Monday, October 20, 2014

Monday Night Supper Menu - 10/20

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

61Patty Melt
Farm Fresh hand crafted burger on toasted red with a spicy dijonaise spread, caramelized onions, chopped bacon, local tomatoes, & melted provolone cheese

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

Fish & Chowder
Pan fried filet of flounder served over Victor’s New England style clam, mussel, shrimp, & scallop chowder

Bolognese & Pasta
A beer based meat sauce with beef, lamb, duck, & pork served sautéed with cavatappi pasta over a wedge of roasted acorn squash

Flounder Croquette
Panko breaded and fried cake of flounder served over local raw Asian spinach topped with meyer lemon butter sauce

Trout  gf
GA Mtn. trout filet pan fried and topped with a roasted pear-balsamic sauce

Stir Fry gf
A sauté of sliced local beef and lamb with bok choy and a sweet soy chili sauce topped with a garlic cream drizzle and crispy *wontons(*n.g.f)

Baked Scallops gf
Poached scallops with parmesan & butter over local greens and pumpkin grits

Vegetable Plate
choose your own four sides

Side Choices
·         Creamy local grits
·         Spaghetti squash w/ arugula pesto
·         Fingerling potatoes, chard, & shredded beets
·         Fried thick cut potato duo
·         Baby turnips & greens
·         Side salad
·         Cup of soup

Local Greens (v, gf)
Thai Chicken Stew (gf)

Tonight’s Dessert
Oatmeal Cream Bars with choco-maple buttercream
v-vegetarian, gf-gluten free


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