DINNER MENU

The Adam’s Dinner menu reflects seasonal items and and our Chef’s desire to experiment with a wide range of global cuisines.  However sometimes we just want to add something homey and comforting like Mac Cheese.

We book a different, local  musician every Thursday evening and offer a cocktail hour between 5 pm and 6:30 pm.  Colorado Beers are rotated on Tap and all of our desserts are made in house by our Pastry Chef, Caitlin Becker.

Tuesday – Saturday 5:00 to 9:00 pm.

Dinner Entrées

Korean Style Organic Salmon

Baked with house Gochujang, Honey, and Tamari over Coconut Jasmine Rice, with spice Cucumber Kimchi, toasted Pine Nuts and braised Organic Greens

25.00

Brazilian Chicken

Chicken in a creamy Brazilian sauce of Coconut Milk, Red and Green Bell Peppers, Onions, Lime and Cilantro over Saffron Rice with braised Garlic Greens

20.00

Mac and Cheese with cremy Asiago

White Cheddar and Gruyere cheese Sauce in penne pasta topped with buttery baked breadcrumbs

18.00
Chipotle Salsa | + 2.50
Jalapenos | + 1.50
Chicken | + 6.00
Steamed Broccoli | + 2.50
Tomatoes | + 2.00
Tofu | + 5.00

NOLA Blackened Chicken

Boulder All Natural Chicken pan seared topped with sauteed Buttery Mushrooms and Blackened Shrimp. Served and Creamy Corn Maque Choux, and braised Garlic Greens

22.00

Wild Atlantic Cod

Fillet Baked with a creamy Garlic, Lemon and Asiago Chees Aioli, Served with braised Greens and Roasted Fingerling Potatoes

20.00

Buddha bowl

Miso glazed Sweet Potato, Turmeric scented Quinoa, braised Greens, seared Mushrooms, Curried Chick Peas, Avocado, Tamari Cashews and Lemon Tahini Dressing Includes choice of Sesame Crusted Tofu, or Tempeh

18.00

Thai Noodle Bowl with Shrimp

Pan seared Shrimp, fresh Mango and Red Onion served over Udon Noodles, Asian Slaw and Mint. Tossed in a sweet and spicy Thai Dressing. Garnished with fizzled Shallots

18.00

Vegan 'Meatballs'

Vegan Meatballs made with Tempeh, Lentils, baked and braised in a savory rich sauce of Cocunut Milk, Tomatoes, Brandy and Shallots served over David's Creamy Mashed Potatoes, Braised Greens and Walnut Parmasan

20.00

Appetizers

Fondue Board

Creamy Gruyere and Fontina Cheeses, sliced Paonia Apples, fresh fennel, roasted fingerling potatoes and seasonal grilled vegetable.

12.00

Charred Cauliflower

Toasted Almonds, chopped Dates, roasted Cauliflower, Scallions, Sesame Seeds, fresh Mint and Dill tossed in Sriracha Tahini sauce

10.00

Creamy Asiago Polenta

Gulf Shrimp sauteed in Olive Oil, Garlic, fresh Basil, Butter, White Wine, Parsley, diced Tomato, and Red Onion served over creamy Asiago Polenta.

14.00

Malai Indian Dumplings

Seasoned Potato and Tofu Kofta pan fried and served in a creamy Coconut Tomato Chutney sauce topped with Cilantro, house Mango Chutney and Coconut Cream.

12.00

Sesame chicken Pot Stickers

Seasoned, ground, Colorado Native Chicken, Scallions, Ginger, Garlic and Sesame Oil wrapped in wonton wrapper, pan seared and served with Asian dipping sauce.

10.00

Chips and Salsa

Tommy Knocker's Nach Borracho Barley and Corn Chips served with Adam's House Chipotle Salsa

6.00

Adam's House Salad

Organic mixed Greens, Enlish Cucumber, Tomato, Red Cabbage, Carrots and Sunflower Shoots served with Great Harvest Dakota Roll and dressing on the side. HOUSE DRESSINGS: Lemon Tahini, Blue Cheese, Basil Vinaigrette, Lime Chipotle, and Calvados Vinagrette

6.00

House Favorites

Rural Italian lasagna

Pasta layered and baked with fresh Organic Spinich, Ricotta, Mozzarella, Asiago Cheese and our zesty house Marinara, Served with Great Harvest High Fiber Roll

12.00

Senegalese Vegetables

This Adam's classic dish of housemade Peanut Sauce tossed with sauteed Snow Peas, Carrots, Onions, Celery, Cauliflower and Potatoes. Finished with Currants, Scallions and toasted Almonds. Served over choice of Udon Noodles or Brown Rice

Vegan | 16.00
w/ Chicken | + 6.00
w/ Tofu | + 5.00

Smoked Salmon Enchiladas

House smoked, Organic Salmon in two Blue Corn Tortillas filled with Black Beans, roasted Corn, Cheddar, Scallions smothered with Red Chili, served with Brown Rice, fresh Tomato, Lime, Sour Cream and spiced Pepitas

20.00

Harvest Crepes

Roasted Butternut Squash, mixed Calico Grains, Carmelized Onions, White Cheddar and Corn in an Egg Batter Crepe with Vegetarian Red Chili, Spiced Pepitas, fresh Tomato, Scallions Lime and Sour Cream

18.00

Vegan Pizza with Miso Garlic Cream Sauce

Red Onion, Spinach, fresh Basil, and house Marinara with Moroccan spiced dipping oil

12.00
Goat Cheese | + 3.00
Mozzarella Cheese | + 2.00

Vegan Street Taco Plate

Potato and Poblano filled corrn Tacos, topped with fresh Avocado, Lettuce, Tomato, Cilarntro and Pepitas, served with Borracho Beans and Mexican rice finished with vegan Chipotle Sour Cream

16.00

Download Adam's Mt. Cafe Menu PDF

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