Lunch Menu

Lunch is offered daily, beginning at 11:30 am!

 

Starters

 

Gazpacho (V) 11

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

Avocado Toast (V) 8

Seeded bread topped with citrus-avo smash, radish slivers, crushed pistachio and lime wedge.

Duck Fat Fry 4

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

Brussels Sprouts (V) 8

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

Cheese Steak Egg Rolls 11

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

Grouper Fritters 10

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

Crab Pretzel 13

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

 

Salads

 

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

House (V, GF) 8

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.

 

Handhelds

 

Lobster Roll 20

Maine lobster knuckle salad on a toasted brioche bun with fennel and clarified butter, served with fries.

Shrimp Po Boy 10

Hand breaded local shrimp, lettuce, tomato and remoulade on a baguette, served with fries.

Oyster Po Boy 10

Hand breaded oysters, lettuce, tomato and remoulade on a baguette, served with fries.

Crab Cake Sandwich 16

Our signature Maryland style crab cake on a toasted brioche bun with lettuce, tomato and remoulade with fries.

Short Rib Grilled Cheese 12

Braised short rib, sautéed peppers, onions and cheddar on sourdough, served with fries.

Sticky Belly Sliders 9

Seared Korean marinated pork belly, gochucola, carrots and pickles on 3 King’s Hawaiian Buns.

Root Burger 12

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

Kid’s Burger 10

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

Not On Sunday Chicken Sandwich 11

Herb marinated fried chicken breast on a brioche bun with Root-Fil-A Sauce, lettuce, tomato and pickles, served with fries.

Grilled Catch Sandwich 25

Filleted grilled catch served on sourdough bread with lettuce, tomato and remoulade.

 

Entrees

 

Crab Mac & Cheese 15

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

Green Root (V, GF) 13

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

Day Boat Scallops (GF) 25

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

Captain’s Catch (GF) 32

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

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