The Black Swan

The Black Swan
4384 Main St., Manchester Village, VT 05254 USA

Telephone. 802-362-3807
Email. blkswan@adelphia.net
Website. blackswanrestaurant.com
Proprietors. Richard and Kathy Whisenhunt

Established in 1985 as the Black Swan, located in one of Manchester’s most historic buildings, a beautiful 1834 brick Colonial home. The Black Swan features 3 intimate dining rooms (one with fireside dining) and a cozy cocktail lounge with a fireplace.
Owners Richard and Kathy Whisenhunt have worked hard to put their signature on the cuisine and décor. Richard, the chef, hails from San Francisco and brings his experience in the kitchens of Ondine’s of
Sausalito, The Homestead Inn of Greenwich, CT and New York’s Le Cirque and combines it with his own personal style of cooking to provide his guests with a most memorable dining experience. Offering the freshest ingredients and an eclectic array of dishes from his French, Continental and California repertoire, you will find something you love, whether it’s Rack of Lamb with Mint-Lingonberry Sauce, Osso Buco, Spicy Shrimp Jambalaya or Nana’s Fried Chicken with Pan Gravy and Garlic Mashed Potatoes!

Kathy, with 25 years of “front of the house” experience, will greet you at the door and make you feel at home.
Unpretentious and comfortable, but elegant and delicious! Candlelight, Fireplaces, Fresh Flowers, a complete wine list and full bar and a friendly, efficient staff combine to make your evening a most enjoyable experience.
Private dining rooms available for 15 to 35 guests. Full off-premise catering services are available with Kathy and Richard both there to attend to every detail.
Visit their website at www.blackswanrestaurant.com or call them at 802-362- 3807.

H O R S D' O E V R E S

Soup of the Day
5.00

Fresh Maine Crabcake
With Cajun Mayonnaise
8.00

Steamed PEI Rope-Grown Mussels
In White Wine, Garlic and Cream
8.00

Sautéed Homemade Duck Sausage
With a Cranberry Relish
9.00

Warm Goat Cheese on Sourdough Toasts
With Walnuts, Rosemary and Honey
8.00

Stuffed Portabella Mushroom
Fresh Portabella Mushroom Stuffed with
Spinach and Asiago Cheese,
Topped with Melted Mozzarella Cheese
8.50

Polenta and Sundried Tomato Pie
With a Grilled Salsa
7.50

P A S T A ENTREES

Seafood Pasta
Spaghetti with New Zealand Greenlip Mussels,
Jumbo Shrimp and Sea Scallops
In a White Wine, Garlic and Butter Sauce
19.50

Beef Stroganoff
Tender Julienned Beef with Mushrooms
In a Sour Cream-Brown Sauce
Over Buttered Noodles
18.50

Bowtie Pasta with Goat Cheese
Fresh Spinach and Pine Nuts
In a Light Chicken Broth
17.50

Pasta Puttanesca
Fettuccini with Sautéed Tomatoes, Olives, Capers,
Garlic, Chopped Anchovies, Olive Oil
And Fresh Herbs
16.75

Mushroom Pasta
Fettuccini with Sautéed Mixed Mushrooms
In a Madeira-Shallot Sauce
19.25

S P E C I A L T I E S

Each entrée is a specialty of The Black Swan and is prepared to order. Each evening additional selections are offered and will be described by your waiter.

Roast Rack of Lamb
With Lingonberry-Mint Sauce
24.50

Steak Diane
Pounded NY Sirloin Steak, Sautéed
With a Shallot Sauce
25.00

Osso Buco
Braised Veal Shanks in a Vegetable Sauce
21.00

Coq au Vin
A Classic Stew of Chicken, Mushrooms, Pearl Onions
And Bacon in a Rich Red Wine Sauce
17.50

Nana’s Fried Chicken with Pan Gravy
And Garlic Mashed Potatoes
An Old Family Recipe from the Chef
16.50

Spice-Rubbed Roast Loin of Pork
With a Homemade Apple Chutney
18.50

Scallopine of Venison
Sautéed Scallopine of Venison
Napped with a Blueberry Sauce 23.50

Broiled Filet of Salmon
With a Mustard-Maple Sauce
18.50

Spicy Jambalaya
A Stew of Shrimp, Andouille Sausage, Rice
And Vegetables Seasoned with Cajun Spices
With Homemade Corn Bread
19.50

Macadamia Nut-Crusted Tilapia
With a Dollop of Orange Compound Butter
18.50

Entrees include a Salad of Fresh Greens
Served with our own special Tahini Vinaigrette and Warm Sourdough Bread

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Go to The Black Swan Web Site