Tavern Club

Semi-Private

The Tavern Club provides a safe, clean, fun environment for our members, family and guests to enjoy while escaping the hustle and bustle of city life. Come feel at home and be social at your personal Vermont hideaway!

If you have additional questions about becoming a member, please contact Charles at charles@westdoverinn.com

       

  • Tavern Lunch and Dinner reservations are available by texting an exclusive cell number in advance.

  • Preferential seating when no reservation is made in advance.

  • Members only Cocktail Lounge in newly renovated Living Room.

  • Wine/Liquor lockers, Your Locker holds liquor/wine that we special order just for you. 

  • Shucking classes, Beer Wine Food seminars, movie nights - topic of choice 

  • 20% off all food and beverage at the tavern

  • Guest rooms available for your family and friends at a discounted rate year round

  • Use of the tavern for an event - no rental fee

  • Automatic member of our Mug club

  • Club T shirt and sweatshirt, water bottle, backpack, swag

  • This year's Membership is limited to a maximum of 15 persons and their families

  • Annual membership fee for family is $5,000 plus VT sales tax​​​

Member Details

FAQ

Q. How is the annual fee paid?

A. Your Membership is $5,000 each year. Your credit card will be charged in equal monthly installments on October 31, November 30, and December 31.

 

Q. What are the room rates?

A. Throughout the year our Standard Rooms will be only $110 per night for Members and Family. Our Suites will be only $175 per night for Members and Family.

(802) 464-5207

108 Route 100 West Dover, VT 05356

innkeeper @ westdoverinn.com

© 2018 created by the 1846 Tavern

LOBSTER MAC & CHEESE 32

Trombette pasta, tossed in a creamy caramelized onion cheddar cheese sauce, with lobster chunks, topped with tomato concasse and crispy bacon

 

HALF RACK OF LAMB 28 Dijon and herb crusted, mint pesto, roasted butternut squash puree, haricot verts

 

SHRIMP SCAMPI 30

U-15 Shrimp, sauteed leeks, tomato and arugula, tossed in a roasted garlic and lemon white wine sauce

 

HALIBUT FRANCAISE 36

Lightly egg battered and pan seared, topped with a lemon caper beurre blanc, served with a beetroot puree, wild mushrooms and sauteed asparagus

CHOCOLATE TORTE 9

served with a mixed berry gastrique

apple and raspberry blossom with whipped cream and berries