Monday, February 23, 2015

Monday Night Supper Menu - 2/23

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 bacon, cheddar, sliced tomatoes, lettuce, & mayo.

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

Flat Bread
Hand crafted rustic grilled bread topped with confit duck, lamb, pork sausage, & kale with feta, red onions, & roasted grape tomatoes

Fried Shrimp
Butterflied GA shrimp, fried, and served with spicy ketchup & Victor's tartar sauce

Crab Mac
Baked cavatelli pasta with crab, shaved fennel, creamy artichoke sauce, grana padano cheese, arugula, and spaghetti squash

Flounder Parmesan
Handbreaded panfried crispy flounder topped with tomato vodka sauce & parmesan cheese

Pork & Grits
Pulled local pork in a beer and red onion jus topped with an herbed horseradish creme over butternut squash grits

Veal Stew
Slow cooked creamy sherry and veal stew with mushrooms, collards, diced potatoes, & challah stuffing   

Trout gf
Pan fried filet of GA Mtn. trout topped with a warm roma tomato-leek-basil "fondue"

Vegetable Plate
choose your own four sides

Side Choices
·         Creamy grits
·         Triple beets & radishes
·         Quinoa, eggplant, & mushrooms
·         Fingerlings & fennel
·         Cabbage duo
·         Side salad
·         Cup of soup

White vegetable chili (gf,v)
Local stew (gf)

Double chocolate brownie w/ fresh whipped & chocolate sauce
v-vegetarian, gf-gluten free

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