Monday, May 11, 2015

Monday Night Supper Menu - 5/11

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

Flounder Salad
Hand breaded and fried flounder filet pieces served over local spring mix with fresh pineapple and garlic tartar

Seafood Quesadilla
Rock shrimp, scallops, & clams with tomatoes, onions, & spicy cheese in a flour tortilla served with sour cream

Shepherd's Pie
Chicken breast & pulled duck in a creamy white wine sauce with carrots, onions, celery, & sweet green peas baked topped with parsnip-broccoli puree

Crab Melt
Hand crafted lump crab cake served open faced over a toasted english muffin with sliced tomato, basil butter, & fresh grated mozzarella

Pasta & Meatballs
Campanelle pasta tossed with a tomato, spinach, parmesan cream topped with local meat balls

61   Burger
Hand crafted Farm Fresh burger served on toasted croissant with melted swiss, lettuce, sliced tomatoes, & mayo

Pork  GF
Local roast pork loin medallion topped with a pineapple-arugula salsa served over sweet potato crisps and yuca

Trout GF
Pan fried GA Mtn. trout filet topped with sweet soy roasted grape tomatoes topped with an edamame crumble

Vegetable Plate GF
choose your own four sides

Side Choices
·         Creamy grits
·         Beet duo
·         Cauliflower & red cabbage
·         Corn & rice salad
·         Side salad
·         Cup of soup

 Creamy vidalia onion (v, gf)
Black bean, pork, & garbanzo (gf)

Blackberry walnut cake with a strawberry drizzle & whip

* notates dine-in only*

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

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