Monday, March 3, 2014

Monday Night Supper Menu - 3/3


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 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

Seafood
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

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

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

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