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As an upmarket gastro pub with an all-world menu, memorable service and patio views that never get old, Tavern on the Square in Lionshead Village is combining the laid-back spirit of aloha and the high-altitude energy of après-ski this summer.

Building off its popular Aloha Fridays the past five years, Area Food and Beverage Director Paul Wade and General Manager (and “wine dude”) John Dooley are keeping all the favorites of Tavern on the Square while adding some fun, tropical island, aloha-aura both on the menu and around the restaurant, located slopeside in the Arrabelle. They’re assisted in their endeavors by chefs Nick Steger and Pam Youngblood.

“Sure it’s about the food and drinks, but it’s more about the experience and injecting the Aloha Friday vibe,” Wade said.

On Fridays through Sundays this summer, Tavern on the Square’s inviting patio will be anchored by a tiki hut host stand, where welcoming staff in Hawaiian shirts and festive leis first set the mood — inviting you to chill like it’s Friday, and après like it’s Maui.

Some of the tropical flavors with mountain soul added to the drink menu this summer include the Old Fashioned Cowboy Mai Tai, made with High West Rum, house pineapple bitters and maple garnished with a cherry and grilled pineapple. The Patio POG Punch, available by the carafe, is island-esque beaming bright with its orange color. Made of a traditional island beverage — passion fruit, orange and guava juices — and mixed with rum and lime, Wade knows all about POG, having previously lived in Maui for eight years.

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Joining the wide range of upscale dishes that include seafood and salads, ribs and bison, and other worldly plates will be homages to the island culture, reimagined for the High Country. The dim sum platter will surely disappear quickly from the table, with coconut shrimp, pork pot stickers, tempura shrimp and chicken sate ready to dip in flavorful sauces. Poke bowls, Korean noodle bowls and the Korean pork bahn mi are also summer highlights.

On Thursdays, Tavern on the Square is the go-to spot for the free concerts in the square. This year, it is partnering with Lalo Tequila, a preservative-free product, to create a special Cucumber Bloom, a balanced and bright drink that’s completely different from the usual margarita. In August, keep an eye out for Tavern on the Square at the Vail Wine Classic, where they’ll be collaborating with Stringer Cellars for a Vino Ventures Hike & Lunch event, and also participating in the Grand Tastings.

While maintaining its upmarket gastro pub offerings, Tavern on the Square is looking to get a little carefree this summer, a lot delicious — and always fun.