SUPPER

SMALL PLATES

Drunken Deviled Eggs | 8
pickled Vital Farms eggs, fresh
dill, pickled beets, served with root chips {GF,V}

Grandma Daisy’s Angel Biscuits | 9
honey chicken jus, sea salt & benne seeds {VP}

Root & Bone Chicken Biscuits | 15
biscuits topped with our signature fried chicken, pepper jelly & homemade pickles

Fried Green Tomato ‘BLT’ | 15
fried pickled green tomato, pork belly bacon, pimento cheese & tomato jam

Smoky Bacon Board | 18
salty smoky pork belly bacon, crispy skin, marinated cheese pickled fresno &mixed pickles {GF}

Root “Tartar” | 14
ground fresh roots, grilled sourdough bread, fermented black garlic, caper, horseradish & toasted pumpkin seeds {GF,V}

Carpaccio Mac  | 18
thin sliced beef, soft egg remoulade, herb crouton, crunchy iceberg, pickled shallot & crunch capers {GFP}

Crab & Zucchini Fritter  | 14
buttermilk green goddess dressing & spring herbs {GFP}

SALADS

R & B Wedge Salad | 15
baby iceberg lettuce, blue cheese, bacon, avocado, corn, pickled onion & buttermilk ranch {GF}

Peach & Tomatoes | 16
pimento cheese croquette, heirloom tomatoes, aged balsamic vinegar, evoo, baby arugula & basil {GFP,V}

Farmer’s Salad | 13
garden vegetables, candied pecans, sourdough croutons & lemon thyme vinaigrette {GFP,V}

Add to Any Salad Fish +12 | Shrimp +10 | Chicken Breast +8

R & B FAVORITES TO SHARE

Fried Chicken Brined in Sweet Tea
Miller’s Amish Chicken, lemon dusted, served with honey hot sauce {GFP}
Half Bird | 21    Whole Bird | 38
-Make it Indy Summer Hot! | +8 tableside Indy hot sauce, spiced watermelon & house pickles {GFP}

 

Barbecue Brûléed Spare Ribs
smoky & burnt brown sugar crusted ribs, pickled fresno chilies & tangy bbq {GF}
Half Rack | 21     Full Rack | 38

SUPPER PLATES

Braised Short Rib ‘Meatloaf’ | 28
creamy mashed potatoes, asparagus, veal demi glace & heirloom tomato jam {GF}

Shrimp & Grits | 28
royal red shrimp, creamy grits, tomato, sweet corn, bacon, andouille sausage & rich beer jus {GFP}

Steelhead Trout* | 32
lemon-marscapone risotto, spring peas, mixed mushrooms & citrus butter sauce {GF}

Maple Leaf Farms Duck Confit | 34
confit of breast and leg, herb gnocchi, pan gravy & tart cherry red wine jus  

Bone In Pork Chop* | 36
dijon-pickled peach bag, jicama poolroom slaw & honey glazed poblano cornbread {GF}

Chicken Under a Brick | 28
sweet corn succotash, butter beans, carrot, baby heirloom tomatoes & pickled lemon emulsion {GF}

Chicken “Pot Pie” | 26
shredded chicken, seasonal vegetables, roasted mushrooms, rich & creamy sauce & biscuit ‘crust’ {VP}

14oz Cajun Ribeye* | 44
Blackened Munsee Meats bone in ribeye, roasted sun choke puree & chimichurri {GF}

SIDES

Thin Cut Fries | 9
malt vinegar powder & tomato jam {GF,V}

Peas & Carrots | 10
braised rainbow carrots & smashed sweet peas {GF,V}

Grilled Asparagus | 11
pickled lemon emulsion {GF,V}

Butter Bean Succotash  | 12
green little bean, grilled corn, carrot, baby heirloom tomatoes & lemon {GF, V}

Grits | 9
creamy grits, pimento cheese sweet corn & cornbread crumbles  {GF, V}

Mac & Cheese | 10
crunchy cheese & biscuit herb crust {V}

Roasted Mushroom Medley | 11
oyster, shitaki & cremini 

Watermelon & Pickle Jar  | 9
fresh watermelon, citrus & pickled vegetables {GF,V}

Gooey Sweet Corn Soufflé | 10
cast iron baked, cheddar & sour cream {GF,V}

Chef Partners: Janine Booth & Jeffrey McInnis
Executive Chef: Kellen Prough

 

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

{  GF:Gluten Free | GFP:Gluten Free Possible | V:Vegetarian | VP:Vegetarian Possible  }

Hours

Sunday: 9 AM – 9 PM

Monday: 4 PM – 10 PM

Tuesday: 4 PM – 10 PM

Wednesday: 4 PM – 10 PM

Thursday: 4 PM – 10 PM

Friday: 4 PM – 10 PM

Saturday: 9 AM – 10 PM

Contact Us

Address:
4601 N College Ave,
Indianapolis, IN 46205
Phone:317.602.8672 

2020BestThingsIndy
Careers

Root & Bone’s new location in Indianapolis is a high-energy, fast paced restaurant, where we strive to consistently encourage, challenge and nurture our employees.