Monday, February 2, 2015

Monday Night Supper Menu - 2/2

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 ciabatta with basil mayo, house made mozzarella, slow roasted roma tomatoes, & spring mix

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

Seafood Stew gf
GA shrimp, clams, calamari, scallops pieces, & yukon potatoes  in a Peruvian pepper and tomato sauce

Trout gf
Pan fried filet of GA Mtn. trout topped with a warm sweet bacon vinaigrette

Vegan Plate gf
Organic sweet potato crisps with sautéed spaghetti squash, beet stems,  and kale pesto 

Ragu gf
Farm Fresh steak, ground pork, & greens braised in a red wine-tomato reduction with and a marinated garbanzo bean salad

Shepherd's Pie
Lamb stew and ground lamb in a sweet and tangy gravy topped with leeks, bok choy, & creamy quinoa

Creamy Chicken Duo
Chicken breast pieces and chicken sausage in a white wine cream gravy with sweet green peas, carrots, & mushrooms served over a puff pastry triangle

Veggie Pasta
Orchiette pasta in a creamy "green" sauce with zucchini, squash, cauliflower, & parmesan cheese

Vegetable Plate
choose your own four sides

Side Choices
·         Creamy cheddar grits
·         Yellow beets with greens
·         Brussels & limas
·         Trio: cauliflower, broccoli stems, & bok choy
·         Thick cut sweet potato rounds
·         Chard & red beets
·         Side salad
·         Cup of soup

Chipotle Split Pea(v)
Quattro Carne

Brown butter-pecan blondies with chocolate sauce

v-vegetarian, gf-gluten free

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