Dinner Menu

Our dinner menu changes constantly, so what we are serving now may not be what we are serving when you visit us. We try to keep the website as up to date as possible!

Updated June 24, 2019.

 

Starters

 

Meatballs & Grits 14

Tomato-braised over creamy Anson Mills polenta with burrata cheese, Pecorino and basil.

Mussels Alla Root 14

Steamed in a tangy broth with fresh herbs, crispy bacon and grilled bread.

Firecracker Shrimp 12

Tempura battered and tossed in a sweet chili mayo.

Chicken Wings 12

Thai chili sauce, crunchy peanuts, scallions and fresh herbs. Also available in our hot-honey-garlic sauce.

House-made Hummus 14

With shawarma-spiced Colorado lamb, pickled onion and grilled pita points.

Crispy Brussel Sprouts 8

Tossed in ponzu sauce with sriracha sauce and toasted benne seeds.

House-made Ricotta 11

With English peas, asparagus, local honey, mint, watercress, toasted hazelnuts, chili oil and grilled bread.

Oysters Rockefeller 15

With Benton’s country ham, creamed spinach and Parmigiana.

Buffalo Fried Oysters 14

Watercress, buttermilk ranch, toasted batard.

Colossal Crab Cake 15

Pan-fried with green tomato chow-chow, arugula salad and Tabasco aioli.

 

Soup & Salad

Add chicken ($4), shrimp ($7), scallops ($10) or fish of the day (market) to any salad.

 

Shrimp Bisque 12

Roasted local shrimp with brandy and cream, pink peppercorn and herb oil.

House Salad 10

Pickled onions, cucumber, carrots, croutons and choice of dressing: apple cider vinaigrette, buttermilk ranch, creamy gorgonzola.

Burrata Salad* 15

Grilled SC peaches, shaved Benton’s country ham, arugula, red onion, toasted breadcrumbs, pomegranate molasses.

Caesar Salad* 11

With white anchovies, croutons and imported Italian cheeses.

 

Entrees

Served with soup or salad.

 

Catch of the Day Market

Wild caught, locally sourced.

Lobster Mac & Cheese 36

A shelled on pound Maine lobster and a four cheese fondue tossed in cavatappi and topped with toasted breadcrumbs. 36

Grilled Cornish Hen 28

Herb-rubbed and served with a summer vegetable medley, white wine sauce and creamy polenta.

Beef Short Ribs 29

Slow braised with ginger, chili and garlic, served over kimchi fried rice with local collard greens.

14 oz. Delmonico Ribeye* 34

Manchego-herb fried potatoes, roasted asparagus, chimichurri.

Heritage Farms 12 oz. Pork Chop* 30

Romano crusted and fried golden brown with a local tomato and arugula salad, pickled onions and a bourbon-peach jam.

Local Shrimp & Grits 25

Sautéed in a lemon-white wine sofrito with creamy SC polenta and country ham.

Blackened Diver Scallops* 30

Over a creamy celery root puree with bacon, spring peas, salsa verde, watercress and shaved Manchego cheese.

Mushroom Ragu 22

Roasted wild mushrooms simmered in a black truffle marinara and tossed with pappardelle and Pecorino Romano.

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