Adams Avenue Grill
2201 Adams Ave, San Diego, CA 92116 (619) 298-8515Main
From the Grill on Adams
sauteed onions, mushrooms, and garlic are combined with a mixture of ground beef, turkey, and spicy Italian sausage topped with a brown gravy. Served with garlic mashed potatoes and a warmed salad of green beans, tomatoes, and yellow corn kernels
oven-roasted chicken breast s stuffed with grilled red pepper, spinach smoked bacon, mushrooms, and feta cheese crumbles, coated in a chardonnay-garlic sauce, and served with sauteed vegetables and roasted rosemary potatoes
beef roast s trussed and browned, then bathed in simmering beef stock for four hours. Carrots, whole red potatoes, and celery are added to finish, served on a mound of old-fashioned mashed potatoes
two large corn tortillas are packed with pork, roasted 2 to 3 hours with cumin, achiote powder, onion, and garlic, then combined with pepper jack cheese and oven baked until bubbling. Served with pinto beans and Mexican dirty rice
jumbo tiger shrimp are wrapped with an applewood-smoked bacon, slathered with our BBQ sauce, then grilled over an open flame and placed around a mound of cheese grits, with a side of sauteed spinach
filet of mahi is marinated in a mixture of tangerine juice and soy, pan seared, then brushed with a teriyaki glaze and finished in the oven. Served with cilantro pineapple rice and sauteed zuccinni and carrot strings
slow poaching allows our fresh herbs to infuse with the salmon, served on a bed of sauteed spinach, leeks, and garlic, coated with diced peaches, accompanied by jasmine rice
wasabi-marinated strip steak served sliced on bas, grilled marinated chicken skewers with our housemade spicy peanut sauce, and grilled talian spicy sausage with apricot-dijon dipping sauce. Crispy waffle fries and our housemade hot wasabi ketchup on the
tender prime filet is marinated and grilled to sear in flavor, finished in oven, and served with a mountain of garlic mashed potatoes and sauteed spinach, topped with a saute of mushrooms, red peppers, and onions, in a reduction sauce of beef stock and ca
Appetizers
large red onions (cut only from the center of theonion) seasoned and breaded with Japanese panko breadcrumbs and served with buttermilk & chive ranch dressing.
aromatic goat cheese and hand crushed walnuts along with sweet corn in a potato-enriched flour batter, then made crisp. Served with dressed greens and red pepper coulis.
combining grilled chicken breast, onions, celery, red bell pepper with mozzarella, cheddar, and jalapeno cheeses on a toasting tortilla allows flavors to melt together, served with our house made smoky chipotle sauces and roasted tomatillo salsa
fresh Atlantic Salmon is trimmed and using only the belly, combined with celery salt, white pepper, chives, and parsley, mixed with panko breadcrumbs, and made crisp. Served with wasabi cocktail sauce
top sirloin is marinated in soy sauce, raw cane sugar, and Chinese five spice, sliced thin, and skewered with soaked bamboo then finished on the grill and served with spicy peanut sauce and nori rice ball
a mixture of honey, lemon juice, cumin, allspice, ground pistachios, almonds, and fresh oregano is gently rubbed into tenderized chicken skewers, grilled, and doused with a house made fresh mint, dill, and yogurt sauce
chopped romain lettuce, grilled hearts of palm, roma tomatoes, avocado, and pinto beans are tossed in a lime vinaigrette dressing and served on a crispy corn tortilla with melted peper jack cheese and topped with sour cream
grilled garlic bread is topped with a mixture of tomatoes, basil, red onions, garlic, olive oil, balsamic vinegar, salt, pepper and shaved parmesan cheese
pomegranate juice marinates USDA steak which is tenderized and slathered with our hickory sweet and smoky BBQ sauce, then skewered, quickly fire-roasted, and served with a spicy sweet pomegranate dipping sauce
Appetizers
curly and crispy squid has received a layer of cayenne seasoned flouring and is made crisp, seasoned with sea salt, and a squeeze of fresh lemon, served with our house made thai sweet chli and tamarind sauce
Soups
the apple wood used to smoke a slab of bacon provides a sweet caramelized flavor to this thyme-infused soup, brimming with chunks of ripe tomato
a fortified chicken stock surrounds fresh chicken breast, chopped carrots, onions, celery, and saffron, simmered and reduced to intensify flavors, finished with roasted corn, chopped parsley, and egg noodles
fresh broccoli spears are simmered and pureed then enhanced with the essence of anise from the addition of pernod, garnish of broccoli florets
sauteed curry and ginger are added to rough-chopped carrots and vegetable stock, pureed, and served sauteed curry and ginger are added to rough-chopped carrots and vegetable stock, pureed, and served with a spike of curry sour cream.
