Monday, March 3, 2014

Monday Night Supper Menu - 3/3

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 basil pesto mayo, sliced tomatoes, spinach, & melted provolone cheese

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

A Peruvian yellow pepper, potato, mussel, & shrimp stew topped with a petite crab cake

Shepherd’s Pie  GF
Local pork & creamed beef  layered with sweet green peas,  mustardy parsnip purée, & gruyere cheese

Flounder Nuggets
Hand breaded fried flounder pieces served with sriracha mayo

Beef Brisket GF
Sliced slow-cooked local brisket served over creamy potato mash with warm 61 steak sauce

Pasta Bake
Fresh pasta sheets layered with spinach, mushrooms, & butternut squash purée topped with parmesan cheese

Trout  GF
GA Mtn. trout filet baked in parchment with mixed herbs

Chicken & Grits
Crispy sliced chicken breast served over creamy local grits with a duck, pecan, & pear butter

Vegetable Plate 
choose your own four sides

Side Choices
Mashed potatoes
Beet, quinoa, & sweet potato salad
Rice casserole
Purple kale & cabbage
Roasted potato wedges
 with chopped bacon
Brussels sprouts
 with red potatoes & radishes
Side salad
Cup of soup

Split pea with rice & beet greens (gf, v)
Creamy chicken & lima bean (gf)

Tonight’s Dessert
Chocolate chip oatmeal bar with salted caramel sauce

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