Any Soup or Starter, Choice of Entrée, Dessert Buffet Table. 16.95
new potatoes, fresh thyme, bacon.
cup 2.95, bowl 3.50
chef’s choice of seasonal ingredients.
cup 2.95, bowl 3.50
warm tomato jam, garlic aioli. 7.95
tomato chutney, ricotta, house made mayonnaise. 5.95
mixed greens, citrus gastrique. 7.95
featured Vermont cheese, roasted fig spread, balsamic drizzle. 6.95
black bean, sweet potato, Cabot pepper jack, sour cream, mole. 6.95
add chicken breast 3.25 add shrimp 3.95
chef’s choice of seasonal ingredient. 7.50
parmesan, garlic croutons, anchovies.
small 4.50, large 6.95
add grilled chicken breast 3.25
add grilled shrimp or crispy calamari 3.95
pomegranate, citrus vinaigrette. 5.95
roasted Jerusalem artichoke & couscous; fennel, clementine, pomegranate; heirloom bean. 5.95
mesclun, beets, carrots, pumpkin seeds
choice of sherry vinaigrette, maple balsamic vinaigrette, blue cheese & buttermilk dressing. 4.95
braised greens, roasted root vegetables, chevre, home fries, toasted buttered sourdough. 9.95
poached eggs, creamy polenta, Vermont bacon, sauce choron, home fries. 9.95
three egg omelet, toasted buttered sourdough, home fries, choice of Boucher blue cheese, Vermont Butter & Cheese chevre, Taylor Farm smoked gouda or Grafton aged cheddar. 8.95
house made crepes, sweet ricotta, citrus compote, fennel &, clementine salad. 7.95
choice of Boucher blue cheese, Vermont Butter & Cheese chevre, Taylor Farm smoked gouda or Grafton aged cheddar.
duck confit, baked local egg, chile spiced onions. 10.95
duck confit, poached or fried local eggs. 10.95
maple roasted apple, whipped cinnamon sugar butter. 8.95
hand cut fries, béarnaise. 12.95
All sandwiches with choice of potato chips, carrot slaw or French fries. Substitute a side salad, add 1.95
carrot slaw, kaiser roll. 6.95
sauerkraut, Russian dressing, rye bread. 6.95
red onion marmalade, Cabot cheddar, torpedo roll. 6.95
Boursin cheese, red onion marmalade, mountain bread. 8.95
pickled onion, lettuce, spicy remoulade, kaiser roll. 7.95
chevre, sun dried tomato, grilled country bread. 6.95
Back 40 Beef ground Angus, lettuce, tomato, red onion, blue cheese, Swiss, Cabot cheddar or pepper jack cheese. 9.95
add Vermont Smoke & Cure bacon 1.50
$5.95
All menu items are prepared by NECI’s first year morning À la Carte class under the direction of Chef Instructor Artie Fleischer.
The first year Table Service class is conducted under the direction of Chef Instructor Martha Franklin.