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NECI Valentine's Day 2015

 

    This year at NECI on Main we offer two nights and three floors of Valentine's revelry!  

Friday evening, we will serve a 4-course prix fixe menu ($45 per person plus tax & gratutity) and an abreviated selection of regular items from our dinner menu in the lounge and on the main floor.  Saturday as the town is covered in hearts thanks to the Valentine's Day Phantom, each floor will lend a distinctly different experience.

In Chef's Table, Victor Duprey, one of the foremost importers of vanilla in the country, and Executive Chef Jean Louis Gerin will host a 5 course dinner showcasing vanilla from around the world.

On the main floor we will offer our 4-course prix fixe menu ONLY!

In the lounge, you buy the drinks, we buy the tapas! We will offer very limited fare to let you gnosh and mingle, keeping it light and loose.

Pick the floor that is right for you and call us if you want to reserve a table! Space is limited! 

Reservations - (802) 223-3188

Our prix fixe menu available Friday & Saturday evening:

($45 per person plus tax & gratutity)

Amuse-Bouche

Fried Oyster

Celeriac puree, pickles

First Courses

Pan- Seared Sea Scallops

Red Sauerkraut, pancetta and beluga lentils, Butternut squash velouté

 

Seared Foie Gras

Boston brown bread, compressed apples, tarragon mustard and Banyuls vinegar

 

Frisée Salad

Vermont Creamery goat cheese fondue, pink beets, port reduction vinaigrette, candied pecans and pistachios

 

PT Farms Grass-fed Steak Tartare

Quail Egg, Gaufrette potatoes, mache salad, pickled shallots

 

House-Smoked Salmon

Cauliflower Emulsion, Brioche croutons, cucumber Gelée

 

 

Main Courses

Five-Spiced Duck a la Planche

Savory cherry and cornmeal pudding, baby bok choy with ginger, whole grain mustard jus

 

PT Farms Grilled Sirloin of Beef

Herbed gnocchi with chestnuts and Swiss chard, mushroom puree,  Bordelaise

 

Cod with clams

“Chowder” sauce, bacon chip, Yukon gold potato cake, roasted carrots

 

Pan-Seared Arctic Char

Meyer Lemon Fingerling Potatoes, Spinach, and Hibiscus Beurre Blanc

 

Vegetable Tower

Smoked eggplant, celery root fritter, and Roasted tomatoes, quinoa, spinach puree

 

Sorbet

Champagne and Raspberry

 

Dessert

Chocolate and Vanilla Duo for Two

Chocolate flourless cake layered with mocha ganache, Chantilly cream, chocolate sauce, chocolate décor

Vanilla bean pound cake, frozen fleur de lait, orange anglaise, spun sugar

 

 

In the Chef's Table, Saturday evening ONLY :
($150/couple plus tax & gratuity, wine pairings included)

  Fresh Oyster Topped with Warm Vanilla Vinaigrette

Roasted Squash, Grilled Pork Belly with Mire Poix Roots, Madagascar Vanilla-Lobster Bisque Foam

Seared Scallops Powdered with Tahitian Vanilla Powder and Pure Cocoa Butter - Risotto with Truffle Shavings

Duck Breast Slivers and Pulled Confit Mexican Vanilla Mole Sauce

Three Desserts, Showcasing the Three Vanilla Regions