NECI Dining

Butler’s menu evolves nightly. This is a sample of what we offer.

Appetizers

Yellow Oyster Mushroom Soup

NECI’s Garden Flower & Local Mesclun Salad

Mint-Apple Vinaigrette

Smoked Salmon Timbale

Mint-Cantaloupe-Apple Salsa

Student Inspired Salad

Radicchio, Roasted Baby Red Beets, Pears, Walnuts, Jasper Hill Bayley Hazen Blue Cheese

Skate Wing

Smoked Bacon Potato Purée, Cured Tomato Beurre Fondue

Ostrich Carpaccio

Shaved Red Onions, Capers, Flur de Sel, Extra Virgin Olive Oil

Pan Basted Cambridge Farm Quail

Vanilla Sweet Potato Purée, Truffle-Port Warm Vinaigrette

Class Made Chorizo & Andouille Sausage

Corn Pudding, Mâche, Cilantro Lime Emulsion

Feast of Vermont Cheese

Artisan Fine Cheese Plate

Marsala Poached Apricots

Grapes, Mixed Nuts

Aged Grafton Cheddar Soufflé

Apple & Cider Glaze

Herb Goat Cheese

Eggplant Caponata, Fried Flat Bread, Red Pepper Coulis

Entrées

Entrées include a choice of Appetizer & Dessert

Prosciutto Mousse Barded Pork Tenderloin

Romaine Sauce, Potato Rissolé, Rutabaga Purée, Root Vegetables. 45.00

Grilled Artichoke & Feta Stuffed Gnocchi

Lemon Parsley Beurre Blanc, Wilted Greens. 41.00

Grilled Filet Mignon

Foie Gras Bordelaise Sauce, Dauphine Potatoes, Pete’s Greens Baby Carrots. 49.00

Seared Arctic Char

Red Wine Chard Onion Emulsion, Braised Lentils, Spinach, Roasted Cauliflower & Purée Dubarry. 47.00

Lobster & Monkfish “Vatapa”

Cashews, Peperonata, Fingerling Potatoes. 48.00

Butter Poached Halibut

Corn & Lobster Foam, Wild Rice Cake, Baby Bok Choy. 49.00

Grilled Double Lamb Chop

Spiced Port Sauce, Couscous, Baby Zucchini, Patty Pan, Bell Pepper. 43.00

Local Rabbit Loin & Crepinette

Cranberry Reduction, Creamy Almond Polenta, Oyster Mushrooms & Eggplant Ragoût. 45.00

Chef’s Tasting Menu

Skate Wing, Baby Spinach, Warm Pancetta Dressing
Arctic Char “Dubarry”, Beluga Lentil Purée
Grapefruit Campari Granité
Duck Breast, Red Wine Reduction, Veal Mousse Tortellini
Vermont Artisan Fine Cheese Plate
Choice of Dessert
56.00