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potager
restaurant and wine beginning july 13
We are stepping into the simple pleasures time of year. Uncomplicated, walking on the beach, laying in the
hammock, watching a beautiful sunset, sitting in the backyard with friends, spending time in the garden. Food
and cooking become simple. When I think of ways to cook and eat this time of year, it is with respect and a
desire to honor this perfect food and the people that grow it. Slow down and enjoy life’s simple pleasures.
CHILLED MUNSON FARM CORN & MISO SOUP with zucchini, shiso, basil relish $8
GRILLED CURE FARM GREEN BEANS with togorashi and black garlic aioli $10
CURE FARM ZUCCHINI FRITTERS and whipped corn ricotta, cherry compote $12
SUE’S BOUCHOT MUSSELS with garlic, fennel, cherry tomatoes, basil, garlic aioli, toast $15
DUCK LIVER TOAST pickled morton’s orchard cherry jam, shaved red wagon farm fennel,
arugula, hazelnuts $15
BRINED RED WAGON FARM BEETS, HAZELNUT HUMMUS and basil $12
TWICE BAKED HAYSTACK MT. CHEVRE SOUFFLÉ with stewed first fruit farm apricots and
basil $12
MARINATED MONROE FARM CUCUMBER SALAD with red onion, dill, mint, evaporated
milk and marash pepper $11
SUMMER CHOPPED SALAD with zucchini, carrots, green beans, cucumbers, tomato, corn,
salami, feta, tortillas, oregano vinaigrette $10
MORTON’S ORCHARD PEACHES and crème fraiche, basil, toasted almonds $10
THIN CRUST PIZZA from the wood oven, with grilled zucchini, oregano-lemon gremolata,
ricotta, mozzarella, squash blossoms, chile oil $16
PAN ROASTED STEELHEAD SALMON and whipped feta, grilled cucumber, dill, roasted turnips,
green beans, chile vinaigrette $29
ROASTED CLAMS, MUSSELS, SHRIMP, CORN, POTATOES homemade old bay and tomato
broth $29
CORNER POST FARM PORK DUMPLINGS with grilled zucchini sauce, morton’s peaches, corn,
basil and red wagon farm fried onions $28
TRIPLE M BAR LAMB KOFTA MEATBALLS and basil labneh, zucchini slaw,
cherry tomatoes $27
WOOD OVEN HIGH PLAINS PASTURE BBQ CHICKEN and braised red wagon farm green
beans, bacon and peach-green onion salsa $25 (please allow 25 minutes)
chef de cuisine: luke hendricks
sous chefs: stephen ohl. jenni middleton
service staff manager: erin suiter
wine buyer & assistant manager: anthony lygizos
owner: teri rippeto
POTAGER CELEBRATES 20 YEARS THIS YEAR!
ANNIVERSARY TSHIRTS: $25.
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.
$1.50 split plate charge. $2 substitution charge
NO CELL PHONES PLEASE
www.potagerrestaurant.com
1 1 0 9 o g d e n . d e n v e r. 3 0 3 – 8 3 2 – 5 7 8 8
p o t a g e r
r e s t a u r a n t & w i n e b a r
