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restaurant and wine beginning november 17

MUNSON FARM WINTER SQUASH & APPLE SOUP with pickled golden raisin relish, crispy shallots $8

FRIED ISABELLE FARM DELICATA SQUASH with black garlic aioli, chili vinegar $10

BOUDIN BLANC SAUSAGE butternut puree, roasted apples, beer vinegar $12

PAN ROASTED FINNAN HADDIE FRITTER with pickled cure farm beets, watermelon radish, dill, celery root remeoulade $15

SMOKED RED WAGON FARM POTATOES, WOOD FIRED with charred onion, ugly goat dairy goat cheese sauce $10

TWICE BAKED PARMESAN & THYME CHEESE SOUFFLE with roasted hazel del mushrooms $12

OLIVE OIL POACHED YELLOWFIN TUNA with marinated butterbeans, oxford farm arugula, chili and capers $15

SUES BOUCHOT MUSSELS in a red thai curry broth with pickled lime salsa $15

WALNUT PATE fried nuts and seeds, apples and crostini $9

ELA FARM APPLE SALAD with miso-pink peppercorn vinaigrette, togorashi cashews $9

MONROE FARM KALE SALAD with pepitas, apples, aged cheddar, lemon vinaigrette $10

THIN CRUST PIZZA from the wood oven, with brown butter-hazelnut pesto, delicata squash, proscuitto, rosemary, sage, parmesan, mozzarella  $16

ISABELLE PUMPKIN RISSOTTO with tallegio cheese, pumpkin seeds, pumpkin oil, fried sage and pickled pumpkin $18

RARE HARE FARM RABBIT braised with monroe farm leeks, mushrooms, cream and dijon with egg noodles and rosemary $23

HONEY BRINED TENDER BELLY PORK CHOP with creamed monroe farm cabbage, apple butter and smoked onions $28

PAN ROASTED LING COD and chorizo, winter squash & clam chowder with paprika aioli $29

WOOD OVEN HERB ROASTED HIGH PLAINS FARM CHICKEN roasted with italian sausage, pickled peppers and onions over creamy polenta $25 (please allow 25 minutes)

  chef de cuisine: luke hendricks. 
sous chefs: stephen ohl, jenni middleton
service staff manager: kerry daugherty
wine buyer & assistant manager: anthony lygizos
owner: teri rippeto

support local farmers. eat seasonally!
occasionally we run out of items on our menu. please accept our apology should this occur. all our food is cooked to order, if you are in a rush, please notify you server. please, for parties of 6 or more, 1 check with 18% gratuity.  
no smoking. $1.50 split plate charge. $2 substitution charge.

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r e s t a u r a n t   &   w i n e  b a r