FARM TO TABLE – TABLE TO SOUL

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Menu

Our Menu

Welcome to Root & Bone
Newly Curated & produced for Fall/Winter 2020
This Menu is available for both dine in & take away

Contact the restaurant for daily fish & meat features.

APPETIZERS

  • Acorn Squash Fritters

    Red Pepper Hummus – Pickled Carrot Relish – Hazelnut Dressing
  • Ahi Tuna Tar Tare

    Pickled Beetroot – Ruby Plum - Avocado Puree – Ginger Dressing – Taro Root Crisps
  • Apple Lager Braised Pork Belly

    Carrot Puree – Spirit Tree Pumpkin Cider Glaze - Roasted Butternut
  • Duck Leg Confit Croquette

    Bartlett Pear Coulis – Local Balsamic Birch Syrup Reduction – Onion Marmalade
  • Hay Smoked Oysters

    Cured Trout – Chive Crème Fraiche – Horseradish Panko Crumbs
  • Pacific King Shrimp

    Wrapped in Smoked Apple Wood Bacon - Tarragon Citrus Hollandaise – Parsnip Puree Sorrel Leaves

SALADS

  • Farmhouse Salad

    Fresh Heritage Root Vegetables – Kale – Spinach - Apples – Pears – Cranberries – Pumpkin Seed Brittle – Fermented Orchard Cider Dressing
  • Heirloom Beet Winter Salad

    Salt Roasted Heirloom Beets – Roasted Squash – Figs – Candied Black Walnuts – Baby Frisse – Gorgonzola Dressing

ENTREES

  • Buckwheat Ravioli

    Ontario Wagu Beef Bolognaise Filled Ravioli – Baby Kale – Wild Mushroom Jus – Hazelnut Crumble *Not Available for Takeaway
  • Buttermilk Fried Chicken Sandwhich

    Served with Chili Aioli - Grilled Sourdough - Red Root & House Cut Fries
  • Cast Iron Roasted U10 Sea Scallops

    Heritage Beet & Barolo Wine Risotto Saffron Emulsion
  • Chestnut Ricotta Gnocchi

    Brussels Sprouts - Roasted Butternut – Almond Pesto – Truffle Tartufo Crèma – Shaved Pecorino – Perigoux Truffle Flakes
  • Duet of Grain Fed Beef Tenderloin

    Mini Beef Wellington – Aged Port Jus – Red Cabbage Puree – Heritage Roasted Vegetables
  • Prime Rib Burger

    Aged Prime Rib - Truffle Aioli - Red Root Salad - Sourdough
  • Prosciutto Wrapped Chicken Breast

    Brioche – Feta Apple Sage Stuffing with Cauliflower Mashed – Dillon’s Rye Whiskey Jus – Fall Roasted Vegetables
  • Stone Mustard & Rosemary Crusted Lamb Loin

    Braised Lamb Shoulder – Creamed Caraway Cabbage – Anna Potatoes – Natural Jus – Heritage Vegetables
  • Sumac Crusted High River Bison Striploin

    Cauliflower Almond Puree – Fall Mushrooms – Swiss Chard - Mustard, gem potatoes – Dark Chocolate - Blackberry Elderflower Jus

SIDES

  • House Made Aged Sour Dough Bread

    Whipped Fermented Yeast Butter
  • Maple Roasted Brussel Sprouts

    Applewood Bacon – Chestnuts
  • Truffle Parmesan Fresh Cut Russet Potato Fries

    Fried Rosemary – Malden Salt and Truffle Aioli