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
SUNCHOKE CAPPELLETTI
Dungeness Crab, Chervil, Crab Bisque
ROHAN DUCK BREAST À L’ORANGE*
Duck Confit Croquette, Grilled Chicories, Turnip
BRUNSON MEAT CO. DRY AGED N.Y. STRIP*
Sunchoke Latke, Pickled Seasonal Vegetable, “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