Potager Menu
Welcome to Potager, a New American gem in the heart of Denver, where culinary creativity meets farm-fresh ingredients. At Potager, the menu celebrates seasonal produce, artfully crafted into dishes that invite diners on a flavorful journey. One standout is the Monroe Farm Sweet Potato Soup, delightfully rich and garnished with rosemary pecans for a crunchy finish. For seafood lovers, the Ingrids Bouchot Mussels simmer in a fragrant apple cider broth, showcasing a perfect blend of tang and creaminess.
The Twice Baked Cheddar Cheese Soufflé, paired with rosemary-stewed apples, exemplifies comforting sophistication, while the Roasted Red Wagon Farm Winter Squash with burrata brings a warm, nutty embrace to the table. Vegetarian aficionados will adore the Homemade Cure Farm Pumpkin Ravioli, a seasonal delight enveloped in rich flavors. With options for everyone and a full bar, Potager is ideal for gatherings, whether indoors or on their inviting outdoor patio.
Main
Monroe Farm Sweet Potato Soup
with rosemary pecans
Ingrids Bouchot Mussels
in ela farm apple cider, with rosemary and mustard crème fraiche
Twice Baked Cheddar Cheese Souffle
with rosemary stewed ela farm apples
Roasted Red Wagon Farm Winter Squash
burata cheese and toasted pumpkin seed oil with toasted pumpkin seeds
Homemade Cure Farm Pumpkin Ravioli
with brown butter and sage
Duck Liver Mousse
with first fruit farm pear jam and rosemary crackers
Hazel Del Mushroom Risotto
with thyme, mushroom syrup and parmesan cheese
Wood Fired Triple M Bar Grass Fed Lamb Shoulder
tossed with roasted peppers, almonds, green olives, lemon confit, parsley and pumpkin flan with sherry vinegar syrup
Cure Farm Sauteed Savory Greens
with garlic, lemon and olive oil
Red Wagon Farm Arugula
with pine nuts, currants, capers, parmesan and toasted fennel seed vinaigrette
Red Wagon Farm Spinach Salad
with delicata squash, apples, roasted salami, currants and cider vinaigrette
Monroe Farm Beet Salad
with gorgonzola, apples, walnuts and coriander vinaigrette
Thin Crust Pizza
from the wood oven, topped with sage pesto, hazel del mushrooms, proscuitto, delicata squash, parmesan and mozzarella
Hand Cut Noodles
tossed with early fall tomato sauce and sage-ricotta-walnut pesto
Stonington Lobster
in a lobster bisque with celery root mash, apples, cashews, currants and pears
Alaskan Halibut Poached In Sweet Pepper Butter
with marinated peppers, red wagon farm potatoes, black olives and arugula
John Longs Grilled Pork Loin
with monroe farm mashed sweet potatoes and apple sauce
Teton Waters Pan Fried Steak
with a green peppercorn-sweet pepper pan sauce, celery root gratin and fresh arugula
Cottonwood Creek Farms Caraway Butter Stuffed Chicken
from the wood oven with winter squash gratin and fall vegetable slaw
