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potager  


restaurant and wine beginning september 22

.......summer's final exhale..........


MUNSON FARM CORN AND GREEN CHILI SOUP $8


PAN FRIED HALOUMI CHEESE AND ISABELLE FARM EGGPLANT CAPONATA $10


CORN FRITTERS with sweet corn sauce and pickled peppers $10


ISABELLE FARM FRIED GREEN TOMATOES with copper vinaigrette, smoked tomato confit and corn $12


DUCK LIVER PATE with morton's orchard peach compote and toast $10


SUE'S BOUCHOT MUSSELS with sausage, peppers, tomatoes, corn and basil butter $15


UGLY GOAT DAIRY CHEVRE rolled in tomato powder, tomato jam, eggplant puree, grilled bread and fried almonds $12


TWICE BAKED GOAT CHEESE SOUFFLE with tomato soup and olive tapenade $12


GRILLED RED WAGON FARM POTATO SALAD with grilled padron peppers, bacon, onion, paprika, cider vinaigrette and herbs $10


SUMMER CHOPPED SALAD with ugly goat dairy feta and oregano vinaigrette $9


CURE FARM BEET AND BLUE CHEESE SALAD with lemon juice, red wine vinegar, scallions, dill $10


RED WAGON FARM TOMATO AND PICKLED JIMMY NARDELLO SALAD with whipped ugly goat dairy feta and herbs $12


THIN CRUST PIZZA from the wood oven, with tomato sauce, fresh mozzarella, prosciutto, olives, capers and arugula $16


PAN ROASTED TAKU RIVER SALMON with buttermilk puree, escabeche salad of grilled and marinated peppers, carrots, zucchini, onion and herbs $29


MARINATED, GRILLED TENDER BELLY PORK SHOULDER STEAK and fresh salad of tomatoes, blistered corn and peppers, shaved onion, cilantro, and lime-tamari dressing $28


TRIPLE M BAR LAMB MEATBALLS and zucchini noodles with fresh tomato sauce and feta cheese $28

WOOD OVEN HERB ROASTED HIGH PLAINS FARM CHICKEN and summer panzanella salad: tomatoes, peppers, basil, bread, pine nuts, olives, currants, capers, and pan juices $25 (please allow 25 minutes)





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


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.
NO CELL PHONES PLEASE
www.potagerrestaurant.com

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