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3 Pm Lunch 7 Days a Week

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3 Pm Lunch 7 Days a Week Adam’s Mountain Café Breakfast 7 days a week – 9 a.m. -3 p.m. Lunch 7 days a week - 11 a.m. – 3 p.m. Dinner, Tuesday through Saturday 5 p.m. – 8 p.m. Carry out anytime – full menu 26 Manitou Ave. Manitou Springs 719-685-4370 Breakfast, daily Vegan Breakfast Bowl – Spanish Rice, Borracho Beans, choice of Green or Red chili, Vegan Sour Cream, Lime, Pepitas. Top with Tofu Vegan Huevos Rancheros – Wheat Tortilla topped with Refried Beans, Green Chili, Tofu, sliced Tomatoes, Scallions, Vegan Sour Cream and Lime. Vegan French Toast – 2 slices grilled and topped with Vegan Maple Butter, Coconut Whipped Cream and candied Pecans. Vegan Avocado Toast on great Harvest Sourdough toast brushed with Olive Oil and topped with smashed Avocado, roasted Corn, Black Beans, house Chipotle Salsa, lime, Pepitas and a side of fresh Fruit. Vegan Donuts (flavors vary) Vegan Cinnamon Rolls with Maple Butter Our Bloody Mary’s are Vegan! We make our own Vegan Worcestershire Sauce but, we do serve a piece of Manchego Cheese as a garnish so tell your server you are eating vegan – no cheese! Lunch, daily Vegan Cauliflower Tacos with roasted Cauliflower, Cilantro, Refried Black Beans, Apple Kale Slaw tossed in Lime Chipotle Dressing, and sliced Avocado in Corn Tortillas drizzled with Lemon Tahini dressing Avocado Quinoa Bowl with roasted Quinoa, seasoned Chickpeas, fresh Spinach, Miso Glazed Sweet Potatoes, Tempeh, Lemon Tahini Dressing and roasted Cashews. Senegalese Vegetables with house made Peanut Sauce, sauteed Snow peas, Carrots, Onions, Celery, Cauliflower and Potatoes. Topped with Currants, toasted Almonds and Scallions. Add Sesame crusted Tofu or Tempeh option. Tibetan Vegetables with Sauteed Snow Peas, Carrots, Celery, Onions, Broccoli, Red Cabbage, Garlic, Ginger, and Cauliflower over Brown Rice garnished with Tamari roasted Cashews and Pea Shoots (when available). Add Sesame crusted Tofu or tempeh Thai Noodle Salad with Udon Noodles tossed in Tamari and spicy Sesame Oil on a bed of greens topped with fresh Mint, Cilantro, Cucumber, Red Bell Pepper, Carrots, Red Cabbage, Snow Peas and Scallions. Garnished with Curried Peanuts. Vegan Week Lunch Special Creamy Vegan Caesar Salad with Croutons and Walnut Parmesan Side Salad portion or Entrée portion with Blackened Tofu Our dessert menu varies weekly so please ask your server for Vegan Dessert Choices Dinner (Tuesday through Saturday) Vegan Charred Cauliflower Appetizer – Cauliflower tossed with toasted Almonds, chopped dates, Scallions, fresh Mint & Dill tossed in a Siracha Tahini sauce. Vegan Malai Indian Dumplings -seasoned Potatoes & Tofu kofta fried and served in a creamy, Coconut- Tomato sauce, finished with Cilantro, house Mango Chutney and Coconut Cream. Vegan BBQ Tofu Sliders – Tofu smothered and baked with David’s house BBQ Sauce on Great Harvest Vegan Slider Buns topped with zesty Apple Kale Slaw and Vegan Mayo. Senegalese Vegetables with house made Peanut Sauce, sauteed Snow peas, Carrots, Onions, Celery, Cauliflower and Potatoes. Topped with Currants, toasted Almonds and Scallions. Add Sesame crusted Tofu or Tempeh option. Vegan Street Taco Plate – fried Potato & Poblano Pepper filled Tacos topped with fresh