Monday, November 9, 2015

Monday Night Supper Menu - 11/9

Monday Night Supper
Includes Entrée Choice, Side Choice, Tonight's Dessert and *61 Cornbread
Entrée Choices
Buffalo Chicken Tenders  
Hand breaded chicken  tenders fried  & tossed in 61 hot sauce served with carrots, celery, & blue cheese or ranch dressing

Short Ribs
Shredded bison short ribs with tomatoes,  red wine, and carrots served over baguette toast

Crab, ricotta, &  ramen noodles baked topped with sliced sea scallops

61 Burger
Hand crafted Farm Fresh burger served on toasted croissant with blue cheese onions, chopped bacon, & tomato "jam"

Pork GF
Fried local pork butt with rice served in a bibb lettuce cup topped with lime marinated radishes and hoisin sauce

Flounder GF
Pan fried filet topped with a Peruvian pepper, white wine, lobster, shrimp, & calamari sauce

Duck  GF
Chinese style sliced duck breast served over Carolina gold rice with bok choy and an orange sauce

Trout  GF
Pan fried GA Mtn. trout filet topped with a salsa verde

Vegetable Plate
choose your own four sides

Side Choices
·         Creamy local grits
·         Squash, roots, & greens casserole
·         Beets & bok choy
·         Local mushrooms, kale, & baby peppers
·         Yuca, brussels, & sweet pots
·         Side salad
·         Cup of soup

Pumpkin, lentil, & greens
 (gf, v)
Potato & bacon (gf)

Carrot bread pudding with honey cream cheese whip

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

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