Adam's American Mediterranean Restaurant and Piano

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

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

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

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

Roasted rack of lamb, coated with dijon mustard and herb breadcrumbs. Topped with rosemary demiglaze and served over potato gratin and seasonal 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

Flash-fried, golden calamari served with italian marinara

Adam's specialty, oysters prepared with creamy spinach and period. Finished with hollandaise and bacon

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

Over a ginger-soy orange butter sauce

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

Grilled filet skewers over chimichurri sauce

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

Over sweet onion, bell peppers, and drizzled with balsamic

Baby spinach, bacon, goat cheese, raisins, toasted caramelized walnuts

Baby romaine hearts tossed with house caesar dressing. accompanied with panzanella and parmesan

Crisp iceberg lettuce topped with gorgonzola crumbles, applewood smoked bacon, diced tomato and fried onion strings. drizzled with bleu cheese

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

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

Crusted and roasted with fresh basil pesto, romano cheese, over risotto, seasonal vegetable and topped with lemon beurre blanc.

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

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

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