Appetizers
Cheese Fondue V
A blend of Vermont cream, assorted local cheeses, herbs and blue cheese gratin, drizzled with honey and served with fruit and grilled bread. 9.95
Mushroom Puff V
Smoked portobello and herb cheese stuffing baked in puff pastry, served over roasted tomato and basil jus. 9.95
Barbecue Shrimp G
Shrimp pan seared with blueberry barbecue sauce, served over red pepper polenta. 9.95
Chicken Dumplings
Misty Knoll Farm chicken and mixed vegetables wrapped in wonton skin, poached and served with a soy, cilantro and ginger sauce. 8.95
Black Bean Cakes G, V
Black beans, roasted red peppers, scallions and cilantro, pan seared, served with pico de gallo and guacamole 7.95
Fried Calamari
Tender calamari breaded and fried, tossed with garlic, cracked black pepper, peppers and leeks, served with a cilantro lime sauce. 8.95
Crab Cake G
Crabmeat, onion, dijon, and garlic encrusted in corn flakes and pan seared, served over lobster cream sauce with coleslaw. 10.95
Cheese Board
An assortment of local cheeses served with grapes, pepper jelly and crostini. 11.95
Soups
Add a cup of soup or small Roots salad to any sandwich or entree for 3.50
White Bean and Kale G, V
Cup 3.95 / Bowl 4.95
Soup of the Day
Cup 3.95 / Bowl 4.95
Gluten-Free Bread
2.00
Sides
Coleslaw G, V
4.00
Berry Quinoa G, V
4.00
Hand-cut French Fries
4.00
Homemade Chips
4.00
Seasonal Roasted Vegetable
4.00
Salads
Roots Salad G, V
Local greens tossed with assorted vegetables and served with choice of dressing: Greek, maple vinaigrette, ranch, walnut, soy-sesame, blue cheese. 6.95
Greek Kale Salad V, G
Massaged kale tossed with kalamata olives, roasted red peppers, local feta cheese, artichoke hearts, onions and cucumbers. 8.95
Scallop Salad G
Fresh scallops pan seared and served over warm spinach with mushrooms, grape tomatoes, onion, Brown Boar Farm bacon and blue cheese. 13.95
Seared Shrimp Salad G
Pan seared shrimp tossed with walnut-dressed greens, dried cranberries, Vermont Smoke and Cure bacon, onions, apples and Blue Ledge Farm goat cheese. 12.95
Grilled Caesar Salad
Crisp romaine lettuce grilled and served with house-made Caesar dressing and croutons. 7.95
Add anchovies 1.00
Beet Salad G, V
Local beets served with lemon-dressed baby arugula, red peppers, onions and Blue Ledge Farm goat cheese. 8.95
Berry Quinoa G, V
Toasted quinoa tossed with dried cranberries, apricots, almonds and a blueberry vinaigrette, garnished with candied walnuts. 9.95
Add chicken or tofu (4), salmon, shrimp or scallops (7) to any salad.
Sandwiches
Each sandwich comes with choice of side.
Roasted Turkey Sandwich
Oven-roasted Stonewood Farm turkey served on Baba A Louis bread with apples, onions and cranberry-sage aioli. 8.95 Add Vermont cheddar cheese 1.00
Portobello Sandwich V
Grilled portobello mushroom served on a house-made toasted roll with caramelized onions, Vermont cheddar cheese, baby arugula and basil aioli. 7.95
Hathaway Burger
Hamburger made from Hathaway beef, served on a house-made toasted roll with lettuce, tomato and onions. 9.95 Add Brown Boar Farm bacon, Blue Ledge Farm goat cheese, Vermont cheddar cheese or blue cheese 1.00
Smoked Pork Sandwich
House-smoked Brown Boar Farm pork served on a house-made toasted roll, topped with cole slaw, blueberry barbecue sauce and Vermont cheddar cheese. 8.95
Entrees
Risotto G
Italian-style rice blended with a ragù of Misty Knoll Farm chicken, roasted eggplant, tomatoes, zucchini, onions, mushroom and parmesan cheese. 16.95 Available vegetarian.
Hathaway Beef
Roots serves different cuts of Hathaway Farm beef. Please see our specials menu for the cut of the day. Market price
Tomatillo Scallops G
Fresh scallops pan seared to medium and served over Radical Roots Farm roasted tomatillo sauce with pepper jelly and cheddar cheese polenta. Market price
Chicken Carbonara
Misty Knoll Farm chicken breast tossed with Vermont Smoke and Cure
bacon and garlic in a white wine cream sauce with sun dried tomato pesto,
spinach and house made fettucini. 17.95 Available Vegetarian
Curried Tofu G, V
VT Soy tofu pan seared and tossed with grilled leeks, peppers, cashews, curried coconut and peanut sauce, with rice noodles, served over greens. 15.95
Sweet Potato Salmon G
Fresh salmon fillet grilled to medium, served over sweet potato, red
pepper and scallion hash with a kale pesto. 18.95
Emu Steak G
Neshobe Farms emu steak marinated in jerk spice and
grilled to your taste, served over roasted red potatoes
with grilled pineapple relish. 20.95
Chicken Delicata G
Misty Knoll Farm chicken breast pan seared with delicata squash,
cranberries and onions, finished with a Browns Orchard cider
glaze and served with risotto. 17.9
Apple Haddock G
Fresh haddock filet pan seared and served over rice with a grilled Sunrise Orchard apple relish and Applejack brandy butter sauce. 16.95
Mushroom Ravioli
House-smoked portobello mushrooms and Maplebrook Farms ricotta cheese ravioli tossed with mushrooms, Misty Knoll Farm chicken, leeks and a red wine sauce. 17.95 Available Vegetarian
LaBelle Farm Duck Breast
Local duck breast pan seared to medium rare, served over red pepper
and goat cheese polenta with baby arugula and Lincoln Peak Marquette
vinaigrette. 19.95
Maple Pork
Maine Grind boneless pork loin marinated in Neshobe Farms
maple syrup, onion, dijon and beer, grilled to medium and
served over roasted red potatoes with Whistle Pig butter and
Radical Roots Farm pickled onions. 17.95
Lamb Burger
VT Family Farms ground lamb, rosemary, onion and garlic pan seared
to your taste, served on grilled rosemary bread with a peppered brandy
sauce and roasted red potatoes. 15.95
Vegetarian Lasagna V
House made pasta, grilled vegetables and tomato-basil sauce layered
with cheese, baked and served with a side of grilled Caesar salad and
garlic bread. 15.95
Shrimp Gnocchi
Shrimp sautéed with local butternut squash and roasted red pepper,
tossed in a white wine sauce with house made gnocchi, garlic and baby
arugula. 17.95 Available Vegetarian
18% gratuity may be added to parties of 6 or larger.
V – Vegetarian G – Gluten-free
