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 $159 per person.
Early Winter Seven Course Tasting Menu
DAY BOAT TUNA CRUDO*
Blood Orange Leche de Tigre, Hoja Santa, Esoterra Daikon Radish, Cashew
PRIME BEEF TARTARE *
Caramelized Onion Bread Pudding, Horseradish, Puffed Anson Mills Farro
SEREMONI BLACK COD
Jasmine Congee, Puffed Grain Furikake, Chile Crisp, Miso
—— ALBA WHITE TRUFFLE TAGLIATELLE ——
Optional Supplement 59
SCARPINOCC
Robiola & Pecorino, Chestnut, Foraged Chanterelle Mushrooms, Celeriac Purée
MAGRET DUCK BREAST À L’ORANGE*
Duck Confit Croquette, Grilled Chicories
BRUNSON MEAT CO. DRY AGED N.Y. STRIP*
Sunchoke Latke, Pickled Persimmons, “Red Eye Gravy”
CARAMELIZED CREAM TART
Preserved Fig, Crème Fraîche
*Limited Allergy Accommodations Available
We cannot accommodate the following:
The combination of Gluten & Dairy (butter not ok)
Allium