Menu

Appetizers

 

​Maine Calamari Fritti

Flash-fried , golden calamari served with Italian marinara
 

​Oysters Rockefeller

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

​​Maryland Style Crab Cakes

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

​Deep-Fried Maine Lobster

Over a ginger-soy orange butter sauce
 

​Escargot

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

​Filet Mignon Skewers

Grilled filet skewers over chimichurri sauce
 

​ Fried Green Tomatoes

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

​​Housemade Italian Sausage

​Over sweet onions, bell peppers, and drizzled with balsamic
 
 

Soups

 

​She-Crab

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

​​Chef's Soup Du Jour

 

​Salads

 

Spincah Salad

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

​Classic Caesar

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

​The Wedge

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

Specialties

 

​Roasted Pork Tenderloin

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

​Rosemary Roasted Chicken

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

​Chicken Diavolo

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

Colorado Rack Of Lamb

Roasted rack of lamb. Coated with Dijon mustard and herb bread crumbs. Topped with rosemary demiglaze and served over potato gratin and seasonal vegetables
 

​Gorgonzola Crusted Filet Mignon

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

​Beef Shoulder Filet

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

​Seafood

 

​Adam's seafood Platter

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

​Atlantic Salmon

Crusted and roasted with fresh basil pesto, romano cheese, over risotto, seasonal vegetables and topped with lemon buerre blanc
 

Carolina Trout Almondine

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

​Cape Cod Diver Scallops

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

​Spicy Shrimp in Lobster Sauce

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

​Prime Steaks

 

​Beef Tenderloin Filet 80z or 12 oz

 

Rib Eye Steak 20 oz

 

NY Strip Steak 12 oz

 

​Add Lobster Tail 5oz

 

​Comes with choice of:

 
Bordeux Demiglaze, Bearnaise, Au Poivre, or Cream of Cognac Mushroom Sauce
 
and choice of Mashed Potatoes or Potato Gratin, and Seasonal Vegetables

 

 

Adams
15 E Main St

Buford, 30518


Phone: 678.7450379

E-mail: adamsrestaurant@yahoo.com

Reserve with Open Table

Reserve with Yelp

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