Dinner Menu

Below you will find our dinner menu!

 

Salads & Starters

 

Salad Dressings: Watermelon Vinaigrette, Blue Gorgonzola, Ranch, Balsamic Vinaigrette, Apple Cider Vinaigrette

House (V, GF) 9

Arugula, sliced cucumber, split cherry tomatoes, red onion and carrot ribbon with your choice of dressing. Add chicken ($4), shrimp ($7), steak ($10) or catch ($15).

Apple Fennel With Pickled Jalapeño Shrimp 16

Sliced fennel bulbs, arugula, chopped watermelon and charred onion topped with pickled jalapeño shrimp and microgreens. Served with dressing of choice.

Black & Bleu 18

A Cobb salad with arugula, tomato, onion, avocado, bacon bits and hardboiled egg, topped with black & bleu style New York strip.

 

Gazpacho (V) 11

Fire roasted peppers, tomatoes, garlic, cipolini onion and English cucumber with crab meat in a sherry and pepper flake broth.

Duck Fat Fry 4

Hand cut French fries tossed in duck fat, served with sweet charred onion aioli.

Meatball & Grits 11

Beef, veal and pork blended meatballs cooked in red sauce, served on Anson Mills Local Grits.

Brussels Sprouts (V) 8

Fried Brussels sprouts tossed in ponzu sauce, topped with sriracha garlic aioli, tree nuts and beet leaves.

Tuna Crudo (GF) 16

Sliced watermelon topped with sesame soy marinated tuna. Topped with cucumber ribbon, pickled shallot, radish and fennel. With a blueberry vinaigrette.

Mussel Ala Root (GF) 16

Cooked in a fra diavolo red sauce with sambal and romesco.

Crab Pretzel 13

Local El Jay’s Bakery pretzel on spring greens topped with Maryland style crab dip, baked with cheddar and pancetta.

Fried Green Caprese 11

Hand-breaded fried green tomatoes with ricotta spread, basil and balsamic reduction.

Grouper Fritters 10

Beer battered cut grouper, served on spring green with fries and sriracha garlic aioli.

Chicken Fritters 9

Beer battered chicken breast strips served with French fries and Roof-Fil-A Sauce.

Cheese Steak Egg Rolls 11

Served over a bed of romesco with a cherry pepper aioli drizzle.

 

Entrees

 

All entrees served with side salad. All sandwiches served with French fries.

 

Captain’s Catch (GF) 32

Fresh “Off The Boat” local catch of the day served with root vegetables and fingerling potatoes.

Crab Mac & Cheese 15

Cavatappi, sherry cheese sauce, jumbo lump crab meat and pancetta with blistered scallion.

Southern Bouillabaisse 34

Catch of the day filet, local caught shrimp and mussels cooked with a saffron mirepoix stock, served with a baguette.

Day Boat Scallops (GF) 26

Sautéed U-1o diver scallops with rice, charred peach, peach beurre blanc and blueberry drizzle.

Shrimp & Grits (GF) 17

Fresh local caught shrimp cooked in sofrito and pancetta on top of fresh Anson Mills Grits topped with pancetta and microgreens.

Shrimp Creole (GF) 18

Local caught shrimp cooked in a spicy red sauce served over a bed of rice, topped with microgreens.

Coconut Chicken 15

Pan fried crusted chicken tossed in a coconut sauce, served on top of pea and pancetta rice.

Green Root (V, GF) 13

Roasted carrots, zucchini, yellow squash, blistered tomatoes and fingerling potatoes with romesco and fresh herbs.

New York Strip (GF) 28

12 oz. New York strip cut steak with roasted fingerling potatoes and charred asparagus with black garlic.

Crab Cake Dinner 18

Two 6 oz. jumbo lump crab cakes served with asparagus, Old Bay fingerling potatoes, a lemon-caper remoulade and black garlic.

Crab Cake Sandwich 18

One 6 oz. jumbo lump crab cake served with lettuce, tomato and remoulade on a toasted brioche bun.

Root Burger 12

8 oz. angus blended patty served with white cheddar, lettuce, tomato, sweet charred onion aioli, served with fries.

Fried Seafood Platter 24

Fried grouper, shrimp, oysters, clams and French fries served with ketchup, tartar sauce and cocktail sauce.

Kid’s Burger 10

6 oz. burger patty with American cheese, lettuce and tomato on a brioche bun.

Kid’s Mac & Cheese 9

Elbow macaroni tossed in creamy yellow cheddar “Mac Sauce”.

Kid’s Fingers 7

Breaded chicken tenders served with French fries and Root-Fil-A Sauce.

 

Sides

 

Seasonal Root Vegetables 5

Asparagus 4

Au Gratin Mashed Potatoes 5

French Fries 4

Brussels Sprouts (GF) 5

Fresh Bread w/ Butter 3

Roasted Fingerling Potatoes 5

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