SUPPER
SMALL PLATES
Grandma Daisy’s Angel Biscuits | 7
honey chicken jus, sea salt & benne seeds {VP}
Drunken Deviled Eggs | 7
handsome brook farm eggs, pickled beets, herbs & root chips {GF,V}
Root & Bone Chicken Biscuits | 14
two biscuits topped with our signature fried chicken, Tabasco pepper jelly & homemade pickles
Fried Green Tomato ‘BLT’ | 13
fried pickled green tomato, pork belly bacon, pimento cheese & tomato jam
Smoky Bacon Board | 16
salty, smoky, sticky pork belly bacon, crispy skin, marinated cheese curd & mixed pickles {GFP}
SALADS
Add to Any Salad Fish +10 | Shrimp +7 | Chicken Breast +6
R & B Wedge Salad | 15
baby iceburg lettuce, blue cheese, bacon, avocado, corn, pickled onion & buttermilk ranch {GF}
Roasted Beet & Pear Salad | 15
goat cheese croquette, pomegranate molasses, baby arugula, citrus & pistachio {GFP,V}
Farmer’s Salad | 11
garden vegetables, candied pecans, sourdough croutons & lemon thyme vinaigrette {GFP,V}
Winter Squash Soup | 9
honey sesame dumplings, crème fraîche, toasted pumpkin seed {GF,V}
ROOT & BONE FAVORITES
Fried Chicken Brined in Sweet Tea
Miller Amish Chicken, lemon powder & honey Tabasco sauce {GFP}
half bird | 19 full bird | 36
Barbecue Bruleed Spare Ribs
smoky & burnt brown sugar crusted ribs, pickled fresno chilies & tangy bbq {GF}
half rack | 19 full rack | 36
LARGE PLATES
Braised Short Rib ‘Meatloaf’ | 27
creamy mashed potatoes, asparagus, veal demi glace & heirloom tomato jam {GF}
Shrimp & Grits | 27
royal red shrimp, creamy grits, melted tomato, red onion, sweet corn, andouille sausage & rich beer jus {GFP}
Mojo Pork Chop | 32
smokey plantain barbecue, sweet dark plantains & pork belly bacon {GF}
Chicken Under a Brick | 28
farro risotto, kobocha squash puree, crumbled goat cheese, pomegranate brussel sprout leaves {GF}
Fish Scampi | 32
pan seared catch of the day, melted leek, shaved fennel, sautéed shrimp & citrus butter {GF}
Char Grilled Filet Mignon | 39
horseradish crusted 6oz filet, fennel and squash gratin, grilled asparagus, red wine demi glace {GF}
SIDES
Grits | 9
creamy local grits, pimento cheese
grilled sweet corn & cornbread crumbles {GFP,V}
Gooey Sweet Corn Soufflé | 9
cast iron baked, cheddar & buttermilk cream {GF,V}
Mac & Cheese | 9
crunchy cheese & biscuit herb crust {V}
Truffled Tater Tots | 9
crispy little barrel potatoes, truffled crème fraîche chives{V}
Big Butter Beans | 8
creamy and tangy marinated butter beans
with roasted red pepper & herbs {GF,V}
Buckwheat Cheddar Waffles | 7
two waffles, melted cheddar cheese
& bourbon maple syrup {V}
Pickle Jar | 7
assortment of house made pickled vegetables {GF, V}
Smoky Plantains & Bacon | 9
smoked and melted dark plantains {GF}
Grilled Asparagus | 8
pickled lemon emulsion {GF}
Loaded Sweet Potato | 7
maple butter & oat crumble{GF, V}
Executive Chefs Janine Booth & Jeffrey McInnis
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
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
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.