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potager  


restaurant and wine beginning january 5



WOOD OVEN FIRED FRENCH ONION SOUP GRATINEE $8


GRILLED FLATBREAD AND BEET HUMMUS with walnuts and ugly goat dairy feta $9


STUFFED DATES with pistachios, orange zest, dried apricots and lardo $10


GRILLED KING TRUMPET MUSHROOMS, gremolata, sunchoke chips, herbs, farro $10


DUCK LIVER MOUSSE with citrus marmalade and living local beet sprouts $10


CRISPY TROTTER CAKES with braised black lentils, living local cabbage sprouts  $12


STONINGTON SCALLOPS and kosho, pickled shiitakes, carrots and turnips $15


POLENTA BOLOGNESE with parmesan cheese $15


TWICE BAKED GORGONZOLA CHEESE SOUFFLE with dates, oranges, walnuts, red wine syrup $12


SUES BOUCHOT MUSSELS with ginger, garlic, scallions, tamari, sherry vinegar  $15


MARINATED MONROE FARM BEETS and citrus, pistachios, black olives, allepo oil, pickled shallots $10


RED WAGON FARM CABBAGE SALDA with sunflower seeds, cashews, kafir lime dressing $9


THIN CRUST PIZZA from the wood oven, with potatoes, smoked mushrooms, rosemary, lemon confit, fontina cheese  $16


SEAFOOD STEW with cod, clams, mussels, calamari, tomato, saffron, grilled bread and aioli $29


TRIPLE M BAR LAMB SHANK braised with garlic, saffron, cumin, and chickpea puree, braised red cabbage with mustard seeds, sherry vinegar and pickled apricot  $28


CASSOULET a rich white bean stew layered with homemade garlic pork sausage, smoke ham, lamb and duck confit $29


WOOD OVEN HIGH PLAINS FARM CHICKEN MOLE with mashed winter squash, iroquois pezole vinaigrette, shaved watermelon radish and cilantro $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


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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