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potager  


restaurant and wine beginning april 14th


​CURE FARM SPINACH & NETTLE SOUP with lemon, mint $6.95


ARANCINI and green olive tapenade $10


BAKED SPINACH GNUDI with parmesan cream $10


LIPTAURE CHEESE AND CHIVE SODA CRACKERS ugly goat dairy chevre, paprika, garlic, chives $9


SUE'S BOUCHOT MUSSELS with green garlic, tarragon aioli $15


TWICE BAKED GOAT CHEESE & HONEY SOUFFLE with walnut pesto, oxford farm arugula, tarragon vinaigrette $12


SPRING PORK SAUSAGE with chives, tarragon, parsley, braised lentils and oxford farm arugula $12


SPRING CHOPPED SALAD: lettuces, spinach, arugula, radishes, queso fresco, fried tortilla, lemon vinaigrette $10


CURE FARM SPINACH SALAD with honey-lemon vinaigrette and toasted almonds $9


ASPEN MOON FARM LETTUCE & HOT BACON SALAD with capers and red wine, dijon vinaigrette $10


RED WAGON FARM ARUGULA SALAD with charred lemon peel, ugly goat chèvre, lemon oil and pistachio crumble $10


THIN CRUST PIZZA from the wood oven, with mint pesto, marinated spinach, ricotta, fresh mozzarella and black olives $16.00


PAN ROASTED EVERYTHING BAGEL SPICE HALIBUT with potatoes and spinach in dill cream, grilled onions $29


CRISPY SMOKED TENDER BELLY PORK BELLY and PASTA with a soft cooked egg, sorrel pesto, braised mustard seeds and parmesan $28


GRILLED TRIPLE M BAR LEG OF LAMB and green garlic-spinach charmoula, mint, farro and roasted radishes $29


WOOD FIRED WISDOM FARM CHIMICHURI CHICKEN with crispy smoked potatoes $25 (please allow 25 minutes)



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.
NO CELL PHONES PLEASE
www.potagerrestaurant.com

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