NECI Dining

Our menus evolve regularly.
Here is our summer menu.
All menu items are prepared by NECI students.

Soups

New England Clam Chowder

new potatoes, fresh thyme, salt pork 4.95

Soup of the Day

chef’s market selection focusing on technique and knife skills 3.95

Salads & Starters

Mesclun Green Salad

maple-balsamic vinaigrette, Vermont apple cider vinaigrette, blue cheese dressing 5.95

New England Steamed Mussels

sparkling hard cider, lemon zest, shallots, thyme, grilled country loaf 8.95

Caesar Salad

La Brioche toasted sourdough croutons, parmesan cheese, salt-cured anchovy upon request 7.95
add grilled breast of chicken 3.25
add fried calamari 3.95
add smoked salmon 3.95

Poached Egg, Asparagus and Smoked Salmon Salad

local greens, Dijon mustard vinaigrette 7.95

Crispy Rhode Island Style Fried Calamari

spring greens, pepperoncini, tomato, garlic 7.95

Daily Flatbread

chef’s daily selection 7.95

Tomato & Arugula Salad

extra virgin olive oil, sea salt & fresh cracked pepper 7.95

Local Green Salad with Warm Herb Marinated Goat Cheese

spring greens, Vermont Butter & Cheese chèvre, olive oil, sherry vinaigrette 6.95

Sandwiches

Maine Shrimp Roll

sweet Maine Shrimp, celery, red leaf lettuce, fresh baked soft torpedo roll 7.95

Miniature Slider Trio

pulled pork, sliced beef brisket, lamb burger, honey-mustard, tomato jam, fennel marmalade 9.95

Smoked Salmon Club on Rye

herb boursin, red leaf lettuce, tomato, red onion 8.95

Main Street Grill Burger

Back 40 Farms ground beef, red leaf lettuce, tomato, onion, Kaiser roll, choice of: Cabot Cheddar or Pepperjack, Swiss or Boucher Blue 10.95
add hand sliced Vermont Smoke & Cure Slab Bacon $1.95

Entrées

Fish & Chips

Long Trail Ale batter, tartar sauce, cole slaw 14.50

Grilled Hanger Steak

crushed skin-on Yukon gold potatoes, oven roasted tomatoes, watercress, béarnaise sauce 17.50

Goat Cheese Gnocchi Gratin

Vermont Butter & Cheese chèvre, spinach, Mornay sauce 13.50

Sautéed Calves Liver, Bacon & Caramelized Onions

creamy polenta, sherry pan sauce 14.95

Seared Arctic Char

sweet pea risotto, mushroom vinaigrette, green pea purée 16.50

Grilled Maple Brined & Basted Double Cut Pork Chop

root vegetable cake, spring onions, Vermont maple sauce 15.95

Roasted Free Range Chicken

Misty Knoll half chicken, mashed potatoes, oven baked
tomato, sautéed local spinach, garlic-herb jus 15.50

Steamed Salmon in Paper

Alaskan King salmon, rice pilaf, julienne market vegetables, herb butter 15.95

Roasted Tapenade Stuffed Leg of Vermont Lamb

glazed potatoes, sautéed spinach & pearl onions, Bordelaise sauce 18.95

New England Boiled Seafood Dinner

cod, littleneck clams, sea scallops, mussels,
chorizo, new potatoes, cabbage, carrots 19.95

Desserts

4.50 each

Chocolate Pot de Crème

shortbread cookie, whipped cream

Ginger Cheesecake

orange ginger sauce, vanilla crème anglaise, Vermont honey tuile

Seasonal Vermont Fruit Cobbler

vanilla ice cream, VT Butter & Cheese crème fraiche

Chocolate Pecan Rum Tart

salted caramel ice cream, pecan brittle

Panna Cotta Layer Cake

seasonal berries, salted caramel sauce, raspberry coulis, almond toffee

Trio of Delight - Maple Crème Brulee, Chocolate Mousse Roulade, Rustic Fruit Galette

vanilla crème anglasise, chocolate sauce, raspberry coulis

Ice Cream or Sorbet

seasonal, vanilla, chocolate ice cream or seasonal sorbet

Cake of the Day

student’s creation