Monday, March 30, 2015

Monday Night Supper Menu - 3/30

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

61   Burger
Hand crafted turkey burger served on toasted ciabatta with chipotle-gorgonzola mayo, chopped bacon, tomatoes, sweet peppers, & arugula

Buffalo Chicken Tenders  
Hand breaded chicken  tenders fried  & tossed in 61 hot sauce served with carrots, celery, & blue cheese or ranch dressing
Rabbit & Pasta
Pulled rabbit cacciatore served over a pasta, meat, cheese, & kale napolean

Flounder Milanase
Pan fried bread crumb encrusted flounder filet topped with a tomato, clam, crab, scallops, & shrimp sauce

Duck Confit GF
Pulled duck sauteed with onions & baby carrots served over millet & sweet pea cakes

Shephard's  Pie GF
Tender chopped beef shortribs and thin sliced veal topped and baked with mashed parsnips and brussels

Rice Croquette GF
Carolina rice, cauliflower, & cabbage cake topped with local shiitake mushroom and parmesan herb butter

Trout GF
Pan fried filet of GA Mtn. trout with a sweet BBQ and corn sauce

Vegetable Plate GF
choose your own four sides

Side Choices
·         Kale & eggplant
·         Beet green duo
·         Tuber "salad"
·         Creamy grits
·         Side salad
·         Cup of soup

Creamy lima bean soup (gf,v)
Split pea with ham & turkey (gf)

PB & J cookie bar
v-vegetarian, gf-gluten free

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

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