Adam's Restaurant and Piano Bar - Meniu complet

New York style, graham cracker crust. Mixed-berry coulis

Espresso soaked ladyfingers, layered with soft mascarpone cream

Tossed in Chef's sauce mild or hot Served with ranch or blue cheese dressing and celery

Fried dill pickle spears served with oregano sriracha

Over sweet tomato and basil sauce, layered with goat cheese, and drizzled with aged balsamic

Flash-fried, golden calamari served with Italian marinara

Over a ginger-soy orange butter sauce

Grilled filet skewers over chimichurri sauce

Grilled filet skewers over chimichurri sauce

Boneless, half-chicken in rosemary au jus served with whipped potatoes and seasonal vegetables

Ginger-orange sauce, served with quinoa, sautéed green beans

Spicy creamy marinara sauce, sauteed mushrooms, grilled chicken over penne pasta

Lump crab meat cakes on a bed of wasabi slaw and roasted red pepper remoulade

Low-country soup with onions, carrots, and lump crab meat. Finished with fresh, ground black pepper and sherry

Baby romaine hearts tossed with house Caesar dressing. Accompanied with panzanella and parmesan

Sautéed with garlic, fresh parsley, and crushed red pepper

Beets topped with caramelized pecans, goat cheese, creamy mint balsamic dressing

Saffron chicken wrapped in filo dough and filled with crispy almonds, caramelized onions, cinnamon. Served over ginger-mango chutney

Topped with an apple chutney served with mashed potatoes and vegetables

Roasted rack of lamb. Coated with Dijon mustard and herb breadcrumbs. Topped with rosemary demiglace and served over potato gratin and seasonal vegetables

Crusted and roasted with fresh basil pesto, Romano cheese, Over risotto, seasonal vegetables and topped with lemon beurre blanc

Lobster, shrimp, and mussels in a saffron tomato broth over risotto

Pan-seared, Carolina rainbow trout topped with toasted almonds and lemon beurre blanc. Over whipped potatoes seasonal vegetables

Sautéed spicy jumbo shrimp tossed with penne and mushrooms in a creamy lobster sauce

Pan-seared, cold-water sea scallops nestled in a bed of sautéed baby spinach and creamy risotto. Topped with saffron beurre blanc

Seared and finished with apple chutney and bordeaux sauce with whipped potatoes and seasonal vegetables

Over sweet onions, bell peppers, and drizzled with balsamic

Creamy horseradish au jus. Served with mashed potatoes and seasonal vegetables

Served the classic way with spaghetti and fresh marinara

Two filet mignon medallions with shiitake-cognac drizzle, served with au gratin seasonal vegetables

Penne pasta with sautéed chicken in a creamy alfredo sauce

Penne pasta tossed with extra virgin olive oil, tomato, basil and fresh parmesan

Adam's specialty! Oysters prepared with creamy spinach and Pernod. Finished with Hollandaise and bacon

Soft pretzels stuffed with cheese Served with mustard sauce or marinara

Baby spinach, bacon, goat cheese, raisins, toasted caramelized walnuts with a balsamic vinaigrette dressing

House-made fried chicken tenders served with mashed potatoes and vegetables

Beef tenderloin, panko encrusted gorgonzola, fried onion strings, Port wine reduction. Served with whipped potatoes and seasonal vegetables

Roasted and served with cream of cognac mushroom sauce. Potato gratin and seasonal vegetables

Prepared the classic way. Sauteed and topped with crispy bacon, mushrooms and capers. Served over whipped potatoes and seasonal vegetables

Pick 3 Toppings: Sautéed mushrooms, sautéed onions, jalapeños, bacon, blue cheese, cheddar, provolone or swiss cheese

Served over corn, red cabbage slaw, smoked and spicy remoulade sauce

Mixed greens, fresh pears, candied walnuts, creamy honey balsamic dressing. Topped with gorgonzola

In marinara and served with homemade meatballs or Italian Sausage

House-made cheese stuffing meatloaf served with mashed potatoes and vegetables

Choice of: Whipped Potatoes or Potato Gratin. Comes with Seasonal Vegetables

Secret recipe, quarto cheese

Crispy iceberg lettuce topped with gorgonzola crumbles, applewood smoked bacon, diced tomato and fried onion strings. Drizzled with bleu cheese dressing

Served with bacon horseradish sauce

Snails in garlic herb butter, Pernod, topped with puff pastry

Over sweet onions, bell peppers, and drizzled with balsamic