Monday Night Supper


 Includes:  entrée choice, side choice, tonight’s dessert, & 61 cornbread



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 ground beef patty served on a toasted croissant with chopped bacon and a        sundried tomato-blue cheese dressed local kale salad


Fish Fingers

Hand breaded and fried flounder served with 61 tartar sauce over bibb lettuce


Pulled duck & bison short ribs with carmelized onions & mushrooms topped & baked with white bean-greens-red miso puree & crouton crumble



Roasted eggplant, kale, sweet peppers, squash & ricotta lasagna served topped with local tomato “jam” and fresh mozzarella

Fish Taco

Marinated and fried swordfish pieces tossed with shaved cabbage and balsamic marinated cherry tomatoes & onions stuffed in a flour tortilla shell

Ribs  GF

Slow cooked crispy local pork ribs served over local sweet peppers and fried  yucca “salad”

Veal  GF

Sliced veal hanger steak sauteed with local shiitakes, chopped chanterelles, & truffle oil served over garlic creamed rice & napa cabbage

Trout  GF

Pan fried GA mtn. trout with a sweet potato greens pesto butter & almonds

Vegetable Plate GF  

choose your own four sides

Side Choices

  • Creamy Garlic-Onion-Lime Grits
  • Butterbean, Brussels, & Quinoa Hash
  • Two Potato & Red Curry Mash
  • Farro Risotto
  • Creamed Mustard Greens & Okra
  • Side Salad
  • Cup of Soup



Tomoato Bisque  (v, gf)


Fall Meat Stew



Chocolate Cake with a banana-peanut butter-cream cheese topping

 v:   vegetarian  gf:  gluten-free

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