FOOD

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 seasonal salads or confit duck leg 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.

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

Our menu is a collaboration between many members of our culinary team. This season's menu includes dishes from Chef Dustin Beckner, Kitchen Manager Al Sedaghat, Chef de Partie Barrett Baskette, and Lead Line Cook Jevin Reynolds. Special thanks to our other culinary team professionals who work together to execute this dinner each and every night including Orlando, Nick, Jim, Connor, and Ronnie. 

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Photography is courtesy of Armando Martinez Photography (opens in a new tab)