Avocado, Lettuce, Tomato, Cilantro and Pepitas served with Borracho Beans and Mexican Rice finished with Vegan Chipotle Sour Cream and a side of Lime Chipotle Dressing. Dinner Buddha Bowl with Turmeric roasted Quinoa, braised Greens, seared Mushrooms, curried Chickpeas, fresh Spinach, Miso Glazed Sweet Potatoes, Avocado, Tempeh, Lemon Tahini Dressing and Tamari roasted Cashews and choice of Sesame crusted Tofu or Tempeh. Vegan “Meat”balls made with Tempeh and lentils, baked and braised in a savory, rich sauce of Coconut Milk, Tomatoes, Brandy and Shallots served over David’s vegan Mashed Potatoes with braised Greens and Walnut Parmesan. Vegan Week Dinner Specials: Potato Gnocchi with Red Onion, Garlic, Kale, Olive Oil, fresh thyme, fresh Rosemary and Shiitake Mushrooms garnished with Walnut Parmesan Creamy Vegan Caesar Salad with Croutons and Walnut Parmesan Appetizer portion or entrée portion with Blackened Tofu TO-GO SPECIAL: Vegan Pizza for 2 with house Marinara, braised Spinach, sauteed Red Onion, Cashew Cream, fresh Basil and spiced dipping oil / Vegan Caesar Salad, for 2 and 2 slices of NY Style Vegan Cheesecake and a bottle of Vegan Red or White wine Azteca Gourmet Tamales Oaxaca style cuisine Open daily 11 a.m. - 5 p.m. for COS vegan restaurant week Dine-in (only by reservation) & Carryout 2378 Academy Place One block east of Academy Blvd. and Maizeland Rd. 719-602-9086 TAMALE LUNCH-DINNER MEAL Oaxaca style savory tamale wrapped in banana leaf Asparagus Spinach Garlic Basil nut free Pesto Butternut squash, black beans and chipotle sauce New Mexico Red chili Jackfruit and vegetables Pistachio green mole, brown rice, vegetables and garbanzo beans Pueblo green chili Mediterranean style Turmeric Cashew Coconut sauce over 15 vegetables Thanksgiving 3 roasted squash 3 fruits (cranberry apricot apple) 3 pepper sauce Zucchini corn poblano all roasted Your choice of meal: One 6 oz. tamale meal $8 or Two 6 oz tamale meal $12 Each meal is served with brown rice with vegetables, black beans, and chips with fresh salsas Green Pozole Blend of roasted tomatillo, green chiles, and fresh herbs simmered in our house-made vegetable broth poured on hominy, white beans, garbanzo and vegetables. Served with avocado, lime, cabbage or lettuce, radish, our signature salsas and handmade tortillas or tostada. 12 oz cup $7 16 oz bowl $9 Tamachile Tamal and chile relleno all in one Roasted poblano pepper, filled with our signature masa, vegetables, and legumes wrapped in banana leaf. Topped with our house-made fire roasted tomato and fresh herbs sauce. Served with lime/vegetables brown rice, black beans cooked with fresh herbs and morita pepper sauce, handmade tortillas and our signature salsas. $15 Anillo de mole Oaxaqueño (Oaxacan mole ring) Handmade Oaxacan red mole sauce (chiles, cacao beans, spices, roasted fruits, nuts and vegetables) poured on layered fire roasted vegetables, brown rice and slow cooked legumes with fresh herbs. Served with handmade tortillas, and our signature fresh and roasted salsas. $15 Dessert tamale wrapped in corn husk Delicious combination of sweet masa, fruits, vegetables, or nuts Blueberry basil Chocolate Raspberry Peach cobbler Pumpkin pie with calabaza en tacha (candied pumpkin) Sweet potato pineapple and coconut $4 Aguas Frescas Refreshing drink made of fruits, herbs, vegetables or seeds blended with water and lightly