Table6

Hello Spring! Grilled Salmon, Green Curry, English Peas, Soba Noodles, Strawberries, Mint

Happy Hour just got a little greener over here at Table 6 🥬✨

Our Bibb Salad is anything but simple crisp greens, fresh Easter radishes, toasted sunflower seeds, and that perfectly balanced parmesan vinaigrette bringing it all together. Light, bright, and exactly what you want to kick off the evening.

Pair it with a glass of wine, grab a seat, and ease into the night the right way.

Happy Hour | Tuesday–Saturday | 5–6pm

Denver Restaurant Week is here and we’re ready to cook for you. 🍽️

From March 6–15, join us at Table 6 for a special multi-course menu built with bold flavors, comforting classics, and a few chef twists along the way.

Start your evening with bites like Nashville Hot Tots, Creamy Wild Mushroom Soup, or our bright Kale “Caesar.”

Then move into entrées like our Chicken Pot Pie with chive puff pastry, Poblano Fried Rice Enchiladas, Pork Chop with butternut squash au gratin, or Grilled Salmon with ricotta polenta.

And of course… dessert.
Chocolate Beignets or Chai Panna Cotta to finish the night.

✨ Reservations are filling up fast make sure to grab your table now.

Denver Restaurant Week is here, and Chef Aniedra is inviting you to pull up a chair at Table 6.

“For independent restaurants, Restaurant Week isn’t just about special menus. It’s about community showing up.” And we couldn’t agree more.

From March 6–15, join us for a 3-course dinner for $55, crafted with the flavors we love cooking this time of year.

Start your evening with something comforting like Nashville Hot Tots with dill pickle aioli and napa cabbage slaw, a rich wild mushroom soup with crispy shallots, or a bright Kale “Caesar” with parmesan crisps and lemon caper dressing.

Then settle in for one of our entrées:
• Chicken Pot Pie with chive puff pastry, peas, potatoes, and haricot verts
• Poblano Fried Rice Enchiladas with white bean salsa, red chile, and cotija
• Pork Chop with butternut squash au gratin and creamed Swiss chard
• Grilled Salmon with ricotta polenta and sun-dried tomato tapenade (+3)

And of course, something sweet to finish:
Chocolate Beignets with mint whipped cream and toasted pistachios
or Chai Panna Cotta with spiced blood oranges and toasted almonds.

Restaurant Week is about gathering around the table, sharing great food, and supporting the people behind the line, on the floor, and in the dish pit.

I’d love to cook for you.
Join us at Table 6 this week.

Reserve your table:
exploretock.com/table-6-denver

Click Link in Bio

Dinner plans = handled. 👩‍🍳✨

Chef Aniedra is in her happy place mixing up the magic and getting ready to serve you something unforgettable at Table 6. From the first bite to the last sip, tonight (or this weekend) is all about bold flavors, cozy vibes, and chef-driven love on every plate.

Grab your reservation and come hungry… we’re just getting started. 🔥🍽️