Root Down

Root Down presents Sunday Dinner: a special 3-Course Menu served every Sunday night, at $48 per person. Featuring a menu mixtape of our classic dishes, seasonal specials and culinary surprises. Reservations encouraged, tax & gratuity are not included in the base price. Payment due at the restaurant. Cheers! xoxo, Root Down & Edible Beats

Join us on our charming Highlands patio for a 4-Course Seasonal Tasting Menu by Chef Brendan Bailey, paired with all-inclusive biodynamic wines from around the globe. Throughout the evening, Chef Brendan will guide guests through each course with Wine Specialist Rodrigo Cordero Weber, highlighting the harmony of farm-fresh, seasonal ingredients with the holistic philosophy behind biodynamic winemaking. 1st Course // Summer Squash Salad: Smoked Almond-Cherry Pesto, Pickled Yellow Squash, Salted Chevre & Fresh Herb Oil Pairing: DeFermo ‘Launegild’ (Chardonnay), Abruzzo, Italy 2nd Course // Albacore Crudo: Charred Peach, Chile Crunch, Daikon, Micro Shiso & Kaffir Lime Oil Pairing: Schödl Family ‘Safari’ (Grüner Veltliner / Welschriesling / Muscat / Weißburgunder), Weinviertel, Austria 3rd Course // Longs Peak Lamb T-Bone: Pearled Cous Cous, Grilled Heirloom Peppers, Pomegranate Molasses & Apricot Chutney Pairing: Manoir de la Tête Rouge (Cab Franc), Saumur, France 4th Course // Tahini Blondie: Toasted Sesame-Nigella Brittle, Macerated Raspberries & Crème Fraîche Ice Cream Pairing: Mosse ‘Moussamoussettes’ Pet-Nat (Pineau d'Aunis / Grolleau), Loire, France $145 per person, tax & gratuity included. Prepayment through OpenTable required. Limited seats — reserve now!