Our Menu
Welcome to Root & Bone
Newly Curated & produced for Fall/Winter
Contact the restaurant for daily fish & meat features.
APPETIZERS
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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
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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
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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
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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