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restaurant and wine                                                                                                   beginning march 15

 Welcome to March! The month of great anticipation and frustration! This is the most challenging menu to write because while anticipating the flavors of spring with the warm days, it is still not time. It is quiet in the garden as we watch tulips poke their heads up. We want to cook peas and asparagus, but there are a few more weeks until the farms can provide us with the flavors of spring.

VICHYSSOISE with lemon oil and chives $8

CURRIED WHITE BEAN HUMMUS with tarragon naan, caramelized onions, fennel seed, pine nut, za'atar $12

SUE'S BOUCHOT MUSSELS in white wine with garlic, dijon, parsley, tarragon aioli $15

ONION TART with almond crust, mascarpone, caramelized onion, marinated muchrooms, cure farm pea shoot salad, chive oil $10

FLUKE CRUDO and parsley, chives, tarragon, pea shoots, bearnaise dressing $15

LENTIL CAKE with oxford farm arugula, feta, kalamata olives, greek feta dressing $13 

TWICE BAKED LEMON, CHIVE, CHEVRE SOUFFLE with oxford farm lettuces, tarragon dressing, fennel-pine nut tuile $12

AGED CHEDDAR TATER TOTS and caramelized onion aioli $11 

WHITE FISH & POTATO SALAD with trout roe and living local pea sprouts $16 

OXFORD FARM ARUGULA SALAD with sunflower seed granola, lemon confit, green goddess dressing, pickled red onion $13

​THIN CRUST PIZZA from the wood oven with sausage, potatoes, chive boursin, fresh arugula $16 

CORNER POST FARM PORK BELLY-SPAGHETTI CARBONARA cured egg yolk, chives, pea shoots $19 

SEARED STONINGTON SCALLOPS and an olive-potato-lemon salad, chive sauce, pea shoots $29 

CORNER POST FARM BRISKET VACA FRITA and black beans, shaved onion, cabbage and meyer lemon mojo $29 

​GRILLED TRIPLE M BAR LAMB CHOPS with red fife tabouli, spinach hummus, feta, olives $29 

WOOD OVEN ROASTED GARLIC & HERB CHICKEN from corner post farm, with buttermilk potatoes, spring bagna vert and crispy onions $27 

chef de cuisine: paul warthen
sous chef: colter grundemann
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

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