Monday, October 19, 2015

Monday Night Supper Menu - 10/19

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

Lamb and local beef slow-cooked with red wine, onions, and mushrooms served over fried cornbread

Fried flounder topped with Peruvian red pepper escabeche sauce

61  Burger
Hand crafted Farm Fresh burger served on toasted ciabatta with melted cheddar, bacon, sliced tomatoes, bibb lettuce, & mayo

House made tomato sauce, salami, kalamata olives, banana pepper rings, and fresh mozzarella

Pork GF
Sliced pork sauteed with peppers, onions, and a teryaki soy sauce served over potato mash

Scallop Bake GF
Seared sea scallops baked in a casserole dish over a creamy shrimp & cherry tomato rice topped with parmesan & lime juice

Trout  GF
Pan fried GA Mtn. trout filet topped with a toasted pecan buter

Vegetable Plate
choose your own four sides

Side Choices
·         Creamy local garlic grits
·         Roasted radish, turnips, & cabbage
·         Sweet potatoes, yuca, beets, & chard
·         Brussels, kale, & sweet peppers
·         Potato & greens casserole
·         Side salad
·         Cup of soup

Tomato Bisque (gf, v)
Ham & Lima Bean (gf)

Tres leches bread pudding with dried fruit

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

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