes of vanilla and nutmeg. A smooth finish with a touch of sweetness complements the rich, full-bodied mouthfeel.  
 
Course Three
Avalon Cabernet
Aromas of blueberry jam, strawberry tart, and boysenberries lead the way to rich black cherries, red raspberries, and plums.
 
Course Four
Clos du Bois Shiraz
This Shiraz expresses aromas and flavors of wild raspberry, plum and black pepper, accentuated by toasty oak and spice. 

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AUGUST CHEF'S TOUR


June 6 – 30
Thursdays – Sundays
$38 – Tour, $14 – Wine Flight, $49 – Both 


CHEF'S TOUR MENU

Course One
Sausage and Cheese Stuffed Mushrooms
Cremini mushroom caps stuffed with sweet Italian sausage, baby spinach, Parmesan and Fontina cheeses. 
 
Course Two
BLT Caesar Salad
Romaine lettuce tossed in Caesar dressing with chopped bacon, tomatoes, and Parmesan cheese.

Course Three
Chipotle Lime Blackened Salmon 
A 5-ounce Norwegian salmon filet blackened and topped with chipotle lime butter. Accompanied by our wild rice blend and vegetable du jour. 
 
Course Four
Raspberry Lemon Layered Cheesecake
Layers of Lemon and Raspberry baked under cheesecake in a buttery graham cracker crust.


WINE FLIGHT
 
Course One
Pieropan Soave
This wine holds a brilliant straw yellow color; the delicate nose is reminiscent of almond blossoms and marzipan. Nicely balanced by a zingy acidity that enhances its long length.
 
Course Two
Toad Hollow Unoaked Chardonnay
Beautifully balanced with hints of mango, melon, mineral, and incredible acidity. The nose is delicately perfumed with citrus and green apple.  A mouthfeel that is rich and creamy while still displaying crisp and clean flavors.
 
Course Three
Ravenswood Zen of Zins
This smooth Zinfandel bursts onto the scene with intriguing floral and spice aromas, then delivers lusciously concentrated fruit flavors of blackberry and raspberry that are set off by notes of plum, coffee, and chocolate.  
 
Course Four
Anew Rosé
A crisp, vibrant and dry style Rosé. Aromas and flavors of strawberry, fresh watermelon, pink grapefruit, and peach.

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