Monday, May 18, 2015

Monday Night Supper Menu, 5/18

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

Seafood *
Hand breaded and fried petite flounder filet topped in a creamy Peruvian red pepper sauce with scallop pieces, clams, & crab

Pasta duo with a variety of local greens in a gouda-sweet pea custard cream baked topped with oven dried roma tomatoes

61 Slopppy Joe *
Local ground beef in a tomato-mustard-worchestershire "gravy" served open-faced on a toasted croissant with caramelized vidalia onions

Primanti Style Burger
Hand crafted Farm Fresh burger served on toasted ciabatta topped with slaw, shoestring fries, & melted provolone cheese

Stew GF
Lamb, veal, & beef roast  slow cooked with sweet poatoes, eggplant, & sweet peas topped with rice & millet crumble

Shrimp & Grits  GF*
Shrimp duo with Victor's bbq sauce, sweet peppers, and onions served over creamy local grits

Trout GF
Pan fried GA Mtn. trout filet topped with a basil-roasted red pepper tartar

Vegetable Plate GF
choose your own four sides

Side Choices
·         Creamy yellow pepper grits
·         Beet duo
·         Brussels sprouts
·         Asian trio
·         Corn & black bean salad
·         Side salad
·         Cup of soup

Oyster Chowder (gf)
Tomato Vegetable (v)

Key lime bars with local  strawberry sauce

* notates dine-in only*

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

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