NECI Dining

Autumn 2008

All menu items are prepared by the second year evening À La Carte Class under the direction of Chef Instructor Benjamin Brezic.

Soups

cup 3.75, bowl 4.95. soup sampler 4.95

Soup Du Jour

seasonal ingredients

Butternut Squash Soup

toasted pumpkin seeds

New England Clam Chowder

Vermont bacon

Green Plates

add grilled chicken to any salad for 3.95, or salmon for 5.95

Local Seasonal Greens 5.95

choice of blue cheese, lemon vinaigrette, ranch or balsamic vinaigrette

Caesar Salad 7.95

croutons, shaved Asiago cheese, anchovies upon request
small salad for 5.95

Spinach Salad 7.95

baked Vermont goat cheese, granny smith apple, toasted pumpkin seeds, honey-Dijon vinaigrette

Vermont Turkey Cobb salad 11.95

Misty Knoll roasted turkey, blue cheese, Vermont bacon, tomatoes, hard boiled egg, honey-Dijon

Small Plates

Chicken Wings 4.95

five classic buffalo with blue cheese, or make it a double order for 8.95

Vermont Cheese Plate 7.95

trio of local Vermont cheeses

Mini Jambalaya 6.95

shrimp, andouille sausage, peppers, rice

Asian Shrimp Tacos 5.95

wonton taco shell, wasabi drizzle

Daily Flatbread 6.95

seasonally inspired toppings created by our students

Tavern Poutine 4.95

hand-cut seasoned potatoes, local cheese curds, brown gravy

Smoked Gouda Mac and Cheese 6.95

with or without crispy Vermont bacon

Spicy Chicken Quesadilla 5.95

pepper jack cheese, black bean salsa, caramelized onion, cumin sour cream

Grilled Vermont Bacon Wrapped Dates 4.95

stuffed with blue cheese, small salad

Shared Appetizers

Spicy Chicken Nachos 8.95

black bean salsa, melted pepper jack cheese, cumin sour cream

Crispy Calamari 9.95

marinara dipping sauce

Spinach and Artichoke Dip 8.95

served with tortilla chips

Large Plates

Turkey Pot Pie 15.95

slow braised Misty Knoll Turkey, peas, carrots, puff pastry crust

Bangers and Mash 16.95

house made sausages, Cabot Cheddar mashed potatoes, caramelized pearl onion gravy

Beef Bourgignone 17.95

beef tips, forest mushrooms, carrots braised in red wine served with roasted red potatoes

Roasted Misty Knoll Chicken 18.95

half of a chicken, pan jus, herbed risotto, seasonal vegetables

Vegetarian Baked Penne 14.95

marinara sauce, grilled eggplant, forest mushrooms, four-cheese gratin

Certified Angus NY Strip 20.95

seasonal vegetables, Cabot Cheddar mashed potatoes, horseradish cream sauce, tobacco onions

Trout River Ale Fish & Chips 14.95

creamy coleslaw, malt vinegar, herb tartar

Barbeque Meatloaf 15.95

seasonal vegetables, Cabot Cheddar mashed potatoes, tobacco onions

Grilled Pork Chop 16.95

roasted red bliss potatoes, stout gravy

Pan Seared Salmon 17.95

country home fries, bacon, mushrooms, lemon dill beurre blanc

Stacked Plates

La Platte River Farms Black Angus Burger 10.95

Cabot cheddar, Swiss or blue cheese, hand cut frites
add bacon for 1.00

The Tavern Club 9.95

Misty Knoll turkey, baked ham, lettuce, tomato, Vermont bacon, Cabot cheddar cheese, herb mayonnaise, kettle chips

Grilled Vegetable Focaccia 8.95

grilled eggplant, oven roasted tomatoes, braised red onions, fresh mozzarella, basil pesto, small salad

Grilled Roast Beef Wrap 9.95

smoked provolone cheese, braised red onions, horseradish cream sauce

Desserts

All desserts are produced by Mod 4 Culinary students

Vanilla Crème Brulee

gingersnap cookies

Chocolate Hazelnut Fudge Cake

salted caramel ice cream, chocolate sauce

Apple Cider Roulade

cider spice cake, apple mousse, caramel rum sauce

Sweet Potato Bread Pudding

candied sweet potato, maple glazed pecans and brioche bread pudding served with bourbon ice cream

Vermont Maple S’more

chocolate lava cake, maple ice cream, graham wafers

Dessert Tasting Petite Selection

vanilla crème brulee, chocolate hazelnut fudge cake, apple cider roulade

Daily Pie

served with vanilla or chocolate ice cream

Chocolate, Vanilla or Daily Ice Cream

chocolate chip cookies

Daily Sorbet