Monday, February 3, 2014

Monday Night Supper Menu - 2/3

    Monday Night Supper
Includes Entrée Choice, Side Choice, Dessert and Beverage           
Entrée Choices         
61 Burger
Farm Fresh house made patty served on toasted croissant with pimento cheese, sliced tomato, bacon, & a pickle
Buffalo Chicken Tenders  
Hand breaded chicken  tenders
fried  & tossed in 61 hot sauce served with carrots, celery, &
blue cheese or ranch dressing

Scallop Bake  gf
Scallop pieces over lentils topped with white wine lobster
 cream sauce
Mussels  gf
PEI mussels sautéed with Victor’s tomato sauce & garbanzo beans served with a zucchini fritter
Creamy Chicken   gf
Shredded local chicken & double mushrooms in a white wine cream over a baked wild rice cake

Mac’n’cheese:  Orchiette pasta, caramelized onions, bacon, lima beans, cheddar, & parm with a crumble topping

Trout gf
Pan fried trout filet topped with brown butter, sliced almonds, & dried cherries
Brisket Sloppy Joe
Slow cooked local beef brisket in a tangy tomato sauce served over a cornmeal cake
Duck & Rabbit Salad
Warm pulled duck & rabbit over a buttermilk –herb dressed napa & purple cabbage slaw

Vegetable Plate 
choose your own four sides

Side Choices
Creamy local grits
Fried eggplant with greek yogurt
Blue cheese & bacon potato salad
Zucchini, yellow squash, & bok choy
Red potato mash
Cup of soup
Side salad
Creamy potato and lima bean (gf, v)
Local pork & cabbage (gf)
Tonight’s Dessert
Coconut cream cake

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