IMBIBE IN STYLE

Denver’s most glamorous lounge offers high-end cocktails, an extensive wine list, and an exquisite menu paired with the stunning views of downtown and Union Station’s Great Hall.

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DENVER UNION STATION

ABOUT THE COOPER LOUNGE

The elegance of the Orient Express. The high style of travel by California Zephyr trains. In another era, The Cooper Lounge would have been mentioned in the same breath.

The Cooper Lounge pays homage to the era of chic cocktail lounges. Skilled bartenders serve a collection of perfectly prepared libations and the extensive wine list is certain to please.

Situated in the mezzanine of Denver Union Station, the lounge offers inspiring views — vibrant downtown Denver seen through soaring 28 foot high cast-iron windows on one side, and the panorama of the Great Hall on the other.

The Cooper Lounge provides an elegant, intimate setting for cocktails and a bite to eat. Courteous service, charming bartenders, cocktails in beautiful glassware and distinctive menu items including Steak Tartare, Blue Lump Crab Cakes and an Antipasti Board courtesy of Chef Justin Burdick, The Cooper Lounge provides THE cocktail experience you and your guests are seeking. Hours are 4 p.m. to 10 p.m. Daily. We accept reservations and walk-ins are welcome.

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Reservations:
Reservations may be booked up to two weeks in advance for parties of 20 guests or less. For reservations, please call 720-460-3738. The Cooper Lounge reservation line is live from 2:30 to 11:00 pm daily. Make reservations online using the button below.

Make A Reservation Button

Private events at The Cooper Lounge are managed by our friends at Sage Hospitality,
please submit a request for your upcoming event here.

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1701 WYNKOOP STREET
DENVER, COLORADO

HOURS:
Cooper Lounge
Sunday – Wednesday: 4 pm to 10 pm
Thursday – Saturday: 4 pm to 11 pm

Oasis on the Plaza
Thursday-Saturday: 4 pm to 11 pm
Sunday: 4 pm to 10 pm

All team members at The Cooper Lounge are paid livable wages and we allocate all guest gratuities toward the compensation of our entire service team who are dedicated to making your dining experience with us outstanding.

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INFO@COOPERLOUNGE.COM

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Gin Tonic | 20

nolet gin, q drinks indian tonic, assorted botanicals

Horsefeather| 18

laws bonded rye, fresh lemon juice, honey, angostura & strongwater orange bitters 

Bayside Fizz| 15

hendricks gin, fresh grapefruit, cardamom & bayleaf syrup, egg white, q drinks club soda

Cooper Lounge 50:50 Gin Martini | 16

tanqueray 10 gin, lillet blanc, orange bitters, lemon twist

Old Friend | 17

eagle rare 10 year bourbon, benedictine & cynar

Cooper Lounge House Old Fashioned | 25

cooper lounge selected knob creek single barrel, demerara, strongwater orange & angostura bitters

Rocky Mountain Sour| 16

cooper lounge selected old forester single barrel bourbon, leopold bros blackberry, fernet branca, lemon juice, egg white & honey 

Honeycut Cosmo | 15

stoli elit, pierre ferrand dry curacao, lime juice & grenadine 

The Final Say | 21

vago espadin, yellow chartreuse, luxardo maraschino, saline

Flower Sour | 15

pisco, st. germain, fresh lime and lemon, egg white & sugar

Strawberry Swizzle  | 16

rhum clement vsop, homemade strawberry syrup, fresh lime juice & mint

Alpine Caipirinha | 16

avua cachaça prata, genepy, fresh lime juice, sugar & mint 

Painkiller  | 19

flor de cana 7 year rum, chairmans spiced rum, cream of coconut, fresh pineapple and orange juice, float of lemonhart 151

Espresso Martini  | 15

ketel one vodka, moonlight expresso, cold brew coffee, demerara sugar, egg white 

End of the Line  | 17

 hine cognac, pierre ferrand dry curacao

Melvin India Pale Ale, USA | 11

 

Samuel Smiths Chocolate Stout, England | 12

 

Samuel Smiths Organic Apple Cider, England | 12

 

Ayinger Bavarian Pils, Germany| 13

 

