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The Vic Tavern
The Vic Tavern at The Village Inn
The Tavern is open for dinner and drinks from 5:00 pm - 8:00 pm on Monday, Tuesday, Friday and Saturdays 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!
Mother's Day Brunch
Mom Deserves a Village Inn Waffle!
Reserve your table for Mother’s Day Brunch at the Village Inn on May 10 before it is too late. We still have a few spots open for brunch this Sunday!
Mother's Day Brunch at the Village Inn
Sunday, May 10, 2026
10:00 am-12:00 pm, Reservations only
$55/p
Spring Menu
Appetizers and Small Plates
Jackson’s Award-Winning Seared Tuna (GF)
Seared Saku tuna on a bed of sushi rice with sliced avocado with cilantro, lime and soy dressing.
Bang Karpaccio
Paper-thin beef tenderloin carpaccio with a classic Thai sauce, shallots, cilantro & toasted rice powder
Shiitake Mushroom Spring Rolls (GF, V, VG)
Shiitake mushrooms, cabbage, carrot, glass noodles, cilantro & white pepper in a crunchy shell. Served with traditional Nam Jim Po Piah dipping sauce
Shrimp Scampi Cocktail
Giant cocktail shrimp with garlic butter, white wine sauce & Red Hen baguette for mopping
Maple Caramelized Onion Flatbread (V)
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!)
Spring Asparagus Flatbread (V)
Flatbread with crème fraîche base, roasted asparagus tips, bacon (or mushrooms) & shaved parmigiano reggiano
Salads
Heirloom Tomato Salad
Heirlooms on bed of arugula, smoked VT Family Farms bacon, house-made croutons, parmigiano reggiano, egg with classic vinaigrette
Vic's Kale Salad (V, GF, VG)
Kale, red peppers, fresh jalapeno, avocado, red onion, black beans, cherry tomatoes, cilantro, sunflower seeds, pomegranate seeds & feta with lime dressing
Mains
Green Curry Pork Loin, Shrimp or Vegetable (GF, V)
Thai green curry coconut sauce with your choice of protein. Coriander, cumin, star anise, kaffir lime, cilantro & shallots are among some of the ingrdients in Chef’s own curry paste, served with sauteed grean beens, carrots, red peppers,
ginger, Thai basil & jasmine rice
Korean Chicken & Waffles
Panko crusted crispy chicken tenders with The Village Inn’s famous Belgian waffles & spring onions. Drizzled with Gochujang maple syrup.
Tequila Lime Gnocchi with Flank Steak
Marinated flank steak, sliced over gnocchi, red peppers & tequila, lime & cilantro cream sauce
Yellow Curry Scallop Cakes
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.
Gratatouille! (V)
Vegetable and potatos au gratin meets ratatoullie. Mon Dieu! Layers of thinly sliced potatoes, sweet potatoes, zucchini, yellow squash, red onion, heirloom tomatoes, thyme, gruyère & panko with baguette toasts & olive oil dip
Spring Flatbread (V, VG)
Full-size flatbread with olive oil & garlic base, roasted zucchini, yellow squash, red onion, heirloom tomatoes, & blasamic reduction drizzle
Dessert
Cheesecake Foster
Classic vanilla cheesecake with cookie crust and topped with an awesome Pecan Bananas Foster
Ligia’s Lime Mousse Cake
Lime mousse pops like spring in a vanilla sponge cake
Mango Sorbet (V, VG, GF)
Mango sorbet with coconut cream, fresh mango, sesame seeds & kaffir lime dust
V = Vegetarian / VG = Vegan / GF = Gluten Free