MENU( SUBJECT TO CHANGE) 

HELLO!

cafe ADAM has nurtured relationships with local

farmers and purveyors for over fifteen years now. 

All of our shellfish and seafood is ethically sourced through

BERKSHORE FISH COMP. and is wild caught

or organically sustainably farmed. 

D’Artagnan supplies our humane pasture

raised meats and poultry.  

Our wine list is heavy in organic and biodynamic vinters,

who work in harmony with nature. 

 We even are lucky enough to harvest many of our own herbs,

berries and flowers on the premise during

the local Berkshire growing season. 

 In addition, we also upcycle kitchen trimmings

to feed Becket egg laying hens,

were we source our eggs from. 

 We are proud of all of these things.

^{MENU KEY}

W>wild

V>vegetarian

PR>pasture raised

df>dairy free

gf>gluten friendly

(not celiac safe, please inquire!!)

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ALLERGIES ARE NOT A JOKE - SO BE REAL!!!

Before placing yourorder inform your server if a personin your party

has an actual food allergy.

        Split plate $7

20% auto gratuityparties of 6+ 

SIDES

fries+aioli>7 

green veg> 9 

wilted bok choy, curry peanuts>9

grilled broccoli rabe>9

fried baby potatoes>7 

d’artagnan mushrooms> 11 

ORG linguine+chz+butter> 14 

 ORG lingune alfredo w/ poached egg> 17

APPETIZERS

‘BMB’ BREAD…grilled sourdough, california garlic+greek olive oil (5)^Vdf

BASIL BREAD…grilled bmb sourdough, maplebrook ricotta, pesto (9)  

NDUJA… hot honey, confit garlic, rosemary, foccacia, grano padano (9)^df

BOUQUERONNES…dill, hard egg, toast, pickled onion  (9)^df

PROSCIUTTO… 18 ^month D.O.C.G. prosciutto, calabrian olive, foccacia toast (15)^df

RAW OYSTERS…mignonette/ginger cocktail(4/EA)^{gf  df}

AVOCADO TOAST…house smoked salmon, avocado, smoked trout roe, sesame toast (15)^df

TRUFFLE SNACK…truffled goat cheese, fig jam, burgundy black truffles, sesame toast (16) ^V

CAVIAR TOAST… (hackleback) crème fraiche, chive (35)

SIMPLE SALAD…baby mixed greens, radish, cucumber, dijon vinaigrette, sprouts(14) ^{gf V}

ESCAROLE CÆSAR…romaine, escarole, pecorino, challah croutons,

daily-made cæsar dressing(15)

   (white spanish anchovies+5) (crispy pork belly+11)^PR 

(fried chicken+14)^PR (hanger steak+25)

ROMAN ARTICHOKES…aioli, grano padano(11)^{gf V df}         

VERMONT BURRATINI…marinated asparagus, black truffle,

good olive oil, foccacia toast (17)^V  

PORK BELLY VIÊT HU’O’NG…lettuce cups, sambal mayo, korean pickle,

cilantro-mint, curry peanut (14)^gf

RI CALAMARI… pepperoncini, piquillo pepper, black aioli (14)^{W df} 

MUSSELS… butter, paprika, parsley, garlic, grilled bread (17) ^{gf* W}

CHICKEN SANDO…sambal mayo, sriracha honey, sourdough bun, fries (19) ^PR

SHRIMP TOAST…garlic, old bay, butter, challah (19)^W

(add black truffle+15)         (add scallops+25)          (add crab fritter+20)

ENTREES 

THE VEGAN (29) ^{gfV df}

cauliflower, sweet potato, living mâche, black lentils, almond crema,

beet vinaigrette, pickled onions

BABY CLAMS+LINGUINE (33)^{ORG W} 

parsley, garlic, white wine, chili flake, butter, pecorino

HOUSE-MADE FETUCCINI(31){GF PASTA+4}

asparagus, baby kale, shiitakes, white beech mushroom, maple brook ricotta, prosciutto crumbs

GRILLED TUNA+SPANISH OCTOPUS (37) ^{gfW df}

purple potato, green olive, piquillo pepper, black aioli, smoked almonds

BOUILLIBASE (39)^{gf* W df}

mussels, clams, scallop, squid, market fish, potatoes, tomato-fennel broth,

aioli, calabrian chilis, grilled bread*

SEARED SCITUATE SCALLOPS+PORK BELLY (38)^{gf* W PR}

leek soubise, shiitakes, hen of the woods, baby kale, wakame, red wine syrup

(4HOUR) KOREAN BBQ PORK SPARE RIBS (35)^{ORG dfPR GF}

forbidden black rice, red pepper, asian pickle, curried peanuts

BLACK ANGUS BEEF

arugula, blistered cherry tomato, pickled onion, hand-cut fries, house ketchup+anchoiade ^{gf PR}

lBLACK ANGUS HANGER/8oz(38)

lBLACK ANGUS NY STRIP/16oz(55)

lGRASS-FEDTENDERLOIN/12oz(55 

lDRY-AGED RIBEYE/16oz(65)

