Chef’s Seasonal

Tasting Menu

Offered in the dining rooms and at the bar, Rootstalk’s seven course tasing menu is presented nightly featuring Chef Matt Vawter’s selections. This is a wonderful opportunity to allow the culinary and service teams to guide you through our menu highlighting seasonal ingredients with technique-focused presentations.

Wine pairings are optional and offer the chance for our talented wine team to guide you through our global wine list. In summer 2024 Rootstalk’s beverage team created a non-alcoholic pairing option to complement the tasting menu with spirit-free offerings.

Full table participation is required; dietary restrictions & food allergies can be accommodated with advanced notice. The seven course tasting menu is offered at $149 per person.

Early Summer

Seven Course Tasting Menu

MARINATED HEIRLOOM TOMATOES

Whipped Sesame Tahina, Crispy Eggplant, Sheep’s Milk Feta,

Pine Nut Schug

SEREMONI BLACK COD

Cucumber & Tomato Dashi, Radish

CHAWANMUSHI EGG CUSTARD

Esoterra Culinary Gardens Caraflex Cabbage, Osetra Caviar, Chile

RAVIOLI

Ricotta & Mascarpone, Guanciale, Poppy Seed, Palisade Peach, Pistachio

GREEN CIRCLE AMISH CHICKEN

Green Chermoula, Anson Mills Polenta, Roasted Eggplant Escalivada

BRUNSON FAMILY MEAT CO. DRY AGED N.Y. STRIP*

Olathe Sweet Corn, Chanterelle Mushrooms, Summer Truffle

RHUBARB PARFAIT

White Chocolate Crémeux, Confit Rhubarb, Buckwheat Granola