By Kathy Roberts, LO PROFILE Editer • Photos by Jordan Weaver
Windrose Restaurant on the Water is a fine dining Lakeside restaurant at Tan-Tar-A Resort. There has been a restaurant at this location since 1962. For a little background, Tan-Tar-A Resort started with 12 cabins, and opened for business on July 4, 1960. More buildings were added throughout the years, with one of the first being the Windrose building in 1961. The first restaurant on the Resort was in the same location as the Windrose Restaurant, starting as the main dining room, serving breakfast, lunch and dinner. Some years later it was turned into a fine dining establishment.
The Windrose is right on the water at the 26 mile marker. It has a fantastic view of the main channel, Tan-Tar-A’s Marina, and the Arrowhead Pool complex. A partially covered patio offers a casual outdoor dining experience, with a great view of the Lake of the Ozarks. Indoors you’ll find an intimate dining room that seats 48 guests in the circular room. A quaint (small! — seats 10 guests) bar is the perfect place to start off the evening with a relaxing beverage.
The dining experience at the Windrose is incredible — the menu is well thought out, with infusions of flavors to intrigue the palate. The service provided by the staff is what guests remember. They are well trained to provide a sublime dining experience (not just a meal) for each and every customer.
An amuse bouche starts the experience — a taste from the chef. This single, bite-size hors d’oeuvre, different every evening, provides just a taste of deliciousness to pique the appetite.
The final course is chocolate-covered strawberries, and a rose for the ladies. For the courses in between, the entrée menu offers seafood, steaks, lamb and chicken, as well as a daily Chef’s Feature that is truly a “featured” item. An example of a recent Chef’s Feature was a pan-seared seabass fillet atop of a bed of wild rice, dolloped with a fruit-infused yogurt sauce and served with fresh sautéed green beans. Of course all the appetizers, salads, soups and cheese courses are delicious as well. The Crisped Brie — almond- and panko-crusted brie, served with an apricot-cognac glaze and crostinis — is phenomenal.
For dessert, along with a menu of select delicacies, the Windrose specializes in Bananas Foster Flambé prepared tableside. What a treat!
Chilled Asparagus Salad
6 Large asparagus spears, peeled, blanched and chilled. If necessary, peel 1 inch frombottom cut
2 Leek ribbons, blanched to soften
1. ounces Arugula
4 Tomato julienne
1. ounces Gorgonzola vinaigrette
1 ounce Gorgonzola crumbles
Pinch Fresh chopped chives
Cut asparagus on a long bias, and tie with leek ribbons. Place the arugula in opposite corners of a salad plate. Cross tomato fillets atop arugula. Drizzle Gorgonzola vinaigrette diagonally across the middle of the chilled plate. Place the asparagus bundle on top of the dressing. Sprinkle with Gorgonzola crumbles and fresh chives. Makes 1 serving
2 1/2 Tablespoons Champagne vinegar
1 Shallot, chopped
4 Tablespoons Dijon mustard
3 Tablespoons Gorgonzola cheese
1/2 teaspoon Granulated sugar
1/2 cup Olive oil/canola oil blend
Salt and pepper to taste
Place first five ingredients in blender. While blender is on, slowly add oil to emulsify. Add salt and pepper to taste. Makes 8 ounces.
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