Cafe at Adele's

Hand cut onions, beer battered, deep fried and served with dipping sauces

A family recipe of garbanzos, roasted red pepper and eggplant over sauteed spinach topped with yogurt and served with lavosh crackers

Topped with fresh jalapenos, green onions, tomatoes, cilantro, melted cheese, guacamole and sour cream

Danish blue brie with fresh fruit and focaccia bread

French chevre baked over sauteed spinach drizzled with olive oil then finished with pine nuts and zahtar and served with lavosh crackers

House cured pork belly grilled and glazed with a root beer infused bbq sauce

Thinly sliced beef filet with basil olive oil, pine nuts, parmesan and oven roasted tomato

Honey cured, slow smoked with cracked pepper, dill and essence of citrus, served with creme fraiche

Served with saffron or lemon caper sauce

Winnemucca potatoes infused with fresh dungeness crab served with three dipping sauce

Prawn and shrimp in a spicy sweet Thai chili sauce and garnished with fresh chiles and cilantro

Prawn and shrimp in a spicy cajun style barbecue sauce

Finely chopped ahi marinated with a salsa of mango, jalapeno, roma tomatoes and avocado drizzled with a mango chili oil

Coated with cajun pieces and seared in a hot iron skillet or traditional style raw

With choice of herbed garlic butter

Gorgonzola, apples, sun dried cranberries, grapes with butter and garlic

Artisan cured meats and cheeses with today's selection of accoutrements and toasted ciabatta bread

Special selection of house cured meats, artisan cheese and pickled vegetables served with ciabatta toast points

Falafel recipe on a layer of roasted red pepper and eggplant hummus, topped with a lemon garlic olive oil vinaigrette, finished with yogurt enhanced tahini sauce

Served on awakame salad with sherry wine vinegar syrup, ginger and wasabi

Served on ciabatta toast points with creme fraiche, capers and fresh dill

With spinach, bacon and shallots, perfumed with pernod and baked with cheese

Baked with garlic, herbs, bacon and butter topped with parmesan

A zesty barbecue sauce topped with broiled pork belly

6 any style

Wiith honey and fruited brandy vinaigrette topped with egg, bacon and mushrooms

With house dressing

Field greens, fresh batons of apple, sliced strawberries and goat cheese, with a cabernet vinaigrette

Organic romaine wedge topped with cherry wood bacon batons, candied pecans, cherry tomatoes and crumbled blue cheese, with a choice of vinaigrette, roquefort or ranch dressing

Shrimp prawn, shellfish, andouille sausage and ham with a zesty, tomato-pepper sauce on a bed of adele's rice

Spiced cajun seasonings sauteed with peppers, garlic and onions to make a spicy cajun barbeque

Sauteed with garlic, mushrooms, herbs, wine and a touch of lemon

Lightly breaded, pan fried and served with three diping sauces

Lightly breaded, pan fried and served with three diping sauces

Lightly breaded, pan fried and served with three diping sauces

Lightly floured and dipped in an egg wash, sauteed in a lemon, wine herb sauce with capers

Lightly seasoned and pan fried, served with choice of saffron sauce or lemon

Pancetta sauage and prosciutt with musrhooms and onions tossed with parmesan and egg

Sausage, sweet peppers and mushrooms in a light tomato herb sauce with fresh grated cheese

Sauteed with musrhooms, scallions, dry wine and enriched with butter

A medley of flambeef shrimp and shelfish in a dry wine, saffron, tarragon sauce crowned with a prawn and lobster chunk

A medley of flambeed shrimp and shelfish with wine, a dash of red pepper and a touch of anchovy, crowned with a prawn and lobster chunk and sprinkled with parmesan cheese

With a drizzle of cabernet demi glace and topped with maitre d butter

Broiled and accompanied by large gulf prawns and gulf shrimp with a scampi style garlic butter sauce and demi glace and finished with bacon

With musrhooms, demi glace and flambeed with cognac and a touch of cream

Grilled center cut pork chop with an orange and apple infused demi glace, sauteed apples and cranberries, finished with chopped cherry wood bacon and pistachios

Charlie's rendition of this classic delmonico dish with garlic, dijon mustard, mushrooms, spanish brandy, currants and worcestershire sauce

Filet, nestled on pan fried sweet onions topped with a compote of basil, gorgonzola, finished with tomato confit

With a drizzle of cabernet demi-glace and topped with maitre d butter

Stuffed with lobster, gulf shrimp and smothered with etouffee sauce of onoins, garlic, spicy peppers, crab, shrimp, and crowned with a fried oyster and chopped bacon