Duvel Belgian Golden Ale, Belgium | 15

All prices shown by Glass|Bottle

Champagne & Sparkling Wine

By the glass

NV TENUTA TORRE ZECCHI ‘ZK’ PROSECCO CUVEE BRUT, VENETO, ITALY | 12

NV LUCIEN ALBRECHT, CREMANT D’ALSACE BRUT, ALSACE, FRANCE | 12

’16 SCHRAMSBERG BLANC DE BLANC, CALISTOGA CALIFORNIA, USA | 22

‘NV VEUVE CLICQUOT, BRUT, CHAMPAGNE, FRA | 25

By the bottle – small and large format

NV RUINART ROSÉ, Brut, REIMS, CHAMPAGNE, FRA  | 90 | 375 ml

NV KRUG GRANDE CUVÉE, BRUT, REIMS, CHAMPAGNE, FRA | 162 | 375 ml 

750 ml

’NV J VINEYARDS & WINERY, CUVÉE 20 BRUT, RUSSIAN RIVER VALLEY  | 67

’NV MOËT & CHANDON, BRUT IMPÉRIAL, CHAMPAGNE, FRA  | 85

’NV THIERRY TRIOLET BRUT, CHAMPAGNE, FRA  | 90

’NV AUBRY ‘PREMIER CRU’ BRUT , MONTAGNE DE REIMS, CHAMPAGNE, FRANCE | 92

’13 TERRA ROSSA ‘LE MIE BOLLICINE’ MILLESIMATO, MONTALICINO, ITA | 99

’NV PIERRE GIMONNET & FILS CUVEE ‘CUIS 1ER CRU’, CHAMPAGNE, FRA | 105

’NV P. LANCELOT-ROYER GRAND CRU BRUT, CHAMPAGNE, FRA | 130

’NV PIERRE PETERS ‘CUVÉE DE RÉSERVE’ BRUT , CHAMPAGNE, FRA | 135

NV JEAN VESSELLE ‘OEIL DE PEDRIX’ BRUT, BOUZY CHAMPAGNE, FRA | 135

’11 CA’ DEL BOSCO ‘DOSAGE ZÉRO’, FRANCIACORTA, ITA | 150

’NV PHILLIPONNATE ‘ROYAL RESERVE’ BRUT, CHAMPAGNE, FRA | 150

’NV CHARLES HEIDSIECK, BRUT RÉSERVE, CHAMPAGNE, FRA | 162

’13 SEA SMOKE ‘SEA SPRAY’, BLANC DE NOIRS, SANTA RITA HILLS, CALIFORNIA, USA  | 160

’NV VILMART CUVEE GRAND CELLIER, REIMS, CHAMPAGNE, FRA | 173

’06 CA’ DEL BOSCO, ‘CUVÉE ANNAMARIA CLEMENTI’ FRANCIACORTA, ITA | 180

‘NV RUINART BLANC DE BLANCS, BRUT, REIMS,CHAMPAGNE, FRA  | 201

 ’12 P. GIMONNET & FILS ‘SPECIAL CLUB’ GRAND CRU, OGER, CHAMPAGNE, FRA | 208

’06 VEUVE CLICQUOT, ‘LA GRANDE DAME’ BRUT, CHAMPAGNE, FRA | 290

’07 DOM RUINART BLANC DE BLANCS, BRUT, REIMS, CHAMPAGNE, FRA | 330

’NV KRUG ‘GRANDE CUVÉE’, BRUT, REIMS, CHAMPAGNE, FRA  | 550

’05 DOM PERIGNON ROSÉ, BRUT, EPERNAY, FRA | 800

’04 DOM RUINART ROSÉ, BRUT, REIMS, CHAMPAGNE, FRA | 800

’04 KRUG, BRUT, REIMS, CHAMPAGNE, FRA | 800

White Wine

By the Glass

’16 TERLATO PINOT GRIGIO, FRIULI, ITALY  | 12

’19 CAKEBREAD CELLARS SAUVIGNON BLANC, NAPA VALLEY, CALIFORNIA  | 14

’19 SEA SHELL CELLARS GRENACHE ROSÉ, PASA ROBLES, CALIFORNIA, USA | 13

’16 PATZ & HALL CHARDONNAY, SONOMA COAST, CALIFORNIA, USA | 17

’18 DON OLEGARIO ALBARINO, RIAS BAIXAS, SPAIN | 14

By the Bottle 

’12 STOLPMAN, ROUSSANE , BALLARD CANYON, CENTRAL COAST, CALIFORNIA, USA | 51

’16 DO FERREIRO, ALBARINO, RIAS BAIXAS, SPAIN | 54

