NECI certainly had an influence on how I conduct my business today. I was surrounded by chefs who took sustainable agriculture very seriously and who were very strong advocates of buying locally produced food. 'This is what we have available, and so this is what we will use,' they would say. And that made perfect sense to me.
Barry Maiden, AOS Culinary Arts, 2000
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)
Celeriac puree, pickles
Pan- Seared Sea Scallops
Sauerkraut, pancetta and beluga lentils, Butternut squash velouté
Seared Foie Gras
Boston brown bread, compressed apples, tarragon mustard and Banyuls vinegar
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
Cauliflower Emulsion, Brioche croutons, cucumber Gelée
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
Smoked eggplant, celery root fritter, and Roasted tomatoes, quinoa, spinach puree
Champagne and Raspberry
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