sweetened with brown sugar Horchata (rice, cinnamon blend) Jamaica (hibiscus tea, strawberry and lime) 12 oz cup $2 Atoles Mexican hot beverage made by steeping brown sugar cane and cinnamon in water, then thickening with corn flour, fruits, grains or cacao beans. Rice atole (rice cinnamon brown sugar corn flour) Champurrado (cacao beans, sugar cane and corn flour) Guava atole (guava cinnamon brown sugar corn flour) 12 oz cup $3 We are a small family restaurant with limited seating. Please call us in advance for any inquiring, reservation or question you may have. Beasts & Brews Monday – Thursday, 11:00 a.m. – 8:00 p.m. Friday & Saturday, 11:00 a.m. – 9:00 p.m. Sunday, 4:00 p.m. – 7:00 p.m. Dine-in + Curbside pickup (https://www.toasttab.com/beasts-and-brews/v3#!/order) 7 Spectrum Loop, Ste 140 719-247-1040 Appetizers: Buffalo Cauliflower: Fried Buffalo Cauliflower with “Ranch” Blistered Shishitos Tossed with Garam Masala, served with Curry Yogurt Wood-fired Artichokes: Togarashi and Sriracha Aioli Entrées: Wood-fired Pizza: Local Mushrooms with Kale, Baby Chard and Arugula “Carnitas” Tacos: Lion’s Mane, Pickled Red Onions, Avocado and Cilantro Shepherd’s Pie: Vegetables in rich beer gravy topped with Mashed Potatoes Dessert: Vegan Gelato The Bench Sunday 10 a.m. – 8 p.m. Monday - Thursday 11 a.m. – 8 p.m. Saturday 10 a.m. - 9 p.m. Dine in, Carryout & Delivery (Grubhub) 424 S Nevada Ave 719-375-0930 Appetizers Sweet Chili Brussels (V/GF) Fried Brussels | Sweet Chili Gastrique | Sesame Seeds 9.95 Green Chili Cheese Fries (V/GF) Green Chili | Shredded Cheddar | Fries 10.95 Entrées Thai Peanut Tofu (V/GF) Grilled Tofu | Kale Brussels Mix | Mushrooms | Peppers | Jalapenos | Peanuts | Pickled Onions | Rice Noodles 15.95 Korean BBQ Brisket Sandwich (V) Sliced Seitan Korean Brisket | Creamy Kimchi Slaw | Sweet Korean BBQ Sauce | Pickled Onions w/side 12.95 Dessert Spiced Butternut Squash Bread Pudding | Maple Whiskey Glaze | Sunflower Seed Vanilla Ice Cream | Lacto Fermented Cranberry Sauce* 10.95 * Lacto refers to the lactic acid produced during the fermentation process. We assure you this dish is 100% vegan. Blackhat Distillery Sunday 2 – 6 p.m. Tuesday -Thursday 2 – 8 p.m. Friday and Saturday 2 - 9 p.m. 5745 Industrial Place Suite A 719-999-5148 Blackhat Vegan Nog Housemade vegan nog with our Royals and Rebels rum, cinnamon, nutmeg, and a whole lotta love Sweater Weather (served hot) French oak agave, clove, allspice, vegan butter, sugar, and topped with vegan cream Brandy Backflip Nobelman’s Brandy with vanilla oatmilk, and brown sugar Trillby A twist on a classic with grapefruit, sage, and a hint of cranberry The Burrowing Owl Daily 11 a.m. to Midnight Dine in and Carryout Lunch delivery 11 a.m. – 3 p.m. via Doordash and Grubhub 1791 S. 8th St Unit H 719-434-3864 Sunday Chickenless Pot Pie/Zoodle Salad (GF, Soy Free) Monday Buffalo Mac n Cheese w/Beans & Greens Soup Tuesday Air Fried Black Bean Flautas w/Jicama Salad & Cilantro Rice (Soy free, Nut Free) Wednesday Sushi! With Egg Drop soup, just like the old’n days Thursday Crab Cake Caesar Salad w/Corn Chowder (GF, Soy Free, nut free) Friday Philly Cheese Steak w/Beer Cheese Soup Saturday Big Ol’ Smothered Breakfast Burritos Il Vegano Cookie Plate of 3 styles with Biscotti or Espresso liqueur Carnelian Coffee Co.
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