Dear Adams Avenue Grill Guest,
This Week's Soups & Specials
Leek & Triple Mushroom Soup ~ Vegetarian
Rough chopped leeks and mixture of button, shitake, and Portobello mushrooms are added to simmering vegetable stock and finished with a light sour cream drizzle for richness Mug 3.50 Bowl 5.25
Mexican Tortilla, Tomatillo & Chicken Soup
Tomatillos are simmered with fresh-ground garlic, cumin, and coriander, then blended with boiled potatoes and fortified chicken stock, fork shredded chicken and garnished with torn tortillas and cilantro sprig Mug 3.50 Bowl 5.25
Wild Mushroom, Goat Cheese & Cabbage Bundles with Quinoa ~ Vegetarian
Quinoa is steamed and combined with sautéed mushrooms, onions, and tomatoes, infused with rosemary, combined with goat cheese, and then stuffed into blanched cabbage leaves. Served in a fortified tomato broth with roasted garlic, broccoli rabe, and red potato, garnished with fresh thyme sprig 14
Fresh Buff alo Mozzarella & Prosciutto Layered Chicken Medallions
Chicken medallions are pan-seared and topped with hearty prosciutto and fresh Buffalo mozzarella cheese and finished with a fresh chopped sage, sherry, and a touch of butter make the sauce served with green beans almondine and rosemary roasted potatoes 16
Smoked Salmon Cobb Sandw ich with Warmed Baked Potato Salad
Hickory smoked salmon steaks are mounted with avocado, smoked bacon, and tomato on our housemade grilled wheat bread, finished with our dijon and balsamic vinagrette, served with a warmed baked potato salad; red potatoes, smoked bacon, aged Wisconsin cheddar cheese and green onions 16
Beaver Creek Pork Loin
We stuff a tender loin of pork with spicy chorizo, wild mushrooms, and red onions, then roast to lock in the flavors and top with a cayenne and paprika hollandaise sauce and serve with garlic mashed potatoes and roasted root vegetables: turnip, beet, carrot 17
Smoking Steak from Hell
Flat Iron steak is marinated in lime juice, jalapeño, achiote, and red chili, then cold-smoked with mesquite wood, grilled, and served with honey-sweetened corn mash, grilled eggplant, zucchini, and red pepper garnished with a cooling jicama pico de gallo 19
From Chef Tim & the Staff...
