Download Dinner Menu

Appetizers

Black Bean Cakes  G, V

Roasted red peppers, garlic, scallions and cilantro. Served with smoked oregano salsa and guacamole. 9.00

Cheese Fondue V

A blend of Vermont cream and cheeses, finished with a blue cheese gratin and local honey. Served with sliced apples and house made flatbread. 11.00

New England Cheese Board  V

A pair of Local artisan cheese served with crostini and accompaniments. 12.00

Crab Lettuce Wraps G

Tomato, basil, garlic, grilled local fresh mozzarella,
balsamic glaze, Olive Oil & Bibb leaves.  12.00

House Smoked Pork Noodle Bowl G

Red curry & coconut milk broth, local vegetables,
herbs, seven minute egg & rice noodles 12.00

Calamari

Lightly breaded and fried, tossed with pickled peppers, parsley & banana pepper vinaigrette. Served with a side of ancho pepper sauce & lemon. 10.00

Flatbread of the day

Our house grilled flat bread topped with today’s selection. Market Price

Maplebrook Farm Burrata G, V

Brown buttered Peas, toasted almonds, pickled onion, roasted tomato-balsamic vinaigrette. 11.00

Shrimp Ceviche G

Tossed with cilantro, garlic, cucumber, tomato &
lime. Served with fried corn tortillas & guacamole. 11.00

Soups

Tomato & Grilled Vegetable w/ basil yogurt G, V

Cup 4.00 / Bowl 5.00

Soup of the Day

Cup 4.00 / Bowl 5.00

Sides

Cheddar Polenta G, V

4.00

Quinoa Salad V

4.00

Hand-cut French Fries V

5.00

Homemade Chips V

4.00

Seasonal Vegetable G, V

3.00

Sweet Potato Hash V

4.00

Coleslaw G, V

4.00

Gluten Free Bread G, V

4.00

Salads

Roots G, V

Greens with carrots, cucumbers, tomatoes, onions, and a choice of dressing; blue cheese, maple vinaigrette, roasted tomato-balsamic or Greek. sm 5.00 / lg 7.00

Greek Kale V, G

Massaged kale tossed with Kalamata olives, roasted red peppers, local feta cheese, sun-dried tomato pesto, artichoke hearts and cucumbers in a red wine vinaigrette. sm 7.00 / lg 10.00

Quinoa V

Toasted and tossed with grilled local mozzarella, grilled cucumbers, onions, radish, spinach and roasted tomato-balsamic vinaigrette. sm 7.00 / lg 10.00

Beets V, G

Topped with lemon dressed arugula and red pepper relish, garnished with extra virgin olive oil and Vermont Butter & Creamery chèvre. sm 7.00 / lg 10.00

Sea Scallops G

Two sea scallops pan seared and served over warm spinach with mushrooms, tomatoes, onions, Locally sourced bacon and blue cheese. 13.00

Grilled Caesar G, V

Romaine hearts grilled and topped with Caesar dressing, parmesan cheese, traditional dressing and grilled crustini.
sm 7.00 / lg 10.00

 

Sandwiches

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

Pork Sandwich

Local pork slow roasted and pulled, tossed in our house made blueberry barbecue sauce, baked with coleslaw and Cabot cheddar cheese, served 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

Hathaway Burger

Hathaway Farm ground beef grilled to your taste and served on a toasted roll with lettuce, tomato, onion and pickle. 13.00

Portobello Sandwich V

Grilled portobello mushroom served on four seed bread with basil aioli, greens, tomato and melted bleu cheese. 9.00

Add: Bacon or avocado – 3
Add: cheese or over easy egg- 2
Add: Mushrooms or Caramelized Onions – 1

Entrees

VT Maple & Molases Braised Pork

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

House Made Tomato Ravioli V

Filled with Maplebrook Farms ricotta & fresh mozzarella. Finished in a corn-basil sauce with tomatoes, onions, garlic and spinach. 18.00

Risotto G

VT raised emu & local pork sausage, mushrooms, lemon, tomato, fennel, parmesan cheese & arugula. 21.00

New England Seafood Stew G

Assorted regional seafood, tomato, garlic and clam broth, boiled potato, spinach and grilled crustini. 23.00

House Made Pasta

Daily preparation of hand cut pasta. Market Price.

Sea ScallopsG

Heleba Farm potato hash with peas, garlic, almonds & pork lardons. Finished with a sun dried tomato pesto and lemon-basil aioli. 23.00

Forbidden Rice Stir FrG,V

Seared VT Soy Tofu with mushrooms, eggplant, squash, zucchini, peppers & tomato. Served over a red curry & coconut milk sauce with a local green salad. 18.00

Corn Meal Crusted HaddockG

Pan seared, served over a grilled cucumber & onion salad, finished with a roasted tomato-balsamic vinaigrette & a crab-avocado salad. 20.00

Local Chicken Thighs Pomodoro G

Roasted garlic & honey marinated, grilled. Served over a seared cheddar polenta cake with kale, roasted tomatoes and balsamic syrup. 18.00

Local Beef G

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

 

Add: Shrimp or Scallops to any dish – 8
Add: local Chicken – 6
Add: VT Soy Tofu to any dish – 5

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

V – Vegetarian  G – Gluten-free

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

roots menus dinner
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