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 from Monday to Saturday and is closed on Wednesday 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!
Plymouth Truffle Cheddar, Plymouth Sambal, Plymouth Balyhoo Brie, Jasper Hill Bayley Hazen Blue, Blake Hill Port Wine and Plum Jam with Crostini
High Low Farm’s Sweet Soppressata, Finocchinona, and Saucisson Sec; Canadian Rougié Duck Rillettes; Local pickle selection with Crostini
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.
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 .
1/4 lb Lobster claw & knuckle meat warmed in butter, tossed in a mayo dressing, served on a fluffy brioche roll. Served with fried potatoes and Caesar side salad.
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.
Traditional Cape Malay dish of ground chicken thighs, curry, apricot, golden sultanas, and a custard topping. Served with yellow rice and chutney.
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.
But probably better! Plymouth Cheddar & American cheese, topped with
fried onions. Served with Blake Hill Apple Butter and a Caesar side salad.
Cavatappi pasta with a punchy tequila lime sauce, topped with marinated flank steak and sauteed red peppers. It's as good as you've heard!
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 .
Shortbread crust, spiced apple filling, streusel topping. Served with a scoop of vanilla ice cream and salted caramel drizzle.
V = Vegetarian / VG = Vegan / GF = Gluten Free