*D.R.W. offered as dine-in service only; no dish substitutions
~ a 3.85% KAP fee will be added to all non-retail checks ~
✣ Can be prepared relatively gluten-free (may share fryers).
apple-infused whiskey, pineapple, orange, lemon, and cranberry juices with grenadine; rocks
gin, tonic, earl gray tea, lemon juice, orange bitters; rocks
fried n’ smooshed plantain and potato patty, served over a tomato- rum sauce
house-battered florets, served with celery, trini hot sauce, and island ranch sauce; w/ choice of one* winger sauce:
– hot & sweet tamarind
– pineapple-soy-scotch bonnet
– mango-scotch bonnet
*1 each additional sauce
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
plump noodles in a tangy sesame-soy sauce with tofu, shredded cabbage, red pepper, broccoli, carrot, and fresh herbs
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
◊ less sweet – more sweet ◊◊◊◊
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
spiced rum, coffee liqueur, vanilla, pealed banana, oat milk, chocolate; blended
take an adventure in trying what we’ve been playing with for our upcoming menus; could be up/rocks/blended
vodka, damiana, mango, lime, thai basil, sparkling wine; up
rye whiskey, cream of coconut, chinese five-spice, lemon, thai basil, angostura bitters; crushed rocks
rum, passion fruit, jalapeño, cream of coconut, lime; crushed rocks
bourbon, london dry gin, lime juice, ginger ale, angostura bitters; rocks
bourbon, lemon, guava, creole bitters; up
tequila, cream of coconut, hibiscus, pineapple, lime, tiki bitters; up with a chili-salt rim
mezcal, chareau aloe liqueur, passion fruit, jalapeño, curacao, lime; up
gin, passion fruit, jalapeño,
lemon, campari, orange bitters; up
{add a well shot for 4}
◊ less sweet – more sweet ◊◊◊
guava syrup, lime, club soda (n/a)
hibiscus syrup, coconut syrup, lime, club soda (n/a)
passionfruit, jalapeno, pineapple, lime, club soda (n/a)
sparkling pear and soda over crushed rocks (n/a)
mauby bark fizzy over crushed rocks (flavor’s a cross between root beer and anise) (n/a)
cream soda over crushed rocks (n/a)
domestic house wine
domestic house wine
domestic house wine
domestic bubbly house wine
american standard ale from colorado
fruited sour ale from colorado
india pale ale from colorado
“off dry” cider from colorado
fruited sour ale from colorado
mexican pilsner-style beer from… mexico
american “cold snacks’ lager from montana
pale lager from jamaica
~ a 3.85% KAP fee will be added to all non-retail checks ~
✣ Can be prepared relatively gluten-free (fryers are shared).
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}
pan-tossed beans-in-pods with a couple grilled sweet peppers, roasted onions, jerk seasoning, and lime
fried n’ smooshed plantain and potato patty, served over a tomato-rum sauce
fried plantain and tortilla 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
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
~ a 3.85% KAP fee will be added to all non-retail checks ~
✣ Can be prepared relatively gluten-free (fryers are shared).
plump noodles in a tangy sesame-soy sauce with tofu, shredded cabbage, red pepper, broccoli, carrot, and fresh herbs
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
roasted butternut squash with house-made curried-chickpeas, potatoes, fresh tomato, and roasted butternut squash, served over coconut-rice; topped with pickled onions, fresh herbs, and a side of busted roti
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
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
plump noodles in a tangy sesame-soy sauce with tofu, shredded cabbage, red pepper, broccoli, carrot, and fresh herbs
{served with a side of plantain & corn chips with pineapple salsa -or- black-eyed peas n’rice}
~ a 3.85% KAP fee will be added to all non-retail checks ~
✣ Can be prepared relatively gluten-free (fryers are shared).
a stuffed fry-bread sandwich with curried chickpeas, green-herb seasoning, tomatoes, papaya slaw, and trini hot sauce
mojo jackfruit, seitan-ham, green cabbage, tomato, pickled onions and cucumbers, with mustard and mayo, on grilled bread
plump noodles in a tangy sesame-soy sauce with tofu, shredded cabbage, red pepper, broccoli, carrot, and fresh herbs
{one for 5.5 -or- three for 15}
~ a 3.85% KAP fee will be added to all non-retail checks ~
✣ Can be prepared relatively gluten-free (fryers are shared).
deep-fried plantains, extra sweetened and yummy
baked with sweet peppers and baking spices
coconut milk bread, baked with golden raisins and toasted coconut
sliced and spiced
chopped fry-bread with… island ranch sauce
fresh papaya and pineapple with pickled red and green cabbage
coconut-rice with black-eyed peas
lightly spiced potato fries that look like mini-waffles! served with your choice of island ranch or ketchup
coconut milk-stewed collard greens and kale, with taro root, garlic, and onions
Why are those windows open? We have fancy evaporative coolers for summer and radiant heaters for winter. Both of which encourage keeping our doors open to keep that happy little breeze moving through the room. This helps keeps our cleaner and more comfortable, not to mention extremely environmentally friendly. Both systems are 95% efficient (or better).
