Monday, April 13, 2015

Monday Night Supper Menu - 4/13

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

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

Crispy fried flounder filet topped with  marinated onions, corn,  tomatoes, & cilantro garnished with fried yuca

Veggie Pasta
Campanelle pasta sauteed with roma tomatoes, fresh basil, garlic, shredded zucchini,  & yellow squash with fresh mozzarella

House made rustic grilled bread topped with a creamy parmesan-vidalia onion base, chopped Cochon capicola ham, pineapple, & parmesan

Flour tortilla stuffed with a corn & black bean spread, chopped local beef roast, green peppers, & cheddar served with a chipotle lime crema

Shepherd's Pie
Veal & lamb slow cooked in red wine topped and baked with a parnip-broccoli purée and crispy onions

61   Burger
Hand crafted Farm Fresh burger served on toasted ciabatta with basil mayo, sliced bacon, gorgozola, tomatoes, & bibb lettuce

Seafood GF
Rock shrimp, scallop pieces, & clams in a creamy Peruvian red pepper sauce served over Anson Mills rice

Trout GF
Pan fried GA Mtn. trout filet topped with a creamy local leek and Vidalia onion sauce

Vegetable Plate GF
choose your own four sides

Side Choices

·         Kale & fingerling potatoes
·         Creamy grits
·         Trio:  chard, beets greens, & sweet potatoes
·         Brussels, eggplant, & mushrooms
·         Strir fry:  napa cabbage, broccoli, & cauliflower
·         Side salad
·          Cup of soup

Tomato bisque (gf,v)
Ham & lentil (gf)

Caramel-walnut brownie with fresh whip

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

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