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Businesses & Services -> Food & Shopping -> Dining -> Restaurants

Chef's Table

118 Main Street,, Montpelier, VT 05602 (Map) (Set as Local)
802.229.9202

Chef's Table Montpelier Vermont


Hours of Operation
Day Open Close
Sunday:
Monday:
Tuesday: 5:30 pm 9:00 pm
Wednesday: 5:30 pm 9:00 pm
Thursday: 5:30 pm 9:00 pm
Friday: 5:30 pm 9:00 pm
Saturday: 5:30 pm 9:00 pm
Other:


Email:
donnah@neci.edu

802.229.9202
Calendars of Events:
Events

Affiliated with:
New England Culinary Institute
Welcome to New England Culinary Institute!

Your career

Butler's at the Inn at Essex
Butler's at the Inn at Essex features a bold reinterpretation of

Website: www.necidining.com/chefs-table.html

As the culminating kitchen classroom for our students, the Chef's Table encompasses all of the education and passion that NECI provides. These students, in the final stages of their education, have designed many of this evening's dishes under the watchful eyes of Chef Chef Lynette Mosher and Pastry Chef Ron Fousek. Talented staff and interns provide the service, with Denis Boucher as the Manager. Every experience at the Chef's Table is important to us and we hope you enjoy the personal touches and attention to detail that make the Chef's Table a truly unique restaurant.

Appetizers

SEASONAL SOUP 4.50
always vegetarian
Jean Louis Blanc de Blanc, NV

DUCK CONFIT STUFFED ONION 7.50
roasted local yellow onion, mizuna lettuce, tarragon vinaigrette
Calera Pinot Noir, 2003

SEARED VEAL SWEETBREADS 8.50
roasted root vegetables, veal stock, Wellspring farm greens
Kendall-Jackson Grand Reserve Chardonnay, 2003

ELLIE'S FARM SQUASH SALAD 6.00
pumpkin seeds, goat cheese, candied walnuts, blood oranges, hearty greens
Domaine Pichot Vouvray, 2004

SCALLOP SEVICHE 7.50
truffles, mizuna puree
Monson Family Estates "Stone Cap" Chardonnay, 2004

SEARED TUNA 9.00
baby bok choy, plum wine vinaigrette, wasabi
Von Hovel Estate Riesling, QbA, 2004

Entr�es

SEARED BEEF TENDERLOIN 24.50
Purple potatoes, haricot vert, sauce bearnaise
Hahn Estate Merlot, 2004

RABBIT ROULADE 18.50
Vermont raised rabbit confit, ricotta gnocchi, wild mushrooms, fig & arugula salad, pickled shallots
Hahn Estate Merlot, 2004

ROASTED RACK OF LAMB 22.00
quince tarte tatin, braised root vegetables, spiced jus
Edmeades Zinfandel, 2004

VERMONT PORK THREE WAYS 18.50
-grilled loin - fresh bacon -braised shoulder, fresh corn, Italian crab apple moutarda
Calera Pinot Noir, 2004

CAVENDISH FARMS PHEASANT 21.00
dried grape risotto cake, bitter greens, chestnuts, bacon
Calera Pinot Noir, 2004

STUFFED BABY HEIRLOOM EGGPLANT 16.50
charred eggplant, grilled ratatouille, quinoa salad, mint & yogurt
Louis Martini, Cabernet Sauvignon, 2002

GRILLED SEA BASS 25.00
Coconut rice, curry carrot sauce, frisee & radish salad
Von Hovel Estate Riesling, QbA, 2004

Desserts
All desserts 6.00

Chocolate Praline Torte
chocolate mousse, mocha anglaise

Lemon Chibust
shortbread crust, lemon custard, blueberry sauce, brandy snap

Lava Cake

Chef's Table Assorted Cheeses

Grapefruit Gratin
sabayon, tuille basket, fruit sorbet


Services Offered:
Dining
Restaurants
Smoking : Smoke Free Area
Seating : Indoor
Cuisine : American
Meals : Dinner
Food Types : Vegetarian, Seafood, Beef / Chicken / Pork

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