Farm to Fork Tuesdays
Wheeler House
1100 Dorset Street
4:30 PM - 6:30 PM
$18
Order your meals by noon on Monday
CALL 734-3454
...or JUST stop by!
We always make more, so walk-ins are welcome!
Farm to Fork benefits our food education programs in schools.
Upcoming Menu Entrees
A FRIENDLY REMINDER FROM YOUR FRIEND AT COMMON ROOTS:
WE HIGHLY RECOMMEND YOU ORDER MEALS ONLINE BEFORE 10 AM ON TUESDAY
OR TEXT FOR THAT TUESDAY EVENING...734-3454
*NOTE WHEN PRE-ORDERING: GLUTEN-FREE OPTIONS are listed in the online pre-order shopping section.
HOW DO WE CATEGORIZE OUR CUISINE?
Vermont Fusion
Creating and merging recipes from around the world using Vermont
local farm fresh products ...with a focus on soil to consumption.
This menu features the following local foods: VT Soy Tofu, Sweet Sound Aquaculture Shrimp, Maple Wind Farm, Vermont Bean Crafters, Bound Brook Farm Rice, and All Souls Tortilleria.
June 6
Beef Slider GF available
NE Raised Ground Beef, VT’s Blythedale Farm Brie, caramelized onions, drizzled with our freshly made steak sauce on freshly made slider buns. Served over Common Roots grilled vegetables.
Black Bean Slider V, GF available, VE available
House-made Black Bean Burger, VT’s Blythedale Farm Brie, caramelized onions, drizzled with our freshly made steak sauce on freshly made slider buns. Served over Common Roots grilled vegetables.
June 13th
Pork and Vegetable Stir-fry
Pork Loin, snow peas, red peppers, and other CR farm fresh veggies tossed in a brown garlic stir-fry sauce. Served on organic brown fried rice.
Chickpea and Vegetable Stir-fry
Chickpeas, snow peas, red peppers, and other CR farm fresh veggies tossed in a brown garlic stir-fry sauce. Served on organic brown fried rice.
June 20th
Shawarma Chicken with Quinoa and Fresh Chop Salad GF
Mediterranean Style Chicken over a bed of quinoa, topped with a fresh cucumber feta salad with cucumbers, feta, tomatoes, red onions, red bell peppers, parsley, and drizzled with tzatziki sauce.
Falafel with Quinoa and Fresh Chop Salad V, GF available
Housemade Fresh Falafels over a bed of quinoa, topped with a fresh cucumber feta salad with cucumbers, feta, tomatoes, red onions, red bell peppers, parsley, and drizzled with tzatziki sauce.
June 27th
Wood Fired BBQ Pork Ribs, Coleslaw, Potato Salad GF
Braised Pork Ribs smothered with house-made BBQ sauce then cooked in our woodfired clay oven. Served with coleslaw and potato salad.
Wood Fired BBQ Vegetables & Seitan, Coleslaw, Potato Salad V, GF, VE available
Our Farm Fresh Vegetables are smothered with house-made BBQ sauce, then cooked in our woodfired clay oven. Served with coleslaw and potato salad.
Farm to Fork Tuesdays
New and exciting Chef-prepared dishes created every Tuesday. Your purchase of meals supports our building the revenue necessary to continue our Farm to School student-chef middle school program. To date, we have sent over 1,300 balanced meals home with students which they have prepared for their family dinner.
