Local Farm Fresh Cuisine
Cumberland, Maryland
Local Farm Fresh Cuisine
Cumberland, Maryland
Opening March 2026
Our Philosophy
Our Philosophy
Our Philosophy
RootsTable will begin with the land. Every plate will tell the story of nearby fields, family farms, and growers who believe food should be honest, fresh, and alive with flavor. Our kitchen will not invent those flavors—it will reveal them, honoring the work of those who bring them to life.
Our Menu
Our Philosophy
Our Philosophy
The menu will shift with the seasons, just as the farms do. When strawberries reach their sweetest, they will brighten our salads. When the air cools, our soups will carry the slow comfort of winter harvests. Each dish will arrive with the character of its origin—grown nearby, gathered at its peak, and prepared with care.
We've Reached Our Funding Goals!
When RootsTable opens in March 2026, it will be more than a restaurant. As part of the Ferleman Gallery, it will be a place of connection: between farm and table, between chef and guest, between the cycles of the land and the rituals of the meal.
Sample Menu
STARTERS
Begin with local flavors, from farmhouse cheeses and cured meats to caramelized sweet potato rounds with tangy cheese, cranberries, and pecans.
LOCAL FARMHOUSE FAVORITES
Handcrafted cheeses and cured meats from local farms.
SWEET POTATO ROUNDS
Roasted sweet potato layered with creamy cheese, bright cranberries, and toasted pecans.
SOUPS
From creamy potato leek with house spice, to velvety roasted tomato basil, to Oma’s healing chicken noodle, our soups bring comfort in every bowl.
POTATO LEEK SOUP
Potatoes, leeks, cream, and a hint of our own Appalachian spice.
SEASONAL TOMATO BASIL SOUP
Slow-roasted tomatoes blended with garlic, onion, fresh basil, and cream for a rich, velvety classic.
CHICKEN NOODLE
Oma’s homemade chicken noodle soup, guaranteed to heal all ailments.
CAULIFLOWER VELOUTÉ
Silken cauliflower, smoked almonds, brown butter, and chive blossoms.
SALADS
From pomegranate beets with goat cheese to chestnut-walnut greens, seared halloumi with fennel, pesto chicken avocado orzo, and a vibrant market salad, each salad celebrates fresh, seasonal flavors.
FIRE ROASTED BEETS
Pomegranate marinated beets, goat cheese, fresh greens, candied pecans and honey.
TOASTED GROVE
Chestnuts, pancetta, walnuts, spinach, drizzled with warm bacon dressing and red wine vinaigrette.
SEARED HALLOUMI & FENNEL
Halloumi cheese and sweet roasted fennel over arugula and watercress with PawPaw dressing.
PESTO CHICKEN AVACADO ORZO
Grilled chicken, orzo, roasted peppers, sun-dried tomatoes, cheddar, and avocado.
MARKET SALAD
Strawberries, feta, snap peas, cucumber, arugula, mixed greens, pistachios, Thai basil vinaigrette.
SANDWICHES
From our signature Animal Burger with bacon jam to green bean toast with lemon ricotta, grilled chicken panini, classic Reuben, and a balsamic cherry–brie grilled cheese, each sandwich blends comfort with creativity.
ANIMAL BURGER
Local ground beef, cheese, our own bacon jam and Animal Sauce on fresh baked potato rolls.
GREEN BEAN TOAST
Sautéed green beans on toast, served with lemon ricotta, fennel, pine nuts, and drizzled with local honey.
CHICKEN PANINI
Grilled chicken, bacon, tomato, and melted cheddar on sourdough with zesty chipotle sauce.
CLASSIC REUBEN
Corned beef, Swiss cheese, sauerkraut, and Russian dressing on marble rye.
BALSAMIC CHERRY & BRIE GRILLED CHEESE
Roasted cherries, creamy brie, and rich dark chocolate layered on buttered bread, grilled to golden perfection.
MAIN
Celebrating the purity of fresh trout, the depth of slow-braised meats, the sweetness of carrots with sage, and the richness of tenderloin with mushrooms.
FRESH ALLEGHENY MOUNTAIN TROUT
Butter-brushed and oven-roasted with fresh lemon, ripe tomatoes, garden herbs.
MEAT PIE
A rustic Appalachian take on cassoulet — slow-braised pork, beef, and white beans baked beneath a golden crust with garden herbs.
CARROT SAGE RAVIOLI
Tender house-made ravioli filled with a delicate carrot and ricotta blend, finished in a sage brown butter sauce.
GRILLED TENDERLOIN
Cheesy mashed potatoes, seasonal mushrooms and other vegetables, charred onions, and peppercorn sauce.
These are experimental dishes we're working on and may not appear on the final menu.
Frequently Asked Questions
RootsTable is scheduled to open in March 2026, on the second floor of Ferleman Gallery in downtown Cumberland. We have reached our funding goals, but because restaurants don't generally do well when they open over the holidays and winter, we're waiting until early spring.
RootsTable blends food, art, and music into one experience. Guests can explore fine art, enjoy a meal built on seasonal local ingredients, and experience live performances at Gallery Stage — all under the same roof.
Thomas and Rebecca Ferleman are the visionaries behind the Ferleman Gallery, Gallery Stage, and RootsTable, where they integrate the arts, live music, and refined dining to strengthen cultural and economic vitality in Western Maryland. Their leadership is recognized for creating sustainable ventures that elevate the region’s profile and attract new opportunities.
Our menu is location-based — a fresh, contemporary take on traditional regional flavors. Expect seasonal produce, locally raised meats, and artisanal products, with a balance of rustic comfort and refined creativity.
Yes. The menu will evolve with the seasons to reflect what’s freshest from our farm partners, ensuring every dish is timely, flavorful, and sustainable.
Absolutely. We are building partnerships with farms and producers throughout Western Maryland and the surrounding region, including fruit orchards, family farms, creameries, breweries, and wineries.
Yes. We are committed to offering thoughtful options for different dietary needs while keeping flavor and authenticity at the center.
RootsTable will welcome guests into a setting that echoes the gallery’s contemporary-authentic design. On the second floor, dedicated four-top tables and casual lounge seating are surrounded by immersive art exhibits, blending comfort with creativity. Guests can expect warm hospitality, thoughtfully curated décor, a cocktail bar featuring regional craft beverages, and menus that follow the rhythm of the seasons.
Yes. Our space is designed to accommodate private gatherings, receptions, and special dinners. Working alongside Ferleman Gallery and Gallery Stage, we can create custom experiences that unite food, art, and music.
The Ferleman Gallery employs ten local residents across multiple roles, and with the opening of RootsTable we expect to add twenty more, reinforcing our commitment to local hiring and creating steady markets for regional farmers and producers. By welcoming both neighbors and visitors, RootsTable will enrich cultural life while strengthening the region’s economy. Beyond the table, our reforestation work has restored thousands of trees on former coal mines in Georges Creek, and through the Right Brain Foundation we support artists and cultural organizations with resources to thrive. Together, these efforts advance sustainability, creativity, and community well-being, ensuring RootsTable stands as both a restaurant and a catalyst for positive change.
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