Monday, March 10, 2014

Monday Night Supper Menu - 3/10


 

61 MAIN
Monday Night Supper
Includes Entrée Choice, Side Choice, Dessert and Beverage
-$12
Entrée Choices
61 Burger
Farm Fresh house made patty served on toasted ciabatta with mayo, cheddar cheese, bacon, sliced tomatoes, & lettuce

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

Seafood & Risotto Pie  GF
Chopped scallops, shrimp, & flounder with a spinach & herb broth baked topped with citrus-parmesan risotto

Meatloaf
Rosella’s handcrafted meatloaf served over creamy polenta topped with a gouda  gravy

Chicken & Duck Terrine  GF
Layers of Charleston gold rice with kalamata olives, chopped chicken, & duck served warm over Victor’s marinara sauce

Pasta Bake
Fresh pasta sheets layered with spinach, mushrooms, & yellow squash in a butternut squash cream  topped with house made mozzarella cheese

Trout  GF
GA Mtn. trout filet pan fried & topped with a 3-way tomato sauce

Flounder
Panko breaded flounder filet topped with a creamy tomato & seafood sauce

Vegetable Plate 
choose your own four sides

Side Choices
Red potato mash
Beet, quinoa, kale, lima bean, & sweet potato salad
Rice casserole
Broccoli & cauliflower
Creamy local grits
Side salad
Cup of soup

Soups
Vegetable Barley (v)
OR
Parsnip, potato, & poultry (gf)

Tonight’s Dessert
Chocolate & orange bread pudding with espresso gelato
v=vegetarian, gf=gluten free

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