Monday, March 2, 2015

Monday Night Supper Menu - 3/2

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 croissant with chopped bacon, caramelized red onions, mushrooms, & a blue cheese spread

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

Shrimp Pasta
Cavatappi pasta with GA shrimp, lump crab, white-wine parmesan cream, basil pesto, & sweet peppers

Chicken Casserole
Chicken breast pieces with carrots, celery, green peas, mozzarella cheese, & rice baked with a crumble topping

Fried Fish
Pan fried flounder and sheeps head filet over a warm salsa of roasted corn, fennel, & tomatoes topped with arugula-lime sour cream & crispy tortillas

Pork & Grits GF
Roast local pork in a creamy sausage-ham gravy served over butternut squash grits

Steak & Spaghetti GF
Stewed beef & veal in au jus served over roasted spaghetti squash in gorgonzola cream

Lamb Bake GF
Creamy quinoa baked with minced lamb, spicy collards, & peas topped with fried quail

Trout GF
Pan fried filet of GA Mtn. trout topped with a brown butter-caper sauce

Vegetable Plate GF
choose your own four sides
Side Choices
·         Triple beets
·         Fried potato rounds
·         Garbanzo bean salad
·         Carrots, chard, & turnips
·         Cabbage & brussels
·         Side salad
·         Cup of soup

Curried Vegetable Soup (gf,v)
Creamy Beef & Kale (gf)

Local cornmeal-strawberry cake with whipped cream cheese

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

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