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. Sunday through Thursday and 4 to 11 p.m. Friday and Saturday. 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

Tickets on sale now for our Halloween MASKerade! Purchase tickets here.

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 – Thursday: 4 pm to 10 pm
Friday – 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

empress 1908 gin, assorted botanicals, grapefruit oil, q drinks indian tonic

Mai Chai Fizz | 18

clement rhum VSOP, smith & cross jamaican rum, macadamia nut, house made chai syrup, fresh lime juice, egg white, q drinks club soda 

Paloma Verde | 15

arette blanco tequila, house made sage tincture, grapefruit & sage cordial, fresh lime & grapefruit juice, strongwater wildfire bitters, q drinks club soda

Evergreen Swizzle | 17

st. george terroir gin, wray & nephew overproof jamaican rum, sugar, fresh lime juice, angostura bitters & mint

Cooper Lounge 50:50 Gin Martini | 16

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

Dublin Express | 17

teelings small batch irish whiskey, amaro di angostura, marble moonlight expresso, cacoa & vanilla coffee, mole & angostura bitters

Cooper Lounge House Old Fashioned | 25

cooper lounge selected knob creek single barrel, demerara sugar, house bitters blend, orange oil

Brooklyn | 18

michael’s US 1 single barrel straight rye whiskey, doling dry, golden pineapple gum syrup, mole bitters 

Jalisco Reserva | 17

san matias gran reserva extra anejo, mezcal vago espadín house made pineapple gum syrup, mole bitters

Pine Barrens | 21

the family jones ‘ella jones’ straight bourbon whiskey, nut alpina, walnut liqueur, tempus fugitive spirits, creme de cacao

Bellvue | 20

cooper lounge selected herradura double barrel reposado, cochi americano, dry curaçao, fresh lemon juice, house made spiced raspberry syrup, egg white

Queen Bee | 15

lavender infused jin jiji indian gin, ginger, honey, fresh lemon juice

The Big Apple Sour  | 21

cooper lounge select barrel old forester bourbon, laird’s apple brandy bottled in bond, leopold bros. NY sour apple, allspice, malbec, fresh lemon & orange juice, egg white

Rhapsody | 15

TRA•KAL, leopold bros. absinthe verte, fresh lime juice, lime cordial, mint

Lost Irishman  | 17

cocoa infused tullamore dew irish whiskey, yellow chartreuse, demerara, fresh coffee, hand whipped cream, orange oil and rosemary

Espresso Martini  | 16

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

End of the Line  | 17

 hine cognac, pierre ferrand dry curacao, tempus fugit creme de cacao, strongwater organge bitters & 10 yr ardbeg scotch spray 

Cooper Lounge Hot Toddy  | 15

 calvados, benedictine, honey & lemon

Melvin India Pale Ale, USA | 11

 

Samuel Smiths Chocolate Stout, England | 12

 

Samuel Smiths Organic Apple Cider, England | 12

 

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

 NV DOMAINE CHANDON BRUT, CALIFORNIA, USA | 15

NV ROEDERER ESTATE BRUT, CALIFORNIA, USA | 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

’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

’18 CHEHALAM ‘INOX’ UNOAKED CHARDONNAY, WILLAMETTE VALLEY, OREGON | 16

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

By the Bottle 

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

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

’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

’18 CHATEAU LA NERTHE, COTES DU RHONE VILLAGES LES CASSAGNES, RHONE VALLEY, FRANCE | 18

 ’16 COLOME, MALBEC, SALTA, ARGENTINA | 15

’17 BERINGER ESTATES SELECTION CABERNET SAUVIGNON, KNIGHTS VALLEY, CALIFORNIA | 18

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

By the Bottle

’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

 

CLUB CAR CUISINE BY CHEF JUSTIN BURDICK

OFFERED SUNDAY – WEDNESDAY

Shrimp Cocktail | 13

house-made cocktail, lemon wedge

Blue Lump Crab Cakes | 16

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

Burrata | 14

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

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 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

Blackened Shrimp Cocktail | 14

gulf shrimp, charred lemon wheel, house-made remoulade

Blue Lump Crab Cakes | 16

three blue lump crab cakes, cranberry chutney, chive, oil de provence

Cast Iron Mushroom Florentine | 11

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

Roasted Beet Salad | 11

assorted beets, candied hazelnut, fried goat cheese, micro arugula, balsamic thyme vinaigrette

Crispy Pork | 15

braised pork belly, ponzu reduction, arugula, peanut vinaigrette

Burrata | 14

warm butternut squash puree, toasted pumpkin seed, crispy sage, rosemary sourdough

Steak Tartare* | 18

shallot and caper relish, house-made béarnaise & cured egg yolk shavings with toasted rosemary sourdough

Antipasti Board | 24

chef selected cured meats & artisanal cheeses
with assorted accouterments 

Brown Butter Apple Cake | 9

brown butter pound cake, spiced apples, honey vanilla cream, rum caramel, white chocolate

Spiced Pumpkin Tartlet | 10

pumpkin ginger mousse, milk chocolate cinnamon ganache, chocolate crust, toasted almond crumble

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

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Tickets on sale now for our Halloween MASKerade! Purchase tickets here.

Hours:
Sunday - Wednesday: 4 pm to 10 pm
Thursday - Saturday: 4 pm to 11 pm

Oasis Pop-Up Tiki Bar:
Thursday - Saturdays: 4 pm to 11 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