NECI Dining

Soups & Starters

soups are served by the bowl

New England Clam Chowder

new potatoes, fresh thyme, bacon. 4.95

Chilled Soup

chef’s choice of chilled Summer soups. 4.50

Soup of the Day

chef”s choice of seasonal ingredient. 4.50

Crispy Buffalo Calamari

celery, pepperoncini, blue cheese dressing. 8.95

Vegetable Tempura

ginger soy 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

Salt Cod Fritters

warm tomato jam. 8.95

Mussels

white wine, butter, garlic, baguette. 8.95

Roasted Poblano Quesadilla

spinach, cheddar jack, flour tortilla, corn salsa, chipotle sour cream. 6.95
add grilled 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

Vermont Butter and Cheese Bijou Crisp

local greens, rhubarb compote, olive oil, balsamic reduction. 7.95

Summer Berry Salad

local greens, candied walnuts, balsamic reduction. 6.95

Local Arugula and Jasper Hill Hazen Blue Cheese

Vermont Smoke and Cure bacon lardons, local greens, local tomato, warm mustard vinaigrette. 9.95

Chef’s Salad

Misty Knoll roasted turkey, Vermont Smoke and Cure smoked ham, tomato, egg, Swiss cheese, house bread-and-butter pickles. 11.95

Seasonal Greens

tomato, cucumbers, carrots. 5.95
choice of: balsamic, vegan green goddess, blue cheese, red wine herb, creamy black pepper parmesan.

Main Dishes

PEI Mussels with House Made Merguez

snap peas, garlic, white wine, grilled bread. 16.95

Beer Battered Fish & Chips

Atlantic cod, coleslaw, French fries, house made tartar sauce. 14.95

Eggplant Roulade

mushrooms, seasonal vegtables, roasted tomato, white bean ragout, thyme caper vinaigrette. 15.95

Slow Roasted Sockeye Salmon

creamy leeks, herbed risotto, seasonal vegetables, blackberry reduction. 19.95

House Smoked Salmon Omelet

herbed Vermont goat cheese, mixed greens, balsamic vinaigrette. 12.95

Steak Frites

local flat iron steak, French fries, béarnaise sauce. 18.50

Lamb Kebab

chick peas and dried fruit couscous, house preserved lemons, honey yogurt. 18.95

Pasta of the Day

chef’s choice of seasonal ingredients. market price

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 2.00

Sauteed Shrimp

orzo, cucumber & tomato salad, citrus gastrique. 16.95

Roasted Misty Knoll Chicken

bok choy, lime scented jasmine rice, ginger wasabi hoisin sauce. 19.95

Dinner Desserts

4.50 each

Cake of the Day

chef’s seasonal selection

Pineapple Frangipane Tart

coconut ice cream, toasted almond crème anglaise

Chocolate Dulce de Leche Tart

espresso ice cream, coffee carmel mousse

Strawberry Rhubarb Shortcake

vanilla bean mascarpone, strawberry coulis

Key Lime Pie

chocolate crust, milk chocolate malt ice cream

Vanilla Bean Crème Brûlée

cocoa nib shortbread

Vermont Cheese Plate

locally produced cheeses, fruit compote, honey, toasted nuts

Brown Sugar Pavlova

mixed fresh fruit, chantilly cream

Sorbet of the Day

seasonal ingredients

Ice Cream

vanilla, chocolate or du jour