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potager


restaurant and wine                                                                                            beginning september 7

The mornings are cooler, the days shorter as summer winds down and fall is right on its heels. The market is bulging with the bounty of what grows here. As I walk the market, collecting ingredients, I feel a stunning connection to our food and the people that grow it. My job is one that can introduce you to what they grow. It's a cook's job to find simple ways to prepare this food so that you will understand nature's simple and spectacular beauty. It's the service staff's job to tell the story, so that you will feel somehow summer's final exhale...


ASPEN MOON FARM TOMATO SOUP with yogurt $8

MUNSON FARM CORN PANISSE and braised rarehare farm rabbit, peppers and saba $16

SUE'S BOUCHOT MUSSELS with spanish chorizo, aspen moon farm chiles, garlic, lime juice $15

MUNSON FARM CORN RAVIOLI and brown butter, cure farm zucchini, pistachios, mint $15

TRIPLE M BAR LAMB MARGUEZ and fried aspen moon farm eggplant, roasted jimmy nardello peppers and
romesco $17

PIMENTO CHEESE, CRACKERS & PICKLES bread & butter zucchini pickles $10

CORN AND ROASTED CHILE FRITTERS with corn sauce and pickled peppers $12

TWICE BAKED HAYSTACK MOUNTAIN GOAT CHEESE SOUFFLE with roasted red wagon farm sungold tomatoes $12

WARM MOZZARELLA AND EGGPLANT CAPONATA with basil $12

FARMERS MARKET TOMATO SALAD with basil and olive oil $10

CURE FARM CUCUMBERS & ROASTED JIMMY NARDELLOS with whipped feta and herbs $12

THIN CRUST PIZZA from the wood oven, marinated eggplant, feta, za'atar, sumac, garlic oil $16

PAN ROASTED CORNER POST PORK CHOP and pepperonata with creamy polenta $29

GRILLED NATURAL HOMESTEAD BEEF STEAK with roasted tomato salsa, roasted green chile sauce, fried onions $29

PAN ROASTED COHO SALMON and eggplant puree, summer ratatouille and harissa oil $29

WOOD OVEN HIGH PLAINS PASTURE CHICKEN PANZANELLA tossed with tomatoes, roasted sweet peppers, cucumbers, currants, olives, pine nuts, basil, bread and white wine vinaigrette $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


POTAGER CELEBRATES 20 YEARS THIS YEAR!
ANNIVERSARY TSHIRTS: $25.



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. 
$1.50 split plate charge. $2 substitution charge
NO CELL PHONES PLEASE

www.potagerrestaurant.com

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