Monday, April 27, 2015

Monday Night Supper Menu - 4/27

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

Grouper *
Fried grouper tenders topped with a Peruvian style escabache sauce of red beans, celery, & onions

Pasta Duo
Campanelle pasta in a caper-tomato-cream sauce topped with a spicy curry turkey meatball, pecan encrusted chicken tender, & arugula pesto

Seafood Quesadilla
Rock shrimp, clams, & scallop pieces with pepper cheese, onions, and tomatoes sandwiched in a flour tortilla served with sour cream and marinated local radishes

61   Burger
Hand crafted Farm Fresh burger served on toasted ciabatta with melted cheddar, lettuce, sliced tomatoes, crispy onions, & BBQ mayo

Scallops Salad GF
Pan seared scallop scallopini served over corn and quail egg salad topped with a  pickled beet puree

Casserole GF
Local beef roast in a soy-ginger sauce baked over a black bean-potato mash topped with napa cabbage and rice

Trout GF*
Pan fried GA Mtn. trout filet topped with a local ramp meunière sauce

Vegetable Plate GF
choose your own four sides

Side Choices

  • Creamy grits
  • Veggie trio
  • Fingerlings & brussels
  • Beets & greens
  • Sauteed sweet potatoes & black eyed peas over sweet potato crisps
  • Broccoli, cauliflower, & mushrooms
  • Side salad
  • Cup of soup

Potato & quinoa (gf,v)
Local sausage & barley

Chocolate-coconut cake square with cream cheese whip

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

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