
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