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restaurant and wine                                                                                                beginning november 15
As we say hello to winter, we say goodbye to fall. Doing this with profound gratitude for the farmers that provide our food and customers that show up again and again to eat it. An ending must be honored, recognized. The graceful way we say thank you must be expressed with reverence. We do this in the way we prepare, cook, serve and eat. We honor the effort it has taken to bring us such glorious bounty with an equal effort in what we do here at Potager. Thank you for an amazing year. 

RED WAGON FARM CELERY ROOT SOUP with crispy onions and paprika $9

CURE FARM PATATAS BRAVAS with charred onion, pumpkin aioli and saba $14 

SUE'S BOUCHOT MUSSELS in tomato broth with roasted garlic and rosemary $16

STONINGTON FINNAN HADDIE RILLETTE and pickled mustard seeds, pickled monroe farm beets and crackers $16 

​KINGDOM COME FARM MUSHROOM RAGOUT and winter squash-fontina polenta and caper salsa $17 

TRIPLE M BAR LAMB SAUSAGE PIEROGI with winter squash & potato, mustard creme fraiche and kraut $16 

TENDER BELLY PULLED PORK and braised kale, roasted cure farm potatoes, mustard glazed carrots, apple mostarda and beer cheese sauce $17 

​TWICE BAKED MANCHEGO SOUFFLE with green chili salsa, cinnamon-chili tortilla-pumpkin seed crumble $16

CURE FARM KALE SALAD with ela farm apples, pecans, grafton cheddar, maple-mustard vinaigrette $14

ROASTED RED WAGON FARM CARROT SALAD and saffron-vanilla vinaigrette, ela farm apples, pickled delicata squash and cider raisins $14 

​WOOD FIRED MONROE FARM CABBAGE WEDGE SALAD with bacon, pickled onions, gorgonzola, pickled egg whites and roasted garlic-blue cheese dressing $15

THIN CRUST PIZZA from the wood oven with winter squash-mascarpone puree, bacon, mushrooms, fontina, cheddar, apples, parsley $17 

RARE HARE BARNS RABBIT SUGO and tagliatelle, castelveltrano tapenade and ricotta salata $28 

BRAISED TRIPLE M BAR LAMB SHANK and cure farm beans braised with sausage and black garlic, caramelized carrots, aged sherry jus, rosemary-shortbread crumble $29

BLACKENED RED DRUM and butternut squash puree, caramelized acorn squash, fried delicata and cilantro-lime pesto with pepitas $30

CORNER POST FARM WOOD OVEN CHICKEN and winter squash-fontina gratin, roasted kingdom come mushrooms, sundried tomatoes, currants, rosemary jus $28 

chef de cuisine: paul warthen
sous chef: nik brand
service staff manager: erin suiter
 wine buyer & assistant manager: eileen scala & scott ericson
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 your server. 
please, for parties of 6 or more, 1 check with 20% gratuity. 
$1.50 split plate charge. $2 substitution charge

1 1 0 9 o g d e n . d e n v e r. 3 0 3 – 8 3 2 – 5 7 8 8 

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