Week of April 7, 2026

Farm to Table

The Rooted Table

Seasonal. Local. Honest.

Good week ahead — your table is waiting.

Reserve Your Table

The Rooted Table dining room with warm ambient lighting and elegantly set tables

Chef's Specials

What's on the Pass This Week

Every dish is built around what arrived fresh from our farm partners this morning.

Special No. 1

Pan-Seared Duck Breast

Sourced from Meadow Run Farm, Vermont

Heritage duck breast, sour cherry jus, roasted parsnip puree, crispy duck fat fingerlings, micro watercress.

$38

Hand-rolled pappardelle with wild mushroom ragu and fresh parmesan on a rustic plate

Special No. 2

Wild Mushroom Pappardelle

Foraged from the Catskill foothills

Hand-rolled egg pappardelle, hen-of-the-woods ragu, aged pecorino, black truffle oil, fresh thyme, toasted breadcrumbs.

$29

Wine of the Week

2022 Domaine Prieure Roch
Nuits-Saint-Georges

Natural Burgundy, Cote de Nuits, France

A beautifully expressive natural Pinot Noir from a certified biodynamic estate. Expect wild cherry, damp earth, dried rose petals and a silky, long finish. Minimal intervention — nothing added, nothing taken away.

By the Glass

$18

By the Bottle

$84

Ask your server about our full natural wine list. Cellar-temperature service available.

Guests enjoying a live music evening at The Rooted Table

Upcoming Event

Live Jazz Night

Thursday, April 9 — Doors at 7:00 PM

We are thrilled to welcome the Marcus Holloway Trio back to The Rooted Table for an intimate evening of live jazz. Pull up a chair, pour a glass and let the music carry you through dinner. Tables fill up fast on jazz nights, so we strongly recommend reserving ahead.

No cover charge. Regular dinner menu available throughout the evening.

Reserve for Jazz Night

Sunday Brunch

Spring Prix-Fixe Brunch

Sunday, April 12 — Seatings at 10:30 AM and 12:30 PM

Vibrant seasonal brunch bowl with fresh fruit and grains

Freshly baked pastries and croissants from our in-house bakery

Three courses, $55 per person

First Course

Choice of house-baked sourdough with cultured butter, spring pea soup with creme fraiche, or roasted beet salad with goat cheese and candied walnuts.

Main Course

Choice of soft-scrambled farm eggs with smoked salmon and dill, ricotta pancakes with maple-roasted strawberries, or grilled hanger steak and eggs with herb chimichurri.

Dessert

Choice of lemon tart with lavender cream or warm dark chocolate fondant with vanilla bean ice cream.

Bottomless house-made juice or drip coffee included. Bottomless mimosas available for $22 supplement. Children under 10 eat free.

Book Sunday Brunch

A Note from the Kitchen

Chef Elena Vasquez, Executive Chef

Hello friends,

Spring has finally arrived in the most beautiful way. This week I am genuinely excited about what is coming through our back door from the farms. The mushrooms from the Catskills are extraordinary right now — earthy, meaty, full of depth — and they inspired the pappardelle you see in this week's specials.

The duck is something I have been working on for a few weeks, pairing it with the sour cherries we preserved last summer. It is one of those dishes that just clicks. I hope you love it as much as we do.

Thursday jazz nights are always a highlight of my week — there is something magical about cooking to live music. Come in, relax, and let us take care of you. That is what we are here for.

See you at the table,

Elena

Ready to join us this week?

Tables are available Tuesday through Sunday. We recommend reserving at least 48 hours ahead for weekend seatings.

Make a Reservation

Or call us directly at (212) 555-0192

Location

142 Orchard Lane
New York, NY 10002

Dinner Hours

Tue – Fri: 5:30 – 10 PM
Sat – Sun: 5 – 10:30 PM

Brunch Hours

Saturday: 10 AM – 2 PM
Sunday: 10 AM – 2 PM

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The Rooted Table, 142 Orchard Lane, New York, NY 10002

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Weekly Specials Newsletter – Restaurant