Starters
Potato Croquettes
house made and seasoned with a variety of herbs and spices panko fried and served with a sweet chili sauce
11.50
Char Grilled Vegetable Skewers GF / V
a medley of grilled vegetables served with a red pepper coulis
13.00
Baked Brie en Croute
fresh baked puff pastry filled with creamy brie cheese, topped with a balsamic glaze served with a sweet currant apricot chutney and crackers
17.00
Buffalo Wings GF
choice of mild sweet chili, mango bbq, original buffalo, or extra spicy ghost chili served with VI bleu cheese dressing, carrots, and celery sticks
16.50
Sausage Plate
andouille, spicy Italian, and linguica sausage paired with pickled red onions, stone ground mustard, and roasted garlic with house made bread
17.50
Bruschetta
grilled house made bread with pesto, sun dried tomato, bell pepper, Vermont aged cheddar, and garlic topped with a balsamic reduction
12.50
Kumamoto Oysters GF
half dozen local oysters served raw on the half shell served with champagne mignonette pearls
19.75
A gratuity of 18% will be automatically added to all parties 8 or more
A charge of $4.00 will be added to split meals
Salads
Garden Salad
mixed greens, cherry tomatoes, carrots, radish, cucumber, a blend of herbs and dressed with VI’s green apple vinaigrette
12.00
Caesar Salad
VI’s Caesar dressing, house made garlic croutons, and manchego cheese
add chicken 5 add shrimp 7
14.00
Baby Spinach & Squash Salad GF
served warm, with roasted seasonal squash, strawberries, walnuts, and chevre, tossed with fresh baby spinach and a raspberry vinaigrette
14.00
Tavern Favorites
Grass Fed Beef Hamburger
local grass fed beef with lettuce, tomato, onion and a pickle spear served on a Kaiser bun with French fries.
substitute sweet potato fries or salad – add 1.00
Add: cheddar, swiss, pepperjack, bleu cheese, chevre cheese, mushrooms, caramelized onions, bacon, avocado, jalapeños, or a fried egg 1.50 ea
16.75
Baby Back Ribs GF
slow cooked all day and coated with VI’s mango bbq sauce served with house made green apple coleslaw or potato salad and choice of side
Half Rack 19.50
Pulled Pork Sliders
slow cooked pork shoulder with green apple coleslaw and pickled onions
14.75
Chicken and Mushroom Pot Pie
Free Range organic chicken with aromatic vegetables in a dry sherry gravy with truffle oil and topped with a flakey puff pastry
18.50
Fish and Chips
wild caught Pacific petrale sole with green apple coleslaw, lemon, and tartar sauce.
substitute shrimp for an additional 3.00
19.00
Entrees
all entrees served with soup or salad
Linguini Primavera
zucchini, yellow squash, bell pepper, red onion, Portobello mushrooms, roasted garlic finished with fresh pesto and parmesan cheese, served on a bed of linguini
18.75
Braised Beef Short Ribs Bourguignon GF
short ribs cooked in a robust red wine demi-glace with root vegetables, onions, mushrooms, bacon, and fingerling potatoes
33.50
Char Grilled “Prime” Ribeye Steak GF
with bone marrow butter and served with grilled vegetables and roasted garlic mashed potatoes
39.50
Char Grilled Pork Chop
with roasted garlic mashed potatoes and sautéed seasonal vegetables. Topped with a sweet chili glaze
26.00
Pan Roasted Free Range Chicken GF
lemon herb chicken served with sautéed vegetables and fingerling potatoes topped with a savory white wine pan sauce
28.50
Local Petrale Sole
pan seared sole topped with almond brown butter served with creamy grits and sautéed vegetables
27.50
Paella Portuguese GF
Mary’s Free Range chicken, linguiça, clams, scallops and shrimp served on a bed of saffron rice
32.50