Monday, June 22, 2015

Monday Night Supper Menu - 6/22

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 Pasta
Campanelle pasta tossed and baked with a pesto of basil, pecans, & parmesan layered with chopped rock shrimp, scallops, & clams

Meat Pie
Layers of Farm Fresh ground sausage & beef with a biscuit crust, rice, yellow tomatoes, and a trio of cheeses

Hand crafted Farm Fresh burger served on toasted croissant with pimento cheese, sliced yellow tomatoes, bacon, and bibb lettuce

Stuffed Zucchini  GF,Vegan
Roasted zucchini boat  stuffed with a saute of zucchini "pasta", artichokes, bok choy, & garlic roasted tomatoes

Ribs  GF
Slow cooked local pork ribs basted in muscadine BBQ sauce

Steak Sauté GF
Sliced lamb and veal in a marsala and mushroom cream served over a mash of parsnips, garbanzo beans, broccoli, & sweet peas

Flounder Fingers  GF
Fresh flounder filet pieces soaked in buttermilk, fried, & served with cucumber-caper tartar sauce

Trout GF
Pan fried GA Mtn. trout filet topped with an herb, kale, & parmesan butter

Vegetable Plate GF
choose your own four sides

Side Choices
·         Creamy grits
·         Stewed local kale
·         Bean, napa, & peanut salad
·         Kale, beets, & cabbage
·         Vegetable medley
·         Side salad
·         Cup of soup

White Gazpacho (v,gf)
Pork & Bean Chili (gf)

Dessert:  Coconut Chocolate Macaroon Bar

* notates dine-in only*

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

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