COCKTAILS

MEZMARELDA¹⁵

peleton mezcal, tamarindo, lime, rosemary syrup, smoked salt [rocks]

NUDE BEACH¹⁵

turmeric infused Plymouth gin, fresh lime, simple syrup [up]

REDRUM¹⁵

billy boy rum, ruby port, fresh lime, simple syrup, peychaud’s, angostura [big rock]

GLASS SLIPPER¹⁵

empress gin, grapefruit, lemon, lychee syrup, soda water [up]

FORTHAVE NEGRONI¹⁴

 [1:1:1]  forthave blue gin, forthave red aperitivo, BCN dry Vermut, orange peel [big rock]

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CAVAl{12/44} BOHIGAS - Brut Reserva,  Catalonia, SP 

clean minerals, gooseberry, baked challah, approaching champagne, ‘celebrate!’

SPARKLINGMALBECl{13/45} DOMAINE AUGIS

– Loire Valley, FR

elegant dried cranberry, roses, dry+refreshing, magnificent, 2 glasses for sure

ROSÉl{12/39} TRIÉNNES

Méditerranée  Provence, FR  

a sturdy French rosé, floral+dry, dried red fruit, touch of tobacco leaf,

great w/ bouillabaisse! KERMIT LYNCH

GRILLOl{13/44} POGGIO GRAFFETTA, Sicilia Grillo- Sicily, ITY

a fresh and abundantly fruity wine, ripe white grapefruit, fresh white lily

SAUVIGNON BLANCl{13/44} GUY ALLION ‘Les Mazelles’-Loire, FR

a zippy and crisp sauvignon blanc, grapefruit, minerals and fresh white flowers

BABY SANCERREl{17/55} ISABELLE CLEMENTE

–Menetou-Salon, Loire, FR

slowly vanishing-gooseberry, vanilla, minerals and white flowers

CHARDONNAY-CALIl{16/55}LINDQUIST

Santa Maria, Bien Nacido, CA

small production west coast chardonnay, clean no oak or butter in the way, slightly Burgundian in style

CHARDONNAY-FRANCE(ORG)l{17/59}Perrusset,

Macon-Village,Burgundy,FR

live-wire acid, yellow pear, apricot, light oak…   

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MONTEPULCIANOl{12/39} GRAN SASSO, Abruzzo, ITY

delicious red fruits of dried cherry and prune, abound with a clean leather/earthy finish

BARBERA d’ASTIl{13/45} VIETTI, Piedmont, ITY

baked cranberry, dried fig, prune, mineral, a memorable wine from a stellar                                                                             

NEBBIOLO(ORG)l{14/49} LA KIUVA,

rouge de vallée, Valle d’Aosta, ITY

picotendro+4 other alpine grapes, deep red plum and dried cherry,

dusty fall chestnut leaves, staff favorite*

GAMAYl{15/52}JP BRUN, l’ancienne dorée,Beaujolais, FR    

gamay grape is fruit forward with red plum and pomegranate, some notes of iron, black pepper and leather

PINOT NOIRl{15/52} CARREL EUGENE, Savoie, FR

from the French alps, this pinot is medium in body, Burgundian in style, will hold up to all meats and is satisfying

CABERNET SAUVIGNONl{16/59} TRUE MYTH - Paso Robles, CA

 red plum, black pepper, touch of eucalyptus, paso robles dusty terroir, very ripe + enjoyable

GRENACHE-CARIGNAN(ORG)l{17/55}

CELLER VEGA ALXALÀ, Garnataxa Carinyena ‘Emma’ Catalonia, SP

ALL NATURAL-BIODYNAMICsmall production-pure as can be

(violets, black currant, rich blackberry jam) ‘Amphora Fermented’ staff favorite* 

ZER0 PR00F

pinot noir {10}

gewürztraminer {10}

pellegrino {4/7}

saratoga still{4/7}

MOCKTAIL

passionfruit, gingerbeer, lemon,  hibiscus{9}

cranberry-hibiscus, strawberry, sparkling lemonade{9}