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Elevate the "supper" portion of your jazz and supper club experience with our seasonal three course menu or supplement your dinner with seasonally inspired small plates or cheese and charcuterie offerings.

Included with all "Dinner and a Show Reservations", our three course dinner allows guests to choose between several offerings for each course for a truly customized dinner. Dishes such as grilled Palisade peaches or Berkshire Pork Chops are crafted by our culinary team with a focus on highlighting seasonality and the use of front range farmers, organic ranchers and other small-scale Colorado based purveyors. Most evenings, you can also find a nightly Chef's Special to substitute into your three course tasting.  Our team is also happy to assist in modifying dishes to accommodate most dietary restrictions. To heighten the dining experience, guests can also enjoy wine and cocktail pairings for each course hand selected by our sommelier and award winning beverage team.

Due to demand of "Dinner and a Show" tables, we highly recommend advance reservations.

THREE COURSE July 7th V1.0 3

The following á la carte items are available for bar reservations or as additions or substitutions to the three-course tasting menu:

 MNU BACK June7 v1.0 1

Drawing inspiration from Duke Ellington's opulent style and eye for detail, we also created the "Ellington Experience" - the ultimate night out at Nocturne. This experience features a decadent five course tasting with wine pairings, served at tables in our favorite nook of the main level under the curve of our grand art deco staircase. There are just two "Ellington Experience" tables available per set. These seats are $180 per person (plus tax and service) and include a full set of some of Denver's finest live music as well as a visit from the chef and sommelier: Book the Ellington Experience

Our menu is a collaboration between many members of our culinary team. This season's menu includes dishes from Chef Dustin Beckner, Chef de Cuisine Troy Brothwell, Kitchen Manager Al Sedaghat, and Culinary Supervisor Barrett Baskette. Special thanks to our other culinary team professionals who work together to execute this dinner each and every night including Savannah, Jim, Connor, Josh, John, and Freddie.