Sprig & Vine

450 Union Square Dr, New Hope
(215) 693-1427

Recent Reviews Order Online Reserve

Customers' Favorites

Maple & Harissa-Glazed Crispy Brussels Sprouts
Green Curry Coconut Jasmine Rice Cakes
Roasted Radish & Hakurei Turnip Curry
Agave Garlic Chile Seitan Wings
Basil-Roasted Garlic Bread
Fried Fingerling Potatoes
Oyster Mushroom PO’ Boy
Green Onion Pancake Roll
Crispy Smashed Potatoes
Fried Green Tomatoes

Menu

Brunch Salad
Grilled Pear and Baby Kale
Watermelon radish, pickled fennel, dried cranberry, cider-grain mustard vinaigrette, and tamari-roasted almonds.
Roasted Golden Beet and Red Quinoa
Mixed baby greens, cucumber, shaved radish, preserved lemon-tahini dressing, and pumpkin seed dukkah.

Brunch Small Plates
Pickled Local Vegetables
Brussels sprout, lunchbox pepper, hakurei turnip, and cabbage.
Marinated Castelvetrano Olives
Aged black garlic, Chinese five-spice, orange, and chile.
Cinnamon and Sugar Doughnuts
Scrambled Tofu Soft Tacos
Corn tortilla, avocado, radish, smoked paprika aioli, chile-ranchero sauce, baby greens, and cilantro.
Fried Oyster Mushrooms
Black pepper-ramp biscuits, and cashew-herb gravy.

Brunch Large Plates
Blueberry Flaxseed Pancakes
Ginger-maple syrup and vegan butter.
Multigrain French Toast
Berry maple syrup and lemon-cashew cream.
Portabella Panini
Roasted red pepper, broccoli rabe, rosemary-roasted garlic aioli, and multigrain bread.
Buffalo Tempeh Sandwich
Miso-sriracha butter sauce, baby greens, red onion, tomato, agave-mustard sauce, and multigrain bread.
Edamame Falafel Wrap
Lemon Kosho tahini, tomato, baby greens, quinoa, cucumber, pickled red onion, and whole wheat tortilla.
Forbidden Breakfast Burrito
Scrambled tofu, avocado, forbidden black rice, scallion, pickled carrot, baby greens, and sesame-kimchi aioli.

Brunch Sides
Fingerling Potatoes
Tofu Scramble

Lunch Salad
Grilled Pear and Baby Kale
Watermelon radish, pickled fennel, dried cranberry, cider-grain mustard vinaigrette, and tamari-roasted almonds.
Roasted Golden Beet and Red Quinoa
Mixed baby greens, cucumber, shaved radish, preserved lemon-tahini dressing, and pumpkin seed dukkah.

Lunch Sandwiches
Buffalo Tempeh Sandwich
Miso-sriracha butter sauce, baby greens, red onion, tomato, agave-mustard sauce, and multi-grain bread.
Edamame Falafel Wrap
Lemon Kosho tahini, tomato, baby greens, quinoa, cucumber, pickled red onion, and whole wheat tortilla.
Cauliflower Banh Mi
Red chile-glazed cauliflower, pickled carrot, jalapeno, cucumber, cilantro and mint, ginger aioli, and baguette.
Portabella Panini
Roasted pepper, broccoli rabe, rosemary-roasted garlic aioli, and multi-grain bread.
Oyster Mushroom Po Boy
Smoked chile remoulade, tomato, red onion, baguette, and baby greens.
Forbidden Breakfast Burrito
Scrambled tofu, avocado, forbidden black rice, scallion, pickled carrot, baby greens, and sesame-kimchi aioli.

Brunch Small Plates
Pickled Local Vegetables
Marinated Castelvetrano Olives
Aged black garlic, Chinese five-spice, orange, and chile.
Edamame Falafel
Lemon Kosho tahini, pickled radish, and cucumber.
Scrambled Tofu Soft Tacos
Corn tortilla, avocado, radish, smoked paprika aioli, chile-ranchero sauce, baby greens, and cilantro.
Chickpea Sweet Potato Cakes
Pumpkin seed-red pepper romesco, and pickled fennel.

Lunch Sides
Broccoli Rabe
Red chile-coconut sauce, roasted cashew, and cilantro.
Sweet Potato Salad
Fennel, grilled pepper, cumin, lime, and smoked chile pecan.
Fried Fingerling Potato
Urfa biber chile aioli.
Oyster Mushroom, Tatsoi, and Root Stir-fry
Lemongrass ponzu and toasted sesame.
Sauteed Tatsoi
Garlic and ginger, dried cranberry, walnut, and black pepper.

