$30 Dinner Menu

Closed Sunday and Monday.

Appetizer Options

Kale, Spinach, Apple and Feta Phyllo Cigar
Root-vegetable coleslaw

Chef Michel Leborgne Soupe à l’Oignon
NECI founding chef’s favorite artisanal onion soup

Cheese Soufflé
Vermont Creamery goat cheese

Main Course Options

Sous-Vide-and-Seared Flank Steak
Roasted spring vegetables, mashed potato and baguette, with choice of cognac-green pepper crème fraîche or chimichurri

Vegetable Shepherd’s Pie
Harvest vegetable ragout, sweet potato mash, served with a small salad

Seafood Vol-au-Vent and Bisque
Crunchy vegetable mirepoix


Trio of Desserts

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