Contact: Paul Phillips
Chef: Paul Wade
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, cooked and cut into large pieces
Bacon, cooked and chopped
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
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.