Monday, November 3, 2014

Monday Night Supper Menu - 11/3

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

61 Burger
Farm Fresh hand crafted burger on toasted ciabatta with local raw asian spinach, creamy mushrooms and onions, & melted swiss cheese

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

Seafood Paella gf
Peruvian yellow pepper and tomato rice with sausage, shrimp, calamari, & scallop pieces topped with fried wahoo and steamed mussels

Fish Parmesan  gf
Crispy flounder filet topped with a creamy banana pepper marinara and melted provolone cheese

Beef Fajitas
Sautéed local steak with sweet peppers and onions served with cheddar cheese, sour cream, & a warm flour tortilla

Trout  gf
GA Mtn. trout filet pan fried and topped with a roasted grape tomato & arugula sauce

Pork Casserole
Slow cooked local pulled pork with mushroom gravy topped with creamy local parmesan & sweet pepper polenta

Chicken & Greens
Pulled local chanterelle, chicken, and greens stew topped with warm stuffing and crispy quail

Cavatappi pasta with a creamy garlic & tomato sauce, local kale, sweet peas, & spaghetti squash

Vegetable Plate
choose your own four sides

Side Choices
·         Creamy local pumpkin grits
·         Potato round duo
·         Eggplant & radishes
·         Shiitake mushrooms & turnips
·         Buttered cabbage & brussels
·         Side salad
·         Cup of soup

Tomato bisque (v, gf)
Creamy turkey and vegetable (gf)

Tonight’s Dessert
Local apple sauce and oatmeal  cake with a cranberry-cider sauce
v-vegetarian, gf-gluten free

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