HAM BROTH, SPRING VEGETABLES & GREENS, SORREL PESTO $6.95
TWICE BAKED GRUYERE, TARRAGON, MUSTARD SOUFFLE with caramelized red wagon farm hakuri turnips $12
WOOD FIRED ISABELLE FARM RADISHES, soft butter, sea salt $8
PEEKYTOE CRAB TARTLETT and cure farm lettuces $15
RED WAGON FARM STRAWBERRIES & FRESH MOZZARELLA; tarragon, toasted almonds, balsamic vinegar and olive oil $12
COUNTRY PATE with pickled rhubarb and lettuces $10
GRILLED PACHAMAMA FARM ASPARAGUS, fruition farms caccio pecoro, brown butter, toasted hazelnuts, lemon zest $15
UGLY GOAT DAIRY FRESH RICOTTA & SPINACH GNOCCHI with parmesan cream, asparagus $12
SUE’S MUSSELS cooked with garlic, white wine and sorrel aioli $15
CURE FARM CARAMEL PORK RIBS with creamy garlic vegetable slaw and pickled chard
SPRING VEGETABLE CHOPPED SALAD with oregano vinaigrette, provolone cheese and
THIN CRUST PIZZA from the wood oven, topped with fennel sausage, swiss chard, cream, oregano and mozzarella $15.50
LASAGNA VERDE; goat milk ricotta, lemon, radish butter and spring vegetables $20
GRILLED SOCKEYE SALMON in a tarragon-yogurt sauce, spring vegetable pesto $29
COLORADO SUSTAINABLE FARM BEEF TACOS, radish salsa, pickled onion, cilantro, Monroe farm anasazi beans, lime cream $23
TRIPLE M BAR LAMB SAUSAGES, red wagon farm spinach hummus, radish-spinach raita,
radish salad $28
WISDOM FARM WOOD OVEN STICKY ROASTED GARLIC CHICKEN with radish pickles, spring onions, herb dressing $25 (please allow 25 minutes)
executive chef & owner: teri rippeto. manager: jayne yelich. chef de cuisine: chris bell.
sous chef: luke hendricks. wine buyer & assistant manager: natalie guinovart
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
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