Monday Night Supper – 10/30/17

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 focaccia bread with kalamata olive mayo, sliced tomato, melted provolone, & local arugula



Panko & shiitake mushroom fried local eggplant topped with a roasted red pepper-basil sauce and 3 cheeses



Italian bread crumb breaded pan fried flounder filet topped with a brown butter  & lime sweet green peas



Orchiette pasta, parmesan-white wine cream, lump crab, local baby spinach, & parmesan crumble



Big Ridge pork loin served over local fries topped with a mustard-horseradish cream gravy


Lamb  GF

Ground lamb in a red wine-steak sauce topped & baked with lima beans and local turnip mash


Scallops  GF

Bay scallops sauteed with local sweet peppers and onions served with a warm corn tortilla & sriracha sour cream


Trout  GF

Pan fried GA mtn. trout

with sundried tomato tartar sauce


Vegetable Plate GF  

choose your own four sides


Side Choices

  • Creamy Grits
  • Napa, Carrot, Greens, & Sesame Saute
  • Braised Local Beets
  • Mushroom & Buttermilk
  • Bread Pudding Souffle
  • Side Salad
  • Cup of Soup


Tomato Bisque

(v, gf)


Pork, Sweet Pepper, & Limas




Local Apple Cranberry Spice Cake

with brown butter cream cheese glaze