Download Dinner Menu


Black Bean Cakes  G, V

Roasted red peppers, garlic, scallions, cilantro, smoked oregano salsa and avocado cream. 9.00

Cheese Fondue V

A blend of Vermont cream and cheeses, a blue cheese gratin and local honey with sliced apples and house made flatbread. 12.00

New England Cheese Board  G, V

A pair of Local artisan cheese served with accompaniments. 12.00

VT Cider Braised Pork Belly G

Vermont raised, crisped up… with grilled watermelon, jalapeño-honey vinaigrette, pickled onions. 13.00

Maplebrook Farm Burrata Cheese G

Marinated cucumbers, red onions, local Farm basil puree, sun dried tomato pesto & toasted almonds. 12.00


Tossed with pickled peppers, parsley & banana pepper vinaigrette, served with ancho pepper sauce & lemon. 10.00

Cheddar Polenta

Ancho-coconut sauce, sauté of mushrooms, tomato, garlic & scallions. 9.00

House Rolls

“Parker House” rolls with flavored butter.
Four rolls 2.00 / Six rolls 3.00



Potato Leek… Crispy Parmesan

Cup 4.00 / Bowl 5.00

Soup of the Day

Cup 4.00 / Bowl 5.00



Cheddar Polenta G, V


Quinoa Salad V


Hand-cut French Fries V


Homemade Chips V


Seasonal Vegetable G, V


Sweet Potato Hash V


Coleslaw G, V


Gluten Free Bread G, V




Roots G, V

Greens, seasonal Farm vegetables & choice of dressing: buttermilk, cilantro, maple vinaigrette or Greek. 7.00

Greek Kale G, V

Marinated olives, roasted red peppers, local feta cheese, sun-dried tomato pesto, onions, artichoke hearts & red wine vinaigrette. 10.00

Quinoa G, V

Toasted and tossed with cilantro vinaigrette, red peppers, corn, spinach & black beans. 10.00

Beets G, V

Topped with lemon dressed arugula and red pepper relish, garnished with extra virgin olive oil and a Vt Butter & Creamery chèvre. 10.00

Summer Salad G, V

Grilled watermelon, local spinach, Feta, pickled onions, lemon vinaigrette & balsamic drizzle 10.00

Grilled Caesar G, V

Romaine hearts grilled and topped with Caesar dressing, parmesan cheese, house made granola, cranberry & walnut. 10.00



Each sandwich comes with choice of side.  Sub Gluten Free Bread or Flat Bread – 2

Pork Sandwich

Local pork slow roasted and pulled, blueberry barbecue sauce, coleslaw & Cabot cheddar on a toasted roll. 11.00

Turkey Sandwich

Green Mountain Smokehouse turkey breast served on toasted four seed bread with apple, onion and cranberry sage aioli. 10.00

Vermont Beef Burger

Ground locally sourced beef served on a toasted roll with greens, balsamic-tomato jam, onion and pickle. 13.00

Banh Mi V

Seared VT Soy Tofu, chili-lime dressing, marinated cucumbers, cilantro, pickled onions & greens in sourdough roll. 9.00

Add: Pork Belly – 4, Bacon – 3, Cheese or Over Easy Egg – 2,
Sauteed Mushrooms or Onions – 1



VT Maple & Molasses Braised Pork

Slow cooked with apples, vegetables, cider and spices. Served with pickled cabbage, scallion cream and New England style Johnny cakes. 22.00

House Made Ravioli V

Mushroom pasta with Vermont ricotta filling, vegetable ragu, grilled tomatoes, spinach, garlic and Parmesan cheese. 20.00

Tomato Risotto G

Simmered in a tomato broth with mushrooms, spinach, garlic, basil, onion & local blue cheese. 19.00

Grilled Salmon G

Faroe Island raised, chipotle-mango glaze, sweet potato hash, roasted tomato relish, cilantro aioli. 23.00

House Made Fettuccine

Vermont raised Emu & Pork sausage, kale, sun dried tomato pesto, white wine & garlic butter sauce. 20.00

Cast Iron CodG

Arborio crusted, warm Yoder Farm bean salad with kale, garlic & lemon vinaigrette. 20.00

Tofu NapoleonG, V

Grilled summer vegetables, cast ion seared VT Soy Tofu, kale & coconut-curry broth. 19.00

Grilled Chicken Thighs G

Finished with Chimichurri sauce, cheddar polenta cake, locally sourced spinach and caramelized onions. 21.00

Local Beef G

Our cut of the day, prepared based upon availability. Market Price

Grilled Vermont Raised Pork ChopG

Whole grain mustard risotto, blistered grape & bacon relish. 21.00

Seafood Stew

Ever changing fish… tomato, garlic & clam broth, boiled potato, buttered bread. 21.00

Add: Shrimp – 9
Add: Grilled Chicken – 6
Add: VT Soy Tofu – 5
Add: Salmon – 9

V – Vegetarian G – Gluten-free

Please make us aware of any allergens so we may better serve you.

18% gratuity may be added to parties of 6 or larger. Roots reserves the privilege to add 18% gratuity to any check when both credit card receipts are removed from Roots/

Consuming raw or undercooked, meats, seafood or eggs may increase your risk of food borne illness.

Click Here for a downloadable version of the menu