We also continue monitoring official guidance provided by both the CDC, WHO, and Denver Public Health for COVID-19 info. We are vigilant in ensuring all of our staff have been fully briefed (and are constantly updated) on the ongoing situation and sanitary practices. In fact, we self-enrolled in the city’s 5-star Certified Restaurant program, just for added oversight.
As always, we continue to take great pride in maintaining the highest standards of cleanliness and hygiene across our restaurant at all times. Because, in simple terms, we created a restaurant dedicated to making all creatures happy and healthy. While there are many other wonderful reasons to visit with us, this basic edifice of health and happiness will always be our primary goal.
We are committed to being flexible with our staffing, scheduling, and general operations should the unexpected should arise. We don’t toy with our health. So, while we may occasionally choose to suddenly limit our offerings, hours, or service from time to time, we ask that you forgive us these trespasses –knowing that our goal is to protect you and ourselves, so we can all continue to hug each other in the long-term. 😉
In an effort to close the pay gap between Kitchen and Service staffs, without inflating menu prices, a KAP Fee (Kitchen Appreciation Program) will be added to each non-retail check. This fee helps fairly price our menus while continuing to provide the option to offer gratuity to the service staff.
KAP Mission: The Kitchen Appreciation Program’s aim is to provide a healthy and equitable restaurant culture that :
~ Attracts better talent and fosters longer-term relationships —both of which allows further investment into education, advancement, and creativity
~ Directly rewards our Kitchen Staff for their valuable contribution to the success of the restaurant
~ Allows for more equitable compensation without inflating menu prices
~ Further instills every staff person’s relationship with quality, consistency, and timing efforts as they relate to staff and guest expectations
~ Improves upon our overall culture of cooperation and mutual respect of our entire staff and our guests
We have been diligent in requesting input from our staff, patrons, and colleagues to inform this decision and feel confident that a KAP Fee is a mutually fair solution given the current realities of the restaurant industry. Below are some of the most common questions regarding this program:
Why don’t we pay our Kitchen Staff staff a fair living wage?
We absolutely do. This KAP fee is not in lieu of the restaurant’s competitive above-market wage, it’s in addition to it. With the 3.5% fee, every cook and dishwasher is guaranteed an incremental bonus based on the success of the restaurant.
Why should guests subsidize your labor costs?
The reality is restaurant guests have always paid for labor. Sales of food and beverage are the restaurant’s only source of revenue and as such, these must cover ALL costs of operating the restaurant. And, just like food, beverage, and supplies, every cost (including labor) is getting more and more expensive. Our remedy currently is both in creating new thoughtful menu items to help offset costs of goods –but also new approaches in assisting labor expenses (such as KAP Fees). By doing this we can continue to offer items we all love —at a fair price without sacrificing anyone’s quality of living.
Why not “roll” your costs into menu pricing instead of adding this fee?
While we explored doing just this, it creates further disparity between Service Staff and Kitchen Staff –and here’s why: As tips are traditionally factored from food and beverage totals, providing separation of this fee presents guests both clarity and un-inflated menu pricing. Conversely, “rolling” this fee into menu pricing would not just unnecessary benefit our servers tips but potentially add unnecessary expense to our guests.
What about an option to leave a tip for Kitchen Staff staff?
Unfortunately (believe it or not), it’s not a legal option. According to the Department of Labor and the IRS, Cooks and Dishwashers are not “traditionally tipped employees”, and so legally, they are not allowed to share tips without the restaurant changing its entire labor structure, and thus increasing menu prices by at least 15%. Currently that’s not reasonable to the majority of our guests, and could create even larger gaps or disinsenitives between the Service Staff’s and Kitchen Staff’s potential earnings.
This seems ridiculous the way these laws are set up!
We agree 100%. Fortunately, our aim is to present our passions in a great environment while by not taking advantage of anyone, guests or staff alike. We hope to encourage you to learn more about these issues as everyone’s cost of living continues to rise. In the meantime, please keep voting and writing compelling letters to our representatives.
Please let us know if there are any other questions; happy to discuss this or anything restaurant related anytime! Thanks for your support!