Spring Menu - Japanese Inspired
Bloom into Spring With Rootastes’ Japanese Sakura Spring Menu! It's time for a refresh. White, winter days are slowly transitioning to bright sunshine and bursts of spring blooms, and our menu is doing the same. Rootastes is excited to announce that our spring menu takes inspiration from the delicate pink sakura (cherry blossom) blooms of Japan, as well as the culture’s traditional dishes. Take a bite out of spring with our office lunch delivery service!
Step 1: Bases
Local Seasonal Greens
A locally sourced, fresh, and crisp salad for those who love greens.
Brown Rice and Quinoa. The healthy choice from Rootastes of mixed and matched grains.
Jasmine White Rice
Aromatic rice that pairs well with all cuisine.
Step 2: Proteins
Miso Hungry Chicken
Our signature honey slow-roasted Chicken served with a zesty Japanese miso citrus glaze, garnished with sesame seeds and scallions.
Crisp oven roasted tofu served in flavorful tsuyu sauce with brunoise radish, green onion, and crisp shallots.
A staple to Japanese culture, this slow stewed recipe combines mouth savoring tender pork, with hearty root vegetables, edamame, stewed in a traditional Japanese curry base.
Savory and juicy sliced beef roasted with tender onions sauced in a sweet and savory dashi broth seasoned with soy sauce and mirin, garnished with scallions.
Our delicious roasted tofu, glazed in a special honey sesame daizu base.
Savory and exciting, oven baked shrimp served in our sriracha lime dressing dashed with tobiko and garnished with shredded carrots and scallions.
Sweet and tangy, this dish composed of roasted chicken, and scallion is an all time Japanese favorite! Marinated in a shoyu base with mirin, and rice wine. Garnished with purple cabbage.
Step 3: Sides
Spring is in the Air
Sauteed baby bok choy, fresh shiitake mushroom, bean sprouts with Ginger Soy Wafu Dressing. Garnished with sesame seeds & fresh scallions.
Edamame, purple cabbage, carrots, scallions, watermelon radish and japanese pear, dressed Yuzu Miso Vinaigrette over endive leaves and a mixed garden salad.
A dynamic duo, oven roasted broccoli, red onions, and cauliflower, garnished with champagne kissed sundried tomatoes. Feta on the side.
Ube a highly nutrient Japanese Potato roasted and served along with sweet potato, dressed in our signature Rootastes Spicy Aioli on a bed of togarashi spiced farro. Garnished with scallions and crushed wasabi peas.
Bonsai Garden Salad
Fresh from the Garden! Sliced cucumbers, onions, carrots, tomatoes, seaweed salad and pickled ginger with a Carrot-ginger vinaigrette.
So Far So Mush
Farfalle and Cremini in Thyme brown garlic sauce. Topped with pine nuts.
Stir fried Udon noodles & edamame in dashi broth, served with bonito flakes, julienne nori and fresh scallions.
Brussel sprout, butternut squash and daikon roasted with apple cider ginger vinaigrette dressing.
Step 4: Sauces
Rootastes Spicy Aioli
Creamy, tangy with a delicious kick of spice, japanese mayonnaise mixed with the house special blend of garlic, spices and seasonings.
Yuzu Miso Vinaigrette
Our homemade Yuzu Miso vinaigrette is full of flavors and is very refreshing, a perfect emulsion of white miso, freshly squeezed Yuzu citrus, mirin, minced scallions and a touch of honey.
Soy Ginger Wafu Dressing
A simple and delicious homemade soy wafu dressing, soy sauce base with rice vinegar, roasted sesame seeds, grated ginger and onion to make it extra flavorful.
Thai Sweet Chili
One of our classic sauces, a sweet yet tangy sauce that combines sweet red peppers, garlic, and vinegars for an exquisite flavor.
A classic Japanese citrus based sauce, shoyu base with fresh juice of lemon and orange, mirin, and scallion.
Strawberry Fields Forever
Creamy ginger coconut risotto served with a strawberry rhubarb compote.
Refreshing Seasonal Fruit Salad
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