Root & Whisk

The menu, in pictures

Courses and platters from recent tables, all cooked on site. Every plate here started as a conversation about an occasion.

Scallops with farro, microgreens and an apple chipFish over risotto with Brussels sprouts and microgreensSliced steak with potato pavé and blistered cherry tomatoesRoasted vegetables over a butternut squash puréeRoasted cauliflower steak with tahini and pomegranateA charcuterie platter with cheeses, cured meats, fruit and picklesA glazed plated main with roasted vegetables and leek stringsRoast chicken over herbed rice with a blackberry reductionA seared scallop over stonefruit compoteCrisp-skinned fish over farro with blistered tomatoes and a green herb sauceSeared scallops with seasonal purée and garnishesA sliced tomahawk steak with blistered tomatoesBurrata with prosciutto, stonefruit, pistachios and grilled breadA plated berry dessert with crème anglaiseA dessert tasting plate with crème brûlée, a wine-poached pear and spun sugarBeef wellington sliced to a rosy centre, heirloom carrotsA composed charcuterie board with figs and cheeseSeafood linguine with mussels and shrimpBlistered tomato bruschetta on grilled breadBraised short rib with heirloom carrots and jusBucatini with mushrooms, parmesan and toasted crumbRicotta gnocchi with hazelnuts and fried sageRadicchio and butter lettuce salad with shaved parmesanA grazing board of cheese, charcuterie and fruitA platter of passed crostini appetizersDried apricots topped with blue cheese and pecans on a platterZucchini and carrot appetizer rolls on a platterSalads being plated for a dinner partyStriploins seasoned and ready for the grillNut-crusted salmon with lemon, pearl couscous, zucchini balls and heirloom carrots