Root Menu

tomato-braised over creamy Anson Mills polenta with burrata cheese, Pecorino and basil

Local caught shrimp from Independent Seafood, beer battered and tossed in our Tia Chili firecracker sauce.

Served with our house made remoulade.

Root sauce, cheddar cheese, and pickles. 

6 jumbo wings tossed in your choice of sauce.

Toasted crostinis topped with chipotle mayo, romaine lettuce, heirloom tomatoes, crispy bacon and avocado.

Ginger-marinated Ahi Tuna served over sushi rice and topped with carrots, cucumber, avocado, red radish, edamame, green onion, and sesame seeds.

Burrata cheese served over a lemon citrus salad topped prosciutto and a balsamic drizzle.

Market Price

Fresh local caught shrimp, local country style with sausage, peppers, corn, squash and zucchini, over stone ground grits.

Creamy Parmesan risotto loaded with butternut squash, brussels sprouts, onions, celery, and leeks. Topped with sauteed shrimp, scallops, and topped with candied walnuts, and parsley. Ginger-Soy Salmon photo

A creamy Parmesan Risotto with sauteed garden vegetables and fresh herbs.

Served over whipped garlic mashed potatoes and sauteed spinach, with tomato  bruschetta and horseradish cream sauce, topped with crispy and candied onions

Two pan-seared jumbo lump crab cakes, served over stone ground yellow grits with succotash topped with a whole grain mustard sauce.

8oz patty of Wagyu beef and ground filet Mignon cooked to order. Topped with smoked gouda cheese, bacon, spring mix, sliced tomato and our housemade onion jam on an LJ's Pretzel Bun, served with house made fries and a pickle spear.

A parmesan, cream, butter, and garlic sauce tossed in linguine  topped with blackened chicken. 

Atlantic Salmon pan-seared to preferred temperature, atop a bed of Jasmine rice and broccoli florets. Topped with a soy-ginger glaze, sesame seeds, lime zest, and fresh herb oil.

Tenderized round steak, hand-breaded and fried to a crispy golden brown, served with our homemade mashed potatoes and green beans. Topped with a delicious pan-made brown gravy.

Pan seared duck breast, topped with duck confit, sliced and served atop creamy polenta with tri-colored baby carrots and a red wine demi glace.

Bulleit bourbon, sweet vermouth, and angostura bitters

Cazadores tequila, cointreau, fresh lime and lemon juice, triple sec

Titos vodka, cranberry, cointreau, fresh lime juice, and simple syrup

Titos vodka, fresh lime juice, and Gosling's ginger beer