New England Culinary Institute: BUTLER'S RESTAURANT MENU


			Butler's Restaurant Menu
	Breakfast
	From the Pantry

	Broiled Grapefruit with Brown Sugar, Spiced Rum & Seasonal Fruit

	B-Vitamin Fruit Shake

	Seasonal Fresh Fruit Bowl

	Classic Oatmeal Made with Your Choice of Water or Milk, Served with Brown Sugar or Apples & Raisins

	Homemade Granola Parfait With Fresh Fruit & French Vanilla Yogurt

	Seven Grain Hot Cereal Cooked in Apple Cider with Dried Fruits & Soy Milk

	Sliced Smoked Salmon with Cream Cheese, Red Onions, Tomatoes, Capers, & a Toasted Bagel

	The Continental: Your choice of Pastry Item & Juice ad Coffee or Tea

	Eggs

	Pan Seared Tofu and Biscuits Fresh Made Biscuits topped with Seared Tofu, Vegetarian Sausage, Vine Ripe Tomatoes, Red Onions, and Sunflower Sprouts, Served with Basil Aioli and Roasted Red Pepper Coulis

	Two Eggs, Any Style

	Ham & Vermont Cheddar Cheese Omelette

	Two Eggs, any style, served on Portobello Mushroom Hash (Contains Cashew Cream)

	Classic Eggs Benedict Two Poached Eggs served on House Made Canadian Bacon with English Muffic & Hollandaise

	From The Griddle

	Buttermilk Pancakes

	Whole Wheat Apple Pancakes Fat Free Whole Grain Pancakes with House Made Apple-Sauce. Topped with Vermont Maple Syrup.

	Malted Waffle with Vermont Maple Syrup

	Carrot Cake French Toast (A Favorite with the students of NECI) Served with Vermont Maple Syrup

	Classic Crepes filled with Mascarpone Cheese Caramelized Onions, and Smoked Salmon served with a Light Tomato Herb Sauce

	Side Orders

	Toast White, Whole Wheat or Rye

	English Muffin

	Breakfast Pastry

	Toasted Bagel Onion or Plain

	Cold Cereal with Milk

	Bagel with Cream Cheese

	Country Hash Brown

	Portabello Mushroom Hash with Cashew Cream

	Cup of Yogurt Plain or No-Fat Vanilla

	Seasonal Fresh Fruit Cup

	Breakfast Meats

	Side of Country Sausage

	Side of Bacon

	Side of Ham

	Side of Tofu Bacon

	Side of Fat-Free Vegetarian Sausage

	Children's Menu

	Short Stack of Pancakes

	Carrot Cake French Toast

	One Egg Scrambled with Bacon

	Cold Cereal with Milk

	Lunch
	Starters

	Walnut and Mushroom Pate Shiitake and Porcini Mushrooms with Rosemary, Walnuts, and Merlot Grapes.

	Spring Rolls Crispy Spring Rolls filled with Rice Noodles and Vegetables, Served with Sweet Lime and Sesame Chili Sauces.

	Black Bean Soup with Cilantro Cream

	Chicken and Mushroom Ravioli Spinach Pasta filled with Shiitake Mushrooms and Smoked Chicken Over Tomato Basil Coulis.

	Stuffed Tomato Salad A Vine Ripened Tomato filled with Maytag Blue Cheese and Avocado. Served with Housemade Sesame Cracker.

	Exotic Mushroom Miso Soup

	Bibb Lettuce and Mesclun Salad Tossed with your choice of Balsamic Vinaigrette, Lemon Herb Dressing, or Maytag Blue Cheese Dressing

	Caesar Salad Crispy Romaine Lettuce, tossed with Your Choice of Classic Caesar or Oil Free Caesar Dressing

	Sandwiches

	Pastrami on Rye Sandwich Thin Sliced Pastrami with Green Peppercorn Mustard, Swiss Cheese, Pumpernickel Rye Bread, Served with Beer Battered Pickles and Onion Rings

	Cup and a Half Special Enjoy a Cup of one Our Delicious Soups and Your Choice: Half of the Vegetarian Panini or Half of the Grilled Chicken BLT

	Vegetable Wrap A Sun-dried Tomato Tortilla stuffed with Grilled Housemade Tempeh, Roasted Red Peppers, Tomatoes, Sprouts and White Bean Spread, Served with a Petit Green Salad

	Grilled Chicken BLT Grilled Chicken Breast, House Smoked Bacon, Roasted Red Pepper and Basil Mayonnaise, Vine-Ripened Tomato served on Whole Wheat Bread.

	La Platte Farms Black Angus Burger Served with Fries and Swiss, Vermont Cheddar, or Maytag Blue Cheese

	Main Fare

	Tibetan Stirfry Crispy Vegan Beef and Chinese Vegetables Stir-Fried in a Tangerine Soy Sauce. Served with Steamed Basmati Rice.

	Fettuccini a la Carbonara A combination of Smoked Tofu, Roasted Garlic, Cashew Cream and Fettuccini. This Vegan Interpretation of the classic dish is incredibly low in fat.

	Chicken Schnitzel Crispy Chicken Scaloppine with an Almond Crust and Chive Spatzle in a Light Lemon Caper Sauce.

	Pan Sneared Salmon Grand Marnier Glazed Salmon with Asparagus, Purple Thai Rice, and a Citrus Gastrique

	Honey Glazed Pork Tenderloin Honey Mustard Glazed Smoked Pork Tenderloin with Apple Chutney and Horseradish Mashed Potatoes.

	Chicken Puff Pie Fresh Roasted Chicken in a Velvety Sauce with Medley of Fall Vegetables, Under a Delicate Layer of Puff Pastry

	Dinner
	Starters

	Smoked Salmon Roulade, Salmon Tartar and Spice Marinated Salmon, Corn Blini, Sweet Mustard Sauce

	Twice Baked Cheddar Souffle, Asparagus Au Gratin

	Seared Scallops, Carmelized Honey Dressing

	Roasted Quail stuffed with Wild Mushrooms, Onion Tart Tatin, Port Reduction

	Warm Goat Cheese Croustillant, Watercress, Red Pepper Coulis

	Duck Foie Gras Ballotine, Onion-Cranberry Jam, Toasted Brioche

	Entrees

	Grilled Vegetable Napoleon, Beans and Rosemary Ragout, Red Pepper Coulis

	Grilled Chicken Breast, Chive-Potato Pancake, Julienne of Vegetable, Tarragon Veloute

	Grilled Tenderloin of Beef, Dauphine Potatoes, Chasseur Sauce

	Seared Salmon, Spring Vegetable Ragout Sorrel Beurre Blanc

	Pan Seared Halibut, Sauteed Begetables, Lobster Dumplings, Lemongrass and Lobster Fumet

	Pan Seared Duck Breast, Coconut, Currant, and Pistachio with Jasmine Rice, Spiced Squash Ragout

	Pork Tournedos, Sweet Pea Puree, Rhubarb Sauce

	Soups

	Roasted Beef and Fennel

	Port Mushroom Consomme, Duck Confit Napoleon

	Lobster Bisque

	Salads

	Mesclun Greens, Lemon Vinaigrette

	Red and Green Apples, Vermont Blue Cheese, Frisee, Walnut Oil Vinaigrette

	Baby Spinach, Fennel and Orange, Maple Bacon Dressing

	Butler's Prix Fixe Menu


	Duck Foie Gras

	Seared Salmon

	Butler's Dessert Selection



	Pre-Dinner
	Specials

	Jon's Rubin Eggs & Ham

Butler's Restaurant Menu