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restaurant and wine beginning july 6

CHILLED MORTON'S ORCHARD APRICOT SOUP with dill creme fraiche  $8

GRILLED SQUID & CURE FARM ZUCCHINI with capers, lemon zest, mint, basil, garlic aioli, charred lemon $12

SUES BOUCHOT MUSSELS with garlic, white wine, herbs, grilled bread $15

ISABELLE FARM ZUCCHINI FRITTERS with roasted first fruit farm cherry mostardo $12

TWICE BAKED TOASTED ALMOND & PARMESAN SOUFFLE with charred apricots, basil, saba $12

COUNTRY PATE with pickled cherries, pickled turnips, apricot mostarda $10

SUMMER CHOPPED VEGETABLE SALAD with salami, provolone and oregano vinaigrette $10 

GREENS, PEACHES, SPECK, BASIL and red wine pickling brine vinaigrette, fresh ricotta toast $12

RED WAGON FARM BEET & CUCUMBER SALAD with charred green onion ricotta $10

THIN CRUST PIZZA from the wood oven, with zucchini, ricotta, mozzarella, red wagon farm squash blossoms, marjoram $16

PAN ROASTED TAKU RIVER SALMON with whipped feta, grilled cucumber, dill, roasted turnips and cherries $29

TRIPLE M BAR LAMB SAUSAGE roasted with cherries, red wagon farm turnip puree, wilted greens, and balsamic vinegar sauce $26

GRILLED NATURAL HOMESTEAD HIGHLAND BEEF STEAK, garlic, oregano, lemon butter, roasted, vegetable panzanella, pine nuts and balsamic $29

PAN ROASTED TENDER BELLY PORK CHOP with cure farm zucchini-braised pork ragu and morton's orchard peach salsa $29

WOOD OVEN STICKY GARLIC WISDOM FARM CHICKEN with cucumbers, peaches, greens, cashews, peas, lime vinaigrette, mint, basil $25

executive chef & owner: teri rippeto. chef de cuisine: luke hendricks. sous chefs: stephen ohl, jenni middleton
manager: jacob hinshaw.
assistant manager/wine buyer: anthony lygizos

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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