Cage free pork, pressed and rolled with a crust of roasted garlic, rosemary, fennel seed, sea salt and pepper, braised roulade style topped with a mushroom pommery mustard sherry sauce

Braised with sweet onions, carrots and garlic in a cabernet demi glace, carved and served off the bone

Topped with mississippi style, pan milk gravy, enhanced with sauteed chicken apple sausage and sage with just a bam of chili sauce

Local lamb, lightly seasoned with jamaican jerk spices topped with a sweet and sour jamaican relish, slowly roasted with garlic, cream sherry wine and served with white beans and seasonal vegetables

Sauteed: mushrooms, onions and herbs flambeed with sherry, and white wine. Argentina: lightly floured and sauteed in a white wine, lemon, rosemary and butter sauce with garlic and crumbled bacon

Holley farms certified organic beef liver served with a french butter, sherry wine infused demi glace with a touch of sherry vinegar, topped with crispy fried sweet onions and chopped house cured pork belly

Split duck with the leg and thigh slow roasted to a fall off the bone consistency and the breast broiled with choice of these sauces.

Slow roasted leg and thigh with white beans, pork belly, sausage, and mushrooms baked to a succulent, rich texture

Grilled with mediterranean sumac and served on a sauce of pomegranate, blackberry and brandy, then finished with pine nuts

Grilled with a light brandy dijon sauce with elements fo fresh rosemary, toasted garlic, and san marzano tomato puree

Prepared with a generous rub of garlic and rosemary accompanied with chopped caramelized garlic cloves

Broiled lamb rack chops served with a blackberry, cabernet and cassis reduction finished with gorgonzola cheese and caramelized pecans

A medley of fresh rosemary, garlic, sea salt and mint served with a red wine, mustard seed and san marzano tomato puree, enriched with butter

Nevada lamb with sumac and our traditional serious garlic sauce (toum), topped with house made heirloom garlic chips

Lightly encrusted with panko bread crumbs, pan fried and finished with a lemon butter caper sauce

Chicken breast baked with a crust of middle eastern sumac, galric and fresh mint served with a tangy yogurt sauce

Baked breast perfumed with saffron, seville orange marmalade and spanish brandy, finished with a dusting of fresh tarragon and pine nuts

Free range chicken breast slow poached in champagne and st. germain elderflower liqueur, reduced to a beurre blanc to top the thinly sliced breast

Mild madras curry topped with peantus, coconut, banana and strawberries, served with rice

Sauteed with musrhooms, onions, dry marsala wine and topped with parmesan cheese

Stuffed with avocado, tomato and cheese, baked and topped with a light mustard dill sauce

Goat cheese and pine nuts baked and finished with a jalapeno cilantro sauce

Add cheese: swiss, sharp cheddar or bleu $1.75. Add bacon $1.50

Pan fried ground chuck with grilled onions chiles, pork belly, avocado and sharp cheddar

Ground chuck, grilled pork belly and fried egg topped with sharp cheddar

Fresh ground lamb, grilled onions on a focaccia roll with jamaican relish. Add goat cheese $1.75

Served on our jalapeno cheddar house made biscuit with sauteed onions, bbq sauce and melted provolone

Panko encrusted and pan sauteed, topped with swiss cheese, maple cured ham, crisp bacon, lettuce, tomato with buttermilk ranch dressing

Skinless free range chicken breast with avocado, tomato and sprouts served on focaccia bread with mayonnaise

Grilled and served open faced on a basil, garlic, sourdough bread topped with demi glace and fried onions

Fresh salmon, hand chopped with a light touch of jamaican jerk seasoning, garlic, shallots and a jamaican sweet and sour relish, grilled and topped with sauteed red onions, provolone and crispy bacon strips, served on choice of whole wheat bun or focaccia bread

Ahi filet topped with roasted red peppers, pasilla chiles and grilled onions, served on choice of whole wheat bun or focaccia bread

Ahi filet with dungeness crab and bay shrimp salad, avocado, tomato and sprouts served on focaccia bread with mayonnaise

A cake made of garbanzo beans, garlic, cialantro and onions served with a fattoush salad

Gluten free corn tortillas served with cialntro, garlic and scallions on a lime marinated red cabbage slaw, topped with queso fresco, avocado, jalapeno, and our sour cream baja sauce, served with a black bean and corn salad

Gluten free corn tortillas served with cialntro, garlic and scallions on a lime marinated red cabbage slaw, topped with queso fresco, avocado, jalapeno, and our sour cream baja sauce, served with a black bean and corn salad

Gluten free corn tortillas served with cialntro, garlic and scallions on a lime marinated red cabbage slaw, topped with queso fresco, avocado, jalapeno, and our sour cream baja sauce, served with a black bean and corn salad

