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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