Monday, March 10, 2014

Monday Night Supper Menu - 3/10


Monday Night Supper
Includes Entrée Choice, Side Choice, Dessert and Beverage
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

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

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

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

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

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