Adair Country Inn and Restaurant

Black garlic aioli, pickled, fried shallots

Cranberry-orange & walnut stuffing, red wine cranberry reduction, semi-boneless

Crispy pork belly, apple cider, sweet & sour cabbage purée, green apple slaw

Charred shrimp, gochujang vinaigrette, lemon purée, petite greens

Furikake wonton chips, wakame, Sriracha mayo, pickled ginger

Smoked eggplant dip, toasted pine nuts, pomegranate seeds, cilantro

Mixed greens, tomatoes, carrot, red onion. Served with a choice of maple balsamic or house ranch

Beet medley, walnut "soil", goat cheese mousse, sherry vinaigrette

Pumpernickel croutons, dried cranberries, shaved grano padano

Roasted cauliflower, huckleberry, white chocolate-cauliflower purée. Chef's Wine Recommendation...Castorini Montepulciano

Charred eggplant polenta, braised kale, pickled, fried shallots, pomegranate molasses demi. Chef's Wine Recommendation...Orin Swift Abstract

Sweet & sour cabbage, spaetzle, grain mustard beurre monte. Chef's Wine Recommendation...Talbott Pinot Noir

Roasted red pepper & walnut purée, vadouvan vinaigrette, petite greens. Chef's Wine Recommendation...La Chapelle du Bastion Picpoul de Pinet

Apple cider, sweet potato hash, charred Brussels sprouts. Chef's Wine Recommendation...Jermann Pinot Grigio

Roasted mushrooms, sweet potato purée, port wine-ancho reduction. Chef's Wine Recommendation...Allegrini Palazzo Della Torre

Ask your server (limited availability)