Tavern on the Square located at The Arrabelle

Tavern on the Square located at The Arrabelle

Contact: Paul Phillips
Chef: Paul Wade
Phone: 970-754-7704
675 Lionshead Place
Vail Co, 81657

Nestled conveniently within The Arrabelle, just steps away from the Eagle Bahn Gondola, Tavern on the Square's slope-side location is truly unbeatable. With live music nightly during peak season, The Tavern offers a Vail après ski scene second to none complete with mouth-watering food and drink. Having been recently expanded and offering both indoor and outdoor patio seating with stunning views of the mountains and skiers coming off the slopes - this tavern is a unique treat.

Delight your taste buds with mouthwatering dishes to fuel you before or after a day on the mountain. Whether you're hungry for a Knife & Fork BLT or craving Striped Bass, the Tavern offers options for all tastes. Select from an eclectic wine list, a variety of delicious microbrews and fresh cocktails to complement any dish on the menu. The Tavern is also kid-friendly with a special children's menu.

Be sure to fuel up for a day on the slopes with a hearty, satisfying breakfast at The Tavern. The breakfast menu is diverse and sure to please everyone in your group. Breakfast is served from 7 am - 11 am. Our lunch and dinner menu is available from 11 am until close seven days a week.

Tavern on the Square located at The Arrabelle Recipes

Lobster Mac 'n' Chz Bacon, Buttered Lobster, Ritz Crust Prepared for

Lobster, cooked and cut into large pieces
Elbow macaroni
Parsley, chopped
Bacon, cooked and chopped
Ritz Crackers
Parmesan Cheese, grated
In a sauté pan, warm the brie cheese sauce.
Add the macaroni, parsley, bacon and lobster and cook until everything is warm.
Season and fill a gratin dish.
Mix together the parmesan and crackers and crumble together until finely ground.
Liberally sprinkle the parmesan and cracker mixture over the pasta and bake in the oven until the top starts to brown.

Brie Cheese Sauce
1/4 lb Whole butter
1/4 lb Flour
1 ea Onions
2 qt Milk
1/2 # Brie Cheese cut up, leave rind on
Bay leaf
Whole black peppercorns
Salt and white pepper to taste
- Melt butter
- Add onions and cook
- Add flour and cook for approximately 5 minutes
- Gradually add in the milk
- Bring to a simmer.
- Add bay leaf and peppercorns
- Cut the brie into small pieces and add the sauce while simmering
- Continue cooking for an additional 20 minutes
- Blend everything together.
- Strain through a fine sieve.
- Season with salt and white pepper the cool immediately for later use.

Douglas Dodd
Executive Chef

North Australian Sizzling Snapper with Coconut Lemongrass Curry Pineapple Fried Rice Prepared for

Makes 8 Servings

8 each 3 oz portions of Opakapaka or Onaga filet, scaled, skin on.
1 recipe coconut lemongrass broth
1 recipe pineapple raisin fried rice
½ cup ginger peeled, thinly sliced and julienned then fried crisp.
8 each quail eggs

Sautee Snapper until crisp and medium rare. Serve with fried rice and coconut broth, garnish with quail egg and ginger crisps.

Lemongrass broth-
3 cups coconut milk
1 cup cream
1 cup mirin
2 tsp curry paste
2 cups white wine
1 cup carrots chopped
1 cup celery chopped
2 cups yellow onions chopped
3 each lime leaves chopped
½ cup ginger chopped
3 stalks lemongrass crushed
1 cup cilantro and basil chopped
1 oz olive oil
1 oz garlic chopped

In a thick bottomed sauce pot, sweat all vegetables, herbs, ginger, lemongrass and garlic in olive oil until translucent. Add white wine and reduce by half. Then add coconut milk, cream, curry paste and mirin. Simmer for 20 minutes and pass through a sieve. Correct seasoning with salt and sugar and reserve.

Pineapple Fried Rice

1 lb cooked jasmine or glutinous rice
2 cups diced pineapple
1 oz minced garlic
1 oz minced ginger
1/4 cup chopped chives
2 oz sesame oil
1 oz olive oil
2 oz soy sauce
in a HOT med large wok or teflon pan: heat olive oil, add garlic and ginger, then add pineapple and sautee for a moment. Then add rice , sesame oil, golden raisins and soy sauce. Sautee until lightly crispy. Reserve.

.Paul Wade, The Arrabelle

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