Monday, February 24, 2014

Monday Night Supper - Monday, 2/24

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 melted gruyere cheese, sliced bacon, spinach, & a spicy dijon

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

Mussels & Seafood GF
Sautéed mussels, calamari, & GA shrimp with white wine-tomato broth topped with fried potatoes

Pork & Polenta GF
Local roast pork loin medallion served over creamy blue cornmeal polenta topped with sausage gravy

Flounder Nuggets
Hand breaded fried flounder pieces served with sriracha mayo

Flank Steak Fajitas
Sliced marinated flank steak served with spiced peppers, onions, wild rice, flour tortillas, & sour cream

Orchiette pasta tossed in a tomato and roasted red pepper sauce with mushrooms, genoa salami, & manchengo cheese

Trout  GF
Pan fried GA Mtn. trout filet topped with a pecan & brown butter sauce

Duck Salad GF
Slow cooked duck leg with crispy skin served over a petite salad of arugula, roasted balsamic pear, onions, & dried cherries with a citrus vinaigrette

Vegetable Plate 
choose your own four sides

Side Choices
Creamy local grits
Mashed potatoes with parsnips, carrots, & pearl onions
Lima beans & rainbow chard
Sweet potato crisps
Side salad
Cup of soup

Tomato bisque (gf, v)
Chicken soup(gf)

Tonight’s Dessert
Local cornmeal & olive oil cake with a GA strawberry & rosemary scented sauce 

v=vegetarian, gf=gluten free

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