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Yippee! The VI Resaurant and Tavern is off an running. The photo shows a very happy group of guests on opening night, which was December 2, 2009.

The remodeling included an all new kitchen and face lifts to the Tavern and Dining room, and the food is now receiving rave reviews...virtually from every diner.

We are open 7 days a week, from 8:00 AM until 9:00 PM, serving Breakfast, Lunch and Dinner.

Here's a partial list of some of our Menu items (but there's a lot more):

SOUPS:
CLASSIC FRENCH ONION CROCK 7
GARDEN VEGETABLE TOMATO Bowl 8 Cup 6
NEW ENGLAND CLAM CHOWDER Bowl 8 Cup 6

SALADS:
VI HOUSE GARDEN SALAD full 8 half 5
Butter lettuce, romaine, carrots, beets, cucumber, and tomato

VI CHOPPED SALAD full 9 half 7
Iceberg lettuce, corn, black beans, cucumber, tomato, egg, green beans, bacon, and crumbled blue cheese

DRESSINGS: ranch, blue cheese, thousand island,
green apple vinaigrette, and Italian balsamic

UN-CLASSIC “SESAR” (named for our executive chef, Jeff Sesar) full 9 half 6
Romaine lettuce, radicchio, zesty Caesar dressing, croutons, and shaved Manchego cheese

BABY SPINACH SALAD full 9 half 7
Baby spinach, walnuts, red onion, bacon, figs, goat cheese, and pomegranate vinaigrette

Add Grilled Chicken 4 Add Grilled Shrimp 6

APPETIZERS:

NORTH PACIFIC OYSTER TRIO 8
Rockefeller style, gazpacho shooter, green apple vinaigrette
Additional oysters 2

SWEET POTATO CRAB CAKES 12
Chili Citronet sauce

BAKED STUFFED PRAWNS 12
Scallop mousse, tomato vodka cream

GRILLED VEGETABLE TART 8
Roasted red and yellow pepper puree

ROASTED VEGETABLE TOWER 8
Apricot curry glaze and couscous

AHI TUNA MARTINI 12
Seaweed salad, ginger ice, crisp wontons, and cucumber wasabi dressing

SMOKED CHICKEN AND WILD MUSHROOM TERRINE 10
Dried fruit chutney, red onion jam, and whole grain mustard


SPECIALTIES:

PAELLA PORTUGUESE 24
A savory delight with sausage, chicken, clams, mussels, scallops, shrimp, and saffron rice

ROASTED PUMPKIN GNOCCHI 21
Duck confit, pancetta, brown butter, and sage

SMOKED SALMON & GOAT CHEESE RAVIOLI 20
Black trumpet mushroom scallion broth

BROKEN ARROW RANCH ANTELOPE SHORT RIBS 24
“Osso Buco” Style with pappardelle pasta

CHERRY MARSALA GLAZED HALF CHICKEN 24
Wild mushroom risotto and butternut squash puree

COLORADO LAMB DUET 28
Pistachio-crusted rack chops and slow roasted leg with sundried tomato polenta and ratatouille

PORK LOIN BRACCIOLA 20
Tenderloin, aromatic vegetable stuffing. Capellini tossed with a pomodoro sauce

THAI STYLE BARBECUED DUCK BREAST 25
Coconut curry vegetable noodles and crispy spring rolls

STEAKS & SEAFOOD

FILET MIGNON 12 oz 32 / 8 oz 26

N.Y. SIRLOIN STRIP 14 oz 26

IRON SKILLET SIRLOIN 9 oz 17

BONE-IN RIB-EYE, COWBOY STYLE 16 oz 34

PACIFIC SEA BASS 10 oz 24

KING SALMON 10 oz 24

COLD WATER LOBSTER TAIL 8 oz 33


All Steak and Seafood are served with a green vegetable sauté, choice of side, and sauce

Sides: butter herb linguini, roasted bliss potatoes, rice pilaf, or twice-baked potato

Sauces: red wine demi glace, tomatillo sauce, porcini mushroom butter, or lemon caper sauce

OK! So now, come stay with us and enjoy the culinary delights of the VI Restaurant and Tavern.