Monday, September 30, 2013

Monday Night Supper Menu - 09/30

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

Entrée Choices              
61 Burger
Farm Fresh house made patty mixed with Chad’s red pepper relish topped with provolone cheese, sliced salami,  & sliced tomatoes on toasted ciabatta with mayo

Ragu gf
Trio of beef short ribs, lamb, & local pork  sausage with a red wine sauce, carrots, & pearl onions over blue cornmeal creamy polenta

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

Trout gf
Pan fried  trout filet topped with local apple & greek yogurt vinaigrette

Kielbasa & Grits gf
Grilled smoked kielbasa with cabbage over creamy grits topped with horseradish mustard sauce

Seafood Rice gf
GA shrimp, scallop pieces, calamari, clams, &  mussels mixed with a Peruvian red pepper sauce & rice topped with marinated red onions

Vegetable Lasagna
Layers of pasta sheets, sauteed spinach, butterut squash puree, shiitake, chanterelle, & portabello mushrooms with parmesan & provolone cheeses

House made local beef & pork meatloaf served over toasted sourdough topped with tomato gravy

Baked Chicken gf
Herb & olive oil baked Springer Mtn. chicken leg quarter served topped with a white wine jus

Vegetable Plate
choose your own four sides

Side Choices
Wild rice casserole
Roasted eggplant & onions
Buttered lima beans
Potato mash
Quinoa primavera
Farro risotto w/ sweet peppers
2 chevre & bacon filled deviled eggs
Cup of soup
Side salad

White bean (gf,v)
Local beef & orzo

Tonight’s Dessert
Chocolate coconut macaroon
v= vegetarian, gf=gluten free

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