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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
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
