NECI Dining

Soups & Starters

soups are served by the bowl

New England Clam Chowder

new potatoes, fresh thyme, bacon. 4.95

White Bean & Rosemary Soup

Cannellini bean, garlic, olive oil. 4.95

Soup of the Day

chef”s choice of seasonal ingredient. 4.95

Crispy Calamari

warm tomato jam, garlic aioli. 8.95

Fall Vegetable Tempura

cider ginger dipping sauce. 6.50

Flatbread of the Day

chef’s choice of seasonal ingredient. 7.50

Vermont Cheese Plate

locally produced cheeses, dried fruit compote, honey, toasted nuts. 9.95

Steamed New England Little Neck Clams

housemade chorizo, garlic crostini. 9.50

Ricotta & Proscuitto Fritters

basil purée. 8.95

Black Bean & Sweet Potato Quesadilla

charred corn, roasted poblanos, salsa verde, Cabot pepper jack, apple jicama salad. 6.95
add chicken breast 3.25, add shrimp 3.95

Salads

Caesar Salad

parmesan, garlic croutons, anchovies. 6.95
add grilled chicken breast 3.25, add shrimp or crispy calamari 3.95

Autumn Panzanella

roasted butternut squash, pumpkin, shallots, onion, garlic, cider vinaigrette. 6.95

Roasted Pear

Boucher Blue cheese, mixed greens, spiced hazelnuts, cassis syrup. 7.95

Belgian Endive Salad

Vermont Smoke and Cure bacon, Grafton cheddar, sherry vinaigrette. 6.50

Seasonal Greens Salad

local greens, beets, carrots. 5.95
choice of: sherry vinaigrette, vegan lemon tahini, maple mustard vinaigrette, blue cheese dressing.

Main Dishes

Seared Herbed Chicken

Misty Knoll chicken, mushrooms & vegetable ragout. 17.95

Beer Battered Fish & Chips

Long Trail Ale batter, carrot slaw, house made tartar sauce. 15.95

Eggplant Cannelloni

herbed tofu ricotta, multi grain pilaf, olive artichoke salad. 14.50

Seared Wild Sockeye Salmon

escarole, sweet potato hash, white wine butter sauce. 21.95

Roasted Chicken Waldorf Salad

Misty Knoll chicken, local apples, toasted walnuts. 12.95

Grilled Top Sirloin

spinach, spaghetti squash, cranberry gorgonzola relish, port reduction. 18.95

Vermont Cider Braised Pork

sautéed cabbage, local winter squash, garlic mashed potatoes. 17.50

Pappardelle Caponata

capers, golden raisins, pine nuts, sun dried tomatoes, garlic, white wine. 16.95
add shrimp 3.95

Local Angus Hamburger

Back 40 Farm ground Angus, lettuce, tomato, onion, blue cheese, Cabot cheddar or Cabot jack, locally baked bun. 11.95
add Vermont Smoke & Cure bacon 2.50

Baked Haddock

New England little neck clams, fennel, bacon, tomato, red potatoes, white wine. 16.95

Grilled Halloumi Cheese

French lentils, lemon, capers, tomato broth, brown butter. 15.95

Braised Lamb Shank

ratatouille, polenta, gremolata. 19.95

Grilled New York Strip

green beans, Yukon gold potatoes, red wine mushroom sauce. 21.95

Culinary Classic Specials

Tuesday
½ Roasted Chicken

Misty Knoll chicken, cheddar mashed potatoes, cranberry chutney. 17.95

Wednesday
Yankee Pot Roast

carrots, turnips, pearl onions, potatoes. 15.95

Thursday
New England Seafood Stew

N. E. little neck clams, shrimp, haddock, fennel, orange, saffron. 16.95

Friday
Seafood Newburg

Seasonal vegetables, Vol au Vent 16.95

Saturday
Roast Prime Rib Roast

roasted seasonal vegetables, Yorkshire pudding, jus. 21.95

Sunday
NECI Meatloaf

seasonal vegetables, mashed potatoes, BBQ sauce. 14.95

Dinner Desserts

4.50 each

Pear Rum Pecan Tart

brown butter pecan ice cream.

Chocolate Caramel Tart

cocoa nib ice cream.

Maple Crème Brûlée

pumpkin tea cakes.

Caramelized Apple Crepes

maple ice cream.

Chocolate Mousse Meringue Cake

cinnamon crème anglaise.

Vermont Cheese Plate

locally produced cheeses, fruit compote, honey, toasted nuts.

Autumn Almond Shortcake

marsala sabayon, dried fruit compote.

Ice Cream or Sorbet

seasonal, vanilla, chocolate ice cream or seasonal sorbet.

Cake of the Day

chef’s seasonal selection.