Monday, March 31, 2014

Monday Night Supper Menu - 3/31

Monday Night Supper
Includes Entrée Choice, Side Choice, Dessert and Beverage      
Entrée Choices
61 Burger
Farm Fresh house made patty with carrots & cilantro served on toasted ciabatta with a sesame-cilantro aioli with sliced tomatoes, & local pea shoots

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

BBQ Scallops Grits GF
Seared scallops with a tangy tropical bbq sauce over creamy local grits

Chicken, ham, proscuitto, & duck with squash & sweet peppers topped with white beans, parmesan, & seasoned bread crumbs

Shepherd’s Pie  GF
Ground beef, pork, & lamb with cabbage baked topped with a creamy cheddar & chive mash

Baked Pasta “Pie”
Gigli noodles with asparagus, local shiitakes, mozzarella, & capers topped with buttered bread crumbs

Trout  GF
GA Mtn. trout filet pan fried & topped with a lemon-feta-chive tartar sauce

Fish & Chowder
Fried pieces of Tom’s flounder served with a corn & clam chowder and lemon wedges

Chicken & Spinach
Pan fried bread crumb chicken breast pieces over raw baby spinach with a tarragon & mustard aioli

Vegetable Plate 
choose your own four sides

Side Choices
Asparagus risotto
Purple kale & shredded brussels
Caramelized brussels sprouts
Roasted beets
Sweet pea custard
Side salad
Cup of soup

Creamy mushroom & wild rice (gf, v)
Grit & kale chowder (gf)

Tonight’s Dessert
Italian Cream Cake
v=vegetarian, gf=gluten free



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