Monday, August 10, 2015

Monday Night Supper Menu - 8/10

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 *
Rock shrimp, scallops pieces, & clams in a creamy artichoke & basil sauce with roasted red peppers and campanelle pasta

Cuatro Carne *
Chopped  lamb, veal, beef, and pork in a tomato "gravy" topped with a creamy cheddar-broccoli puree and savory crumble

61 Burger
Hand crafted Farm Fresh burger served on toasted ciabatta with chipotle ranch spread, local tomatoes, bacon, cheddar, & spring mix

Fried Flounder *
Hand breaded fried flounder filet topped with marinated onions,  corn, tomatoes, & crispy yuca

61 grilled flatbread topped with a curried black bean spread, lump crab-corn salad, and 3 cheese blend

Brisket Fajita
Farm Fresh beef brisket pieces with local peppers, onions, & shiitake mushrooms served with a warm flour tortilla and cherry tomato salsa

Duck Salad GF *
Pulled duck confit served over a warm mustard-veggie potato salad and a bed of baby spinach

Trout  GF*
Pan fried GA Mtn. trout filet topped with a local peach and tomato salsa

Vegetable Plate 
choose your own four sides

Side Choices
·         Creamy grits
·         Beets, sweet, & chard
·         Collards, okra, cauli, & cabbage
·         Side salad
·         Cup o f soup

Italian vegetable  (v, gf)
Cucumber-melon gazpacho (v,gf)
Flounder bisque (gf)

Bread pudding with caramel apple-pecan topping

* notates dine-in only*

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

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