Monday, January 27, 2014

Monday Night Supper

Fish Parmesan
Breaded & fried sole filet topped with Victor’s marinara and melted provolone

Cavatappi pasta with creamy goats milk cheese, roasted eggplant, spinach, red pepper flake,  tomatoes, & salami

Trout gf
Pan fried trout filet topped with a chilled double onion, tangerine, & greek yogurt sauce

61 Chicken
Pan fried local chicken breast topped with creamy mushroom sauce over white rice

Vegetable Plate 
choose your own four sides

Side Choices
Creamy local grits
Roasted beets & kale
Caramelized onion &cheddar polenta
Rice casserole
Quinoa with fried sweet potatoes
Red potato mash
Farro with sweet peppers & bok choy
Cup of soup
Side salad

61 Patty Melt
Farm Fresh house made patty served on toasted rye with bacon, tomato slices, Tilamook cheddar, & caramelized onions

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

Seafood & Bass gf
Clams, calamari,  & shrimp in a Peruvian yellow pepper sauce over pan fried  wild striped bass

61 Shepherds Pie  gf
Local sliced beef & ground pork with tomato gravy, carrots, pearl onions, & turnips topped with parsnip puree & parmesan

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