Root Down

Menu indicates which items are GF & vegan. GF buns available upon request.

Soups

• mushroom consommé soup w/ asparagus dumpling, watermelon radish, baby greens, chili oil
• carrot & Thai red curry soup w/ apple-pear chutney & cilantro

Salads

• chopped salad w/ kale, cabbage, avocado, feta, cucumber, tomato, hemp seeds, chickpeas, goji berries, cacao nibs, & almond sesame dressing
• roasted baby beet salad w/ arugula, goat cheese, toasted hazelnuts, beet-sunflower seed pesto & basil vin

Small plates

• sweet potato fries w/ curry lime yogurt
• devils on horseback w/ tender belly bacon, smoked almonds, cheese fondue, peppadew peppers, & sherry gastrique
• radish bruschetta w/ olive oil poached radishes, feta whipped butter, arugula, sunflower seeds, & radish salsa verde
• Colombian arepas w/ corn cake, mozzarella, poblano pistachio pesto, achiote crema, pico de gallo
• diver scallops w/ plantain hash, asparagus, peas, edamame, fried capers, pickled red onions, lemon habanero tartare sauce
• risotto w/ peas, asparagus, roasted mushrooms, mascarpone, pecorino, black quinoa, & pickled rhubarb

Sliders

• Colorado lamb sliders w/ ground lamb & bacon, aged white cheddar, harissa aioli, arugula, sweet potato fries, mint garlic yogurt (request GF buns)

Entrees

• country fried tofu w/ cashew creamed kale, spiced lentils, golden raisin coulis, apple & crispy chilis
• rockfish tom kha w/ radish, roasted carrots, snap peas, cilantro, bamboo rice, chili oil, & tom kha broth
• kashmiri chicken w/ green chile grit cake, lacinato kale, piquillo coulis, green curry sauce
• Korean BBQ short rib w/ Napa cabbage kimchi, yam noodles, salt roasted turnips, marinated mushrooms, fried egg, & pear-daikon salsa
• rack of lamb w/ caraway spiced baby carrots, roasted asparagus, fennel chutney, & vindaloo lamb jus

Eggs for Brunch

• Cubano omelette with chimichurri pork, Jarlsberg cheese, cornichon piccalilli, tasso ham, & dijonnaise, can add egg white omelet & available vegetarian
• steak & eggs w/ chipotle mashed potatoes, asparagus, roasted carrots, peas, smoked mozzarella, scrambled eggs, salsa verde
• masala tofu “scrambled” w/ curried cauliflower, kale, olive tapenade, avocado, raisins, fried shallots, mixed greens

Benedicts for Brunch

• Colombian arepas w/ corn cakes, mozzarella, poblano pistachio-pesto, achiote hollandaise, & pico de gallo
• huevos rancheros benedict w/ crispy tender belly pork belly, black beans, roasted poblanos, cotija cheese, chili-lime tortilla strips, mole verde

Pancakes for Brunch

• Vietnamese almond pancakes w/ coffee anglaise, cinnamon-chicory syrup, cocoa nibs, & oranges

Lunch

• roasted baby beet salad w/ arugula, goat cheese, toasted hazelnuts, beet-sunflower seed pesto, basil vin
• Colorado lamb burger w/ fried egg, aged cheddar, harissa aioli, Bibb lettuce, tomato, sweet potato fries, curry-lime sauce, mint-garlic yogurt (request GF bun)

Dessert

• chocolate bombe w/ whipped chocolate ganache, almond brownie, orange caramel, vanilla ice cream
• banana crème brûlée w/ peanut butter & chocolate crust, whipped sour cream, beer nuts
• ice cream sundae with trio of sorbets, whipped banana “cream”, chocolate syrup, candied peanuts, & cherry on top
• dark chocolate & smoked salt truffle
• passion fruit caramel