Dinner Salad
Grilled Pear and Baby Kale
Watermelon radish, pickled fennel, dried cranberry, cider-grain mustard vinaigrette, and tamari-roasted almonds.
Roasted Golden Beet and Red Quinoa
Mixed baby greens, cucumber, shaved radish, preserved lemon-tahini dressing, and pumpkin seed dukkah.

Dinner Small Plates
Edamame Falafel
Lemon Kosho tahini, pickled radish, and cucumber.
Green Onion Pancake Roll
Maitake mushroom, sesame-tomato jam, and balsamic-soy syrup.
Pickled Local Vegetables
Marinated Castelvetrano Olives
Aged black garlic, Chinese five-spice, orange, and chile.
Chickpea Sweet Potato Cakes
Pumpkin seed-red pepper romesco, and pickled fennel.
Za'atar Grilled Oyster Mushrooms
Seared potato paves, cashew, and saffron-garlic aioli.

Dinner Large Plates
Green Curry Coconut Jasmine Rice Cakes
Oyster mushroom, tatsoi, and root vegetable stir-fry, asparagus, sesame-lime leaf sauce, and basil-daikon slaw.
Gold Potato and Tofu Curry
Tomato-coconut curry sauce, lemon-curry leaf basmati rice, pickled red onion, coconut-cucumber raita, and cilantro.
Roasted Autumn Squash Risotto
Red Kuri, delicata, butternut and kabocha squash, fennel, leek, grilled radicchio, Aleppo chile, and shaved brazil nut.
Miso Maple Mustard Glazed Tempeh
Three potato mash, smoked chile-roasted pecan, asparagus, and horseradish-cashew cream.
Seared Cauliflower Steak
Exotic mushroom, french lentil, leek, red wine ragout, celeriac purée, baby arugula, shaved fennel, and persillade.

Dinner Sides
Fried Fingerling Potato
Urfa biber chile aioli.
Sweet Potato Salad
Fennel, grilled pepper, cumin, lime, and smoked chile pecan.
Sauteed Tatsoi
Garlic and ginger, dried cranberry, walnut, and black pepper.
Oyster Mushroom, Tatsoi, and Root Stir-fry
Lemongrass ponzu and toasted sesame.
Broccoli Rabe
Red chile-coconut sauce, roasted cashew, and cilantro.

Beverages
Beet Lemonade
Iced Peach Black Tea
Iced Almond Chai
Sparkling Water
Organic Hot Tea

Dessert
Kabocha Squash Cashew Cheesecake Brulee
Ginger maple syrup, smoked chile-roasted pecan, and cashew-oat crust.
Ab and J French Toast
Almond butter powder and red wine caramel.
Chocolate Stout Cake
Salted whiskey caramel and whipped coconut cream.
Almond Pear Tart
Coconut-roasted pear puree and pink peppercorn-orange blossom ice cream.
Tiramisu
White chocolate cream, coffee-soaked olive oil cake, coconut-coffee bean ice cream, and bourbon-chocolate sauce.
Herb Ice Cream Trio
Anise hyssop, basil-strawberry, and mint-cacao nib.

Photos

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Recent Reviews

Situated in the parking lot along a myriad of other businesses and restaurants, many times we have passed by this place a long the way to the town. Strictly vegetarian, we were ready for a new experience.

We did not need reservations to get seated but I recommend it if you decide to dine after 6:30pm.
From the small plates we had Basil garlic scape bread, zucchini and black eyed peas grittled cakes. Both were delicious and flavorful. From the large...
September 2025
Worth it just for the wings! I ordered the Miso Maple Mustard Seitan Wings to dine in and the Ginger Brown Sugar BBQ Seitan Wings to take out. Although the Cheesesteak Sliders and the Chickpea Caesar Salad were underwhelming, the Peach Crumble Cashew Cheesecake was delicious. A great menu with something for everyone!
September 2025
Interesting vegan fare! Enjoyed the dishes with seitan cooked in tasty sauces. The location is lovely and the restaurant offers a quiet and tranquil place to catch up with friends. Highly recommend.
August 2025

More Reviews

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Sprig & Vine

450 Union Square Dr, New Hope, PA 18938
(215) 693-1427