Monday, April 1, 2013

Monday Night Supper - 04/01

Includes Entrée Choice, Side Choice, Dessert and Beverage

Entrée Choices

Chicken Burger
House made chicken croquette served on a toasted croissant w/ a sliced tomato & Peruvian yellow pepper-parmesan sauce

Baked Pasta
Egg noodles, gouda cream sauce, lima beans, & chopped tomatoes

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

Trout gf
Pan fried GA mtn. trout filet topped w/ creamy basil pesto drizzle

Seafood Creole gf
GA shrimp, calico scallops, & clams cooked w/ tomato, white wine, & sweet pepper Creole over rice

Fried Bass gf
Hand breaded wild striped bass served w/ lime marinated roasted beets & red potatoes

Pork Sandwich
Local pork tossed with sweet asian bbq sauce topped w/ apple cabbage slaw served on toasted  sourdough

Beef Brisket
Farm Fresh braised beef brisket served w/ a sweet potato stout and
shiitake mushroom sauce over sweet potato wonton

Vegetable Plate
choose your own four sides

Side Choices
Creamy garlic grits
Buttered brussel sprouts
Curried potato wedges & baby carrots
Carrots & chard
Chopped broccolini
Potato gratin
Cup of soup
Side salad

Tomato, vegetable, &risotto  v,gf
Buffalo chili  gf
v:  vegetarian  gf:  gluten-free                                                                                                                                    

Tonight’s Dessert
Local buttermilk cake
 topped w/ buttercream & GA strwawberries

***please inform server of any & all food allergies***

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