Monday, January 13, 2014

Monday Night Supper Menu - 1/13

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

Entrée Choices
61 Burger
Farm Fresh house made patty served open faced on a toasted English muffin with lettuce, sliced tomato, kalamata olives, Roy’s feta, & a tarragon tzatziki

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

Seafood gf
A sauté of mussels & shrimp in a sweet red pepper sauce over white rice

A patty of blended local chicken & duck dredged in panko and pan fried served topped with a mustard-white wine sauce over blue cornmeal polenta

Pork Stew gf
Ham & pork pieces with caramelized onions, lima beans, & carrots in a creamy bourbon barrel beer sauce with crispy polenta

Scallops Florentine
Scallop pieces served in an individual casserole dish baked with spinach, tomatoes, & parmesan cream

Trout gf
Pan fried trout filet topped with a local kale pesto

Lasagna Bake
Fresh pasta sheets layered with spinach&butternut squash puree with mushrooms & provolone

Vegetable Plate 
choose your own four sides

Side Choices
Creamy local grits
Roasted beets & baby carrots
Roasted cauliflower & couscous
Red potato mash
Sautéed kale with fried garlic
Parsnip duo
Balsamic collards
Cup of soup
Side salad

Split Pea  (gf, v)
Local chili with grains & beans

Tonight’s Dessert
Ceebee’s orange & cornmeal cake with a honey butter drizzle

v=vegetarian, gf=gluten free

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