Monday, April 25, 2016

Monday Night Supper Menu - 4/25

Monday Night Supper
Includes Entrée Choice, Side Choice, Tonight's Dessert and *61 Cornbread
-$13 (effective March 28th) 
Entrée Choices

Buffalo Chicken Tenders  
Hand breaded chicken  tenders fried  & tossed in 61 hot sauce served with carrots, celery, & blue cheese or ranch dressing

Veggie Pasta
Cavattappi noodles in a zesty herb sauce with green beans, asparagus, shiitake mushrooms, & parmesan

Lamb "Salad"
Sliced lamb tenderloin served over a barley, yuca, sugar snap pea, & roasted red pepper salad topped with feta cheese

Grouper Fingers
Hand breaded grouper filet pieces served over jicama "ceviche" and local spring mix

Chicken Pot Pie
Chicken pieces in a creamy white wine-herb sauce with celery, carrots, onions, & lima beans topped and baked with house pastry crust

61 Burger
Hand crafted Farm Fresh burger served on toasted croissant with chipotle mayo, tomato, bacon, arugula, & gouda cheese

Shimp Tacos  GF
Grilled GA shrimp with a charred corn - tomato salsa in a fresh corn tortilla served with an avocado sour cream

Trout  GF
Pan fried GA Mtn. trout filet topped with a petite truffled radish, cucumber, & pea shoot salad

Shepherd's Pie  GF
Sliced steak and chopped brisket with caramelized onions and red wine topped with a potato-brussels-cauliflower mash and cheddar cheese

Vegetable Plate
choose your own four sides

Side Choices
·         Creamy grits
·         Garbanzo salad
·         Beets, turnips, & kohlrabi
·         Kale & cauliflower
·         Broccoli, spaghetti squash, & spinach
·         Turnip, beet, & sweet chips
·         Side salad
·         Cup of soup

Smoked White Bean & Kale (gf, v)
Beef & Barley

Bread Pudding with brown sugar-cinnamon whip

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

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