Open for dinner Wednesday through Saturday & lunch on Saturday.
Call for reservations or take out: 203-576-9168.
Pride of place on our menu goes to seasonal, well seasoned, unusual & ethnically diverse vegan dishes.
Hours
Sunday, Monday & Tuesday
— closed
Wednesday Dinner
— 5:00 PM - 9:00 PM
Thursday Dinner
— 5:00 PM - 9:00 PM
Friday Dinner
— 5:00 PM - 9:00 PM
Saturday
— Lunch: 11:30 AM - 2:30 PM
— Dinner: 5:00 PM - 9:00 PM
We continue to seek and find inspiration, comfort and nourishment from the unpretentious foods that people all over the world have honed to perfection whether out of necessity
or pride, or both.
We've specialized in ethnic vegan and vegetarian cooking since 1977. Our menu changes regularly to reflect the seasons and appropriately make use of local ingredients. We welcome your visit!
CURRENT MENU
SOUPS
-
Cambodian Kanji—with rice, potatoes, cashews
-
Portuguese kale and potato
-
Chick pea with carrots and tomato
-
Spicy corn succotash with
white beans
Bloodroot Burgers
always available
frozen in packs of two with çemen
$13.95
LUNCH on Saturdays
-
Bloodroot burger, pickle, chips, and salad
-
Avocado on house-made rye toast with chips
-
"Chicken" salad on whole wheat toast, pickle & chips
SALADS
We package the dressing separately for freshness.
-
Marinated Tofu Salad with Chinese cabbage
-
Organic Tossed Salad
-
Caesar’s Wife with croutons
and onions
-
Shredded beets, carrot & turnip with avocado slices
APPETIZERS
-
Mushroom Walnut Paté
-
Vegan Carrot Lox - served with whole wheat toast, capers & vegan cream cheese
-
Vegan cheese taster with
house-made, and Conscious Cultures Creamery made cheeses, served with rice crackers and fruit
BREADS
Our bread, even when sliced the day before, is absolutely delicious when toasted!
-
Potato Rye
-
Oatmeal Sunflower Seed
-
Whole Wheat
ENTREES
-
Spicy Thai coconut-pineapple curry with Basmati rice, peanut and avocado garnish
-
Jamaican jerk “chicken,” tofu and seitan, with coconut rice, sweet potato, and avocado
-
Black bean tostadas with green rice and pineapple-mango-jicama salsa
-
Mid east lentils and rice with green bean stew and
olive-walnut accompaniment
-
Linguine with tomato pepper sauce, grilled shiitake mushrooms
DESSERTS
-
Jamaican rum cake
-
Chocolate Devastation cake
-
Chocolate silk pudding
-
Apple pie
-
Apple cobbler
Vegan Ice Creams
-
Bourbon vanilla
-
Coffee with optional toasted almonds
All available with hot fudge or brandied fruit
Bloodroot’s wine and beer list, like the food, has been selected for tastes that are unique and memorable. We have a small, but select cellar of organic and sustainable red and white wines at reasonable prices. And a wide variety of organic beers.
A Culinary Uprising: The Story of Bloodroot is a documentary directed and produced by Annie Laurie Medonis that explores the lives and businesses of Selma Miriam and Noel Furie — feminist restaurant and bookstore owners who built a world outside the patriarchal culture through food, activism, and community building.
In the 1970s and ’80s, more than 230 feminist restaurants, cafés, and coffeehouses operated across the United States and Canada. Today, Bloodroot is the oldest and longest-running of them all — serving and inspiring its community for over 48 continuous years.
The film shares Bloodroot’s history, its place in the American feminist movement, and the profound impact it has had on its community. It follows Selma and Noel, along with the women who work alongside them and the customers who reveal why Bloodroot is far more than just a restaurant. Viewers are invited into the founders’ 47+ year working partnership, witnessing how they have navigated sexism, homophobia, and the passage of time — all while maintaining a beloved, women-owned haven for generations of feminists, vegans, and queer people who keep coming back.
The film has already earned 11 official film festival selections — and counting — along with four awards. If you’d like to attend a screening, host one, or subscribe to our monthly newsletter for updates and special announcements, sign up here.
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