’16 YVES BOYER-MARTENOT BOURGOGNE BLANC, BURGUNDY, FRANCE | 72

’15 DOMAINE DE CHANTEMERLE, CHABLIS, BERGUNDY, FRANCE | 81

’12 ROBERT MONDAVI ‘OAKVILLE’ FUME BLANC, OAKVILLE, NAPA VALLEY, CALIFORNIA, USA | 81

’16 CHATEAU MONTELENA CHARDONNAY, NAPA VALLEY, CALIFORNIA, USA | 114

’17 JEAN PASCAL ET FILS MEURSAULT, BURGUNDY, FRANCE | 120

’16 KOSTA BROWNE ‘ONE SIXTEEN’ CHARDONNAY, RUSSIAN RIVER VALLEY, CALIFORNIA, USA   | 138

’18 GAJA ‘ROSSJ-BASS’ LANGHE, PIEDMONT, ITALY | 255

Red Wine

By the Glass

’16 BODEGA NUMANTHIA ‘TERMES’ TINA DE TORO, TORO, ESP | 15

 ’16 COLOME, MALBEC, SALTA, ARGENTINA | 15

’15 CHATEAU STE. MICHELLE CABERNET SAUVIGNON, COLUMBIA VALLEY, WASHINGTON | 15

’15 COPAIN ‘TOUS ENSEMBLE’ PINOT NOIR , SONOMA COAST, CALIFORNIA | 15

By the Bottle

’15 KRUTZ FAMILY ‘MAGNOLIA’ CABERNET SAUVIGNON, SONOMA COUNTY, CALIFORNIA, USA | 50

’15 ALLERGRINI, PALAZZO DELLA TORRE VERONESE, VENETO, ITA | 54

’16 ALTO MONCAYO ‘VERATON’ GARNACHA, CAMPO DE BORJA, ESP | 64

’15 THE HESS COLLECTION ‘LION TAMER’ NAPA VALLEY, CALIFORNIA, USA | 74

’17 ORIN SWIFT ‘EIGHT YEARS IN THE DESSERT’ ZINFANDEL, CALIFORNIA, USA | 75

’14 BEAULIEU VINEYARD, RESERVE TAPESTRY RED BLEND, NAPA VALLEY, CALIFORNIA, USA | 75

’09 CLOS DE LA TECH PINOT NOIR, SANTA CRUZ MOUNTAINS, CALIFORNIA, USA | 86

’13 FATTORIA SELVAPIANA ‘BUCERCHIALE’ SANGIOVESE, CHIANTI, ITA | 90

’17 CRISTOM MT. JEFFERSON CUVEE PINOT NOIR, WILLAMETTE VALLEY, OREGON, USA | 91

’17 ORIN SWIFT ‘PALERMO’ CABERNET SAUVIGNON, NAPA VALLEY, CALIFORNIA, USA | 106

’12 HARTFORD, FANUCCHI-WOOD ROAD ZINFANDEL , RUSSIAN RIVER VALLEY, CALIFORNIA, USA | 108

’15 INGLENOOK CABERNET SAUVIGNON, RUTHERFORD, NAPA VALLEY, CALIFORNIA | 114

’12 ANGELA ESTATE ‘ABBOT CLAIM’ PINOT NOIR , YAMHILL OREGON, USA| 117

’15 ST. INNOCENT ‘SHEA VINEYARD’ PINOT NOIR, WILLAMETTE VALLEY, OREGON, USA | 120

’14 JORDAN VINEYARD & WINERY CABERNET SAUVIGNON, ALEXANDER VALLEY, SONOMA COUNTY, CALIFORNIA, USA | 125

’07 MARGUÉS DE MURRIETA, GRAN RESERVA ESPECIAL, RIOJA, ESP | 150

’12 HICKINBOTHAM, MERLOT , MCLAREN VALE, AUS | 150

’11 LA JOTA ‘HOWELL MOUNTAIN’ MERLOT, NAPA VALLEY CALIFORNIA, USA | 155

’11 MT. BRAVE CABERNET SAUVIGNON, MT VEEDER, NAPA VALLEY CALIFORNIA, USA | 160

’16 RICHARD G. PETERSON PINOT NOIR, SANTA LUICIA HIGHLANDS, CALIFORNIA, USA | 165

’15 GAJA ‘DAGROMIS’ BAROLO, PIEDMONT, ITALY | 255

’14 SILVER OAK CABERNET SAUVIGNON, NAPA VALLEY, CALIFORNIA, USA | 280

’16 OPUS ONE, NAPA VALLEY, CALIFORNIA, USA | 750

 

