Monday, June 1, 2015

Monday Night Supper Menu - 6/1

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

Local sausage cream gravy baked with black beans, sweet peppers, onions, & crumbled cornbread drizzled with sriracha & chopped green onions

Pasta *
Orchiette pasta baked with roasted sliced zucchini, parmesan, fresh mozzarella, & butternut squash puree

Fish Fingers
Hand breaded flounder filet pieces fried and served with a garlic aoli

Pot Roast
Farm Fresh slow cooked shredded beef served over toasted buttered rye toast  topped with parsnip and broccoli puree

BBQ Burger
Hand crafted Farm Fresh burger served on toasted ciabatta with grape tomatoes, caramelized vidalia onions, melted provolone, & apple bbq sauce

Seafood & Rice GF*
Scallop pieces and oysters in a Peruvian red pepper cream served sauteed with white rice

Lamb Wedge GF
Lamb tenderloin served chilled and marinated with peas, garbanzos, roasted red peppers, & feta over a wedge of local bibb lettuce

Vegetable Stir Fry GF*
Local squash blossoms, diced sweet potatoes, broccoli, & sugar snap peas stir fryed with curried coconut oil

Trout GF*
Pan fried GA Mtn. trout filet topped with a GA pecan butter

Vegetable Plate GF
choose your own four sides

Side Choices
·         Creamy grits
·         Potatoes, cauli, & cabbage
·         Chard, kale, & sugar snaps
·         Side salad
·         Cup of soup

Beef & Vegetable (gf)
Creamy Potato &  Garlic (v, gf)

Dessert: Chocolate brownies with a cream cheese swirl

* notates dine-in only*

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

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