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What to Eat at Vedge, Opening Soon

Vedge's Rich Landau and Kate Jacoby
Vedge's Rich Landau and Kate Jacoby Photo: Courtesy Vedge

Rich Landau and Kate Jacoby are still in the throes of getting Vedge ready for its anxiously anticipated opening. Another two or three weeks is the word. But to appease those curious about the restaurant’s veggie charcuterie, portobello carpaccio and other plant-based creations, Grub got its hands of the opening menus. In contrast to the dining format embraced by Vedge’s precursor, Horizons, which featured a menu structured in a standard appetizer-entree-dessert scheme, Landau and Jacoby’s new venture will offer a small plates bill of fare. “For the table” dishes, which Landau describes as “little nibble plates of olives, housemade pickles and the such,” and a “dirt list,” a selection of fresh picked vegetables from organic farms in Lancaster County that the restaurant works with, will also be featured. Oh, and of course, there’s plenty of dessert and cocktail options available, too. Take a peek at the full menus straight ahead.


For The Table

smoked caponata, crostini

mixed green olives, fennel, fried garlic, rosemary

mixed black olives, basil chili flake, shallot

peel n eat lupini beans, piri piri, cilantro

mixed pickles, rye points, smoked mustard

crispy cauliflower, pesto trapanese

truffled fingerling fries

The Dirt List today’s farm vegetables

Plates

little leaves & herbs, rutabaga, smoked shiitake, pistachio, green onion

romaine, radish, cauliflower, avocado, roasted olives, goddess

banh mi crostini, lemongrass tofu, daikon, chile, cilantro, creamy sriracha

portobella carpaccio, salsa rustica, arugula crema, olive oil, crostini

gold beets, smoked tofu, avocado, capers, cucumber dill sauce, pumpernickel

ramen bowl, pho broth, menma, shiitake, grilled scallion, cilantro

garbanzo bourdetto, tomato, mint, oregano, olives, white beet skordallia

funky tofu stew, kimchee, radish, pickled tofu

honshimeji: beach style, saffron, celery leaf, red bliss potatoes

fresh hearts of palm cake, squash, curry, daal, green harissa

steak spice seared tofu, parsnips, chanterelles, walnut picada

wood grilled maitake, fingerlings, leek ash, truffle, peas, trumpets

braciole: smoked eggplant & cauliflower, salsa verde, olive bagna cauda

grilled gochujang tofu, smoked miso dashi, edamame puree, yuba cracklin

grilled seitan, black lentils, portobella stem, creamy horseradish

Desserts

Cheesecake
figgy-quince jam, “honey smacks”

“Choco-Taco”
hazelnut tuile, mole ganache,
burnt wood ice cream,
charred pineapple salsa

Sticky Toffee Pudding
salted caramel, pumpkin ice cream

Baked Apples & Pears
walnut crust chunks,
rosemary ice cream

Chocolate Beignets
marshmallow cocoa

Ice Cream
chipotle coconut, raw chocolate, blackberry cheesecake,

Cookies
chocolate chip, mac nut biscotti, peanut butter crisps, macaroons

Coffee & Tea

Ward’s Organic Coffee
Espresso
Cappuccino

Rishi Organic Loose Tea
Chamomile Medley
Tangerine Ginger
Houjicha Green
White Peony White
Earl Grey Black

After Dinner Drinks

Monbazillac
Petit Paris, France

Muscat de beaumes de Venise
J. Vidal Fleury, France

Muscat
Cuvee Speciale 10, Mas Amiel, France

Botrytis Semillon
Vat 5, De Bortoli, Australia, 2005

Sauternes
Dauphine de Guiraud, France

La Cigarerra
Manzanilla Sherry

El Maestro Sierre
Oloroso Sherry

Smith Woodhouse LBV Port

Grahams 10 Year Tawny Port

Leacocks 5 Year Secial Madeira

Cossart & Gordon 10 Year Bual Madeira

Benjamin Franklin Special Reserve Madeira

Bertangolli Grappino

Berta Grappa Amarone

Cocktails

Lizzy Taylor
Rothman & Winters crème de violette, Bele Casel prosecco, lemon

Van Gogh
Vieux Carre absinthe, Ketel Citroen vodka, Lillet Blanc, clementine

Elder Sage
Hendrick’s gin,
St. Germain elderflower liqueur, grapefruit bitters, lemon

Kyoto Sour
Living Jewel junmai sake, grapefruit, cucumber, agave, lemon

Apple Cide Car
Laird’s Bonded apple brandy,
Cointreau, fresh cider, maple,
orange, smoked cinnamon

Pumpkin Daquiri
Smith & Cross naval rum,
Angostura bitters
pumpkin cotton candy, lime

Creole Gent
Makers Mark bourbon, Cynar,
Blandy‘s 10 year Madeira, orange

Rob Ruiz
Del Maguey mezcal,
Vya sweet vermouth,
cherry cola bitters, cherry

Draft Beer

Autumnal Saison
Stillwater, MD

Pilsner
Jever, Germany

Philly Pale Ale
Yards, PA

Two Hearted Ale
Bells, MI

“Brownstone”
American Brown Ale
Sixpoint, NY

Tremens
Delerium, Belgium

Bottles

Sankety Light
Cisco Brewers, MA

Pear Cider
Domaine Christian, Drouin, France

“Black Orchard” Black Wit
The Bruery, CA

Seaweed Ale
Heather Brewing, Scotland

Rochefort 8 Degree
Trappist, Belgium

“Fore Smoke” Smoked Stout
Dark Horse, MI

Black Chocolate Imp. Stout
Brooklyn, NY

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What to Eat at Vedge, Opening Soon