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restaurant and wine                                                                 beginning february 9

Simplic​ity is complexity, resolved.
I have found that it takes a tremendous amount of information and lots of experience in order to convey what it takes to make simple foods succeed.  Winter food is more concocted than other seasonal foods with deeper & more complex flavors, but we try to stay true to roasting the best meats, caramelizing winter vegetables and letting stews simmer on the back of the stove.   Welcome.

CURRIED RED LENTIL SOUP pickled lime yogurt, vadouvan crispy shallots $8

​STONINGTON MAINE SCALLOP CRUDO with lime, pickled shallots, sprouts and fried rice cake $12

​SMOKED TROUT with creme fraiche, crispy fingerling potatoes, marinated beets, whole grain mustard $12

CHICKEN LIVER CROSTINI and smoked mushrooms, currants, pine nuts and balsamic reduction $10

SMOKED POTATOES with lemon confit, caramelized onion sauce, melting tallegio $10

​TWICE BAKED PEEKYTOE CRAB SOUFFLE with roasted shitakes, red grapefruit, candied pecans $12

​SUE'S BOUCHOT MUSSELS with marguez sausage stew, paprika aioli

CELERY ROOT-FONTINA RAVIOLI with tangerine butter, dates, tangerines, fried sunchoke chips $15

​SHAVED MONROE FARM BEET, TURNIP, WATERMELON RADISH CARPACCIO with berbere croutons, black lentil vinaigrette, herbs $9

​CITRUS SALAD with black olives, charmoula and almonds  $10

WARM MONROE FARM CABBAGE SALAD with candied pecans, fried breadcrumbs, bacon, currants, sherry vinaigrette $9

​THIN CRUST PIZZA from the wood oven, with fennel sausage, whipped cream, mozzarella and fennel pollen $16

SAUTEED STONINGTON SCALLOPS with celery root puree, green olive-meyer lemon-almond relish $29

​LIME & CHILE MARINATED LING COD with refried black beans, shaved cabbage-onion, lime dressing, citrus, cilantro sprouts, chile oil, tortilla powder $29

​GRILLED TRIPLE M BAR LAMB LOIN CHOP with wheatberry-herb risotto, olives, capers, dried tomatoes and roasted garlic puree $29

BRAISED BEEF SHORTRIBS with braised cabbage, carrot agrodulce and fried quinoa $28

​WOOD OVEN HIGH PLAINS FARM ROSEMARY CHICKEN with mushrooms, potato gratin and pan jus $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

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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