Monday, November 10, 2014

Monday Night Supper Menu - 11/10

Monday Night Supper
Includes Entrée Choice, Side Choice, Dessert and Beverage
(excludes specialty coffees)
Entree Choices

61 Pimento Burger
Farm Fresh hand crafted burger on toasted ciabatta with house made pimento cheese, chopped prosciutto, bacon, sliced tomatoes, & arugula

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

Fish Bites gf
Hand breaded fried corvina pieces served with Victor’s chipotle tartar sauce

Baked Scallops gf
Thin sliced scallops topped with parmesan butter over sweet peppers, bok choy, & creamy squash purée

Pork Stroganoff
Pork duo cooked in beer & garlic finished with a lite cream sauce served over sweet potato crisps

Trout  gf
GA Mtn. trout filet pan fried and topped with a warm sorghum & cranberry vinaigrette

Triple Ragu gf
Slow cooked lamb, duck, & beef in a rich citrus au jus served over lentils & rice

Chicken & Lobster
Pulled local chicken with chopped lobster in a creamy Peruvian pepper sauce over thick cut potato round duo

Cavatappi pasta with a spinach cream, local rainbow chard, diced beets, tomatoes, & yellow squash with fresh grated mozzarella

Vegetable Plate
choose your own four sides

Side Choices
·         Creamy local pumpkin grits
·         Caramelized brussels sprouts
·         Roasted sweet potato wedges
·         Petite turnips & shiitakes
·         Side salad
·         Cup of soup

Carrot Bisque (v, gf)
Ham & Bean Duo

Tonight’s Dessert
Local apple berry crisp with brown sugar whip
v-vegetarian, gf-gluten free

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