Entree Selections
Click here to download menu as a pdf
Tofu Piccata a la Milanese
Locally made Surata tofu is slow pressed and then dredged through a Parmesan cheese and chive batter and sautéed until golden. Served with woven egg pasta and topped with a lemon, shallot and caper bud buerre Blanc. A vegetarian version of an Adam’s Place signature dish.
twenty-two
All Natural Free Range Chicken Breast and Wild Mushroom Taglioline
Pan seared and served atop taglioline pasta tossed with locally foraged
black trumpet, hedgehog and yellow foot mushrooms, finished with shaved Reggianito cheese.
twenty-five
Giant Day Boat Pacific Lion’s Paw Scallops
Complimented with a rustic blend of early season fresh snap peas and leek.
Completed by a light thyme risotto and parsnip crispies.
twenty-seven
Wild Oregon Dover Sole Fillet
Fished locally and served with Arborio croquettes flavored by imported Spanish Manchego cheese,
wilted greens and roasted winter squash, lemon and sage scented brown butter.
twenty-four
Duck Confit & Boudin Blanc
Comfort food defined. Slow roasted duck confit served with Long’s thyme scented Boudin Blanc
and served atop slowly braised white beans with smoked ham hock.
twenty-four
Miller Ranch Chef’s Exclusive AAA Choice
All Natural Hormone and Antibiotic-Free Steaks from Long’s Meat Market.
7 oz: thirty-two
9 oz: thirty-eight
New York Steak: thirty-five
There is a charge of $7 for split entrees.
This seasonal menu is prepared with 95% organically grown products, by local farmers whenever possible.
The meats are responsibly raised locally and in the Northwest and our seafood is chosen from sustainable fisheries.
This menu has been designed by Chefs Adam J Bernstein & Melissa Williams on January 10, 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.