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Vedge Opening Menu

Vedge Opening Menu

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Published by ceflatt

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Categories:Types, Recipes/Menus
Published by: ceflatt on Oct 05, 2011
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02/11/2014

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VEDGE

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 “Black Orchard” Black Wit The Bruery, CA Seaweed Ale Heather Brewing, Scotland Rochefort 8 Degree Trappist, Belgium Black Chocolate Imp. Stout Brooklyn, NY

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

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

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