The Vic Tavern

Seared Saku tuna on a bed of sushi rice with sliced avocado with cilantro, lime and soy dressing.

Paper-thin beef tenderloin with clasic Thai sauce, shallots, cilantro & toasted rice powder 

 Shiitake mushrooms, cabbage, carrot, glass noodles, cilantro & white pepper in a crunchy shell.  Served with traditional Nam Jim Po Piah dipping sauce

Giant cocktail shrimp with garlic butter, white wine sauce & Red Hen baguette for mopping 

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!)

Flatbread with crème fraîche base,  roasted asparagus tips, bacon (or mushrooms) & shaved parmigiano reggiano 

Heirlooms on bed of arugula, smoked VT Family Farms bacon, house-made croutons, parmigiano reggiano, egg with classic vinaigrette  

Kale, red peppers, fresh jalapeno, avocado, red onion, black beans, cherry tomatoes, cilantro, sunflower seeds, pomegranate seeds & feta with lime dressing 

Thai green curry coconut sauce with your choice of protien. 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 

Panko crusted crispy chicken tenders with The Village Inn’s famous Belgian waffles & spring onions. Drizzled with Gochujang maple syrup. 

 Marinated flank steak, sliced over gnocchi, red peppers & 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.

Layers of thinly sliced potatoes, sweet potatoes, zucchini, yellow squash, red onion, heirloom tomatoes, thyme, gruyère & panko with baguette & olive oil dip 

Full-size flatbread with olive oil & garlic base, roasted zucchini, yellow squash, red onion, heirloom tomatoes, & blasamic reduction drizzle  

Crustless, fluffy cheesecake with caramelized top. Think crème brûlée meets soufflé & cheesecake.

Lime mousse pops like spring in a vanilla sponge cake 

Mango sorbet with coconut cream, fresh mango, sesame seeds & kaffir lime dust