Adamus Lounge

American restaurant, 10 S Wabash Ave, Chicago, IL

VeganScore 60 · 1 vegan main dish

Menu

Mains

• Pan-Roasted Plant-Based Steak — Crushed fingerling potatoes, roasted broccolini, asparagus, and smoked tomato sauce Vegan
• Adamus Corned Beef Reuben — Corned beef with swiss cheese, braised cabbage, russian dressing, and fries
• Black Angus Smash Burger — White american cheese on a brioche bun with fries
• Blackened Chicken Blat — Lemon aioli, double-smoked bacon, avocado on a toasted french roll with fries
• Baja Shrimp Tacos — Fried shrimp with napa cabbage slaw and pico de gallo on flour or corn tortillas
• Elote Quesadilla — Chicken with roasted corn, mozzarella, cotija, and onion
• Beer-Battered Fish 'N Chips — Battered cod with french fries, slaw, and tartar sauce
• Adamus Horseshoe — Chopped bison steak with cheddar sauce, fries, pickled onion, and garlic challah bread
• Pierogies Florentine — Crispy-skin half chicken with wild mushroom cream sauce
• Seared New York Strip — Potato & cheese pierogi with creamy spinach, sun-dried tomato, asparagus, grilled broccolini, and crushed fingerling potatoes
• Plant-Based Steak — Caramelized shallot butter
• Tiger Shrimp & Fettuccine — White wine sauce with garlic, shallots, and parmesan
• Margherita
• Double Pepperoni
• Heavy-Hitter — Meatballs, roasted red pepper, cheese, basil, and marinara
• Charred Chicken Bit — Mayonnaise, lettuce, tomato, french roll, and Nueske's Bacon
• Burnt Ends Brisket Tacos — Blistered corn relish, cabbage, salsa verde, and coriander
• Goose Island Beer Battered Fresh Catch — Old bay fries, remoulade, and citrus
• Ricotta Tortellini — Heirloom tomatoes, hydroponic basil pesto, pecorino, and cold press olive oil
• Roasted Airline Chicken Breast — Fingerling potatoes, chimi churri, and marinated vegetable
• Steak Frites — 6 oz. Flat Iron Steak with fries, shaved parmesan, toasted rosemary, and pan jus
• Smoked Beef Brisket — Stone ground white cheddar grits and pan roasted green house vegetables

Starters

• Whole-Leaf Caesar Salad — Romaine with crisp bread, parmesan cheese, and caesar dressing
• Greenhouse Garden Salad — Mixed salad greens with freshly picked vegetable selection and balsamic or ranch dressing
• Cobb Salad — Romaine lettuce with smoked bacon, cage-free egg, and avocado
• Caprese Salad — Cherokee tomatoes with fresh soft mozzarella, basil oil, balsamic glaze, fried basil, and cracked pepper
• South Asian Salad — Cucumber, shaved radish, fried chicken, chopped lettuce, sesame seeds, fried noodles, and sesame dressing
• Matzo Ball Soup — Noodles and matzo ball in vegetable broth
• Handcrafted Greenhouse Mixed Salad
• Chef's Curation Board — Three cured meats, three local artisanal cheeses, grain mustard, and honey grilled focaccia
• Fried Cheese Curds — Cheese curds with comeback sauce
• La Hacienda Tostada — Beef brisket with cotija cheese, jalapeño, lime crema, pickled onion, cilantro, and avocado
• Housemade Warm Crisp Potato Chips — Spinach dip and sriracha mayo
• Fried Chicken Sliders — Fried chicken with buns, slaw, nashville hot sauce, and housemade pickles
• Crispy Korean Chicken Wings — Korean bbq sauce, pickled cucumber, and blue cheese dipping sauce
• Dirty Tots — Pulled pork with crispy fried onions and chipotle aioli
• Greek Bruschetta
• Caesar Salad — Romaine hearts, torn country loaf, tomato, olives, and caesar dressing
• Autumn Salad — Romaine lettuce, dried cranberries, apples, almonds, goat cheese, and raspberry vinaigrette
• Side Salad

Desserts

• Chocolate Crunch Mousse — Whipped cream and berry sauce
• Strawberry Shortcake Stack — Strawberries and pound cake
• NY-Style Cheesecake — Seasonal fruit compote and whipped cream
• Vanilla Ice Cream — Whipped cream and strawberry drizzle

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