Monday, March 7, 2016

Monday Night Supper Menu - 3/7

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

Flounder Fingers
Hand breaded flounder pieces, fried, and served with house made chipotle tartar sauce

Seafood Pasta
Baked cavatappi with ricotta, crab, scallops pieces, parmesan, & herbs

61 Burger
Hand crafted Farm Fresh burger served on toasted croisssant with gorgonzola, sliced tomatoes, and chopped bacon

Pork duo and pulled chicken in a red wine bbq sauce served over cornbread topped with cheddar

Short Rib Hash GF
A hash of short ribs & shredded potatoes topped with a fried farm egg and hollandaise sauce

Duck Risotto GF
Anson Mills rice, pulled duck, shredded brussels, &  pork sausage topped and baked with parmesan

Shrimp & Grits  GF
GA shrimp sauteed with creamy corn and succotash served over local grits

Trout  GF
Pan fried GA Mtn. trout filet topped with arugula & tangerine pesto

Vegetable Plate
choose your own four sides

Side Choices
·         Creamy local grits
·         Beets & squash duo
·         Collards, turnips, & yuca
·         Cauliflower, brussels, & shiitakes
·         Side salad
·         Cup of soup

Vegetable Soup (gf, v)
Ham & Cauliflower  (gf)

Sweet potato cookie with ginger merinque whip and spiced pecans

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

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