Monday, March 16, 2015

Monday Night Supper Menu - 3/16

Monday Night Supper
Includes Entrée Choice, Side Choice, Tonight's Dessert and 61 Biscuit
Entrée Choices

61  Irish Burger
Farm Fresh hand crafted burger served on a toasted rye with melted cheddar, arugula, stout mayo, whiskey onions & mushrooms

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

Seafood Pasta
Campanelle pasta with clams, petite scallops, rock shrimp, & a tomato-sweet pepper-cream sauce

Pork & Grits
Diced pork slow-cooked in beer served over butternut squash grits topped with kale pesto cream gravy

Beef  "Pie"
Local sliced steak cooked in a savory ale sauce with shaved brussels sprouts topped with a pastry crust

Spaghetti Duo
Fried local chicken meatball, confit wing, & chopped crispy duck breast served over spagetti squash with tomato sauce

Lamb Stew GF
Cider & Irish whiskey braised lamb with chopped kale, black beans, corn, & onions topped with creamy quinoa

Trout GF
Pan fried filet of GA Mtn. trout with a blackberry-sorghum-pecan butter

Scallops & Green Rice GF
Parmesan baked scallops over creamy arugula rice

Vegetable Plate GF
choose your own four sides
Side Choices
·         Green grits
·         Napa cabbage, broccoli, cauliflower, & green peppers
·         Balsamic collards
·         Potato & cabbage casserole
·         Side salad
·         Cup of soup

Tomato bisque (gf,v)
Fish chowder (gf)

Chocolate stout brownie with whipped cream cheese topping

v:   vegetarian  gf:  gluten-free
***please inform server of any & all food allergies***

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