Monday, November 17, 2014

Monday Night Supper Menu - 11/17

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

61 Burger Bowl
Farm Fresh hand crafted burger on a bed of local arugula with john’s sliced tomatoes, roasted red peppers, kalamata olives, crumbled feta, & a red wine vinaigrette

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

Seafood gf
Shrimp, clams, & calamari in a peruvian yellow pepper sauce granished with a fried piece of fish and Carolina rice

Scallop Skewer  gf
Grilled scallop & mushroom skewer served over a creamy orange and asian greens slaw

Pork & Grits
Farm Fresh pork butt with seasoned slow cooked greens served over local pumpkin grits

Trout  gf
GA Mtn. trout filet pan fried and topped with a fresh flat leaf parsley tartar sauce

Chicken Casserole
Chicken breast pieces with carrots, celery, onions, lima beans, & cream topped with a cornbread & parmesan crumble

Liver & Onions
Local beef liver marinated in Peruvian peppers, vinegar, & garlic…pan fried and topped with local tomatoes & onions

Vegetable Ragu gf
Local shiitake mushrooms, bok choy greens, & kale in a lemon cream over a roasted wedge of acorn squash with creamy quinoa

Vegetable Plate
choose your own four sides

Side Choices
·         Creamy local grits
·         Potato round duo
·         Trio:  beets, turnips, & radish
·         Side salad
·         Cup of soup

Tomato Bisque (v, gf)
Beef & Polenta (gf)

Tonight’s Dessert
Oatmeal scotchie bars
v-vegetarian, gf-gluten free

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