Root’s working dinner menu, courtesy of Food & Drinq

Poached Shrimp Salad

avocado, orange, endive, bib, romaine, pomegranate vinaigrette

7

English Pea Soup

Vanilla lobster timbale, smoked Meyer lemon cumin preserves

6

Gem Lettuce Salad

candied pumpkin seeds, heirloom tomato and vidalia chutney, buttermilk parsley ranch

6

Tare tar Flight

beef and caper, Czech toast, tuna and peanut chili, sesame wonton chips, tile fish and mango soffrito

13

Peking Duck Spring Roll

Hoisin sauce and peanut ginger crust

6

Baby Octopus

red pepper soffrito and shallot rings

7

Cabrales and Valencia Orange Flatbread

orange blossom poppy seed tapenade

7

Asparagus and Mushroom Salad

spinach, asparagus, red onion, warm bacon Dijon vinaigrette, campo de Manitoban

9

Ruby Pear and Fresh Goat Cheese Tart

bound salad of local baby greens, pea shoots and strawberry champagne molasses

10

Three Great Cheeses

house made jam, candied walnuts, seasonal fruit

13

Ox Tail and Rabbit Raviolo

fava beans, Saki braised bok choy, uni beurre blanc

15

Perfect Chicken

bourbon glazed root vegetables, braised chicory and pan jus

14

Short Ribs

asparagus, Japanese eggplant and mirin scented bordelaise

16

Peking Duck a la Beijing

Mushu pancake, Plum cassis sauce

23

Turbot Poached in Grapefruit and Jasmine Tea

watermelon and radish slaw, black kokuho rice

24

Tenderloin of Pork

potato pancake, Point Reyes blue cheese, blistered grapes, demi glace

21

Lobster two ways “Hot Pot”

Spring vegetables, e fu noodle and tom ka sauce

27

Chef’s Tasting Menu

three courses

30

five course

45

Birthday Cake

Butter cream

3

Crème brulee tasting

Three daily crème brulee

5

Green Tea and Kaffir Lime Tarte

Cactus Apple Coulis

5

Chocolate Fondue

Seasonal fruit and a pointy stick

6