NECI Dining

 
Butler’s à la carte menu changes nightly. Here is an example of what we offer.

Appetizers

Oysters on the Half Shell

raspberry mignonette 9.00
Suggested Wine
Brut Dargent Sparkling Wine, France NV, 6.75 glass

Grafton Vermont Cheddar Soufflé

Four-year aged cheddar, spiced apple chutney, cranberry purée 8.00
Suggested Wine
Caymus “Conundrum” White Blend, California 2006, 12.00 glass

Seared Scallops

cabbage embeurree, bacon lardoons, apple cider beurre blanc 13.00
Suggested Wine
Kendall Jackson “Grand Reserve” Chardonnay, Monterey 2006, 10.75 glass

Confit Rabbit

forest mushroom gnocchi ragoût 10.00
Suggested Wine
Owen Roe “Abbot’s Table”, Columbia Valley 2007, 12.00 glass

Braised Ox Tail

au gratin gnocchi, carmelized onion jus 9.00
Suggested Wine
Neyers Zinfandel, Contra Costa 2005, 10.00 glass

Veal Sweetbread Variations

pithivier, crépinette, roasted garlic croquette, cauliflower purée, bacon sherry cream 12.00
Suggested Wine
Chateau Grimard, Bordeaux 2006, 9.75 glass

Selection of Vermont Artisan Cheeses

candied nuts, glazed grapes, poached apricots 11.00
Suggested Wine
Shimmer Shiraz/Merlot, Columbia Valley 2004, 8.25 glass

Variety of Vermont Cheeses

3 selections $9
4 selections $11

Bonne Bouche

ash-ripened goat cheese

Bijou

traditional French crottin recipe

Cloth-Bound Cheddar

unpasteurized, aged 4 years

Bayley Hazen Blue

natural rind, raw milk

Constant Bliss

soft, mold ripened

Les Pyramids (organic)

classic French chevre

glazed grapes, candied nuts, poached apricots

Soups & Salads

Sunchoke Potage

Jerusalem artichokes, truffle oil 7.00

Local Baby Arugula, Radicchio & Endive Salad

Vermont chèvre, candied almonds, local honey apricot vinaigrette 8.00

Entrées

Grilled New York Strip Loin

ox tail ravioli, creamed spinach, natural jus 29.00

Butternut Squash “BonBon” Pasta

wilted greens, zucchini, carrots, sage vin blanc 18.00
Suggested Wine
Cakebread Cellars Sauvignon Blanc, Napa 2007, 12.00 glass

Seared Striped Bass

fennel Peperonata, gnocchi, lemon beurre blanc 24.00

Roasted Vermont Quail

apricot pistachio mousse, brown butter barley, squash purée, wilted greens, sauce Robert 26.00
Suggested Wine
Lee Family Farms Red Blend, Oregon 2007, 7.00 glass

Crispy Skin Arctic Char

wild rice cake, ratatouille, lobster americaine 22.00
Suggested Wine
Morgan Chardonnay, Santa Lucia 2007, 8.75 glass

Charred Filet Mignon

smashed fingerling potatoes, baby carrots, cipollini, baby beets, red wine sauce 29.00
Suggested Wine
Louis Martini Cabernet Sauvignon, Napa 2005, 9.75 glass

Grilled Lamb Loin Chop

crispy risotto, fava beans, beets, turnips, sauce bordelaise 28.00
Suggested Wine
Owen Roe “Sinister Hand” Grenache/Syrah, Oregon 2007, 11.75 glass

Pan Seared Pork Tenderloin

eggplant veal croquette, soft polenta, zucchini, cured tomato jus 22.00
Suggested Wine
O’Reilly’s Pinot Noir, Oregon 2007, 8.75 glass

Butter Poached Lobster

crispy mussels, scallop sausage, jasmine rice, fava beans, curry mouclade 35.00