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potager
restaurant and wine bar                                                                                         beginning january 28

Now is the time to plan for the future. Our garden is not yet overrun with weeds and insects. There is time in the day to breathe in the air…. and not be afraid to care. 

RIBOLLITA SOUP  cannelini beans, tuscan kale, croutons, parmesan  $9

OLIVE BAGNA CAUDA  lavender roasted carrots, radish  $11

BURRATA  caramelized onion agrodolce, prosciutto, crispy capers, pine nuts  $18  

BRAISED ENDIVE  blood orange, pistachio, marigold  $14

ARANCINI MILANESE  fontina, mozzarella, besciamella, calabrian chili  $13

LAMB POLPETTINE  baked polenta, lemon parm sauce, basil  $17

GNOCCHI ALLA ROMANA  wild boar ragu, pecorino  $19

THIN CRUST PIZZA  white bean puree, mushrooms, lacinato, shaved red onion, romano  $15 

BEET AGNOLOTTI  hazelnut, ricotta, orange gremolata, saba  $19

FAZZOLETTI  roasted garlic, capers, olives, mushrooms, pine nuts, arugula  $23

CIOPPINO  shellfish stewed in saffron broth, fresh herbs  $33 

PORCHETTA SALTIMBOCCA  fennel sausage, risotto, charred onion tapenade, jus  $27


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