Guests at the award winning restaurant on South Street in St Andrews can now enjoy a summer menu packed with fresh, new season flavours and ingredients.
The new menu introduces a range of fresh, seasonal main courses that include: lobster and avocado salad with watercress, walnut, mint & dill aioli; lamb pie served with onion, spinach and mash; and halibut served on a bed of harissa fregola with broccoli and tomato vierge.
As ever, there is a meat feast available from the Josper Grill, which includes a Chateaubriand, fillet, sirloin, ribeye and the new addition of Tomahawk.
Catering for the ever growing vegan market, there is a refreshing butternut squash risotto with sage and butternut crisp or cauliflower with pomegranate, mint, tahini, cucumber and cabbage now available.
Those looking for a sweet treat should try the honey panacotta served with peach, burnt honey mousse and white chocolate or the decadent chocolate and caramel choux served alongside valrhona chocolate, hazelnut and malt ice cream.
The Adamson's Head Chef David Lilley said: “With our new menu you get an amazing visual of the Summer season before you even have a taste - creating a memorable experience for all our guests. Our kitchen team have designed a menu that brings modern British, seasonal and locally sourced produce to St Andrews."
Sunny weekend days, lazy brunches or nights out wouldn't be complete without a cocktail or two, and guests won't be disappointed by the new drinks which include an eye-catching Adamson Cocktail Tree.
Ideal for summer parties, tasting evenings and more, the nine arm cocktail glass tree allow guests to choose classics from the menu wither it be a Cosmopolitan or a much loved Porn Star Martini.
Managing Director of The Adamson, Julie Lewis said: "The Adamson is leading the dynamic changes that are making St Andrews a 'must visit' destination for lovers of food and drink.
"We have listened to what both our local and international guests enjoy when dining with us and this new Summer menu reflects their that. We continually re-fresh our menu and aspire to introduce innovative and varied, affordable dishes to our menus."