Download Dinner Menu

Appetizers

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

Shacksbury Cider Braised Pork Belly G

Vermont raised, crisped up… with creamed beets, mustard aioli, cherry-cranberry relish. 12.00

Mediterranean Rice Bowl G, V

Olives, artichokes, roasted red peppers, Jasmine rice, Maplebrook Farms feta, olive oil & garlic broth. 10.00

Calamari

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

Warm Butter Poached Lobster

Potato puree with chowder essence, oyster cracker crumble, parsley & lemon. 12.00

Vermont Maple Roasted Acorn Squash G, V

Red curry, coconut milk broth, scallion & toasted almond. 9.00

House Rolls

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

Soups

Sweet Potato-Squash-Apple 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, shaved root vegetables & choice of dressing: buttermilk, 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, cucumbers & red wine vinaigrette. 10.00

Quinoa G, V

Toasted and tossed with local apples, dried cranberries, almonds, spinach & cranberry vinaigrette. 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

Winter Greens G, V

Grafton Village Cheddar cheese, pickled onions, oranges, dry cherry, toasted almond & buttermilk dressing. 10.00

Grilled Caesar G, V

Romaine hearts grilled and topped with Caesar dressing, parmesan cheese, granola, cranberry & walnut. 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, 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, shaved root vegetables, 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

 

Entrees

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

Beet & ricotta filling, carrot broth, red onion, spinach, sweet potato & chevre. 19.00

American Shrimp Risotto G

Simmered in an ocean broth, finished with olive oil, parmesan, lemon & parsley. 21.00

Arctic Char G

Assorted regional seafood, tomato, garlic and clam broth, boiled potato, spinach and toasted bread. 22.00

House Made Fettuccine

Ragout of winter vegetable, tomato, porcini, garlic, cream & kale. 19.00

Cast Iron Seared CodG

Corn meal crusted, sweet potato hash with roasted red pepper relish, grain mustard aioli & lemon dressed arugula. 20.00

Seared Vermont TofuG, V

Root vegetables, red curry-coconut milk broth, wilted spinach & house quinoa salad. 18.00

Roasted Garlic & Herb Chicken Thighs G

Grilled, finished in local honey, served with cheddar polenta cake, balsamic-tomato jam & grilled swiss chard. 21.00

Local Beef G

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

Grilled VT Pork ChopG

Creamy lemon, artichoke & fennel risotto, pickled onion butter & cherry cranberry relish 21.00

Shephard’s Pie “Kinda”

Emu & Pork sausage gravy, creamed beets, potato-Parmesan crust, Rutland oyster cracker crumble, served with maple dressed greens. 21.00

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

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

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