Monday, May 19, 2014

Monday Night Supper Menu - 5/19

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

Entrée Choices

61 Burger
Farm Fresh house made patty with roasted grape tomatoes, crimini mushrooms, melted provolone cheese, & local arugula on a toasted croissant

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

Shrimp & Grits GF
Poached GA shrimp with sweet peppers and onions, & Victor’s bbq sauce over creamy local grits

Pork & Potatoes
Roasted Farm Fresh pork with a creamy tomato gravy served over loaded mashed potatoes

Steak Fajitas
Sliced Farm Fresh flat iron steak with sweet peppers, Brian’s pico, sour cream, & a flour tortilla

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

Fried Chicken & Biscuits
Buttermilk soaked & hand breaded boneless skinless thighs served with a pecan-sorghum biscuit & a strawberry basil sauce

Tortolle pasta with garlic butter, eggplant, chard, spinach, broccoli, provolone, & parmesan cheese

Vegetable Plate
choose your own four sides

Side Choices
Sautéed Dig-it spinach
Local pak choi & asparagus
Chip duo with sriracha aioli
Roasted beets & chard
Parmesan risotto
Braised balsamic greens & radishes
Side salad
Cup of soup

Local sausage & onion
Eggplant & kale stew with parmesan (v, gf)

Tonight’s Dessert
CeeBee’s Ambrosia
V=vegetarian,  gf=gluten free

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