| Phineas Swann |
| Entrees
All entrees are served with a rice or pasta of the day, a fresh steamed or sauteed vegetable, and bread. Poached or Broiled Salmon with Bearnaise Sauce Wild Atlantic Salmon poached or broiled and lightly topped with Bearnaise sauce We recommend Clos LaChance Chardonnay 2005 with this entree. Chicken Chardonnay Thinly pounded chicken breast sauteed in butter and served over a bed of wilted spinach, covered with sauteed mushrooms and julienned onions with a lemon and white wine glaze We would suggest Hugo Unwooded Chardonnay 2006 with this entree. Boneless Pork Loin Medallions With Vermont Maple Glaze Generously portioned pork loin medallions sauteed in butter and maple syrup with our own special glaze made from locally produced maple syrup and mustard This entree is well paired with Mt. Difficulty Roaring Meg Pinot Noir 2006. Tilapia With Jalapenos and Cilantro Sauce Succulent talapia soaked in milk and baked with olive oil, onions, jalapenos, and cilantro Our wine suggestion for this entree is Meulenhof Erdener Treppchen Riesling Kabinett 2006. Curried Tofu and Vegetables with Mandarin Oranges Crisp pieces of tofu tossed with stir-fried vegetables in a sesame and orange glaze and served over a bed of rice noodles Sollner Gruner Veltliner Danubio 2005 pairs well with this entree. Chicken Marsala Boneless, skinless chicken breast thinly pounded, sauteed in butter, and simmered in our own Marsala wine demi glaze with mushrooms and onions We suggest you try this entree with Alta Ridge 25 Brix Merlot 2004. |
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| Dinner In |
| Copyright 2007 Phineas Swann - 195 Main Street - Montgomery Center, VT 05471 - 802-326-4306 |
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