Set in a lovely small town, Uproot is proof that avant-garde elegance can succeed outside of major cities. With an AAA Four-Diamond award to his name, chef Anthony Bucco has created a sophisticated contemporary American menu of classic dishes enhanced with modern techniques and ingredients. Here's what's on the menu (and click here to reserve your seat):
Hors d’Oeuvre
Foie Gras Torchon with Elderflower Meringue, Hazelnut Butter, and Fried Brioche
House-Cured Organic Salmon with Watermelon Radishes and Bitter Chocolate
Whiskey-Spiked Pears with Deep-Fried Pork Belly and Cinnamon
Hamachi with Green Apple Mustard and Cider Gelée
Pairings: Spiked Uproot Apple Cider Punch; Schramsberg Mirabelle Brut NV
Dinner
Barnegat Light Black Bass with Beets, Compressed Citrus, and Greek Yogurt
Pairing: Evesham Wood Blanc du Puits Sec 2009
Butter-Poached Maine Lobster with Refined Carbonara
Pairing: Lioco Chardonnay 2009
Label Rouge Guinea Hen and Black Truffle Roulade with Carrot Purée, Caramel Apple, and Game Jus
Pairing: Heitz Cellar Grignolino 2007
Cervena Venison with Huckleberries and Sicilian Pistachios
Pairing: Owen Roe Ex Umbris Syrah 2008
Chocolate and Peanut Butter Textures
Pairing: Uproot’s Housemade Irish Cream; Bouchaine Bouche d’Or 2008
Set in a lovely small town, Uproot is proof that avant-garde elegance can succeed outside of major cities. With an AAA Four-Diamond award to his name, chef Anthony Bucco has created a sophisticated contemporary American menu of classic dishes enhanced with modern techniques and ingredients. Here's what's on the menu (and click here to reserve your seat):
Hors d’Oeuvre
Foie Gras Torchon with Elderflower Meringue, Hazelnut Butter, and Fried Brioche
House-Cured Organic Salmon with Watermelon Radishes and Bitter Chocolate
Whiskey-Spiked Pears with Deep-Fried Pork Belly and Cinnamon
Hamachi with Green Apple Mustard and Cider Gelée
Pairings: Spiked Uproot Apple Cider Punch; Schramsberg Mirabelle Brut NV
Dinner
Barnegat Light Black Bass with Beets, Compressed Citrus, and Greek Yogurt
Pairing: Evesham Wood Blanc du Puits Sec 2009
Butter-Poached Maine Lobster with Refined Carbonara
Pairing: Lioco Chardonnay 2009
Label Rouge Guinea Hen and Black Truffle Roulade with Carrot Purée, Caramel Apple, and Game Jus
Pairing: Heitz Cellar Grignolino 2007
Cervena Venison with Huckleberries and Sicilian Pistachios
Pairing: Owen Roe Ex Umbris Syrah 2008
Chocolate and Peanut Butter Textures
Pairing: Uproot’s Housemade Irish Cream; Bouchaine Bouche d’Or 2008
