cafeADAM

LUNCH MENU

celery root, apple, red cabbage, carrot, mixed greens, pomegranate seeds,

creamy ginger-horseradish dressing

'The Frenchy' salad 9

baby spinach, frisee, haricot vert, bacon bits, goat cheese, parsnip chips, creamy mustard vinaigrette

artichoke 'raw-yolk' Caesar salad 9

romaine, escarole, raw Caesar dressing, croutons, artichokes, lemon, pecorino

{spanish white anchovies +$3}   {two U-10 scallops +$12} {four shrimp +$10}  {hanger steak+$14}

House smoked Salmon &

Avocado Salad 11

grilled sourdough, hard boiled egg, tomato, red onion, mixed greens, creamy horseradish dressing

Duck Confit Salad 16

crispy confit duck leg, baby spinach, haricot vert, egg, red onion, tomato, frisee, mesclun greens

goat cheese, red onion, creamy French mustard vinaigrette

American Brie, Caramelized Onion, Fig Jam, Buttered Ciabatta

please choose greens, fries, or soup

Avocado Toast 13

our house smoked salmon, Russian dressing grilled ciabatta, ripe avocado, sesames

please choose greens, fries, or soup

House Smoked Salmon BLT 13

our cold smoked Scottish salmon, lettuce, pickled onion, bacon, tomato, aioli, ciabatta

please choose greens, fries, or soup

Whippoorwill Farm Burger 14 

our friends Allen and Robin Cockerline's grass fed beef raised in Salisbury CT

lettuce, tomato, red onion, house made ketchup, grilled brioche bun (ask to 'garlic it'),

hand-cut Idaho frites (truffle fries for +1)

Skinny Version 12...smaller burger, greens, toast, tomato, onion, ketchup

'The Meat Market' Local

Sausage Frites 12

artisanal freshly made local grass-fed meat sausage, hand-cut fries & mixed greens, (grind changes weekly)

Wellington Farm Chicken Quesa-tillo 16

grilled chipotle chicken breast, local corn polenta, ancho chili relish, soft mozzarella

please choose greens, fries, or soup

Burgundy Braised local Beef,

'Sloppy Joe'  16

four hour braised local NEFF chuck and ground top round, burgundy pinot noir gravy,

brioche bun, please choose hand-cut fries, soup, or mesclun greens

Smoked Salmon Carbonara 18

house made semolina-egg pasta fettuccini, smoked salmon, peas, egg yolk, spinach, cream, pecorino

green butter, roasted tomatoes, spinach salad, Idaho hand cut frites, house ketchup (truffle fries for +1)

Prince Edward Island mussels 'Pastis'  10petit/15

grande fennel, shallot, garlic,pastis, cream, chardonnay

Bouillabaisse 24

lobster broth, shrimp, haddock, squid, mussels, potato, saffron aioli toasted French baguette,

served in a terra cotta bowl

Menu subject to change

DINNER

oysters on the halfshell

6 for $15 or 12 for $29

VARIETIES ARRIVE DAILY FROM

NOVA SCOTIA, PRINCE EDWARD ISLAND, and MASSACHUSETTS WATERS

ginger-horseradish cocktail and red wine mignonette

Seared Hudson Valley foie gras 18

chutney of spiced pear, medjool date and golden raisin, brioche,

sauternes gastrique

House smoked salmon & Avocado tartar 11

warm brioche toast, fried capers, creamy horseradish dressing

French Onion pizzetta 13

caramelized onion, gruyere, pecorino Romano crema

mussels Pastis10sm/15 lg

fennel, shallot, garlic, pastis, cream, chardonnay

house smoked salmon, peas, spinach, yolk, cream,

fresh hand rolled fettuccini, pecorino Romano

house made pasta, changes nightly

The All Vegetable Plate 21

an all vegetable plate that changes nightly, no gluten, no dairy

selections left up to the chef

artisanal freshly made local meat sausages made next door

(grind changes weekly)

butter & sage mashed russet potato, red wine-lentil jus, fried onions

Whippoorwill Farm Burger 17

(our friend Allen & Robin Cockerline's grass fed beef, Salisbury CT)

melted American brie, lettuce, red onion, house made ketchup,

toasted brioche bun with tomato aioli, hand-cut Idaho frites

green butter, roasted tomatoes, spinach salad,

Idaho hand cut frites, house ketchup

(truffle fries for +1)

~HANGER STEAK 25~

~TENDERLOIN 32~

Wellington Farm Chicken Cacciatore 23

ragu of mushroom, bacon, tomato, green pepper, wild hive farm Hudson Valley corn polenta

Burgundy Braised local NEFF Beef24

New England Family Farms

four hour braised local beef in burgundy pinot noir,

house made egg noodles or butter and sage mashed russet potatoes

Toulouse-style Cassoulet 24

confit duck leg, foie gras sausage, pheasant sausage, pork shoulder, white beans, mirepoix, garlic bread crumbs

lobster broth, shrimp, haddock, squid, mussels, potato, saffron aioli

New Bedford Cast-Iron Scallops 26

parsnip pure, spinach, peas, Riesling nage, parsnip chips

Nightly Fish MP

fresh sustaiable fish changes daily

SIDES:

Green Vegetable 5

Truffle Fries 6

Steamed Fingerling Potatoes 5

Caramelized Mushrooms 7

Buttered Pecorino Noodles 6

Parsnip Chips 3

Parsnip Puree 4

Sage Mash 5

-Consuming raw or undercooked meats, poultry, seafood, shellfish,or eggs may increase your risk of food-borne illness

No menu substitutions, please.

-Due to extra ingredients split plate charge is $3.

-In order to respect others dining experience we encourage children to behave accordingly.

-An automatic 20% gratuity is applied to parties of 6 or larger.

-We use only kosher salt when cooking.

CHEF- ADAM J. ZIEMINSKI