Monday, July 6, 2015

Monday Night Supper Menu - 7/6

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

Baked Pasta *
Campanelle pasta in a kale pesto cream with a trio of local sauteed kale baked topped with sliced heirloom tomatoes and fresh mozzarella

Shephard's Pie *
Chopped beef brisket and crumbled chicken sausage with diced patty pans and italian flat beans topped with parsnip-broccoli mash and edammame crumble

Flounder Fingers
Hand breaded flounder filet pieces served over mixed lettuce with a shrimp-horseradish remoulade

61 Burger
Hand crafted Farm Fresh burger served on toasted ciabatta with bibb lettuce, local tomatoes, bacon, cheddar cheese, and mayo on toasted ciabatta

Steak Trio GF
Sauteed lamb tenderloin, veal hanger steaks, & sliced beef sirloin over diced sweet potatoes, yuca, & fingerlings topped with a gorgonzola-horseradish sauce

Trout  GF*
Pan fried GA Mtn. trout topped with a chilled peach, blueberry, cherry tomato, & cucumber sauce

Seafood Rice GF
Sweet pea studded white rice topped with scallops pieces, rock shrimp, calamari, & clams sauteed in a tomato-onion-white wine cream

Vegetable Plate GF
choose your own four sides

Side Choices
·         Creamy grits
·         Beets & chard
·         Napa cabbage & beans
·         Local squash medley
·         Side salad
·         Cup of soup

Curried vegetable (v,gf)
Chicken, sausage, & garbanzo (gf)

Dessert:  Blueberry-banana cake topped with sweet mascarpone & pecans

* notates dine-in only*

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

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