Finished with a roasted garlic and rosemary demi-glace reduction and grilled garlic toasts.
Delivered fresh and smoked right here in kitchen. Served with a light horseradish creme fraiche, shaved fennel salad and fennel fronds.
Adam for the next six weeks will break out of his local only stance by bringing in shropshire blue, an artisan cheese from england. Served with three classic garnishes: ripe pear, pomegranate molasses and pomegranate seeds and thyme scented honey.
Accented by petite salad of frisee tossed in a champagne cranberry vinaigrette, grilled bruschetta and cranberry onion marmalade.
A copper pot filled with fresh blue mussels from the cold waters of washington's puget sound, steamed to order with Pernod, fennel, cream and tomato. Served with garlic toasts.
Made fresh to order. Served old school little Italy style with spicy marinara.
A simple blend of classic flavors: Honey sweet pears, intense creamy blue cheese and hickory smoked bacon from Pendleton with greens lightly dressed with olive oil and balsamic reduction.
Accented by choice of oregon blue cheese dressing or champagne cranberry vinaigrette.
Fresh tagliatelle pasta cooked to the tooth. Tossed generously with wild mushrooms, argentine reggianito, apple smoked bacon pieces, fresh russian kale, finished with fresh thyme, truffle butter and a poached egg. Available vegetarian upon request.
Served with beluga lentils, blackened with squid ink, organic vegetables and a ginger cream sauce.
Served medium to medium rare with smashed sweet potatoes, winter vegetables and warm cranberry sauce
Winter pumpkin ricotta gnocchi with wild mushrooms; roasted winter vegetable hash and quinoa stuffed Delicata squash, chestnut ravioli with sweet potato cream.
All natural draper chicken breast dredged through a parmesan cheese and chive batter and sauteed until golden. Served with woven egg pasta and topped with a lemon, shallot and caper bud buerre blanc.
Deep, dark intense wine flavors
Adam's spiced devil sauce, three days in the making
Sauteed with shallots & garlic add $5.00
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Vada D.(via Yelp)
April 14, 2011
Hubby and I went here to celebrate him winning a scholarship. It had the perfect atmosphere. Not too busy, attentive server, and intimate tables that...
Menu for Adam's Place provided by Allmenus.com
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