First Course
Deviled Eggs with North Country Smokehouse Bacon
$11
Fresh chives & parmesan crisps
Steamed Mussels
$13
White wine, herbs, tomato & spring watercress
Grilled Jumbo Asparagus
$10
Kalamata olives, chickpeas & Cabot extra sharp cheddar
Chef's Daily Soup Selection
9
$Salad Course
add a protein: chicken $6, shrimp $8, 4 oz. steak $8Adair Summer Salad
$9
Baby greens, tomato, cucumber, Craisins, sharp cheddar & candied walnuts with maple mustard vinaigrette
Caesar Wedge
$9
Creamy dressing, garlic croutons & shaved parmesan
Little Gems Greens
9
Crisp, sweet heirloom lettuce with quick pickled vegetables & herb vinaigrette
$Main Course
All entrées served with Chef's choice of vegetable & house baked bread. Add a protein: chicken $6, shrimp $8, 4 oz. steak $8Grilled Australian Lamb Chops
$37
Frenched chops basted in mint chimichurri, roasted fingerling potatoes. Chefs Wine Recommendation - Fess Parker Pinot Noir $72/$17
Pan Roasted Atlantic Swordfish Steak
$32
8 oz. skin-on, with citrus butter & cilantro rice. Chefs Wine Recommendation - Montaud Rosé $47/$12
Grilled USDA Prime Flank Steak
$32
Adair steak sauce, buttermilk mashed potato. Chefs Wine Recommendation - Ca' Momi Merlot $49/ $12
Sautéed Chicken Breast Piccata
$28
Skinless breast with butter, lemon & capers, over linguini. Chefs Wine Recommendation - White Haven Sauvignon Blanc $49/$12
Butter Poached Tiger Shrimp
$30
Sugar snap peas, shallots, white wine, fresh dill & Yukon Gold potatoes. Chefs Wine Recommendation - J Vineyards Chardonnay $67/$16
Grilled Vegetable Rollatini
$26
Zucchini, yellow squash & onions rolled into fresh pasta with tomato basil ragout & ricotta impastata. Chefs Wine Recommendation - Line 39 Petite Syrah $49/$12
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