Monday, May 5, 2014

Monday Night Supper Menu - 5/5

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

Entrée Choices

61 Fiesta Burger
Farm Fresh house made patty with corn, pepper, & grape tomato pico, cheddar cheese, & roasted red pepper aioli wrapped in a flour tortilla

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

Seafood  GF
A Peruvian style stew of clams, shrimp, & halibut with red peppers & tomato over white rice

Baked Scallops
Sea scallops baked over crab with a white wine cream sauce

Meat Trio
Fried quail, lamb meatball, & chicken-rabbit  croquette with a sweet pea & feta dip

Duck GF
Crispy duck leg over buttered pulled duck & cabbage with a sweet plum drizzle

Trout  GF
GA Mtn. trout filet pan fried and topped with a local arugula chimichurri

Meatloaf Shepherd’s Pie
Beef & ground pork with tomato gravy, green peas & mushrooms baked topped with potato mash
& parmesan

Turkey Pasta
Chopped turkey breast with a caper parmesan garlic cream over cavatappi pasta

Vegetable Plate 
choose your own four sides

Side Choices
Roasted golden beets
Garbanzo bean mash
Kathy’s asparagus
Baked grits  soufflé
Caramelized brussels
Potato chip duo
Side salad
Cup of soup

Garbanzo bean & pork (gf)
Fish & mussels (gf)

Tonight’s Dessert
GA strawberry-banana cake with a honey whip
v=vegetarian, gf=gluten free

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