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     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

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

 

*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.