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potager
restaurant and wine bar                                                                                         beginning january 7

... this is where ... it begins ...

CARROT SOUP  vadouvan curry, zhoug, za'atar, falafel  $12

TWICE-BAKED FRENCH ONION SOUFFLE  gruyere, parmesan, caramelized onion soubise, thyme toast  $16

​ROASTED PEAR  radicchio, valdeon, hazelnuts, balsamic aigre-doux  $14

WOOD OVEN RADISH + CARROT  ginger hummus, rosemary cardamom  $12

BURRATA  cara cara oranges, red grapefuits, spicy winter greens, citrus vin, poppy seeds  $18  

BEEF RICOTTA MEATBALLS  tomato gravy, mozzarella, parmesan, garlic baguette  $19

POTATO GNOCCHI  sage, pistachio, olives, brown butter, parmesan  $15

THIN CRUST PIZZA  ricotta, sundried tomato, fire roasted peppers, castelveltranos  $16 

TAGLIATELLE  roasted garlic cream, oyster mushroom ragout, toasted walnut  $21

SCALLOPS*  fennel pollen, cabbage-grapefruit slaw, cashew, beet foam  $30

WOOD OVEN ROASTED CHICKEN*  winter truffle, sweet potato, brussels, apples, pecans  $28 

CASSOULET  duck confit, garlic sausage, lamb, smoked ham hock, white bean, nutmeg  $30


executive chef: paul warthen
chef de cuisine: nik brand
pastry chef: hillary horne
 wine buyer & director of operations: eileen warthen 
bar manager: scott ericson


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 your server. 
please, for parties of 6 or more, 1 check with 20% gratuity. 
$1.50 split plate charge. $2 substitution charge
NO CELL PHONES PLEASE


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