restaurant and wine beginning may 21
As we step into the season of late spring-early summer with its bounty, the farmers are working long, hot hours and the tasks seem endless. There's ALWAYS something to be done, to be picked, to be weeded, to be watered, and to be found at the market. What we do at the restaurant is more than honoring the food the farmers grow; it becomes a way of honoring the people. Our menus are ways to make and present the food they have grown, cared for, and sold to us so that they would be proud to say it was theirs. This time of year is about honoring the farmer and caring for the food from the farmer. We are blessed and humbled to share it with you.
RADISH CRUDITE with green garlic salt & herb butter $8
TWICE BAKED CHIVE-CHEVRE SOUFFLE with pickled walking onions, soubise, & scallions $16
MARKET CHOPPED SALAD with dill vin, pickled egg whites, & sunflower seeds $15
SUE'S BOUCHOT MUSSELS with sambuca-nettle nage, shaved rhubarb, & herbs $16
WOOD OVEN ROASTED ASPARAGUS with duck butter & aleppo vinegar $14
HILLARY'S GRUYERE TART with spinach, asparagus, scallion, & lemon vin $14
TOM'S THIN CRUST PIZZA from the wood oven with asparagus, mushroom, st. nectaire fondue, & chives $17
CHIVE-POTATO GNOCCHI with parmesan-pea shoot broth & chive blossoms $17
LINGUINE with sorrel aioli, green garlic, shaved parmesan, & herb salad $20
HALIBUT with rhubarb salsa & baby bok choi $30
SKIRT STEAK with chimichurri & arugula salad $28
POTAGER'S GARGOUILLOU, a tasting of the season's offerings $27
WOOD OVEN ROASTED HALF CHICKEN with dandelion greens, bacon vin, potato nest, & pickled mustard seeds $28
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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