Monday, January 19, 2015

Monday Night Supper Menu - 1/19

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

61 Burger
Farm Fresh hand crafted burger served on a toasted croissant with local shiitake mushroom “gravy”, swiss cheese, & raw baby spinach

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

Lamb & Pork Stew
Lamb & pork slow cooked in red wine & tomato with lima beans served over roasted local butternut squash with parmesan topping

Skate & Egg
Lemon poached skate wing served over a cauliflower, sweet pepper, egg, & parmesan casserole

Chicken Pasta
Cavatappi pasta sautéed with basil cream, carrots, onions, sweet peas, and celery topped with pan fried sliced chicken breast

Trout gf
Pan fried filet of GA Mtn. trout topped with a warm roasted grape tomato & red wine vinaigrette

Seafood gf
GA shrimp, calamari, & clams sautéed in a sweet red pepper and white wine sauce over a potato duo

Scallops gf
Sautéed scallop pieces tossed in Victor’s bbq sauce, sweet peppers, and onions served over pumpkin grits

Steak Sauté gf
Local steak slices sautéed in chipotle oil served over marinated local black bean & 3 bean salad

Vegetable Plate
choose your own four sides

Side Choices
·         Creamy grits
·         Brussels, cabbage, & kale
·         Roasted yukon gold & blue potatoes
·         Quinoa & squash casserole
·         Side salad
·         Cup of soup

Split Pea w/ chipotle cream (v, gf)
Local beef chili (gf)

Tonight’s Dessert
Chocolate cherry cake with a whipped cream topping

v-vegetarian, gf-gluten free

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