Open for Take-Out from 4:30-7:00pm Tuesday to Saturday, 4:00 - 6:00pm Sunday.
We are so excited to have joined the Lanesboro community and are anxious to open our doors on June 1, 2020.
Lanesboro is such a great place to escape from the everyday pressures of the world and unwind. We want to pay homage to the area and create the exact same feel in our wine bar and restaurant, Root River Unwined.
Our goal is to feature as many products from local farmers, brewers and vintners as possible, coupled with a few of our favorite Sonoma County wines. In a relaxed atmosphere, with lots of outdoor seating, come try locally created shareable plates in our new wine bar. And, we want to make kids feel special with their own selection of small plates and specialty drinks.
To make a difference wherever we go!
Smoked trout, cream cheese, capers, lemon and seasonings make up this rich creamy dip - served with grilled flatbread
We blend ground brisket and short rib to craft our fresh 1/3-pound burger. This blend gives the burger an amazing flavor and texture. Then we top it with smoked gouda cheese, bacon onion jam, crispy prosciutto and arugala on a toasted Brioche bun spread with Brie cheese. House garlic parmesan fries finish this classic pair
Our grilled house brisket burger, topped with a slice of aged cheddar, placed on a bun and served with a side of fries.
Thinly slice corned beef, sauerkraut, swiss cheese and 1,000 Island dressing heated and nestled in a rye roll and served with fries
One dozen jumbo chicken wings covered in your choice of barbeque, buffalo or thai peanut sauce and served with a side of either bleu cheese or ranch dipping sauce.
Chili, Butternut Squash & Chicken Enchilada
By the Cup ($5), by the Bowl ($8), by the Quart ($15)
Recommended wine pairing - Ramon Cardova Tempranillo for $17 (reg. $25)
Recommended wine pairing - Carpineto Dogajolo for $20 (reg. $28)
Recommended wine pairing - Rabble Merlot for $20 (reg. $28)
Recommended wine pairing - Girasole Sangiovese for $20 (reg. $28)
Recommended wine pairing - Cosentino Zinfandel for $20 (reg. $30)
Recommended wine pairing - Overstone Sauvignon Blanc for $17 (reg. $25)
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Asian marinated steak strips pan seared with sesame seeds and scallions.
Butternut squash ravioli wrapped in our thick cut bacon fried crispy and paired with a maple sage cream for dipping.
Smoked trout, cream cheese, capers, lemon and seasonings make up this rich, creamy dip. Served with grilled flatbread.
Marinated chicken breast skewers chargrilled and glazed with Thai peanut sauce.
Because everything is better with bacon - thick cut, smoked, crispy bacon served three ways (candied, peppered and traditional style) paired with three 1/2 oz bourbon pours.
Make your taste buds sing - choose one of our artisan cheeses, matched with fresh berries and Calubet Belgian dark chocolate and served with a flight of three 3 oz wine pours.
Fresh cheese curds, salami and honey beer glazed chicken pair with three 5 oz craft beers for a flavor explosion.
Smoked trout, elk sausage and smoked duck breast give this flight the bold flavors to pair with the Scottish Flier scotch flight.
Thinly sliced prosciutto, applewood smoked duck breast, saucisson sec and elk sausage paired with crostini and house honey mustard sauce.
A selection of artisan cured meats and cheeses from the Driftless area. Elk sausage, applewood smoked duck breast, Contadina goat cheese and Big Ed's Smoke Haus Gouda.
We start with cranberry cheddar and apple pie cheddar accompanied by prosciutto, craisins, pumpkin spiced walnuts and crostini.
Your choice of four cheeses (below) paired with sliced apple, fresh berries, spiced local honey and crostini.
Seven Year Aged Cheddar - Chilton, WI
Contadina - Altura, MN
Fresh Cheese Curds - Rushford, MN
Maytag Bleu - Amana, IA
Alouette Creme Brie
Apple Pie Cheddar - Rushford, MN
Big Ed's Smoke Haus Gouda - Malone, WI
Add grilled chicken ($5) or shrimp ($7), or a crispy, warm parmesan bread stick ($1), to any salad.
Our house mixed greens with carrot, red onion, cucumbers and house made croutons with your choice of dressing. Make it an entree salad for $8.
A five-grain blend of barley, wheat berries, wild rice, and red and white quinoa. Tossed with craisins, apples, roasted butternut squash and pumpkin spiced walnuts, on arugula dressed with an apple cider vinaigrette. Added smoked duck breast for $8.
A bed of romaine, radicchio and endive lettuces are the foundation of this salad. Tomatoes, cucumbers, carrots and French-fried onions build the flavor. Maytag bleu cheese crumbles and house honey mustard dressing come next. Then finished with a four-ounce marinated center-cut beef tenderloin char-broiled to your taste.
By the Cup ($5)
By the Crock ($8)
To Go By the Quart ($15)
Butternut squash ravioli in a gorgonzola cream sauce with asparagus tips and crispy prosciutto. Paired with a warm crispy parmesan breadstick. Add grilled chicken ($5) or shrimp ($7).
We start with an 8 oz center-cut ribeye steak with no cap or tail. It looks like a filet mignon but with the rich beefy flavor of a ribeye. The steak is charbroiled to you liking and topped with a bourbon peppercorn demi-glace. Served with herb roasted potatoes and grilled asparagus.
Fresh rainbow trout filet, herb crusted and pan seared, served on a bed of wild rice pilaf with house vegetable medley.
Grilled Compart Duroc pork tenderloin medallions, pan seared medium with a pink center. Finished with a Bavarian-style beer and mustard gravy over spaetzle with grilled asparagus.
Tender medallions of chicken breast, marinated in IPA, grilled and glazed with a honey brown ale sauce. Paired with an oven roasted medley of potatoes and a fresh vegetable blend.
We blend ground brisket and short rib to craft our fresh 1/3-pound burger. This blend gives the burger an amazing flavor and texture, then we top it with smoked gouda, bacon onion jam, crispy prosciutto and arugula on a toasted Brioche bun spread with brie cheese. House garlic parmesan fries finish this classic pair.
This is not your grandma's bread pudding! Rich, classic custard style pudding topped with a bourbon caramel sauce, whipped cream and candied pecans.
If cheesecake and fudge produced a love child, it would be this decadent, dense dark chocolate torte. Finished with a raspberry Beaujolais sauce, whipped cream and fresh berries.
Our house made pumpkin cheesecake with an Oreo cookie crust is a delicious finish to any fall meal. Topped with whipped cream and a dash of pumpkin spice.
All kid's meals are accompanied with a fresh fruit cup
Fresh organic chicken breast skewers seasoned and grilled to order.
Penne pasta tossed in our house marinara sauce and topped with parmesan cheese.
Our homemade mac and cheese, panko breaded and deep-fried to a crispy, golden brown.
All beef hot dog nestled in a puff pastry crust.
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Mon | Closed | |
Tue | 04:30 pm – 07:00 pm | |
Wed | 04:30 pm – 07:00 pm | |
Thu | 04:30 pm – 07:00 pm | |
Fri | 04:30 pm – 07:00 pm | |
Sat | 04:30 pm – 07:00 pm | |
Sun | 04:00 pm – 06:00 pm |