FARM TO TABLE – TABLE TO SOUL

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Built on Organic

From Farm to Table - Table to Soul

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LOCAL

Built on community - Sourced from nature

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FRESH

Daily picked - From Farm to Table

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ORGANIC

Uncompromised, clean & sustainably sourced

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DELICIOUS

Dedication to perfection, bold & flavorful

A Sneak Peek

A QUICK LOOK

APPETIZERS

  • Albacore Tuna Ribbons

    Albacore Tuna Ribbons - Kaffir Lime Ginger Dressing - Heritage Radish - Crushed Avocado - Pickled Rhubarb
  • Angus Beef Tenderloin Tartare

    Angus Beef Tenderloin Tartare - Vodka Cured Egg Yolk - Fermented Chili Sauce - Watermelon Rind Apple Relish - Soya Gel - Black Sesame Rice Crisp Blossom
  • Cauliflower Fritters

    Cauliflower Fritters - Cashew Cream - Fermented Soya Chili Aioli - Winter Radish Salad - Sherry Hazelnut Truffle Hazelnut
  • Dungeness Crab Cakes

    Dungeness Crab Cakes - Heirloom Beet Relish - Mirco Greens

MAINS

  • Sumac Venison Loin

    Sumac Crusted Venison Loin - Pickled Wild Blueberry & Lavender Jus - Brown Butter Buckwheat Spatzel- Heritage Roasted Vegetables - Red Cabbage Purée
  • Pan Seared Arctic Char

    Pan Seared Yukon Arctic Char - Ricotta Gnocchi - Baby Kale - Acorn Squash - Crab Apple Lemon Verbena Beurre Blanc - Bee Pollen Dust
  • Mushroom Hazelnut Soya Steak

    Pan Seared Mushroon Hazelnut Soya Steak - Fermented Chili Miso Purée - Quinoa - Apple Relish
  • Lemon Pepper Sea Scallops

    Lemon Pepper Roasted Ocean Sea Scallops - Pumpkin Risotto - Elderflower Essence - Hemp Seed Crumble
From the Ground Up

Chef's Letter

After spending my career building, creating and designing premium dining experiences; I'm excited to strip back the layers and focus on the community I've grown to love. Using natural, organic and fresh ingredients to redefine this region's palette. We are incredibly grateful to have each and every one of you, and look forward to welcoming you to Root & Bone

Raymond Taylor Executive Chef / Owner

Root & Bone