Bang Up To The Elephant

rye whiskey, cream of coconut, chinese five-spice, lemon, basil, angostura bitters; crushed rocks

rum, passion fruit, jalapeño, cream of coconut, lime; crushed rocks

spiced rum, coffee liqueur, vanilla, pealed banana, oat milk, chocolate; blended

bourbon, london dry gin, lime juice, ginger ale, angostura bitters; rocks

vodka, damiana, mango, lime, basil, sparkling wine; up

bourbon, lemon, guava, creole bitters; up

mezcal, chareau aloe liqueur, passion fruit, jalapeño, curacao, lime; up

coconut liqueur, dark rum, white rum, pineapple juice, cream of coconut, fresh pineapple; blended

rum, coconut liqueur, lime, mango syrup, hibiscus syrup, orange and pineapple juice; rocks

gin, passion fruit, jalapeño, lemon, campari, orange bitters; up

tequila, cream of coconut, hibiscus, pineapple, lime, tiki bitters; up with a chili-salt rim

take an adventure in trying what we've been playing with for our upcoming menus; could be up/rocks/blended

banana ice cream with a touch of cinnamon, layered with rich salted dark rum caramel; topped with happy banana frits

pumpkin-cassava cake infused with dark chocolate; topped with a lime-coconut drizzle, and coconut flake

creamy coconut and falernum liqueur rice-pudding topped with salted-lime-cayenne mango compote

two layers of frybread filled with curried chana, trini-hot sauce tamarind, pickled onions, and scallion

one order of doubles + your choice of two bottles of red stripe, two well shots, or a red stripe and a well shot

try what may be tomorrow's menu today since yesterday was practically a fortnight; maybe blended / rocks / up

bottle of red stripe -or- montucky

five bottles of red stripe -and/or- montucky

red, white, pink, or bubbly house wine

one bottle of red stripe & one well shot of your choice

single well shot / double well shot

spiced and sweet sorrel-hibiscus fizzy over crushed rocks (the can't stop flavor of a tropical holiday in a glass)

coconut milk bread, baked with golden raisins and toasted coconut

plump noodles in a tangy sesame-soy sauce with tofu, shredded cabbage, red pepper, broccoli, carrot, and fresh herbs

spiced tomato stew with chickpeas, potatoes, and butternut squash, topped with turmeric-pickled cabbage, all burrowed in a crisped sourdough bread bowl; served with almond-carrot-jicama slaw

crispy tofu with onions, pineapple, sweet red peppers, and fresh tomato all tossed in tangy-spicy cassareep sauce; served over coconut-rice with pickled onions, steamed broccoli, and fresh herbs

slow-simmered coconut-curry with chickpeas, potatoes, sweet peppers, and green peas, topped with pickled onions and fresh herbs; served over rice, with a side of buttery cornbread

a cheese-less grilled flour tortilla folded with roasted butternut squash, black-eyed peas n' rice, and topped with green cabbage, tomatoes, pickled onions, spicy mayo, and fresh herbs; served with avocado dip

two skewers with suya-grilled trumpet mushrooms, onion, sweet peppers, and seitan, lightly charred and seasoned with west african peanut-chili spice; served over jollof with a tangy tomato-pepper-kale relish, fresh cucumber, and fried sweet plantains

classic root beer in a bottle

coconut water in a can

guava juice, lemon, club soda

hibiscus syrup, coconut syrup, lime, club soda

spiced and sweet sorrel-hibiscus fizzy over crushed rocks (the can't stop flavor of a tropical holiday in a glass)

passionfruit, jalapeno, pineapple, lime, club soda

a messy stuffed fry-bread sandwich with curried chickpeas, green-herb seasoning, tomatoes, papaya slaw, and scotch bonnet pepper sauce

mojo jackfruit, seitan-ham, green cabbage, tomato, pickled onions and cucumbers, with mustard and mayo, on grilled bread

chopped fry-bread served with island ranch sauce

coconut milk-stewed collard greens and kale, with taro root, garlic, and onions

sweet, soft bread baked with golden raisins and toasted coconut

baked with sweet peppers and a hint of baking spices

lightly spiced potato fries that look like mini-waffles! served with your choice of island ranch or ketchup

chilled pineapple sprinkled with lime and hot spices

fresh papaya and pineapple with pickled red and green cabbage

coconut-stewed black-eyed peas served over rice

deep-fried plantains, extra sweetened and yummy

chopped romaine lettuce with mango, carrot, sweet peppers, and pickled onions; tossed with island ranch sauce, lime, fresh herbs, and crispy onion

house-battered florets, served with celery, scotch bonnet pepper sauce, and island ranch sauce; w/ choice of one winger sauce: tangy tamarind, pineapple-soy-scotch bonnet, or mango-scotch bonnet

fried tortilla and plantain chips, served with house-made avocado-cucumber dip and pineapple salsa

crispy waffle fries with house-made curry, pickled onions, tamarind sauce, and fresh herbs

pan-tossed beans-in-pods with a couple grilled sweet peppers, roasted onions, jerk seasoning, and lime

silky tofu simmered in a savory sichuan fermented chili-bean sauce, with grilled leeks, and a baked sesame rice ball

fried n' smooshed plantain and potato fritter, served over a creamy bechamel sauce with a fresno red pepper escabeche

domestic bubbly house wine

india pale ale from colorado

mexican-style lager from colorado

mexican pilsner-style beer from mexico

montana's official beer

monthly curated house wine

american standard ale from colorado

pale lager from jamaica

monthly curated house wine

fresh pressed apple cider with chili and guava from colorado

fresh pressed pear and apple cider from colorado

ale from wisconsin (less than 0.5% abc)

monthly curated house wine