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restaurant and wine                                                                                   beginning  april 13
The word april comes from the latin root aperi‘re, “to open”. This opening happens in the garden, in the woods and in ourselves. Buds and birds burst in song and color, the earth steadily fills and we emerge from our sleepy state. The tulips open, strawberry plants sprout little white flowers and the appearance of the first asparagus is just the beginning of a renaissance happening in our kitchen.  

VICHYSSOISE SOUP with green garlic, potatoes, arugula pesto $8 
UGLY GOAT RICOTTA & EGG YOLK RAVIOLO with crispy pork belly, red wagon farm sorrel sauce, parmesan $13
GRILLED PACHAMAMA FARM ASPARAGUS with fried egg béarnaise, herb salad $12
SUE’S BOUCHOT MUSSELS with red wagon farm green garlic, white wine and toast $15
NORTH CAROLINA SHRIMP FRITTERS with aioli vert, marinated cure farm spinach $15
BURRATA CHEESE and asparagus, lemon confit, pine nuts, black olive tapenade toast $15
TWICE BAKED CURE FARM SPINACH SOUFFLÉ with ugly goat dairy ricotta, parmesan and spinach, marinated walking onions and currants $12
TRIPLE M BAR LAMB SHOULDER SALAD with grilled yogurt flatbread and spinach 
hummus $14
HERB LABNEH with grilled bread, pea sprouts and spinach salad $12
RED WAGON FARM ARUGULA SALAD with charred lemon peel, ugly goat dairy chèvre, lemon oil and pistachio crumble $13
SPRING CHOPPED SALAD with radishes, asparagus, arugula, spinach, salami, feta, herbs $10
ASPEN MOON FARM LETTUCES with lemon, olive oil and chives $9
THIN CRUST PIZZA from the wood oven, with mint pesto, marinated spinach, prosciutto, ricotta, mozzarella and kalamata olives $16
PAN ROASTED MONKFISH PICADA and mustard butter, lemon, capers, asparagus, 
golden raisins $29
GRILLED TENDER BELLY PORK CHOP and colorado grits with sauce gribiche $28
CORNER POST FARM BEEF MEATBALLS with creamed spinach, asparagus, salsa verde and fried walking onions $23
WOOD OVEN HIGH PLAINS PASTURE CHICKEN stuffed under the skin with radish butter, 
Potato-green garlic-chevre gratin, wilted cure farm greens with marash pepper, lemon and breadcrumbs $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

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