Signed in as:
filler@godaddy.com
Signed in as:
filler@godaddy.com
The Vic Tavern is open for dinner and drinks from 5:00 pm-8:00 pm on Monday, Tuesday, Friday and Saturday. The tavern is closed on Wednesday, Thursday and Sunday. We offer 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.
Make reservations at the link for a table in our beautifual Victorian dining room or just stop by for a drink at the cozy Vic Tavern bar. We look forward to seeing you here!
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!)
Combination of chicken, shrimp and vegetable spring rolls, with a savory and sweet dipping sauce.
Seared Saku tuna on a bed of sushi rice with sliced avocado with cilantro, lime and soy dressing.
Great for sharing! Vermont Cremery goat cheese, marinated in pink peppercorns, herbes de Provence and the best olive oil.
Creamy burrata with sliced heirloom tomatos, covered with fresh basil, the best olive oil and balsamic reduction.
Chef's Caesar salad dressing cover romaine lettuce, parmesan and housemade croutons. Add bacon, portabella mushroom or seared tuna.
Chef’s comfort dish, ramen noodles with spring onions two ways, fresh & fried. Served along with ginger, garlic, red pepper & cilantro & a spicy, sweet & savory dressing. Optional toppings of shrimp, bacon or fried egg.
Lush sea scallop cakes with garlic, lemongrass, cilantro, scallion, red pepper & ginger with panko crust. Served with yellow curry aioli, jasmine rice
& cilantro tomato salad.
Duck breast, dry rubbed with five-spice, slathered in ginger &
garlic. Sauced with sherry vinegar, blackberries & fond.
Slow cooked pork & beef bolognese in a San Marzano tomato sauce, layered with spinach & basil bechamel, parmesan & mozzarella.
Cavatappi pasta with a creamy cheese sauce of white wine, Plymouth Cheddar and mascarpone. Filled with lobster & topped with buttered parmesan panko.
Served with a Caesar side salad
Shortbread & lemon curd crust, fluffy Tahitian vanilla cream filling with layered blueberries, fresh whipped cream, house made blueberry & lemon coulis
Served warm with vanilla ice cream
V = Vegetarian / VG = Vegan / GF = Gluten Free