Monday, April 6, 2015

Monday Night Supper Menu - 4/6

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

61   Burger
Hand crafted Farm Fresh burger served on toasted ciabatta with local shiitake mushrooms, sweet pickled red cabbage, melted provolone cheese, & a chipotle bbq mayo

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

Trout Cake
Baked & flaked patty of GA Mtn. trout topped with a chilled corn & black eyed pea salad served on a toasted croissant

Fish Nuggets
Wild striped bass filet fried crispy in bite sized pieces served with Victor's chipotle tartar sauce

Veal Stew  GF
Veal pieces slow cooked in a Peruvian red pepper broth with carrots, yucca, & golden raisins

Seafood Rice  GF
Clams, scallops pieces, & rock shrimp sauteed in a light white wine tomato sauce served over dirty rice topped with lime marinated red onions

Pork Stir Fry  GF
Chopped local pork butt sauteed with napa cabbage, cauliflower, broccoli, red onions, & shiitake mushrooms in a miso-soy-garlic sauce

Duo  GF
Pulled local beef & chicken seasoned with sweet chili sauce served over a grits & greens souffle

Vegan Plate GF
Chilled terrine of local black bean polenta & succotash hummus topped with a warm ragu of eggplant, tomatoes, kale, & local shiitakes

Vegetable Plate GF
choose your own four sides

Side Choices
  • Trio:  chard stems, beets, & diced    sweet potatoes
  • Brussels, fingerling potatoes, & baby carrots
  • Creamy grits
  • Creamed spaghetti squash & chard greens
  • Lima beans & kale
  • Side salad
  • Cup of soup

Spring vegetable & rice (gf,v)
Farm house stew

Coconut cake with strawberry rhubarb whip

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

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