Brunch is offered at Root every Sunday from 10am to 3pm.
Peppers, onions and cheddar cheese, served with potato hash.
Shaved ribeye blend, sautéed onions and cheddar cheese, served with potato hash.
Choice of 3: American, cheddar, feta, sausage, Taylor ham, bacon, tomatoes, onions, peppers. Served with your choice of grits or potato hash.
English muffin, 1 egg, choice of sausage or bacon, American cheese, served with potato hash.
3 fried chicken sliders served on homemade biscuits, served with maple gravy
Seeded bread topped with citrus-avocado mash, radish slivers and tree nuts, topped with lime zest.
Mix of wild berries, sticky granola and Greek yogurt with a fresh citrus zest and honey drizzle.
2 eggs any style, choice of bacon or sausage, potato hash, grits and a side of toast.
2 eggs any style, served with potato hash, toast, grits and a 12 oz. flank steak.
2 housemade buttermilk biscuits topped with our rich, signature sausage gravy.
2 English muffins topped with Maryland style crab cakes, poached eggs and Hollandaise sauce.
Fire roasted peppers, onions, topped with poached eggs and Hollandaise sauce.
Served with Greek yogurt, saffron, pickled onion, cucumbers, feta and tree nuts.
8 oz. patty topped with bacon, caramelized onions, cheddar and a sunny side up egg, served with fries.
2 French breads topped with a Louisiana style shrimp spread baked with cheddar cheese.
Bacon, lettuce, tomato, mayo served on toast with fries.
Herb marinated fried chicken breast on a brioche bun with Root-Fil-A Sauce, lettuce, tomato and pickles, served with fries.
A Cobb salad with arugula, tomato, onion, avocado, bacon bits and hard-boiled egg topped with black and bleu style New York strip.
Beer battered fritters served with fries.
Fresh local caught shrimp cooked in soffit and pancetta on top of fresh Anson Mills Grits, topped with pancetta and microgreens.
Our signature Maryland style crab cake on a toasted brioche bun with lettuce, tomato and remoulade, served with fries.
Local El Jay’s Bakery pretzel on spring greens topped with Maryland style crab dip, baked with cheddar cheese and pancetta.