First Course Selections
Click here to download menu as a pdf
Adam’s Selection of Artisan Cheeses with Fruit and Crusts
This years late winter selection features some stellar Oregon / Washington cheeses.
The multi international award winning Rouge Creamery Winter Milk Blue, wrapped in Pear brandy soaked leaves and aged at least 8 months, possibly the most expensive and exclusive American boutique cheese served with a drizzle of grape must,
Trailhead a Tomme style cheese from Port Townsend Creamery and
Purely Plain Chevre a fromage blanc from Ferns Edge Goat Creamery in Lowell served with Pomegranate molasses.
twelve
Oysters Rockefeller
One of the most closely held secrets in culinary history…We have searched far and wide for the original recipe and believe we have come as close as anyone to the real recipe from Arnoud’s in New Orleans.
Indigenous oysters from the Oregon Coast baked on the half shell with green herbs, garlic and shallots.
twelve
Cambazola Fondue
An Adam’s Place classic, this creamy cheese is served in a warm bread bowl
with oversized parsley and garlic toasted croutons. A great dish to share!
fourteen
Adam’s Onion Soup Gratinee with truffle Essence, Duck and Gruyere
Adam originally designed this dish for the Oregon Truffle Festivals’ inaugural event.
Twists on one of Adam’s favorite recipes, massive quantities of onions are slowly caramelized to perfection with duck meat. Reduced duck stock is slowly added until the soup has a natural richness. It is finished in the oven with truffle essence and imported aged Swiss Gruyere cheese.
twelve
Crispy Buttermilk and Semolina Crusted Calamari
Made fresh to order and served with a lightly spiced marinara sauce.
Served old school little Italy Style!
eleven
A Giant Day Boat Scallop, Warm Sunchoke and Finnish Rose Potato Salad
Truffled warm sunchoke and Finnish Rose potato salad
accented by frisee tossed in an Oregon truffle vinaigrette.
thirteen
Cataplana of Puget Sound Blue Mussels
Over one half pound of fresh northwest mussels steamed in an imported Portuguese Cataplana pan with vegetables, garlic and chardonnay and crusts. A classic dish, simply prepared to perfection!
eleven
Garden Fresh Field Greens
A petite salad served with your choice of dressing:
Pomegranate-Champagne vinaigrette, Asian vinaigrette or creamy Stilton dressing
six
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.