Download Dinner Menu

Appetizers

Black Bean Cakes  G, V

Roasted red peppers, garlic scallions and cilantro pan seared, 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. 10.00

New England Cheese Board  V

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

PEI Mussels G

Steamed with crushed tomato, white wine, shaved fennel and garlic butter, served with house made flat bread. 10.00

Pork & Quinoa Meatballs  G

Regionally sourced ground pork roasted and finished in a tomato-fennel stew with aged VT cheddar cheese. 10.00

Calamari

Lightly breaded and fried, tossed with garlic and pickled peppers, served with a side of ancho pepper sauce. 10.00

Flatbread of the day

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

Maplebrook Farm Burrata G, V

Roasted Butternut squash, dry cranberry, brown butter, balsamic glaze, radish and a sun dried tomato pesto. 11.00

Soups

Coconut Curry Squash 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 Roasted 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 Salad G, V

Greens with carrots, cucumbers, tomatoes, onions, and a choice of dressing; blue cheese, maple vinaigrette, citrus-honey, soy sesame or Greek. sm 5.00 / lg 7.00

Greek Kale Salad 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

Red Quinoa Salad V

Toasted and tossed with lentils in a citrus-honey dressing with sweet potato, radish, cranberry, spinach and toasted peanuts. sm 7.00 / lg 10.00

Beet Salad V, G

Topped with lemon dressed arugula and red pepper relish, garnished with extra virgin olive oil and a horseradish-scallion chevre. sm 7.00 / lg 10.00

Scallop Salad 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 Salad G, V

Romaine hearts grilled and topped with Caesar dressing, parmesan cheese, herbed croutons and traditional dressing. 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

Thinly sliced 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 lemon-garlic aioli, greens, tomato and melted bleu cheese. 9.00

Add: Bacon – 3
Add: cheese – 2
Add: 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

Shrimp Risotto G

Italian style rice with mushrooms, garlic, lemon roasted leeks, tomatoes and Parmesan cheese. 20.00

Faroe Island Salmon G

Topped with a balsamic-tomato jam and served over sweet potato hash with a local kale pesto. 24.00

Sea Scallops

Pan seared, served with a warm red lentil salad tossed with apples, fennel, capers and radish, finished with a sun dried tomato pesto and a green goddess dressing. Market Price

Emu Meatloaf G

Neshobe Farms ground emu with local pork, chipotle, bleu cheese, garlic and onion, finished with blueberry BBQ sauce, house vegetables and a side of hand cut truffle fries. 19.00

VT Soy Tofu Noodle Bowl G, V

Served over rice noodles with local vegetables, 7 minute egg and toasted peanuts with a red curry broth, finished with kale, coconut milk and fresh herbs. 17.00

Haddock Pomodoro

Pan roasted and served over seared cheddar polenta cake with braised Swiss chard, kale and roasted tomato, finished with balsamic syrup and lemon aioli. 19.00

Grilled Chicken Thighs G

Local Chicken thighs glazed in VT honey-butter, served over a Yoder Farm Hunter style bean ragout with bacon, mushroom and tomato, finished with braised Swiss chard. 20.00

Local Beef G

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

 

Add: Shrimp, Scallops or Salmon 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
small-fork