Monday, March 24, 2014

Monday Night Supper Menu - 3/24

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

Entrée Choices
61 Italian  Burger
Farm Fresh house made patty served on toasted foccacia with pesto mayo, melted provolone cheese, sliced tomato, capicola ham, & local kale

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

Scallops Florentine 
Seared scallop pieces, cream & onion sauce, spinach, tomatoes, & parmesan

Turkey Cassoulet
Ground turkey with red wine & mushrooms topped with white beans, roasted red peppers, artichokes, & gruyere cheese

Pork & Grits gf
Pulled pork, ham, & sausage in a light gravy over cheddar & black bean grits

Spring Pasta
Noodles sautéed with garlic butter, local pea tendrils, diced zucchini & squash, & asparagus topped with black truffle cheese

Trout  GF
GA Mtn. trout filet pan fried & topped with sauce meuniere

Peruvian Fried Fish gf
Fried pieces of Tom’s monkfish over fried potato rounds topped with marinated onions & tomatoes

Vegetable Plate 
choose your own four sides

Side Choices
Rutabaga puree with diced brussels
Parsnips, pearl onions, & lima beans
Roasted beets
Chip duo
Sautéed cabbage
Side salad
Cup of soup

Lemon chicken & rice (gf)
Bean duo (v,gf)

Tonight’s Dessert
Banana split trifle
v=vegetarian, gf=gluten free


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