Monday, November 18, 2013

Monday Night Supper Menu - 11/18

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

Entrée Choices

61 Burger
Farm Fresh house made patty topped with swiss cheese, bacon, & local shiitake mushrooms with mayo on toasted ciabatta

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 pomegranate-basil yogurt sauce

Fried Seafood Trio
Hand breaded & fried GA  shrimp, grouper, & calamari served with traditional tartar & cocktail sauces

Triple Ragu
Slow-cooked shredded American lamb, local beef brisket,  & rabbit  with pearl onions, carrots, & spaghetti squash served over farro risotto

Scallops & Polenta gf
Pan seared sea scallops over creamy blue cornmeal polenta topped with basil pesto

Lasagna & Chicken
Fresh lasagna sheets layered with butternut squash puree, local shiitake mushrooms, & parmesan baked & topped with panko encrusted chicken breast slices

Acorn Squash & Curried Veggies
Roasted acorn squash half filled with sauteed veggies in green curry & rice

Vegetable Plate 
choose your own four sides

Side Choices
Wild rice casserole
Turnip greens
Baby turnips w/ purple cabbage
Sweet potato steak fries
Local creamed kale
Citrus grits
Sunchoke puree with brussels sprouts
Cup of soup
Side salad

Turkey chili w/ sour cream (gf)
Split pea  (gf, v)

Tonight’s Dessert
Pumpkin cake with brown sugar whip & candied pecans

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