Monday, November 4, 2013

Monday Night Supper Menu - 11/4

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

Entrée Choices

61 Greek  Burger
Farm Fresh house made patty with kalamata olive, tomato, & red onion tapenade with Roy’s feta & leaf lettuce toasted ciabatta roll

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 local basil pesto

Seafood & Rice gf
GA  shrimp, clams, & calamari in a yellow pepper, white wine, & tarragon sauce with diced red potatoes over white rice

Lamb Stew  gf
Slow-cooked diced American lamb with pearl onions & carrots  in a red wine  & tomato sauce topped with fried sweet potato crisps

Chicken Shephards Pie  gf
Chopped local creamy chicken, celery,  & shiitake mushrooms  topped with red potato mash & smoked gouda cheese

Lasagna Bake
Fresh lasagna sheets layered with butternut squash puree, local shiitake mushrooms, & parmesan baked over pesto & ricotta cream

Scallops & Grits gf
Pan seared scallops with a Peruvian red pepper sauce over creamy citrus grits

Vegetable Plate  
choose your own four sides

Side Choices
Wild rice casserole
Roasted beets & red potatoes
Blue cornmeal polenta n/v
Sautéed bok choy & napa cabbage
Farro risotto
Cup of soup
Side salad

Creamy sweet potato & lima bean (v, gf)
Beef & cabbage  (gf)

Tonight’s Dessert
Spice cake with an espresso glaze 

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