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restaurant and wine beginning may 2016

​SPRING MINESTRONE SOUP  chicken stock, cream, parmesan, olive oil, herb pesto $7


TAKU RIVER SMOKED SALMON potatoes, radishes, spring onion, tarragon, mint, creme fraiche, rye croutons $15

ROASTED RED WAGON RADISHES cashew hummus, spinach harrissa, zaatar $10

SPRING CHOPPED SALAD lettuces, arugula, spinach, market vegetables, queso fresco, fried tortilla, lemon vinaigrette $10

CURE FARM NETTLE-RICOTTA RAVIOLI emulsified sorrel sauce, asparagus, pine nuts, parmesan $12

WOOD FIRED PACHAMAMA FARM ASPARAGUS soft cooked egg, nicoise olives, parsley, lemon, parmesan, sea salt $9

SUE'S BOUCHOT MUSSELS VINDALOO homemade green curry, cilantro, parsley, spinach, garlic, coriander-spring onion chutney $15

RED WAGON FARM ARUGULA SALAD tarragon vinaigrette, grilled bruscetta; soft butter, sliced radishes, sea salt $9

CURE FARM SPINACH SALAD warm bacon, spring onion, olives, goat feta, red wine vinaigrette $9

TWICE BAKED GOAT CHEESE SOUFFLE aspen moon farm lettuces, spring vegetable pesto $12

WOOD FIRED THIN CRUST PIZZA topped with grilled asparagus, prosciutto, thyme, green garlic, mascarpone, fontina, arugula $15.50

PAN ROASTED LING COD sorrel butter, spring vegetable-vermont cranberry bean ragout, radish top pistou $29

TRIPLE M BAR LAMB SAUSAGE spinach-yogurt sauce, salad of: spinach, pickled spring onion, chickpea falafel, roasted radishes, mint salsa verde $27

GRILLED TENDER BELLY PORK CHOP grateful bread grits, sauteed asparagus, sauce gribiche, capers, tarragon, parsley, chives $28

WOOD FIRED WISDON FARM ROSEMARY CHICKEN spring vegetable bread pudding, rhubarb compote and pan juices (please allow 25 minutes) $25

executive chef & owner: teri rippeto. chef de cuisine: luke hendricks. sous chefs: stephen ohl, jenni middleton
manager: jacob hinshaw.

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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r e s t a u r a n t   &   w i n e  b a r