Fresh Greens
served with your choice of dressing: buttermilk and chive ranch, honey mustard, dill balsamic vinaigrette, or blue cheese. Ciabatta bread from bread & cie.
a full-plate portion in colorful combination: red cabbage, cucumbers, carrots, tomatoes, and spring greens, with your choice of dressing served on the side
our tender calamari is lightly battered and made crisp then rests atop a mixture of chopped romaine and spinach, tossed in a sesame dressing served with a side of hoisin dipping sauce
finely chopped lettuce, chicken, avacado, bacon, tomato, onion, and blue cheese crumbles are tossed in our blue cheese dressing
we start by stuffing a portobello mushroom with goat cheese and bake, mix spinach with roasted red peppers, eggplant, zucchini, fennel, sundried tomatoes and crouton then tossed in our dill-balsamic vinaigrette
fresh arugula leaves, raddichio, and baby greens are added to spinach topped with a grilled chicken breast, roasted walnuts, blue cheese, mandarin oranges, pears, and dill-balsamic vinaigrette
served with your choice of dressing: buttermilk and chive ranch, honey mustard, dill balsamic vinaigrette, or blue cheese.
pan seared Atlantic salmon cakes are set atop a bed of mixed greens tossed in our dill-balsamic vinaigrette served with roasted red peppers, artichoke hearts, shaved parmesan and a drizzle of our red pepper slurry
shrimp is marinated in papaya, cayenne, cumin, and cilantro, then grilled, while a salad of roasted red pepper, fresh spring greens, basil leaves, and diced red onion is bathed is a dressing of lowfat yogurt, light mayonnaise, lime juice, shallots, cilant
Noodle, Pasta and Macaroni
a childhood favorite is reinvented at the grill with parmesan, swiss, sharp, cheddar, and monterey jack cheeses, served in a creamy sauce with breadcrumbs
fresh calamari, scallops, and shrimp in a saute of olive oil, garlic, shallots, sun-dried tomatoes, and oregano begins this story, as wine si added and reduced with a hint of butter, added to linguini finished with shaved parmesan
cavatappi pasta is added to a saute of onions, mushrooms, spinach, and spicy italian sausage and tossed in a spicy tomato cream sauce topped with shaved parmesan cheese
angel hair pasta with fresh tomatoes, garlic, basil, and balsamic vinegar, finished with burgundy wine and parmesan cheese
Grilled Half-Pounder Sandwiches
burger and chicken entrees are served sandwich style, mayonnaise on the bun, with our famous waffle fries or try our indian wild rice blend, sauteed vegetables, for $2.00 more.
Turkey mixed with black beans, corn, roasted red pepper, and southwestern spices, served with a roasted tomatillo-lime salsa and house made zesty guacamole
the basic burger, one-half pound of lean beef, grilled as requested
the basic burger, one-half pound of lean beef, grilled as requested
grilled chicken breast with strips of crispy bacon, onion and mushrooms, tomato, lettuce, and melted swiss cheese
crispy chicken breast coated in a fiery "buffalo wing" sauce, served with a cooling blue cheese
Vegetarian Features
a red pepper is gently roasted, peeled, and stuffed with a rich mixture of mushrooms, wild rice, spinach, garlic, pinenuts, onion, and feta. A packed pepper sits atop a mound of polenta, surrounded by a tuscan white bean stew
bowtie pasta is boiled al dente then added to a sautee of garlic, tomatoes, and broccoli florettes, mixed with our house made lemon butter alfredo sauce, and topped with parmesan
scallions, garlic, ginger, bell pepper, and carrots are sauteed until tender, while snow peas, corn, and water chestnuts are added to the mix. A sauce of hoisin, sherry, honey, red pepper flakes, and tofu bathes this aromatic combination, served over a be
grilled portobello mushrooms are mixed with broccoli, tomatoes, sweet roasted corn, and red peppers, then added to a blend of asiago, pepperjack, and goat cheese. Served with a mixed green salad tossed in our lime vinaigrette dressing
