Evening Eats

Served 3pm - 9pm, Tuesday - Saturday

THE BEST EVENING FARE IN LOVELAND

Looking for a place to eat in Loveland tonight? AKA Kitchen has got you covered! Forget the ordinary and take a step toward the extraordinary when you try our inspired dishes. Whether you’re in the mood for a shareable plate, bar bites, or a taco that’s unique and wicked delicious, you’ll get all that and more when you step into our place!

We serve Rock Coast Brewery beers, which are brewed onsite, giving you flavorful craft beers that are perfect for pairing with our dishes. Or try one of our signature cold-press coffee cocktails, as well as one of the excellent wines we have in-house.

See you soon!

Snacks

CRUNCH & DIP

Tortilla chips or Chicharrons with a side of salsa fresca..

BLACK PEPPER & PARMESAN CHIPS

Made in-house and tossed with Parmesan and fresh cracked pepper.

BRUSCHETTA

Castelvetrano olives, kalamata olives and roma tomatoes and local basil, drizzled with an elderberry balsamic reduction. Served with grilled bread.

DUCK POUTINE

Mouco cheese curds, hazel-dell mushrooms and sage gravy piled on our famous sidewinder fries.

Sub chicken for same price

LOADED FINGERLINGS

Local fingerling potatoes fully loaded with herbed sour cream, bacon bits, cheddar cheese and chives.

SWEET POTATO HUMMUS

Sweet potato curry hummus served with farm fresh vegetables and grilled bread.

SKILLET FETA

Feta cheese warmed in a skillet. Topped with sun-dried tomatoes and pesto. Served with wheat crackers and grilled bread.

KING’S RANCH CHICKEN MAC

Bell peppers, onion and celery sauteed with corkscrew pasta. Tossed in our cheesy mornay sauce. Sprinkled with panko crumbs and baked to perfection.

Soup and Salad

GREEN BEEN SALAD

Local blistered green beans tossed in a garlic miso sauce.

WINTER FRESH SALAD

Local greens dressed with a creamy miso vinaigrette. Tossed with pecans, candied apples and dried figs.

Choose your meat: Chicken | Duck

PORK GREEN CHILI

Cup | Bowl

GREEN GODDESS SALAD

Mixed greens with avocado, cucumber, burrata, and sprouts.

Add Chicken or Duck

SIDE SALAD

Local greens dressed in a citrus vinaigrette, served with english cucumbers and croutons.

CHEF’S SOUP D’ JOUR

Cup | Bowl

Burgers and Sandwiches

MONKEY BURGER

Half-pound of all-natural beef patty with house perpper-relish, American cheese, A.K.A. sauce, sauteed onions and local greens.

ANDOUILLE “HOT DOG”

Cajun andouile, apple kraut slaw, whole grain mustard, served on a New England bun.

SHRIMP PO BOY

Tempura Gulf shrimp, cajun andouille, A.K.A. sauce, local greens and tomato. Served with Crystal’s hot sauce on a Denver crunch roll.

HOT HONEY CHICKEN SLIDERS

House breaded chicken tenders between a waffle biscuit, infused with a hot honey drizzle and served with a maple verde sauce.

GARLIC BREAD GRILLED CHEESE

Fontina cheese, pepper jack cheese, cheddar cheese melted with confit garlic on challah bread.

DUROC PORK TENDERLOIN SANDWICH

Tenderized tenderloin breaded and crisped. Served on a brioche bun with house mayo and pickles.

Plates and Entrees

SPANISH BRAISED CHICKEN

Antibiotic and hormone free chicken thighs braised in toasted coriander sauce. Served on top of our trinity wild rice.

PABLOS POLLO

Fiesta-lime marinated and antibiotic and hormone free grilled chicken breast. Served with wild rice, creamy tequila queso and topped with pico de gallo.

TARRAGON HONEY BAKED SALMON

8 oz wild caught salmon, infused local tarragon honey, toasted pistachios served with a wild rice and creamed spinach side.

LOW COUNTRY SHRIMP & GRITS

Gulf shrimp and andouille sausage served with Parmesan grits mixed with bell pepper, onion, celery and bacon bits

PORKY’S PASTA CARBONARA

Bucatini pasta rendered pork cheek, peas tossed in a Parmesan egg sauce.

DUROC PORK TENDERLOIN MEDALLIONS

Roasted pork tenderloins, pretzel spaetzle, kraut slaw and stone ground mustard.