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potager


restaurant and wine                                                                                            beginning october 12

I noticed a few weeks ago that the air felt different, a shift had happened and fall was quietly approaching. This morning it was raining lightly, the colors of yellow and rust tint the trees, and leaves are beginning to fall. The approach is over and it is right here. It is time to move on, time to roast squash, eat some apples, carve some pumpkins and build a fire. Did you ever go on a hay ride? 


RED WAGON FARM WINTER SQUASH AND GREEN CHILE SOUP $8

FRIED CURE FARM DELICATA SQUASH and black garlic aioli $10 

SUE'S BOUCHOT MUSSELS in bacon broth $15

WINTER SQUASH AND GREEN CHILE GRATIN with cheddar, apples, breadcrumbs $12

ROASTED CASTELVALTRANO OLIVES and warm chickpeas with pickled chiles $12 

FRIED GREEN TOMATOES and cure farm celery root remoulade $12 

TUNA CONSERVA and green chile aioli roasted squash & white bean relish, shaved green tomato and coriander $15

TWICE BAKED HAYSTACK MOUNTAIN GOAT CHEESE SOUFFLE with red wagon farm green chile sauce, pumpkin salsa $12

BRAISED CORNER POST FARM PORK BELLY and red wagon farm cabbage-apple kimchi $12

CURE FARM BEET TARTARE with curry aioli, nigella crunch, fresh beet salad $12

ASPEN MOON FARM KALE SALAD with carrots, apples, capers, aged cheddar $10

THIN CRUST PIZZA from the wood oven with tomato sauce, prosciutto, olives, capers, fresh mozzarella $16

VEGETABLE BOLOGNESE and homemade pappardelle with pecorino cheese $18 

PAN ROASTED MONKFISH and cure farm celery root puree, smoked sausage & winter squash ragout $29 with roasted tomato salsa, roasted green chile sauce, fried onions $29

TRIPLE M BAR LAMB SHOULDER PEZOLE with winter radishes $22 

WOOD OVEN HIGH PLAINS PASTURE CHICKEN MOLE with seeds, nuts and winter radishes $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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