FARM TO TABLE – TABLE TO SOUL

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Menu

Our Menu

Welcome to Root & Bone
Newly Curated & produced for Fall/Winter

Contact the restaurant for daily fish & meat features.

APPETIZERS

  • 1/2 Dozen Fresh Market Oysters

    Horseradish - Tabasco - Mignonette - Lemon
  • Crispy Butternut Squash

    Smoked Maple - Brown Butter Hollandaise - Pecan Streusel - Shaved Parmesan
  • Hickory Smoked French Onion Beef Tenderloin Tartare

    Ramp - Caramelized Onion - Cured Egg Yolk - Parmesan Crisps
  • Mead Braised Pork Belly

    Roasted Carrot Purée - Pear Gel - Juniper Balsamic Glaze
  • Pistachio Crusted Sea Scallops

    Ruby Beet Relish - Crab Apple Beurre Blanc - Winter Seedlings
  • Soup Du Jour

    Available upon request
  • Wild Mushroom Ricotta Agnolotti

    Truffle Tartufu Crema - Hazelnut Crumble

SALADS

  • Char Grilled Gem Romaine

    Beet Yogurt Tahini - Lardon - Sumac Saltine Croutons - Shaved Parmesan
  • Strawberry Arugula Salad

    Candied Salted Almond Praline - Edible Flowers - Goat Cheese Snow - Raspberry Champagne Vinaigrette
  • Winter Root Salad

    Root Vegetable Ribbons - Cranberries - Bartlett Pear - Apple - Pumpkin Brittle - Cider Pumpkin Seed Dressing

ENTREES

  • Almond Crusted Asparagus Arancini

    Watercress Puree - Cashew Butter Aioli - Pea Tomato Vine Salad - Roasted Heritage Tomato Vinaigrette
  • Balsamic Black Walnut Glazed Chicken Breast

    Buttermilk Mash - Root Vegetables - Chestnut Jus
  • Beef Tenderloin

    Caramelized Onion Thyme Mash - Wilted Spinach - Morello Cherry Jus
  • Charred Bison Striploin

    Parmentier Potatoes - Roasted Vegetables - Rainbow Chard - Sunchoke Puree - Hibiscus Blueberry Glaze
  • Five Spice Lamb Rack

    Golden Potato Parsnip Pavé - Pear Onion Jam - Mint Jus
  • GMO-Free New York Striploin

    Dinosaur Kale - Wild Mushroom Ragout - Black Truffle Hollandaise - Parmesan Frites
  • Honey Lavender Spiced Muscovy Duck Breast

    Swiss Chard - Thyme Roasted Fingerlings - Parsnip Purée - Mulled High Bush Berry Jus
  • Pacific King Shrimp & Digby Ocean Scallops

    Matsutake Mushroom - Arugula & Spinach Salad - Miso Brown Butter Vinaigrette
  • Pacific King Shrimp & Digby Ocean Scallops

    Beet Risotto - Ginger Saffron Beurre Blanc - Bee Pollen Dust
  • Pan Seared Pickerel

    Cannellini Bean Purée - Spaghetti Squash - Lobster Arancini - Lobster Coconut Nage
  • Pumpkin Gnocchi

    Brussel Sprouts - Applewood Bacon - Wild Mushroom Crema - Dandelion Pesto - Cauliflower Almond Espuma
  • Roasted Sweet Potato Fondant

    Puy Lentil Mushroom Bolognese - Roasted Roots - Kale & Pecan Gremolata

SIDES

  • House Made Aged Sour Dough Bread

    Whipped Fermented Yeast Butter
  • Roasted Brussel Sprouts

    Applewood Bacon - Maple Balsamic Glaze
  • Truffle Parmesan Frites & Truffle Aioli

    Fried Rosemary – Malden Salt – Truffle Aioli