Entree Selections
Click here to download menu as a pdf
Fresh Tagliotelle with Morels & House Smoked Muscovy Duck Breast
Fresh pasta cooked to order and gently tossed with wild foraged mushrooms,
wilted greens and julienne of smoked duck breast. Finished with brandy, sherry
and a generous topping of angel shredded aged Reggianito cheese.
twenty-three
Cedar Plank Roasted Wild Pacific Halibut With Fava Beans
This summer favorite is served atop buttermilk and chive smashed potatoes,
surrounded by a rustic fava bean puree and finished with chives and crèmè fraîche.
This dish is like a cherub pointing its arrow directly at the beginning of summer.
twenty-seven
Wild American Shrimp Pernod and Farmers Cheese Gnocchi
Seared in a hot sauté pan with garlic, shallots and Pernod
and finished with a cream reduction. Accented with roasted fennel.
twenty-five
Free Formed Farmer’s Market Lasagna
It is so easy to walk across the street to the Farmer’s Market to pick out a selection
of fresh vegetables for this vegetarian entrée. Layers of fresh pasta, our house tofu-ricotta
and garden vegetables are topped with marinara sauce and mozzarella cheese.
twenty-four
From the Grill
Chef’s Exclusive Miller Ranch Beef; Hormone and Antibiotic Free
7 oz petit filet: twenty-nine
9 oz Filet Mignon: thirty-six
New York Steak: thirty-two
There is a charge of $8 for split entrees.
This menu has been designed by Chefs Adam J Bernstein & Melissa Williams on May 27, 2008.
There will be an 18% gratuity added to all tables of 6 or more. A split charge of $8 for split entrees.
Adam’s Place is available for weddings, meetings and seminars.