Monday, April 28, 2014

Monday Night Supper Menu - 4/28

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

Entrée Choices

61 Burger
Farm Fresh house made patty with mushrooms, chopped sweet peppers & onions, crispy prosciutto, & melted swiss cheese 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

Fish Duo GF
Fried hand breaded grouper fingers with Victor’s Peruvian flounder ceviche

Chicken Pot Pie
Hand crafted savory pastry crust baked over a creamy chicken, herb, pea, & carrot mixture

Chicken Tetrazzini
Cavatappi pasta with a white wine cream, chicken pieces, peas, carrots, & parmesan baked topped with seasoned bread crumbs

Roasted eggplant, braised kale stems, & triple cheese quiche served over local arugula with a blue cornmeal & grit soufflé

Trout  GF
GA Mtn. trout filet pan fried and served  topped with caper & parmesan butter

Braised beef short ribs and ground local sausage in a house made pineapple bbq sauce with balsamic collards & crispy polenta

Vegetable Plate 
choose your own four sides

Side Choices
Baked vegetable casserole
Beet & potato salad
Caramelized brussels sprouts
Parsnips & radishes
Creamy grits
Side salad
Cup of soup

White bean, corn, & lima bean w/ cornbread croutons (v)
Turkey & lentil (gf)

Tonight’s Dessert
Coconut & chocolate macaroon bar
v=vegetarian, gf=gluten free

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