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​‘staff meal. only the staff sees it. 
if you can make great food for these people, 
create that habit, have that drive, that sincerity, 
and keep that with you and take it to another level in the staff meal, 
then someday you’ll be a great chef. maybe.’ -thomas keller

p o t a g e r
restaurant & wine bar                                                                      beginning november 30
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little things  
mushroom brodo, mushroom+beet tortellini, king trumpet, beet matchsticks 9
chicken liver parfait, fig+port compote, ciabatta, px sherry 9

small plates   
emmenthaler soufflé, squash, braised radicchio, sweet+sour currant, hazelnut 16
grassfed beef tartare, smoked beet, sesame, black garlic aioli, cured egg yolk 18
flatbread, crispy pancetta, lemon garlic cream, kale, pickled mustard seed 12
mussels, garlic, shallot, white wine, dijon, thyme, potato nest 18
chopped ‘taco’ salad, salsa verde, sawatch cotija, chili oil, crispy tortilla 14

large plates
scallops, brown butter rutabaga purée, glazed carrot, cranberry kosho, fried sage 29
chicken, salad of shaved black truffle+radish+carrot+onion, confit celeriac 28
mojo pork tenderloin, pumpkin mofongo, salsa macha, cilantro, pepita 25
tagliatelle, mushroom+tomato passata, kalamata tapenade, crispy caper, frico 23
chèvre gnudi, winter vegetable, toasted sesame, turmeric chili honey, pepita 24

desserts
chocolate pudding, whipped cream 8
citrus parfait, honey yogurt, granola, seeds 9
parsnip pound cake, meyer lemon glaze 9
du jour: apple+pear crisp, cinnamon almond streusel, whipped cream 9

today's specials, saturday, 12.4.21
red wagon farm carrot, chimichurri, sunchoke puree, honey crisp apple, sunflower seed 14
butternut squash chevre ravioli, parsnip rosemary, pear, pecan, parsley 23
lamb meatball, isabelle farm spaghetti squash, carrot parnsip sauce, fenugreek olive salsa 24

to order takeout, please call 303.246.7073



THANKS TO THE FARMERS, GROWERS, AND FRIENDS WHO MAKE THIS POSSIBLE.
support local farms, eat seasonally! occasionally we run out of items on our menu, please accept our apology should this occur. all food is cooked to order. 
*consuming raw or undercooked foods may be harmful to your health. these items may be served raw or undercooked, or contain raw or undercooked ingredients. 
**texting and driving is more harmful to your health than raw eggs

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"la vie est trop courte pour boire du mauvais vin."

sparkling
haykin family, ‘summer’ cider, aurora, co ‘19 (375mL) [21]
terre gaie brut, prosecco, veneto, it nv [33]
domaine jean vullien, gamay-mondeuse, savoie, fr nv [46]
paul laurent, pinot noir-pinot meunier-chard, champagne, fr nv [85]

white
girasole vineyards, pinot blanc, mendocino, ca ‘20 [38]
surrau ‘limizzani’, vermentino di gallura, sardegna, it ‘20 [35]
cantine bolzano, müller thurgau, alto adige, it ‘19 [46]
marilena barbera ‘dietro le case’, inzolia, sicily, it ‘19 [47]
âmevive ‘ibarra-young’, marsanne, los olivos, ca ‘20 [55]
domaine ostertag ‘les jardins’, riesling, alsace, fr ‘19 [63]
bodegas la caña, albariño, rías baixas, sp ‘20 [45]
lady of the sunshine ‘chene vineyard’, chardonnay, edna valley, ca ‘20 [75]
chateau de bellet blanc, rolle, nice, fr ‘17 [75]

rosé
domaine des aspras, grenache-cinsault-rolle, provence, fr ‘18 [30]
clos signadore ‘inizia’, sciaccarello-vermentino, corsica, fr ‘20 [49]
primo txakoli, hondarribi beltza+zuri, zarautz, sp ‘20 [32]
forlorn hope ‘queen of the sierra’, zinfandel, calaveras, ca ‘20 [46]
aquila cellars ‘rocinanté’, blaufrankisch, western slope, co ‘20 [57]

red
pray tell, gamay, willamette valley, or ‘19 [61]
domaine parent, pinot noir, bourgogne, fr ‘19 [87]
celler frisach ‘l’abrunet’, garnatxa-cariñena, terra alta, sp ‘20 [43]
tenuta scerscé ‘nettare’, nebbiolo, valtellina, it ‘18 [59]
roberto henriquez ‘rivera del notro’, país, valle del bío-bío, cl ‘19 [56]
whitcraft ‘my friend pete's vineyard’, grenache, ballard canyon, ca ‘19 [70]
chateau ferran ‘saint-pierre’, merlot-cab sauv, bordeaux, fr ‘19 [44]
jolie-laide ‘north coast’, syrah, yorkville highlands, ca ‘19 [72]
pearl morissette estate winery, cabernet franc, ontario, ca ‘17 [79]
folk machine, charbono, suisun valley, ca ‘20 [45]
analemma ‘mosier hills’, mencía, columbia gorge, or ‘18 [69]
la perdida, alicante bouschet-mencía, valdeorras, sp ‘18 [91]
jauma ‘tikka the cosmic cat’, shiraz-grenache, mclaren vale, au ‘20 [73]
sierra de toloño, tempranillo, rioja alavesa, sp ‘19 [49]
arcadian ‘purisima’, syrah, santa ynez valley, ca ‘08 [79]
brutocao ‘quadriga’, primitivo-sangiovese, mendocino, ca ‘18 [51]
il censo ‘njuro’, perricone, sicily, it ‘16 [85]

dessert wines
quinto do infantado ruby port (750mL) [25]
la guita manzanilla sherry (750mL) [25]
chateau d’orignac, pineau de charentes, france (750mL) [40]

canned beer $14/sixer (or 4-pack of 16ozers)
station 26 brewing, 303 lager, denver, co [4]
station 26 brewing, tangerine cream ale, denver, co [4]
westbound+down, italian pilsner (16oz.), idaho springs, co [6]
call to arms brewing, ‘janet reno’s dance party’ ipa, denver, co [5]
station 26 brewing, export stout, denver, co [5]


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IMPORTANT INFORMATION
potager restaurant 
is open for dine-in + takeout
 ~~ 5 days a week ~~
tuesday through saturday
5-9pm
CLOSED sunday+monday

please call the restaurant from 
2-9pm to place your order!
303.246.7073
takeout will take place 
from 5-9pm tuesday through saturday

follow us on instagram for the latest:
@potagerdenver

because we are a farm-to-table scratch kitchen,
we may run out of certain items over the course of a day.
please accept our apology should this happen,
and please practice understanding and patience!

FRIENDS AND FAMILY, PLEASE NOTE:
we will continue to offer takeout + curbside pickup
as we know many of you are enjoying potager meals at home.

DINE-IN RESERVATIONS

reservations strongly suggested if you want
to dine with us!
please try to call 2-3 days in advance for weeknights
+ 4-5 days in advance for fridays/saturdays.

on tuesdays through saturdays,
we will be taking reservations for dinner 
in the dining room + on the patio. 

for each dinner reservation,
we are allowing parties 
two hours to enjoy their meal. 

to make a reservation,
please call the restaurant directly
with your name, number of people in your party,
date and time slot desired, phone number,
and any allergies we need to be aware of.
303.246.7073


thank you to everyone who has supported us.
we could not do this without you!
we know we are very lucky to be here.








p o t a g e r 
r e s t a u r a n t   &   w i n e  b a r