Monday, May 4, 2015

Monday Night Supper Menu - 5/4

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 Fingers
Hand breaded and fried flounder filet pieces served with Victor's traditional tartar sauce

Seafood Pasta
Campanelle pasta with shrimp, scallop pieces, clams, & crab in a lobster cream sauce

Creamy Chicken & Beef
Chicken breast & sliced steak in a white wine cream sauce with rice, potatoes, peas, & carrots topped with a sweet pea crumble

Chicken & Kale Wraps
Pecan encrusted chicken served over a beet-ricotta mousse and local kale topped with a GA strawberry

61   Burger
Hand crafted Farm Fresh burger served on toasted croissant with melted cheddar, lettuce, sliced tomatoes, red onions, & spicy black bean ranch

Shepherd's Pie GF
Local beef roast &  greens topped and baked with potato-parsnip-broccoli mash

Ham & Grits GF
Ragu of sliced tasso ham, red onions, and mushrooms served over loaded local grits with drunken goats cheese

Trout GF
Pan fried GA Mtn. trout filet topped with a warm asian aoli and a corn & three bean salad

Vegetable Plate GF
choose your own four sides

Side Choices
·         Creamy grits
·         Sauteed kale duo
·         Brussels, cauli, napa, & parsnips
·         Confit fingerling potatoes
·         Side salad
·         Cup of soup

 Black bean &  green tomato gazpacho(v)
Turkey & tomato (gf)
Brown butter pecan blondies with fresh whipped cream

* notates dine-in only*

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

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