Monday, April 14, 2014

Monday Night Supper Menu - 4/14

Monday Night Supper

Includes Entrée Choice, Side Choice, Dessert and Beverage


Entrée Choices
61 Primanti Burger
Farm Fresh house made patty with melted cheddar, coleslaw, and fries on toasted ciabatta

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

Coconut & panko breaded and fried fresh GA shrimp served with Victor’s pineapple & sweet
pepper “island” sauce

Fish Nuggets GF
Hand breaded wild striped bass pieces served with sriracha tartar

Ragu GF
Local Italian sausage, diced ham, and pastrami with red wine & chopped green tomatoes  over crispy polenta triangles

Chicken & Duck
Breaded and pan fried chicken breast topped with pulled duck confit, shiitake mushroom,
& kale cream

Trout  GF
GA Mtn. trout filet pan fried & topped with a citrus caper butter

Shepherd’s Pie
Quinoa with eggplant & garbanzo beans topped with lamb tenderloin, ground lamb, & garlic cream baked in an individual casserole dish

Vegetable Plate 
choose your own four sides

Side Choices
Creamy local grits
Farro salad
Chip duo
Marinated white beans
Purple kale
Side salad
Cup of soup

Grit, lima bean, & corn chowder (gf, v)
3-cheese, chicken, & beer

Tonight’s Dessert
Baked berries with sweet potato -oat crumbs & a spiced whipped cream

v=vegetarian, gf=gluten free                                                                                    


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