We wait all year for this season and a walk through the market is an amazing experience. It comes alive with color, texture. The bounty of what is available takes my breath away. It's the hottest time of the year, taking hours and hours of hard work in the hot sun to bring this food to market. Knowing this, experiencing it first hand, makes everything these farmers bring a valued treasure. Rejoice and celebrate this season, its bounty and the people that grow our food. We are blessed.

CHILLED GAZPACHO SOUP with smoked paprika and croutons $8

ROASTED ISABELLE FARM EGGPLANT

sesame, olive oil $13

GRILLED CURE FARM GREEN BEANS, SUNGOLD TOMATOES with aioli and marjoram $12

SUE’S BOUCHOT MUSSELS with red wagon farm garlic, tomatoes, peppers, white wine, basil and toast $15

MUNSON FARM CORN RAVIOLI

RED WAGON FARM TOMATO TOAST with garlic, basil, olive oil

TWICE BAKED HAYSTACK MT. GOAT CHEESE SOUFFLÉ with fried isabelle farm fennel and cherry tomato vinaigrette

RED WAGON FARM SUMMER MELON & WHIPPED FETA with fried prosciutto, basil, preserved lemon $12

PEACH & ISABELLE FARM SHISHITO PEPPER SALAD with hazelnuts, allepo honey, ricotta salata $14

CURE FARM BEETS & TOMATOES with pistachio tahini, nigella seed and mint $14

ASPEN MOON FARM CUCUMBER SALAD with fresh, pickled, grilled and pureed cucumbers $10

CURE FARM ZUCCHINI CARPACCIO with toasted almonds, parmesan, mint

THIN CRUST PIZZA from the wood oven, with morton's orchard peaches, roasted peppers, goat cheese, basil, balsamic reduction $16

TRIPLE M BAR LAMB SHOULDER SALAD with tomatoes, cucumbers, olives, shaved onion, grilled haloumi cheese and yogurt dressing

PAN ROASTED CORNER POST PORK CHOP

green beans, tomatoes and beet top salsa verde $29

PAN ROASTED SOCKEYE SALMON and creamed corn, green beans, tomatoes, japanese eggplant, charred tomato vinaigrette and basil $29

WOOD OVEN HIGH PLAINS PASTURE CHICKEN tossed with peaches, mint, cucumbers, green beans, shishito peppers, basil, peanut and lime dressing $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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