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