2 courses £11.00 ~ 3 courses £14.00
Jerusalem artichoke soup
Chicken liver pate, apple chutney Arran oatcakes
Scottish smoked salmon, pea pannacotta, pickled cucumber
Chicken & guinea fowl ballotine, roasted Jerusalem artichoke risotto cake, shallot purée, kale
Red mullet & scallops, horseradish mash, pea & bacon cream
Tagliatelle. Shitake mushrooms & parmesan
Stem ginger creme Brulee
Bitter orange parfait, chocolate ice cream
Duo of cheese, fruits, chutney & oatcakes
early evening menu
2 courses £11.00
3 courses £14.00
12noon to 2.30pm Monday to Friday
early menu served
5 to 6.30pm Monday to Friday
all day to 6pm Saturday & Sunday
6.30 to 9pm Sunday to Thursday
6 to 10pm Friday & Saturday
At Adamo we work with the seasons.
This month’s dinner menu reflects this and our three selected ingredients play an important part in some of our dishes.
We are highlighting fresh Garlic – richly flavoured and great as a base for soup or roasted. Also this month we are featuring the delicate sea bass with its light white flesh. For the carnivores we have some delicious New Season Lamb.