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


61 Burger 

Hand crafted Farm Fresh beef patty on toasted croissant with basil-roasted red pepper mayo, roasted shiitake mushrooms, spinach, & fresh mozzarella



Rock shrimp, bay scallops, & fresh octopus in a Peruvian yellow pepper cream sauce with parmesan & rice


Ribs  GF

Slow cooked local pork ribs with a Korean pepper sauce over 2 potato-parsnip mash


Steak  GF

Sliced lamb, bison, & veal steak sauteed with an au jus served over sweet potato mash and a petite seaweed salad


“BBQ” Plate   GF

Chopped local pork & pheasant in a house bbq sauce served over garbanzo, lima bean, & pulled duck stew


Fish Pie  GF

Baked and flaked golden tile fish with potatoes & green peas in a miso cream with crab red rice


Trout  GF

Pan fried GA mtn. trout topped with apricot-bacon “jam”


Vegetable Plate  GF

choose your own four sides


Side Choices

  • Creamy Grits
  • Roasted Beets & Radishes
  • Caramelized Brussels Sprouts
  • Farro, Edamame, & Mushrooms
  • Side Salad
  • Cup of Soup


Lima Bean & Sweet Potato  (v, gf)


Ham & Bean (gf)



Brown Butter Chocolate Chip Blondie


 v:   vegetarian  gf:  gluten-free

***please inform server of any & all food allergies***