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. Colorado Beers are rotated on Tap and all of our desserts are made in house by our Pastry Chef, Caitlin Becker. Dinner is served, NOW OPEN Wednesday through Saturday for dinner service! Reservations accepted / Walk-ins welcomed No ToGo orders during peak service hours 6pm – 7:30pm on Friday & Saturday nights

Dinner Entrées

Korean Style Organic Salmon

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

25.00

Creamy Mac and Cheese

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

18.00
Chipotle Salsa | + 2.50
Jalapenos | + 1.50
Chicken | + 6.00

Vegan Posole Verde

Delicious, hearty Mexican stew with Hominy, Onions, Black Beans, Green Chilis, Bell Peppers, and Garlic topped with Cilantro, Tortilla Crisps, Radish, Pepitas and Avocado

18.00

NOLA Blackened Chicken

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

22.00

Wild Atlantic Cod

Fillet Baked with a creamy Garlic, Lemon, Asiago 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 frizzled Shallots

18.00

Chicken Marsala

Boulder Chicken breast braised in rich Marsala wine Mushroom Sauce with Buttered Linguini Pasta and Garlic braised organic Kale

18.00

Midori Ramen (V)

Ramen Noodles in a savory, house made Ramen Broth with baby Bok Choy, Scallions, Celery, Sesame Oil, Onions, Garlic, Ginger, Tamari, Kale and Snow Peas finished with Cilantro leaves and frizzled Shallots.

16.00
Sesame Crusted Tofu | + 6.00
Chicken | + 6.00
Hard Boiled Egg | + 2.25

Smoked Salmon Enchiladas

House smoked organic Salmon in two corn Tortillas filled with Black Beans, roasted Corn, White Cheddar, and Scallions smothered with house Red Chili Sauce. Comes with Brown Rice, fresh Tomato, Sour Cream and Pepitas.

20.00

Creamy Mac and Cheese

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

18.00
Chipotle Salsa | + 2.50
Jalapenos | + 1.50
Chicken | + 6.00

NOLA Blackened Chicken

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

22.00

Wild Atlantic Cod

Fillet Baked with a creamy Garlic, Lemon, Asiago 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 frizzled Shallots

18.00

Chicken Marsala

Boulder Chicken breast braised in rich Marsala wine Mushroom Sauce with Buttered Linguini Pasta and Garlic braised organic Kale

18.00

Midori Ramen (V)

Ramen Noodles in a savory, house made Ramen Broth with baby Bok Choy, Scallions, Celery, Sesame Oil, Onions, Garlic, Ginger, Tamari, Kale and Snow Peas finished with Cilantro leaves and frizzled Shallots.

16.00
Sesame Crusted Tofu | + 6.00
Chicken | + 6.00
Hard Boiled Egg | + 2.25

Appetizers

Charred Cauliflower

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

10.00

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

Vegan Yaki Onigiri

Japanese style pan-fried Rice cake topped with Cucumber salad of Ginger, Garlic, Tamari, Sesame Oil, roasted curried Peanuts, and Gochujang drizzle.

12.00

Crostini with Pears

Seasoned, roasted Potato, creamy Mozzarella, vegetarian Red Chili, Scallions, Cilantro and house Garlic Crunch Oil.

12.00

Chips and Salsa

Tommyknocker's Brewery's Nacho Borracho Barley and Corn Chips served with Adam's House Chipotle Salsa

6.00

Adam's House Salad

Organic mixed Greens, English 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 Vinaigrette

8.00 add chicken, 6.00 add smoked salmon 8.00 add tofu 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

14.00

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 | + 6.00

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

14.00
Goat Cheese | + 3.00
Mozzarella Cheese | + 2.00

Vegan Street Taco Plate

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

16.00

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