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The Tavern is open for dinner and drinks from 5:00 pm - 8:00 pm on Monday, Tuesday, Thursday, Friday and Saturday offering seasonal cocktails, local craft beers, and an eclectic wine list to suit every palate.
The Vic Tavern offers a carefully selected gastropub menu, inspired by American and Asian cuisines, in a lively yet relaxing environment. Fabulous Vermont products, and some from around the world, have been sourced, sampled and selected to bring you a delicious experience.
Click on Reservations for a table in our beautiful Victorian dining room or just stop by for a drink at the cozy Vic Tavern bar.
We look forward to seeing you here!
Lightly battered and fried lobster meat and shrimp, with two dipping sauces: Yellow curry and traditional Thai sweet chili
Seared Saku tuna on a bed of sushi rice with sliced avocado with cilantro, lime and soy dressing.
Shiitake mushrooms, cabbage, carrot, glass noodles, cilantro & white pepper in a crunchy shell. Served with traditional Nam Jim Po Piah dipping sauce
Onions caramelized for hours in vats of Vermont maple syrup & lemon juice cover a toasty flatbread & topped with Plymouth cheddar blend & a pile of fresh arugula. Optional topping of bacon (go crazy!)
Smooth Thai red curry and coconut soup, with butternut squash, carrots, ginger, lemongrass, spring onions and cilantro
Heirlooms on bed of arugula, smoked VT Family Farms bacon, house-made croutons, parmigiano reggiano, egg with classic vinaigrette
Classic Caesar salad with romaine lettuce, Parmagiana-Reggiano, fresh croutons, and Vic's secret Caesar dressing.
Braised beef chunks in red wine sauce with potatos, carrots, pearl onions, garlic, and rosemary. Served with a puff pastry top crust.
Panko-crusted crispy chicken with home-made spaetzle & broccolini. Served with local exotic mushroom, port wine, cream & parmigiano reggiano sauce
Pork tenderloin, served with homemade peanut sauce, steamed coconut rice and cucumber relish
Large shrimp, over gnocchi, red peppers. Served with tequila, lime & cilantro cream sauce
Lush sea scallop cakes with garlic, lemongrass, cilantro, scallion, red pepper & ginger with panko crust. Served with yellow curry aioli, jasmine rice and cilantro tomato salad.
Mushrooms, toasted walnuts, cannolini beans, with carrots, celery, red wine, garlic, rosemary. Served with a mashed potato & walnut toppings
Warmed mini lava cake, vanilla ice cream & fresh whipped cream
Toasted pecans, maple filling, Malden salt sprinkle, with fresh whipped cream. A classic!
Mango sorbet with coconut cream, fresh mango, sesame seeds & kaffir lime dust
V = Vegetarian / VG = Vegan / GF = Gluten Free