4.6/5

Bang Up
DINNER

ADVENTUROUS PLANT-BASED DINING

Rachel Needs A Zoo!

Rachel Needs A Zoo!

A special one night only comedy / variety show! Friday, January 3rd @ 8:30pm

Denver Restaurant Week! March 1- March 10, 2024; $35 per guest ~ Pick One Starter, Pick One Entree, & Pick One Dessert! *Drink specials are priced additionally.

*D.R.W. offered as dine-in service only; apologies, but no dish substitutions available.

~ a 3.85% KAP fee will be added to all non-retail checks ~

✣ Can be prepared relatively gluten-free (fryers are shared).

D.R.W. Drink specials $12 / $9 each
◊ LESS SWEET - MORE SWEET ◊◊◊

SCOTCH BONNET MANGO MARGARITA [12]

scotch bonnet jalapeno tequila, mezcal, mango, lime, triple sec, and orange bitters; rocks

STRAWBERRY BASIL FIZZY [9]

fresh strawberry juice, lemon, basil, with soda splash.; rocks

D.R.W. Starters Pick One:

POTATO & PLANTAIN MOFONGO ✣

fried n’ smooshed plantain and potato patty, served over a tomato- rum sauce

CURRIED WAFFLE FRIES ✣

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

D.R.W. Entrees Pick One:

CASSAREEP RICE BOWL​

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

BUNNY CHOW

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

COCONUT CURRY ✣

house-made curried-chickpeas with {jackfruit or tofu} and potatoes, topped with pickled onions and fresh herbs; served over coconut-rice, with a side of cornbread

D.R.W. Desserts Pick One:

DIRTY BANANA ICE CREAM

creamy coconut-banana ice cream drizzled with a rhum-chocolate sauce; topped with a spiced peanut crunch

CASSAVA MOCHA PONE

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

ROYAL FALERNUM RICE PUDD'N

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

PLANT-BASED VEGETARIAN RESTAURANT, DENVER

DRINKS

◊ less sweet – more sweet ◊◊◊◊

PINA COLADA ◊◊◊◊

15

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

RHUM PUNCH ◊◊◊◊

12

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

DIRTY BANANA ◊◊◊◊

15

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

WEEKLY BARKEEPER'S SPECIAL

12

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

LADY BIRD ◊◊◊

13

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

DEVIL'S CLAW ◊◊

14

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

DEWSKITCH ◊◊

13

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

INSUFFERABLE BASTARD ◊◊

13

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

MIGHTY MIGHTY SPARROW ◊◊

13

bourbon, lemon, guava, creole bitters; up

UNDER & OVER ◊◊

13

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

MONTH OF SUNDAYS ◊

15.5

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

THE STALLION ◊

14

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

PROOFLESS FIZZIES & SODAS

{add a well shot for 4}
◊ less sweet – more sweet ◊◊◊

GUAVA FIZZY ◊◊◊

9

guava syrup, lime, club soda (n/a)

HIBISCUS PUNCH FIZZY ◊◊◊

9

hibiscus syrup, coconut syrup, lime, club soda (n/a)

TROPICAL FIZZY ◊◊◊

9

passionfruit, jalapeno, pineapple, lime, club soda (n/a)

MAUBY FIZZY ◊◊◊

8

mauby bark fizzy over crushed rocks (flavor’s a cross between root beer and anise) (n/a)

MAUBY FIZZY ◊◊◊
8

mauby bark fizzy over crushed rocks (flavor’s a cross between root beer and anise) (n/a)

CREAM SODA ◊◊◊
5

cream soda over crushed rocks (n/a)

WHITE WINE

9.5

domestic house wine

PINK WINE

9.5

domestic house wine

RED WINE

9.5

domestic house wine

BUBBLY WHITE WINE

9.5

domestic bubbly house wine

RATIO DOMESTICA -DRAFT-

7

american standard ale from colorado

LITTLE MACHINE SIR VEZA
-DRAFT-

8

mexican-style lager from colorado

CEREBRAL RARE TRAIT
-DRAFT-

8.5

india pale ale from colorado

STEM CIDERS TANGERINE WHIP -DRAFT-

8

fresh pressed apple cider with tangerine and vanilla from Colorado

UNTITLED ART AMERICAN GOLD - N/A CAN -

6.5

non-alcoholic ale from wisconsin

STEM CIDERS PEAR -can-

7

fresh pressed pear and apple cider from Colorado

RED STRIPE -bottle-

6

pale lager from jamaica

MONTUCKY -can-

6.5

non-alcoholic ale from wisconsin

MODELO -bottle-

6

mexican pilsner-style beer from… mexico

RED STRIPE -bottle-
6

pale lager from jamaica

MONTUCKY -can-
6.5

non-alcoholic ale from wisconsin

STARTS

~   a 3.95% KAP fee will be added to all non-retail checks ~

✣ Can be prepared relatively gluten-free (fryers are shared).

