Monday, February 17, 2014

Moday Night Supper

61 Pattymelt
Farm Fresh house made patty served on toasted rye with mayo, swiss cheese, caramelized onions, sliced tomatoes, & bacon.

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

Seafood Bake
Scallops over white wine cream, calamari, grouper, & clam sauce with parmesan & farro risotto

Meatloaf & Mushrooms
House made meatloaf topped with red wine mushrooms &
fresh mozzarella

Sole Mueniere GF
Baked filet of flakey white fish with brown butter-caper sauce over white rice

Cacciatore Trio  GF

Slow cooked pork, veal, & rabbit with white wine, tomatoes, & kalamata olives over creamy parsnips

Chicken Pasta
Orchiette pasta tossed in a gorgonzola butternut squash cream sauce with chopped broccolini, sliced chicken breast, & gorgonzola toast
Trout  GF
Parchment baked herbed trout filet topped with a tangy citrus sour cream

Stuffed Quail
Cornbread stuffed whole roasted quail with a creamy mustard sauce & mashed potatoes

Vegetable Plate 
choose your own four sides

Side Choices
Roasted beets
Baked rice casserole
Cabbage duo & brussels
Creamy grits
Sautéed kale
Blue cornmeal polenta

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