Monday, March 9, 2015

Monday Night Supper Menu - 3/9

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 61 pimento cheese and baby arugula

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

Triple Pasta
Curly spaghetti, cavatelli, & cavatappi baked with an arugula cream topped with sliced roma tomatoes & mozzarella crumble

Fish Fingers
Hand breaded and fried flounder pieces served with Victor's traditional tartar sauce

Chicken Pot Pie
Chicken breast pieces in an herb white wine cream with sweet green peas, carrots, celery, & onions topped with a home made pastry crust

Seafood GF
Lemon poached skate wing topped with a creamy shrimp, clam, scallop, & peruvian pepper sauce

Duck & Grits GF
Spinach & artichoke creamy grits topped with pulled duck confit & parmesan cheese

Steak & Potatoes GF
Garlic sauteed local beef served over sweet potato crisps topped with a cilantro-lime sour cream

Ragu GF
Slow cooked pork & lamb with rum, sweet potatoes, & white beans served with creamy quinoa

Trout GF
Pan fried filet of GA Mtn. trout topped with a local kale pesto

Vegetable Plate GF
choose your own four sides

Side Choices
·         Roasted beets
·         Brussels sprouts & carrots
·         Marinated bean salad
·         Yellow squash & limas
·         Creamy grits
·         Side salad
·         Cup of soup

Lentil Soup (gf,v)
Lamb & quinoa (gf)

Cherry-white chocolate blondie with whipped cream

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

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