Monday, January 26, 2015

Monday Night Supper Menu - 1/26

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

Entrée Choices

61 Burger
Farm Fresh hand crafted burger served on a toasted croissant with a blue cheese spread, spinach, tomato, red onions, &  crispy proscuitto

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

Shepherd’s Pie gf
Slow cooked beef, farm eggs, red wine gravy, sweet green peas, and parmesan-horseradish potato mash baked in an individual casserole

Tuna-Noodle Casserole
Cavatelli noodles with tuna, spinach, & cream topped with Peruvian pepper, cheddar, & potato mash

Trout gf
Pan fried filet of GA Mtn. trout topped with local kale pesto

Seafood Fry
GA shrimp, calamari, & red fish hand breaded, fried, and served with spicy ketchup and tartar

Pork & Grits gf
Pulled local pork served over pumpkin grits with a creamy sausage gravy

Pulled lamb & duck slow cooked in beer with collards, & turnips served over spaghetti squash

Pot Pie
Scallop pieces, clams, and crab in a creamy white wine sauce topped with a puff pastry

Vegetable Plate
choose your own four sides

Side Choices
·         Creamy grits
·         Turnips & potatoes
·         Shiitakes, leeks, & radishes
·         Roasted beets
·         Sweet potato chips
·         Carrots & brussels
·         Quinoa casserole
·         Side salad
·         Cup of soup

Mushroom & rice (v, gf)
Turkey chowder (gf)

Tonight’s Dessert
Brown sugar cake with blueberry whipped cream
v-vegetarian, gf-gluten free


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