Monday, November 11, 2013

Monday Night Supper Menu - 11/11

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

Entrée Choices

61 Patty Melt
Farm Fresh house made patty topped with swiss cheese, bacon, sliced tomatoes, & caramelized onions on toasted sourdough

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

Trout gf
Pan fried filet of GA Mtn. trout topped with creamy  gorgonzola & celery slaw

Baked Seafood Medley
GA  shrimp, clams, & calamari in a creamy white wine sauce baked topped with shredded potatoes & parmesan

Lamb & Beef Stew 
Slow-cooked diced American lamb & local beef brisket with pearl onions, carrots, & couscous  in a red wine & tomato sauce

Scottish Salmon gf
Grilled filet topped with Victor’s soy-ginger-herb sauce

Lasagna Bake
Fresh lasagna sheets layered with butternut squash puree, local shiitake mushrooms, & parmesan baked over creamy kale & sweet potato mash

Scallop & Cheeks gf
Pan seared scallop & fried skate cheeks over sweet pepper & parmesan farro& carrot puree

Vegetable Plate 
choose your own four sides

Side Choices
Wild rice casserole
Roasted beets
Blue cornmeal polenta n/v
Sweet potato steak fries
Citrus grits
Zucchini & squash
Sunchoke puree with brussels sprouts
Cup of soup
Side salad

Creamy chicken & rice (gf)
Lima bean & roasted corn  (gf, v)

Tonight’s Dessert
Pumpkin & chocolate brownies with spiced cream cheese whip

v:  vegetarian  gf:  gluten-free                                                                                                                                          

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