Gluten free corn tortillas served with cialntro, garlic and scallions on a lime marinated red cabbage slaw, topped with queso fresco, avocado, jalapeno, and our sour cream baja sauce, served with a black bean and corn salad

Gluten free corn tortillas served with cialntro, garlic and scallions on a lime marinated red cabbage slaw, topped with queso fresco, avocado, jalapeno, and our sour cream baja sauce, served with a black bean and corn salad

Lightly encrusted in a panko bread crumb crust stuffed with jack cheese, oregon bay shrimp, cilantro and scallions, lightly pan fried, topped with a fire roasted green chili sauce and served with a southwestern black bean and corn salad

Fresh fish prepared either beer battered london style or panko encrusted, served with potato wedges

A white pie with olive oil, basil oven roasted tomatoes, toasted garlic, argula, spinach and fresh mozzarella

A classic white pie made with smoked provolone, aged mozzarella, sea salt and a sprinkle of parmesan cheese

A creamy white bechamel sauce topped with seasonal pears or apples, gorgonzola, sharp cheddar and sprinkling of caramelized pecans

Red wine marianra sauce topped with fried sweet onins, roasted garlic, crimini mushrooms sauteed with a dry marsala wine and accented with smoked provolone cheese

Marinated olives, hummus, spinach, arugula and fresh tomato with goat cheese, pine nuts and lebanese zahtar

A white pie with bechamel, basil, olive oil, oven roasted tomatoes, escargots, pine nuts and goat cheese

Lox style smoked salmon on a white pie with goat cheese, a creamy white bechamel sauce with sliced red onions, fresh dill and capers

Red wine marinara sauce, organic smoked sausage, mozzarella, arugula, spinach and kalamata olvies

Spicy marianra sauce, arugula, red onion and roasted tomato topped with provolone, parmesan and crisp fried prosciutto

Red wine marinara sauce topped with goat cheese and smoked provolone, sea salt, spinach and arugula with two baked eggs to smother the pie

Orange marmalade and herbed filet of salmon, baby greens tossed with a tarragon vinaigrette, macadamia nuts, sweet peas and batons of apples

Broiled chicken breast or seared ahi, chopped on a bed of mixed greens, chopped vegetables and fruit in a honey lime sesame dressing accented with cilantro and baked rice noodles

Baby greens, olives, green beans and diced potatoes with vinaigrette, poached egg, anchovies, seared rare ahi tuna and goat cheese

Beefsteak tomatoes on a bed of baby greens with roquefort dressing, dungeness crab, chopped black olives and red onions

Salmon filet, smoked and served alongside a bed of baby greens, cabernet vinaigrette with strawberries, batons of apples and goat cheese, topped with dill creme fraiche

Greens, boiled eggs, asparagus, avocado, tomato, pickle and thousand island dressing

Middle eastern peasant salad of chopped lettuce, cucumbers, red and green peppers, scallions, tomatoes and mint tossed with a lemon garlic olive oil dressing and topped with diced avocado and tomato. Add chopped grilled chicken $15.50, add falafel $14.50

Chopped romaine lettuce with vinaigrette dressing, broiled organic chicken, crumbled blue cheese, chopped eggs, bacon, avocado and tomato

Chopped romaine lettuce with vinaigrette dressing with with rows of chopped egg, bacon, avocado, tomato, seared ahi tuna and salmon

Our caesar salad with either a peppered new york steak or with today's fresh fish selection, either blackened or sauteed with a lemon caper butter sauce

Adele's version of mac and cheese with gemeli pasta our five chese blend.

French fries

Flourless belgian chocolate cake covered in chocolate ganache.

Topped with a blackberry brandy sauce, fresh berries or a drizzle of chocolate

Vanilla bean creme brulee served warm with a caramelized sugar crust

Fileld with a vanilla bean pastry cream and seasonal fruits or bananas with a banana pastry cream

An abowd heirloom family recipe

Macadamia nut white chocolate chip cookeis

Layered with fresh fruit and topped with whipped cream

Chocolate, caramel, or hot blackberry sauce

Macadamia nut, white chocolate chip cookie with choice of vanilla bean or our own macadamia coconut ice cream with a pastry cream finish, topped with a drizzle of caramel syrup, whipped cream and a cherry

Vanilla bean ice cream, banana, caramel and chocolate sauces, topped with caramelized pecans, whipped cream and a cherry

With grand marnier and heavy cream dusted with organic powered sugar

Chopped cherry wood smoked bacon and crushed peantus blended with vanilla bean ice cream - old cold stone style topped with caramel, whipped cream, more chopped bacon and chopped peantus, a caramel drizzle and a bacon flag