All dishes are made from scratch at Root and, therefore, I’m told, most of the items offered on the menu can easily accomodate a gluten-free diner! They also cater to vegetarian and vegan patrons as well.
Their menu changes often because of their much admired Farm to Table approach. Foods are purchased from local farms and sustainable products are used as often as possible. Fantastic dishes appear seasonally such as the Wine Steamed Cockles with Sausage and Fiddleheads, and the Maine Shrimp Stuffed Fluke with Baby Potatoes and Creamed Nettles. Desserts vary from the more commonplace Creme Brulee and Flourless Chocolate Torte to the risky, but oh so addictive, Szechuan Peppercorn Ice Cream!
Some of their local and/or sustainable sources include:
Blue Mountain Elk Farm
Maple Meadow Farm
Northeast Family Farms
Schilke Organic Farm
Small Axe Farm
Nitty Gritty Grain Company
Vintage Baking Company
Open Tuesday- Saturday with the bar opening at 4 pm and dinner service beginning at 5 pm.