BIG-AS-YER-HEAD SALAD ✣

12.5

chopped romaine lettuce with mango, carrot, sweet peppers, and pickled onions; tossed with island ranch sauce, lime, fresh herbs, and crispy onions {add tofu; +2}

JERKED EDAMAME ✣

12.5

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

POTATO & PLANTAIN MOFONGO ✣

12

fried n’ smooshed plantain and potato patty, served over a tomato-rum sauce

CHIPS & FRIENDS ✣

10

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

CURRIED WAFFLE FRIES ✣

14.5

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

CAULIFLOWER WINGERS ✣

14.5

house-battered florets, served with celery, trini hot sauce, and island ranch sauce; w/ choice of one* winger sauce:
   – tangy & sweet tamarind
   – pineapple-soy-scotch bonnet 
   – mango-scotch bonnet
*1 each additional sauce

PLATES & BOWLS

~.  a 3.95% KAP fee will be added to all non-retail checks ~

✣ Can be prepared relatively gluten-free (fryers are shared).

BOWL-O-LO MEIN

17.5

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

QUESADILLA

17.5

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

BUSS UP SHUT ✣

17.5

roasted butternut squash with house-made curried-chickpeas, potatoes, fresh tomato, and roasted red peppers, served over coconut-rice; topped with pickled onions, fresh herbs, and a side of busted roti

CASSAREEP RICE BOWL

17.5

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

COCONUT CURRY ✣

17.5

house-made curried-chickpeas with {jackfruit or tofu} and potatoes, topped with pickled onions and fresh herbs; served over coconut- rice, with a side of cornbread

BUNNY CHOW ✣

17.5

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

SANDWICHES

{served with a side of plantain & corn chips with pineapple salsa -or- black-eyed peas n’rice}

~.  a 3.95% KAP fee will be added to all non-retail checks ~

✣ Can be prepared relatively gluten-free (fryers are shared).

BAKE & CHANA

15.5

a stuffed fry-bread sandwich with curried chickpeas, green-herb seasoning, tomatoes, papaya slaw, and trini hot sauce

SEITAN CUBANO

15.5

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

BOWL-O-LO MEIN
14.5

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

SIDES

{one for 6 -or- three for 16}

~.  a 3.95% KAP fee will be added to all non-retail checks ~

✣ Can be prepared relatively gluten-free (fryers are shared).

SWEET PLANTAINS ✣

6

deep-fried plantains, extra sweetened and yummy

CORNBREAD
6

baked with sweet peppers and baking spices

COCONUT BREAD
6

coconut milk bread, baked with golden raisins and toasted coconut

FRESH PINEAPPLE ✣

6

sliced and spiced

BAKES & ISLAND RANCH

6

chopped fry-bread with… island ranch sauce

PAPAYA SLAW ✣

6

fresh papaya and pineapple with pickled red and green cabbage

PEAS N' RICE ✣

6

coconut-rice with black-eyed peas

CRISPY WAFFLE FRIES ✣

6

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

 

CALLALOO ✣

6

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

100% Outside Air:

Why Our Windows Stay Open

We prioritize fresh air circulation to create a clean, comfortable, and eco-friendly dining experience. Our simple evaporative coolers in summer and radiant coil heaters in winter allow us to keep doors open, letting in a filtered fresh breeze. These systems are 95% efficient or better, ensuring sustainability without compromising comfort.

Health & Safety Commitment

We actively monitor health guidance from the CDC, WHO, and Denver Public Health to maintain high sanitation standards. Our team follows rigorous cleanliness protocols and updates regularly. We also self-enrolled in the 5-Star Certified Restaurant program for added oversight.

Our Dedication to a Healthier Future

At Bang Up to the Elephant, we believe in fostering a healthier community through plant-based, sustainable dining in Denver. Whether you’re here for the bold flavors or to support a vegan-friendly restaurant, we want your experience to be both delicious and mindful.

Staying Flexible for You

We remain adaptable with staffing and operations to accommodate unexpected events. Occasionally, we may adjust hours, menu offerings, or service styles to prioritize safety. We appreciate your patience as we continue to create a welcoming space where everyone can enjoy long-term hugs—because hugs are nice. 🙂