Flavorful food, made with only the freshest ingredients and artfully presented, is a major focus at Adair. Our intimate dining room with fireplace and wonderful views of gardens front and back is filled with enticing aromas both morning and night.
Our full breakfast includes not only a buffet of baked granola, yogurt, bananas, a variety of fruit juices, milk, water (both iced and hot), and freshly brewed coffee, but also fresh fruit cup, piping hot popovers, and a hot entrée served at your private table. Farm fresh eggs, Vermont Cob-smoked bacon, maple sausage, Judy's own breads, fresh herbs grown at Adair are but a few of the breakfast ingredients. Judy's culinary skills are in evidence from 8:30 to 9:15 AM daily.
Tim-bir Alley is owned and operated by Tim and Biretta Carr. Tim prepares new American cuisine with Southeast Asian and Southwest American overtones. Each plate is artfully presented and served skillfully by Biruta. The restaurant serves beer and wine. Tim-Bir Alley accepts cash, personal checks and travellers' cheques only.
Here is a listing of some of the items offered for dinner at Tim-Bir Alley. Each night the menu offers a soup and three appetizers, six entrees and four desserts. A fine selection of Wine and Beer is available with dinner which is served Wednesday through Sunday during season. Tim-Bir Alley is a non-smoking dining room. Cash or check is accepted.
Smoked Chicken - Tortilla
Moroccan Peach and Butternut Squash
Cabbage Soup with Smoked Sausage Dumplings
Curried Sweet Potato with Spiced Almonds
Grilled Rosemary Polenta with Warm Goat Cheese & Sweet Red Pepper Puree
Chicken Sausage with Pecan Crust and Maple-Pear Barbeque Sauce
Salmon-Brie Ravioli with Artichoke Vinaigrette
Chicken, Scallion and Pecan Dumplings with Honey, Soy and Balsamic Glaze
Sauteed Shrimp on Artichoke Pancakes with Caper - Basil Vinaigrette
Salmon with Sunflower Seed Crust and Smoked Tomato Puree
Sole with Wild Mushrooms, Shrimp and Chardonnay Sauce
Tournedos of Beef on Roasted Onion Mashed Potatoes with
Smoked Bacon and Cabernet Thyme Sauce
Rosemary and Garlic Lamb Chops with Spinach, Feta and Pinenut Pesto
Southwestern Spiced Tournedos of Beef with Corn, Smoked Bacon & Black Bean Relish
Pork Tenderloin with Maple-Balsamic Glaze and Apple, Almond Relish
Cinnamon Scented Pork Tenderloin with Cranberry Vinaigrette & Pear-Pecan Chutney
Linguine with Shrimp, Asparagus, Sundried Tomato and Basil Infused Olive Oil
Chocolate - Hazelnut Pate with Whipped Hazelnut Cream
Maple Cheesecake with Pear-Fig Compote and Maple Caramel Sauce
Chocolate Glazed Espresso Cheesecake with Roasted Banana-Brandy Sauce
White Chocolate-Coconut Tart with Dark Chocolate Sauce
Plum-Almond Tart with Warm Honey-Ginger Sauce
Banana-Almond Bread Pudding with Warm Kahlua Sauce
Peach-Strawberry Strudel with Blueberry Puree
Afternoon Tea ...
Tea is served daily at 4PM in Adair's spacious and comfortable living room. We serve imported Harney & Sons teas, accompanied by sweet good baked by Judy.