Coravin Selections

’15 BEAULIEU VINEYARD CABERNET SAUVIGNON GEORGES DE LATOUR PRIVATE RESERVE, NAPA VALLEY, CALIFORNIA, USA | 15 per oz

’13 RUBICON INGLENOOK BORDEAUX RED BLEND, NAPA VALLEY, CALIFORNIA, USA | 22 per oz

’14 SILVER OAK CABERNET, NAPA VALLEY, CALIFORNIA, USA | 15 per oz

’13 HUNDRED ACRE ‘KAYLI MORGAN’ CABERNET SAUVIGNON, NAPA VALLEY, CALIFORNIA, USA | 35 per oz

 

CLUB CAR CUISINE BY CHEF JUSTIN BURDICK

OFFERED SUNDAY – WEDNESDAY

Shrimp Cocktail | 13

house-made cocktail sauce, lemon wedge

Blue Lump Crab Cakes | 16

four petite blue lump crab cakes, lemon caper aioli, sweet drop, micro greens

Burrata | 14

compressed watermelon, local heirloom tomato, basil pesto, toasted pine nut

Yellowfin Tuna Tartare* | 16

hass avocado, cucumber, pickled ginger, sriracha aioli, wasabi sesame wonton crisps, sweet soy glaze

Antipasti Board | 25

chef selected cured meats & artisanal cheeses
with fruit, honeycomb, assorted accouterments 

Brown Butter Vanilla Cake | 10

macerated seasonal berries, mascarpone chantilly whip, rumchata glaze

White Chocolate Raspberry Tart | 10

white chocolate ganache, raspberry mousse, citrus filling 

OFFERED THURSDAY – SATURDAY

Shrimp Cocktail | 13

U-15 gulf shrimp, house-made cocktail sauce, lemon wedge

Blue Lump Crab Cakes | 16

four petite blue lump crab cakes, lemon caper aioli, sweet drop, micro greens

Stuffed Mushroom Florentine | 13

baby bella mushroom, spinach, onion, ricotta, mozzarella, garlic crumb 

Burrata | 14

compressed watermelon, local heirloom tomato, basil pesto, toasted pine nut

Yellowfin Tuna Tartare* | 16

hass avocado, cucumber, pickled ginger, sriracha aioli, wasabi sesame wonton crisps, sweet soy glaze

Sesame Beef Brochettes | 17

pan seared steak, sesame slaw, ginger ponzu

Antipasti Board | 25

chef selected cured meats & artisanal cheeses
with fruit, honeycomb, assorted accouterments 

Brown Butter Vanilla Cake | 10

macerated seasonal berries, mascarpone chantilly whip, rumchata glaze

White Chocolate Raspberry Tart | 10

white chocolate ganache, raspberry mousse, citrus filling 

Monday - Sunday from 4 to 6 pm

Wines | 10

2016 Simi Merlot, Sanoma County, California
2018 Chalk Hill Chardonnay, Sonoma Coast, California
JP Chenet, France

 

Cocktails | 10

Moscow Mule – Marble Vodka
Whiskey Sour – OF 100
Daiquiri – Plantation 3 Star
Gimlet – Tanqueray

Beer | 5

Melvin IPA

© Cooper Lounge. All rights reserved. | Privacy Policy/Terms of Use

Now Open for Dine-In Service!

Cooper Lounge
Sunday - Wednesday: 4 pm to 10 pm
Thursday - Saturday: 4 pm to 11 pm

Oasis on the Plaza:
Wednesday: 4 pm to 10 pm
Thursday - Saturdays: 4 pm to 11 pm
Sunday: 4 pm to 10 pm

Please practice social distancing!  Seating will be at 50% capacity and we are unable to seat parties larger than 6.  Please wear a mask.

SEE WHAT STEPS WE ARE TAKING TO KEEP OUR COMMUNITY HEALTHY AND SAFE