SUPPER
SMALL PLATES
Drunken Deviled Eggs | 7
pickled Vital Farms eggs, fresh dill, trout roe, and root chips {GF,V}
Grandma Daisy’s Angel Biscuits | 7
honey chicken jus, sea salt & benne seeds {VP}
Root & Bone Chicken Biscuits | 14
two biscuits topped with our signature fried chicken, pepper jelly & homemade pickles
Fried Green Tomato ‘BLT’ | 13
fried pickled green tomato, pork belly bacon, pimento cheese & tomato jam
Smoky Bacon Board | 16
caramel coated pork belly bacon, crispy skin, marinated cheese curd & mixed pickles {GF}
Root “Tartar” | 12
heirloom carrots, beets, capers, horseradish, black garlic & chives, serves with root chips {GF,V}
Soup of the Day  | 8
savory broth & seasonal vegetable blend {GF}
SALADS
R & B Wedge Salad | 15
baby iceberg lettuce, blue cheese, bacon, avocado, corn, pickled onion & buttermilk ranch {GF}
Winter Pear | 13
arugula, pear, golden raisins, goat cheese, fennel, red onion, marcona almonds & poppyseed dressing. {GF,V}
Farmer’s Salad | 11
garden vegetables, candied pecans, sourdough croutons & lemon thyme vinaigrette {GFP,V}
Add to Any Salad Fish +10 | Shrimp +7 | Chicken Breast +6
R & B FAVORITES TO SHARE
Fried Chicken Brined in Sweet Tea
Miller’s Amish Chicken, lemon powder & honey hot sauce {GFP}
half bird | 19 Â Â full bird | 36
Barbecue Bruleed Spare Ribs
smoky & burnt brown sugar crusted ribs, pickled fresno chilies & tangy bbq {GF}
half rack | 19 Â Â full rack | 36
SUPPER PLATES
Braised Short Rib ‘Meatloaf’ | 27
creamy mashed potatoes, broccolini, veal demi glace & heirloom tomato jam {GF}
Shrimp & Grits | 27
royal red shrimp, creamy grits, tomato, sweet corn, bacon, andouille sausage & rich beer jus {GFP}
Pan Seared Catfish | 27
sautéed shrimp, pickled okra, braised collard green gumbo & charred poblano cornbread {GF}
Pastrami Pork Shank | 26
braised pork shank, white bean cassoulet, andouille, mustard maple & a biscuit  {GF}
Fish of the Day | MKT
pan seared seasonal catch, citrus beurre blanc, braised carrots & roasted mushrooms {GF}
Chicken Under a Brick | 28
spatchcock half bird in fresh herb marinade, lemon-marscapone risotto & basil gremolata {GF}
Chicken “Pot Pie” | 26
shredded chicken, seasonal vegetables, roasted mushrooms, rich & creamy sauce & biscuit “crust” {VP}
14oz New York Strip | 34
seasoned and seared, parmesan fennel gratin, garlic smashed potato & roasted garlic butter {GF}
SIDES
Grits | 8
creamy local grits, pimento cheese
grilled sweet corn & cornbread crumbles {GF,V}
Peas & Carrots | 8
braised rainbow carrots & smashed sweet peas {GF,V}
Gooey Sweet Corn Souflé | 9
cast iron baked, cheddar & sour cream {GF,V}
Mac & Cheese | 9
crunchy cheese & biscuit herb crust {V}
Roasted Mushroom Medley | 9
oyster, shiitake & cremini {GF}
Broccolini | 8
simply seasoned & charred
Thin Cut Fries | 8
malt vinegar powder & tomato jam {GF}
Pickle Jar | 7
assortment of house made pickled vegetables {GF,V}
White Bean Cassoulet | 8
wine beans, onions, tomato & herbs {GF,VP}
Chef Partners: Janine Booth & Jeffrey McInnis
Executive Chef: Kellen Prough
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*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
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.Â