Download Dinner Menu

Appetizers

Black Bean Cakes

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

Cheese Fondue

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 

A pair of Local artisan cheese served with accompaniments. 12.00

VT Cider Braised Pork Belly

Vermont raised, crisped up and served with grilled apples, cranberry gastrique and pickled onions. 13.00

Maplebrook Farm Burrata Cheese

Marinated butternut squash, spicy almonds, Chittenden honey and EVO. 12.00

Calamari

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

Lobster

Butter poached lobster, crispy Old Bay potatoes and sunny side up egg. 15.00

Squash Cake

Italian stye rice, squash puree, onion, garlic and sage, pan seared and served with spice cranberry jam. 10.00

House Rolls

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

 

Soups

Squash and Maple

Soup of the Day

Cup 4.00 / Bowl 5.00

 

Sides

Cheddar Polenta

4.00

Quinoa Salad

4.00

Hand-cut French Fries

5.00

Homemade Chips

4.00

Seasonal Vegetable

3.00

Sweet Potato Hash

4.00

Coleslaw

4.00

Gluten Free Bread

3.00

 

Greens

Roots

Greens, shredded raw root vegetable & choice of dressing: buttermilk, grilled citrus vinaigrette, maple vinaigrette or Greek. 7.00

Greek Kale

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

Quinoa

Toasted and tossed with blueberry vinaigrette, dried apricots, cranberries, almonds and spinach. 10.00

Beets

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

Carrot Salad

Charred carrots, herbed yogurt dressing, greens and spicy almonds. 10.00

Grilled Caesar

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

 

Sandwiches

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

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

Pork Sandwich

Local pork slow roasted, blueberry barbecue sauce, coleslaw & Cabot cheddar cheese on a toasted round roll. 12.00

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

Locally sourced ground beef on a toasted round roll with greens, tomato, onion and pickle. 13.00

Maple Tofu

Cast iron seared, served on sourdough bread with maple dressing, pickled onions, carrots, squash and greens. 10.00

 

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

Beet pasta with roasted carrot, onion, garlic and Maplebrook Farms ricotta filling, tossed in a roasted carrot jus with mushrooms, Parmesan cheese and spinach. 20.00

Beet Risotto G

Roasted beets, fennel, garlic and onion simmered in a vegetable broth and tossed with spinach. 20.00

Grilled Salmon G

Faroe Island raised, ginger-cranberry jam, cheddar polenta and marinated butternut squash. 23.00

Emu & Pork

Neshobe Farm ground emu, VT raised ground pork, onion, blue cheese and garlic, baked and served over potato rosette with rosemary sauce. 22.00

Cast Iron Cod

Seared with maple, balsamic and ginger glaze, served with scallion rice, lemon dressed baby arugula and red pepper relish. 21.00

Five Spice Tofu

Cast iron seared, served over warm kale and rice noodles with pickled carrots, peppers, onions and finished with soy-sesame sauce. 19.00

Fried Chicken

Buttermilk marinated, breaded and fried, served with root vegetable slaw, honey drizzle and potato rosette.

Local Beef G

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

Pork Loin

Center cut VT raised pork loin, pan roasted, grill finished and served over sweet potato hash with sage aioli and grilled apple relish. 21.00

House Gnocchi

American shrimp, charred carrots, lemon-garlic butter, baby arugula, vegetable broth and Parmesan cheese. 21.00

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

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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