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potager  

restaurant and wine                                                                                 beginning march 16
Welcome to March! The month of great anticipation and frustration! This is the most challenging menu to write because while anticipating the flavors of spring with the warm days, it is still not time. It is quiet in the garden as we watch tulips poke their heads up.  We want to cook peas and asparagus, but there are a few more weeks until the farms can provide us with the flavors of spring. 

RED WAGON FARM GREEN GARLIC & POTATO SOUP WITH LEMON OIL AND CHIVES $8
PEEKYTOE CRAB & MASCARPONE RAVIOLI WITH MEYER LEMON BUTTER, CHIVES AND LIVING LOCAL PEA SPROUTS $15
​FRUITION FARM SHEEPS MILK RICOTTA TART WITH PUFFED WHEAT BERRIES, CURE FARM SPINACH SALSA VERDE AND PICKLED GOLDEN BEETS $12
BAKED NORTH CAROLINA SHRIMP TOAST WITH CURE FARM SPINACH, CREAM, PERNOD BUTTER AND FETA CHEESE $14
TWICE BAKED UGLY GOAT DAIRY CHEESE & CHIVE SOUFFLE WITH OXFORD FARM LETTUCES AND TARRAGON DRESSING $12
​BRAISED TENDER BELLY PORK CHEEKS WITH CHILI, LIME AND CRUNCHY CABBAGE SALAD $14
​SUE'S BOUCHOT MUSSELS WITH MEYER LEMON, SHALLOTS, GARLIC, HERBS AND BREAD $15
RED WAGON FARM FINGERLING POTATO SALAD WITH CREME FRAICHE, MUSTARD, CHIVES, OXFORD FARM ARUGULA $10
​SAUTEED CURE FARM MUSTARD GREENS WITH BREADCRUMBS, MARASH PEPPER, MEYER LEMOND $9
​OXFORD FARM ARUGULA SALAD AND BLACK OLIVE BUTTER TOAST WITH PARSLEY $9
THIS CRUST PIZZA FROM THE WOOD OVEN, WITH POTATOES, GREEN GARLIC, LEMON CONFIT, THYME, FONTINA, CREME FRAICHE AND PARMESAN $16
PARISIAN GNOCCHI AND MUSHROOMS OVER SPINACH, CREAM, PARMESAN AND FRIED LEMON $22
PAN ROASTED STONINGTON SCALLOPS AND SUNFLOWER SEED RISOTTO, CREME FRAICHE, PEA TENDRIL SALAD $29
TRIPLE M BAR LAMB SAUSAGE AND SPINACH HUMMUS, MARINATED UGLY GOAT FETA, OLIVES, ONIONS AND SUNDRIED TOMATOES $25
CORNER POST FARM BEEF MEATBALLS WITH CURE FARM SPINACH, LENTILS, MUSHROOM CREAM, PINE NUTS AND LEMON $23
​WOOD OVEN HIGH PLAINS FARM ROSEMARY CHICKEN WITH "DIRTY" RICE, CURE FARM MUSTARD GREENS 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


POTAGER CELEBRATES 20 EARS THIS YEAR!
ANNIVERSARY TSHIRTS:    $25.
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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