Monday, March 11, 2013

Monday Night Supper - 03/11

Monday Night Supper                                                                              
Includes Entrée Choice, Side Choice, Dessert and Beverage

Entrée Choices 

Salmon  Burger
House made atlantic salmon patty topped sautéed sweet onions on toasted croissant w/ sriracha mayo

Pork  Casserole  
Slow cooked all natural pork  tossed with a  white wine jus, cabbage, & egg noodles topped w/ parsnip puree & baked in an individual casserole dish

Buffalo Chicken Tenders
Hand breaded chicken breast tenders tossed in 61 hot sauce served w/carrots, celery, & blue cheese or ranch

Beef Stew  gf
Farm fresh beef slow cooked in red wine  and tomato juice with pearl onions & potatoes

Trout gf
Pan fried GA Mtn. trout filet topped w/ CeeBee’s baboon lemon white wine butter sauce

Peruvian Fried  Seafood
Fried GA shrimp, grouper, & scallops  served over yukon gold potato rounds  topped w/ marinated onions & tomatoes

Black bean Quesadilla
Puree of black beans w/ smoked gouda& spinach in a toasted flour tortilla served w/ house made guacamole

Pasta Pomodoro
Cavatappi pasta tossed w/ a light fresh basil & heirloom tomato sauce served w/ parmesan cheese

Vegetable Plate
choose your own four sides

Side Choices
Creamy  grits
Cabbage & kielbosa
Fried eggplant
Roasted beets
Duo of cabbage
Sweet potato cake (not g.f).
Cup of soup
Side salad

Tomato bisque  v,gf
Pork & sweet potato  gf

Tonight’s Dessert
CeeBee’s tangerine bar w/ shorbread crust

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