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.
Baked with house Gochujang, Honey, and Tamari over Coconut Jasmine Rice, with spice Cucumber Kimchi, toasted Pine Nuts and braised Organic Greens
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
White Cheddar and Gruyere cheese Sauce in penne pasta topped with buttery baked breadcrumbs
Boulder All Natural Chicken pan seared topped with sauteed Buttery Mushrooms and Blackened Shrimp. Served and Creamy Corn Maque Choux, and braised Garlic Greens
Fillet Baked with a creamy Garlic, Lemon and Asiago Chees Aioli, Served with braised Greens and Roasted Fingerling Potatoes
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
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
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
Creamy Gruyere and Fontina Cheeses, sliced Paonia Apples, fresh fennel, roasted fingerling potatoes and seasonal grilled vegetable.
Toasted Almonds, chopped Dates, roasted Cauliflower, Scallions, Sesame Seeds, fresh Mint and Dill tossed in Sriracha Tahini sauce
Gulf Shrimp sauteed in Olive Oil, Garlic, fresh Basil, Butter, White Wine, Parsley, diced Tomato, and Red Onion served over creamy Asiago Polenta.
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.
Seasoned, ground, Colorado Native Chicken, Scallions, Ginger, Garlic and Sesame Oil wrapped in wonton wrapper, pan seared and served with Asian dipping sauce.
Tommy Knocker's Nach Borracho Barley and Corn Chips served with Adam's House Chipotle Salsa
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
Pasta layered and baked with fresh Organic Spinich, Ricotta, Mozzarella, Asiago Cheese and our zesty house Marinara, Served with Great Harvest High Fiber Roll
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
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
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
Red Onion, Spinach, fresh Basil, and house Marinara with Moroccan spiced dipping oil
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
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