Signed in as:
filler@godaddy.com
Signed in as:
filler@godaddy.com
The Vic Tavern is closed for Stick Season and will reopen on December 2. Then we will be open for dinner and drinks from 5:00 pm - 8:00 pm on Monday, Tuesday, Friday and Saturday 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!
Plymouth Truffle Cheddar, Plymouth Sambal, Plymouth Balyhoo Brie, Jasper Hill Bayley Hazen Blue, Blake Hill Port Wine and Plum Jam with Crostini
Warmed, creamy lobster claw & knuckle dip, Rougié Duck Rillettes, local pickle & crostini
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!)
Seared Saku tuna on a bed of sushi rice with sliced avocado with cilantro, lime and soy dressing.
Chef's Caesar salad dressing cover romaine lettuce, parmesan and housemade croutons. Add bacon, portabella mushroom or seared tuna.
Baby spinach with Jasper Hill Bayley Hazen Blue crumbles, dried cherries, maple toasted pecans, marinated onions and paprika vinaigrette. Add bacon, portabella mushroom or flank steak.
India meets America in this brain child of The Vic Tavern. Favorful butter chicken in a masala gravy traditional pot pie vegetables, topped with a fluffy puff pastry. Served with chutney.
Traditional Thai curry influenced by close ties with Malaysia. Cardomom, cinnamon, cumin, star anise are among some of the ingrdients in Chef’s own
curry paste. Rich, nutty, coconut based sauce with potatoes, grean beens, cauliflower, red peppers, peanuts & cliantro. Served over jasmine rice
Add flank steak.
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.
Marinated flank steak, sliced over gnocchi, red peppers & tequila, lime & cilantro cream sauce
Classic pecan pie with a Vermont twist. Toasted pecans, with a maple syrup filling. Served with fresh whipped cream and a sprinkle of maple sugar.
Vanilla Ice Cream with warmed fudgy chocolate sauce or salted caramel & fresh whipped cream.
V = Vegetarian / VG = Vegan / GF = Gluten Free